Hot and Sour Soup | Ghostbusters

I'm sneaking in last minute with a recipe inspired by this month's Food 'n Flix pick, the 2016 reboot of Ghostbusters! Okay, so I'm just gonna go ahead and put this out there...even though I feel like it's probably the unpopular opinion—I like the new Ghostbusters better than the original. I know there are some out there screaming sacrilege, especially since I grew up with the 1984 version, but the truth is, while I always liked it well enough, it never really clicked. I mean, I rollerskated to Ray Parker Jr.'s theme song like it was nobody's business, but the movie never really clicked (seemed like it was aimed more towards guys to me).

General Tso's Popcorn Shrimp

Once every couple of months or so, we order Chinese takeout from a favorite local restaurant. It's a small family restaurant which means that either the owner or one of her two kids usually answers the phone. When I call to place our order, the owner doesn't even ask our name. She knows us by our order—two large General Tso's Chicken with white (sticky) rice and one small Chicken Broccoli.

When one of us walks through the door to pick it up, she calls a hello and either brings us our order or tells us it's almost ready. I love that. But I also love saving money and time...and not having to go outside when it's in single (or negative) digits. Therefore, sometimes I like to make homemade takeout. Isn't that a fun oxymoron?

Garlicky Duck Stir-Fry inspired by Eat Drink Man Woman

"Eat, drink, man, woman. Basic human desires."

This month's Food 'n Flix pick is a true "foodie movie". A delight for the senses, Eat Drink Man Woman is set in Taiwan and centers around widowed Master Chef Chu and his three unmarried adult daughters who still live at home. Each Sunday they come together to connect over a lovingly crafted elaborate family meal. The daughters are being pulled in their own directions by love and careers while they notice that their father's once flawless food is starting to lack flavor because he has lost his sense of taste.

Sound familiar? Well, if you haven't seen this 1994 release before, maybe you've seen the 2001 flick Tortilla Soup. Tortilla Soup is the American remake that features a Mexican-American family living in Southern California. I think both movies are equally delicious in their own right.

Chop Suey inspired by Lady and the Tramp | #FoodnFlix

For this month's edition of Food 'n Flix, we are watching a beloved oldie, Lady and the Tramp. Since it was made in 1955, pretty much everybody I know, from my mom's generation to my kid's generation, grew up watching Walt Disney's Lady and the Tramp. I don't own it on dvd, but I do have it on tape (that would be a VCR tape for you young-uns)...you know the one that all the Disney movies used to come in—big, white, heaven forbid you stepped on a corner or you'd never be able to close it again? This month was the first time I'd actually watched it in quite a few years, though; while I do still have one of those dvd/vcr combo players, I don't dare actually put a tape in it, because it's old and hungry.

So, everybody knows the story of the unlikely romance between the posh cocker spaniel and the rough-around-the-edges mutt from the other side of the tracks. And I'm guessing that when you think of food in the movie, you think of spaghetti and meatballs. I mean, that is the classic scene—it even graces the most modern movie cover and poster. It's the inspiration for lovebirds sharing a plate of spaghetti worldwide. Although, my favorite part of that particular scene is when Tramp pushes a meatball towards Lady with his nose.

That said, I decided against making a "spaghetti special, heavy on the meatballs". Instead, I decided to watch the movie again with new eyes...eyes on the look-out for a different avenue of inspiration. Turns out, there are quite a few hidden gems. Do you remember when Jim Dear pours coffee into a saucer, then gives it to Lady along with a doughnut? How about the Siamese cats scene? That happens to be one of my favorites. I toyed with the idea of making cat treats that included milk powder (until I found out for the first time in 39 years that milk is not good for cats; no wonder they love it) or fish (remember the goldfish?).

Char Siu Duck Legs (Chinese Barbecue)

It's hard to believe that we're already into the second half of summer. I know that I say it all the time, but even the kids are commenting on how quickly this year is passing by. It doesn't get light quite as early, and it doesn't get dark quite as late. Plus, the kids go back to school next week. Next week! That's far too soon, in my opinion. Growing up, we never went back until after Labor Day, when the days were crisp and fall jackets were in order. Now, I'm searching for shorts and short-sleeved shirts to send them back in.

But my original point was the speed with which summer is flying by. We've blazed through an impressive amount of charcoal this year so far; the grill has definitely been earning its keep. I've had these duck legs on the backburner for more than a month now, waiting patiently for their turn in the spotlight.

