Archives for the month of: May, 2018

If you are in Taichung and are a breakfast lover, roll out of bed and hustle over to Chen Ji Early (陳記早點). Dodge through the scooters to take your place in line. When you get the front, grab wildly at a cup of warm soy milk to your right, and fill your plate with amazing breakfast fare to the left.

This pic with a savory turnip cake, a perfectly fried egg over easy, and foreknowledge of a heaping plate of potstickers and cabbage-filled pan-seared dumplings, makes my belly growl. If I acquire sufficient merit to achieve Nirvana, THIS will be waiting for me.

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Here is the address and FB page for Chen Ji Early: across from the National Library of Public Information, at No. 1737, Jiancheng Road, South District, Taichung City, Taiwan.

https://www.facebook.com/pages/%E9%99%B3%E8%A8%98%E6%97%A9%E9%BB%9E/172117926188091

Here’s A view of self with Dad snarfing in the background. Happiness is potsticker juice all over your phone.

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A couple of weeks ago in Taichung, celebrations were underway for Mazzu. She is a sea-goddess who is very special to Taiwanese Han people, who have never forgotten their seafaring and fishing heritage.

In the park next to my Dad’s apartment we were charmed to see a nice little traditional puppet theater all set up in her honor, colorful with many lights. The whole thing could be folded up and fit into a van.

Glove puppet theater, or Budaixi, is centuries old and persists in Taiwan street culture today.

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This is what the theater looks like from in front. Old-school drama was belted out in Taiwan dialect by two young guys in white tee shirts in the back. Screechy opera style music in the background…

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A little poem I wrote about it.

 

In the city park a glowing colorful jewel

Set in black velvet of a hot night:

A tiny theater.

 

Bright puppets race back and forth

On foot, on horses, on boats

Robes flapping, head-dresses bouncing

Cudgeling each other

Singing, exhorting the audience

 

Kids perched on seesaws and swings

Mesmerized

Dad, 82, stands on the grass

Mesmerized too.

 

Have you ever heard that dandelion greens are edible? Amis tribal gardeners of Taiwan who make ‘wild’ greens an everyday part of their menu. These little volunteers were growing in my Boise, Idaho backyard.

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Common dandelions (Taraxacum spp.) were introduced to North America from Europe and are become a familiar sight in yards, parks, and lots. After briskly invading, they are now ‘naturalized’ — in a state of balance. Neither wild, nor tame.

The leaves can be harvested before blooming, and ideally before the buds form. But you have to keep an eye out, because dandelions are very speedy bloomers. It’s very important to harvest from areas that are chemical-free!

 

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I soaked my dandelion leaves in water with a little salt, then rinsed and blanched them (pop quickly into boiling water and remove). They can be chopped lightly and sauteed in sesame oil with minced garlic and ginger and a touch of rice wine vinegar and soy sauce. Dandelion greens have a pleasantly bitter ‘zing’ that pairs well with fatty meats or cheesy dishes. Most Amis gardeners sautee them like I did or put in soups with salty pork bits, rather like Southern collard greens.