Posted by: 1of10boyz | August 20, 2013

Better than mom’s


I do enjoy a moment in the kitchen. I also don’t just follow the recipe, so I totally understand taking the combination of and best of both recipes to make it your own.

Not Dabbling In Normal

My mother died when I was 22.

Not an auspicious start to a post, is it. But I promise not to be depressing. I’m just back to the fallible parent theme.

My mother was a wonderful cook, and a much better baker than I’ll ever be. But there are standard family dishes that I make much better than she did.

She’ll never know of course, so no sheepish “sorry, Mom, your Shepherd’s Pie is dry.”

Now my mother-in-law, this is something different. She’s very much alive, and teaching me how to cook Chinese. Last fall she came over and showed me how to make Luo Bok Gao (turnip cakes– you may have had these if you’ve had dim sum). She brought three different kinds of rice flour (on this week’s theme) and we used daikons from the local grocery, but it just didn’t taste right, and they were very gluey.

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