This was actually my first time cooking duck on the grill. I know, crazy! I was in the mood for a little barbecue, but instead of traditional (to us), I went a little off the beaten path and chose an addictive Chinese barbecue called Char Siu. Well, Char Siu actually means "fork roast" or "fork burn" (not literally barbecue) - a way to flavor roast pork (or traditionally any available meats, especially wild boar).

Sweet Bean Buns + 6 more dishes inspired by Kung Fu Panda | #FoodnFlix

At the beginning of this month, I announced that I would be hosting Food 'n Flix with my chosen feature Kung Fu Panda (1 and/or 2). If you haven't seen either Kung Fu Panda, you may not realize how much of a foodie's delight they are. As the result of growing up watching Kung Fu and so many great old Kung Fu movies, it's a double bonus - Food + Kung Fu! I could go on...it's great for the whole family, it's pretty darn funny, and it has a positive message or two to share underneath it all. I'm not ashamed to admit that it's a favorite of mine, and that I've seen it countless times since it's also a favorite of my youngest son.

But, on to the food. At the heart of the movies lie noodles. Po's father, and his father before him, run a noodle shop. His father expects him to follow in his footsteps, but Po has a bigger dream and it concerns kung fu.

But Po loves to eat, so he can be witnessed stuffing his mouth with bean buns, flying through the air to grab dumplings, climbing counters and cabinets to reach the cookies, and even enjoying radishes.

Szechuan Green Beans with Ground Pork

You know those days when sports and homework,  after-school activities and working late, favorite tv shows and a lonely book are all vying for that same coveted evening time slot? You mean every night? Well, I think it's essential to have a good dozen 30-minute meals in your back pocket. At least.

I'm talking in addition to refrigerator soup omelets and stir-fry. Let's call them "back pocket meals". Meals that don't require much thought. Meals that don't require you to consult a mil-long recipe and a laundry list of ingredients. Meals that don't add any stress to your already insane day.

This is one of those meals. Put it in your back pocket.

Chinese Barbecue Wings

So usually when Super Bowl rolls around, I'm busy planning a menu that includes trays piled high with nachos; bowls filled to the brim with dips; platters of cheese, fruit, veggies, and crackers; tender carnitas with homemade pico and guac; wings and burgers; and some good beverages to go along with it. But this year has been different. I haven't really been able to think of anything else besides wings.

It's gonna be an all wings kinda celebration today!  Baked wings, fried wings, grilled wings...marinated wings, breaded wings, sticky wings. WINGS! I'm not sure what started the craving, but it may have been these Sticky-Sweet Caribbean Wings. They were just so ridiculously good that I was sad when they were gone. Ever since, I've been pinning wings like a madwoman, pulling out old saved recipes, and writing down ideas for new flavors of my own.

But you know what? I don't think my family is going to mind. We can smash numerous pounds of wings in one sitting between the five of us.

General Tso's Chicken ...inspired by How to Lose a Guy in 10 Days {food 'n flix}

This month's Food 'n Flix selection is not one that I would coin an actual "foodie flick", but somehow it worked.  Our host this month is Tina from Squirrel Head Manor; her choice - How to Lose a Guy in 10 Days.  And I love it that she picked something  unexpected!

I will admit that I cringed a bit when I first heard her choice, though.  Why's that, you ask?  It's not because I don't love chick-flicks (I totally do.  I love them).  Plus, I remember liking the movie when I saw it years ago.  But you know how some "stars" can begin to wear on your last nerve over time?  Well, that's the case with Kate Hudson.  Oh, and even though I probably shouldn't admit it, it's also the case with Matthew McConaughey.  Don't hate me girls.

I used to look forward to seeing Kate and her adorable self.  She was like Meg Ryan (you know what I'm talking about, right?).  Sweet, pretty, and yet relatable.  And then she and Chris Robinson got a divorce.  By the time she dated A-Rod (not a fan), I lost interest.  Again, sort of like the whole Meg Ryan affair with Russell Crowe.  A shift in perception.

And Matthew.  I don't know.  My favorite role of his is still Wooderson.  He IS Wooderson.  But lately...no.  Something else I hate to admit - I didn't like him in Magic Mike.  I know, I know.  Revoking my girl card.

But back to the matter at hand.  When I watched this movie again after all these years, I remembered why (and when) I liked both of them.  The chemistry is great.  The story is fun.  Food plays a minor role, but it's there.

