Chopsticks :

Untangling My Chopsticks ...with the latest Cook the Books selection.

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When she was twenty-five, Victoria Riccardi left behind a good job, a good boyfriend, and a good apartment in New York City and moved to Kyoto, Japan.  Memory and longing led her to study tea kaiseki...and in turn gain knowledge in ancient[...]

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Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three[...]

Meanwhile, back at farm…

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Had some basmati cooked in chicken stock left over so last night’s dinner was  fried rice wolfed down with an ale or two while we watched the hockey game. Pre-cooked eggs added last and the whole mess stirred with a wooden spoon, not[...]

On The Other Side of the World

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Hi everyone!  When I last blogged with you, I was exaustedly sprawled across my suitcase. I’ve now lived in Beijing for about a week and I feel like I’m quickly adjusting to life in a Chinese city. I no longer say “I’m[...]

Meanwhile, back at farm…

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Had some basmati cooked in chicken stock left over so last night’s dinner was  fried rice wolfed down with an ale or two while we watched the hockey game. Pre-cooked eggs added last and the whole mess stirred with a wooden spoon, not[...]

Another piece of fiction and a contest

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Caution: The Following is a piece of fiction based on real events and real people, whose names have been changed for Chalks and Chopsticks, hosted by Bong Mom and started by Aqua. For the contest, go to the bottom of the post. For the first piece of[...]

Of quiet husbands and risotto surprises

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Disclaimer: This is a work of fiction (except for the recipe) and may or may not have some resemblence to persons living. ?You are going to be late for class,? he said as she dunked her toast and sipped her tea at a leisurely pace. ?Don?t worry,[...]

Western Reserve School of Cooking: Sushi Workshop

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I love sushi.  I am not a big fan of sashimi.  There is a difference between the two!  Big old chunks of raw fish just don’t get me juiced up.  Smaller chunks of raw fish with rice I can handle.  Cooked fish with rice and other goodies:[...]

Of Chalks and Chopsticks roundup

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Here they are, a dozen plus one pieces of food fiction that will make you laugh, cry, wonder and enthrall. Above all, these stories will make you salivate and hunger for the rich fare they serve on the side. 1. Chow chow! Really? I can?t believe you[...]

Vegetable Stock for the soul and of Chalks and Chopsticks

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If you missed me talking about my tale of tardy and of begging hosts for a couple of days past the deadline, here?s another one for the record. I have been late for my own event. I had grandiose plans of posting not only how to make a basic vegetable[...]