We spent new year’s eve with relatives and some new friends. Being Chinese, we couldn’t go empty handed (even if they are relatives). I didn’t want to make anything too complicated so went with greens and roasted marrow bones.
Although The Cat eats raw vegetables and salads, she prefers cooked vegetables. I parboiled then cold-shocked some white stemmed and Shanghai cabbage.
White-Stemmed and Shanghai Cabbage
The white-stemmed cabbage on the left, Shanghai cabbage on the right. I would have just thrown everything together (Chinese kitchen style), but arranged them for photographic purposes. For seasoning, a splash of sesame oil.
To top the cabbage, I simmered some dried shiitake mushrooms in water, sugar, salt, Sichuan pepper pods, Shao Xing wine, and rice vinegar.
Simmered Dried Mushrooms
I also brought some marrow bones to roast.
The above picture is the before (pre-roast), for the after shot (post-roast) see 27 December 2010 post.
A splash of olive oil (peanut oil also works), a sprinkle of sea salt, pepper if desired, roasted for ten to fifteen minutes, voila! instant cred as a foodie.
I think some of my relatives didn’t know this side of me.
On another note, WordPress is sponsoring a post-a-day and post-a-week campaign this year. I’ve signed up for the post-a-week program. Wish me luck.
On a related note, When I first began this blog, I didn’t think I would meet my internal goal on the number of posts for last year (I exceeded the goal by 100 percent). I guess I have a more to say than I thought. The Cat says at least it keeps me out of trouble, and it’s free.
Hope the new year brings good health, happiness, and prosperity to all (and whirled peas). Thanks.
The Mouse (and The Cat)
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