Basically, Andie Anderson is a writer who wants to write serious stories about things that matter, but she's stuck writing fluff.  Drawing inspiration from her friend's (and many other women's) mistakes they make while dating, she comes up with a story idea.  She will date a guy and commit every single dating no-no imaginable.  Basically, she'll make a guy fall for her and subsequently loathe her within the course of ten days.  On the flip side, Ben Barry makes a bet with his boss that he can make a woman (any woman) fall in love with him by a certain time next week (coincidentally...ahem...about ten days from then), so that he can land a certain advertising account.

Let the games begin!

From popcorn in the movies, to hot dogs on the street, to pizza and cosmos on a rooftop, to a home-cooked lamb with cherry glaze, wine, and carrots to a broccoli and asparagus casserole to cucumber sandwiches to snowcones - there's plenty of little tasty bits floating about.

If you haven't seen the flick, you can probably guess that everything goes to pot before the happy ending (it's a chick-flick, people).  But since they do come together in the end, I decided to make a dish that I think they'd love to go out and eat together.  As a REAL couple.  Something they can find by walking the New York streets together.  Something they can have fun eating - chopsticks and sweat-beaded foreheads.  Something they can even take away in carry-out boxes on the back of Ben's bike.  I made them a meal that my husband and I love to eat together - our favorite Chinese take-out food... General Tso's Chicken!

General Tso's Chicken

by Heather Schmitt-González

Prep Time: 30-60 minutes

Cook Time: ~20 minutes

Keywords: fry entree chiles chicken Asian Chinese

Ingredients (serves 4-6)

• ~3 lbs. boneless chicken breasts (4 fat ones)

for marinade and sauce:

• ½ c. hoisin sauce
• ¼ c. white vinegar
• 3 Tbs. soy sauce
• 3 Tbs. sugar
• 2 Tbs. cornstarch
• 1½ c. water
• 1 Tbs. corn, peanut, olive, or vegetable oil
• 4 garlic cloves, minced
• 2 Tbs. freshly grated ginger
• 2 tsp. crushed red chile flakes

for coating the chicken:

• 3 egg whites
• 1½ c. cornstarch
• ½ c. all-purpose flour
• ½ tsp. baking soda

for frying:

• corn, peanut, or vegetable oil

to serve:

• cooked rice or noodles
• sliced scallions, optional

Instructions

Cut the chicken breasts into ~1-inch pieces. Place into a gallon-size zippered baggie.

Whisk the hoisin, vinegar, soy sauce, cornstarch, and water together in a small bowl. Add 6 tablespoons of this to the baggie with the chicken. Seal the baggie and smoosh it around so that the marinade coats all of the chicken pieces. Set aside (refrigerate, if you like, but it won't hurt to sit out for up to one hour at room temperature) to marinate for 30-60 minutes.

While the chicken is marinating, heat oil in a medium saucepan. Add garlic, ginger, and red chile flakes and cook for 1 minute, stirring constantly. Add the remaining marinade to the pan and bring to a simmer while whisking. Continue to simmer and whisk until the sauce has thickened and turned darker, 3-5 minutes. Set aside and keep warm.

Tip the chicken out into a colander that has been set in the sink and allow to drain for 10 minutes. Beat the egg whites until foamy in a large bowl. Whisk together the cornstarch, flour, and baking soda in a second large bowl. Pour oil to a depth of 1-2" in a heavy-bottomed pot with deep sides over medium-high heat until it is hot, ~350° F (hold at this temperature while frying). Line a baking sheet with paper towels; set aside.

Carefully add the drained chicken to the bowl with the egg whites and use your hands to get in and toss it all around so that all the chicken pieces get covered in egg white. Lift the pieces out of the egg white and let some of it drip back into the bowl, then transfer to the cornstarch mixture. Toss to coat and then add to the hot oil. Do not overcrowd your pan, do this in batches (the chicken pieces are fine sitting in the egg whites until you transfer what you need to the cornstarch mixture and the oil).

Fry for approximately 5 minutes, or until golden, crispy, and cooked through. Lift pieces out with a slotted spoon or fish spatula (that's what I always use when frying) and set on prepared baking sheet. Continue until all of your chicken has been fried.

Pour the warm sauce into a large bowl and add the fried chicken pieces. Toss to coat and serve over warm rice or noodles. Garnish with a smattering of scallions, if using. Enjoy!

notes:

This is EXTREMELY spicy! I mean, regret it tomorrow kind of spicy. If you can't handle that much spice, decrease the red chile flakes by at least half, maybe even more. But don't leave them out entirely, General Tso's is supposed to have heat!

A huge thanks to my friend Jen of Juanita's Cocina, who I adapted this recipe (only in method, not in ingredients) from - this is my favorite dish to order from the Chinese take-out place! This comes so incredibly close that I can now make it at home instead of ordering take-out. You know. Potentially. Although I admit to enjoying the whole take-out experience now and again.

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This round of Food 'n Flix is being hosted by Tina at Squirrel Head Manor.  If you want to join us this month, carve out a couple of hours to watch How to Lose a Guy in 10 Days and then head into the kitchen to whip up something inspired by the flick - and then send your entries to Tina (here's how) no later than March 27th!


This post contains Amazon affiliate links.

50 Women Game-Changers (in Food): #13 Rachael Ray - Orange-Cashew Chicken

In May '11, Gourmet posted a list of 50 Women Game-Changers (in Food) that runs the gamut from food writers to cookbook authors to television personalities to restauranteurs to chefs to food bloggers.  Some are a given.  Some are controversial.  Speaking the names of some brings fond childhood memories.  Speaking the names of others will make some readers cringe.  And of course, some of our favorites were not even included.  We food-lovers are a passionate bunch of people and whether we agree or disagree, every woman on this list has earned her place for a reason.  Being a woman who is passionate about food (cooking, eating, talking about, writing about, photographing), when I caught wind of Mary from One Perfect Bite's idea of cooking/blogging her way through each of these 50 women...one per week...I knew I wanted to join her.  Many of these women paved the way for us in culinary school, in the kitchen, in cookbooks, in food writing, and on television and I think it is a fabulous way to pay tribute to their efforts.  Some of the women on the list have been tops with me for years.  Some I have heard of (perhaps even seen, read, or cooked from) before.  And there are even a handful that I am not familiar with at all.  I excited to educate myself on each of these women game-changers and hope you look forward to reading along.  We are going in order from 1 to 50.

the "Gourmet" prompt...

13. Rachael Ray- She’s heee-eere. Your TV’s haunted by her, and, love or hate the woman, her always easy recipes have cured millions of their kitchen phobia.

It's true.  While I know of some people who really like her, I know my fair share of those who cringe at the mention of her name.  I don't have any issues with her.  Except the made up words.  I'll admit it.  Hearing evoo and yum-o and delish and stoup (especially stoup) used as words makes me shiver a little.  And not in a good way.  The bad thing is, I've probably used delish myself.  But only in writing.  Never out loud.  Anyhoo...her ability to bring home cooking to the masses and take away the intimidation factor is pretty impressive.  She seems approachable.  Her food looks good.  And the things I've tried of hers actually have been good.  She's got her own magazine.  She's got a ton of cookbooks (a few of which I own).  And yes, her fair share of television time.  Let us not forget she is even a brand name.  She doesn't claim to be anything that she is not.  I think she earned her spot in "the 50".  What do you think?

Check out her website.

Orange-Cashew Chicken

slightly adapted from Rachael Ray's Look + Cook

serves 4

3 Tbs. vegetable oil

1½ lb. boneless, skinless chicken breast or thighs, chopped bite-sized

salt

freshly ground pepper

1 red bell pepper, ½" dice

1 onion,  ½" dice

3 garlic cloves, minced

1" fresh gingerroot, peeled & finely chopped

¼ c. hoisin sauce

¼ c. orange marmalade

1 Tbs. hot sauce

2 Tbs. tamari or soy sauce

½ c. chicken stock

½ c. honey roasted cashews

hot, cooked rice (brown or white)

4 scallions, thinly sliced

Add 2 Tbs. of the oil to a large pan placed over high heat.  When the pan is very hot, add the meat, season it with salt and pepper, and stir-fry until golden brown, ~5 minutes.  Remove meat from the pan and reserve on a plate.  Add remaining tablespoon of oil, then add the bell pepper, onion, garlic, and ginger to the skillet and stir-fry for ~3 minutes, or until veggies have just begun to get tender, but are still a bit crisp.  In a small bowl, stir together the hoisin, orange marmalade, hot sauce, tamari, and chicken stock.  Return the chicken to the skillet and pour in the sauce.  Add cashews, toss to coat, and continue cooking until the sauce thickens up (though not much), ~1 minute.  Serve over hot rice and garnish with scallions.

Rachael Ray (August 25, 1968 - present)

"I got my job by a series of accidents. I guess, don't plan out your life too much and take any and every opportunity that comes your way, no matter how surprising the idea may be to you.. with the exception of the XXX industry, that is."  ~Rachael Ray

Who is cooking along with these 50 Women Game-Changers?

Mary- One Perfect Bite, Val- More Than Burnt Toast, Joanne- Eats Well With Others, Taryn- Have Kitchen Will Feed, Susan- The Spice Garden, Heather- girlichef, Miranda- Mangoes and Chutney, Jeanette- Jeanette's Healthy Living, Katie- Making Michael Pollan Proud, Kathy- Bakeaway with Me, Sue- The View from Great Island, Amy- Beloved Green

I am sharing this post with:

*Saturdays with Rachael Ray at Taste and Tell

Salmon wrapped in Banana Leaf...inspired by The Last Chinese Chef for Cook the Books.

The latest Cook the Books Club selection, chosen by Deb of Kahakai Kitchen, was The Last Chinese Chef by Nicole Mones. I've been sitting here with my wrists resting on my laptop...fingers poises...and I do not know where to begin! I thoroughly enjoyed this novel. I enjoyed it with every sense of my being. I felt it to the core. Okay yes, I have a thing for foodie novels anyway, but some are far superior to others...and The Last Chinese Chef was in that upper crust (she says, tongue in cheek) for me. Wow, this pun works amazingly well. I mean, I would totally miss the bottom crust if it wasn't there...but it occasionally gets a bit soggy or seems to dissolve into the filling. But the top crust, all golden and shiny and enticing...sometimes completely hiding the filling, thus surprising me or giving me little glimpses as to what it contains...is what I long to bite into!

There was also a book within a book that Mones "quoted" from throughout. Much like Dean Koontz' Book of Counted Sorrows (which actually does exist now, since he had so many inquiries...he made it exist), I wish that this fictional book really existed.

 This is the story of Maggie. It is the story of Sam. It is the story of two people coming together...through food. Food is truly the universal language. Although the circumstances that bring Maggie to China may seem less than ideal (a paternity claim against her recently deceased husband), I believe they were a blessing in disguise. Being a food writer dream job!, Maggie was able to turn the trip into an assignment as well...a happy coincidence that introduced her to Sam. Ahhhhhh, Sam. Half American, half Chinese...both influencing his passion for food and cooking. But the Chinese side is what he has emerged himself into for the past few years and what leads him and Maggie into each others hearts.

 I think it must be Mones' knack for entwining history, lore, legend, feelings and description that kept me glued to the pages. I know that there are people (probably many) who only eat out of necessity; they fill their bellies and move on to the next task. But I cannot even think about food without marveling in the wonders of it....it nourishes not just our bodies, but our minds and souls as well. Eating is social. Eating is pleasurable. Eating is desirable. Food is sharing. Oh my...I'm getting excited!

A Chinese term carried throughout the book, which I believe rings true in this foodie-blogosphere of ours is Guanxi. "Guanxi was connection, relationship, mutual indebtedness." There is a moment of realization in the book when Sam recognizes that not only is guanxi a term used in the business world, guanxi was also food! It was "people eating together, whether at banquets or daily meals"...food is an "engine"! Yes! He realizes this could be the reason that Chefs have always been so highly regarded in China. And I think it's the reason that the same regard is finally started to be recognized about Chefs in America...and everywhere else around the globe.

 I'm pretty sure I wanted to try each and every single bit of food that was mentioned throughout this book. But the one that I have not stopped thinking about was Pork Spareribs in Lotus Leaf. I was bound and determined to make this and knock all of your socks off. When Sam loving and painstakingly works on perfecting these...I can feel my cheeks starting to tingle and my mouth begins to water. They were short ribs, marinated in a mixture of soy sauce, scallions, ginger, sugar, peanut and sesame oils and bean paste with ginger and scallions. After marinating, they were rolled in a rice powder that was scented with 5-spice...making sure to get some larger rice crumbles for mouth-feel...and then wrapped lovingly inside a lotus leaf in bite-sized chunks. Amazingly, Mones has a recipe for this on her website, so I went about gathering ingredients.

But alas, I could not find a rice powder scented with 5-spice. No biggy, I decided it would be easy enough to make one on my own...well, at least what I guessed it would be. Although I had no szechuan peppercorns, I substituted a mix of black peppercorns and dried red chiles, so hopefully the flavor profile was pretty close. And it was actually a success...whether it was correct or not, I'm not sure, but I'm keeping it in my pantry for future use! My local Asian Market never seemed to be open during the hours that I could make it over there, so I didn't get any bean paste. I bought ribs but ended up letting them go to waste (seriously, one of the things I hate to do the most is waste good food) in middle of the hustle-bustle of life last week. Do I even need to tell you that I could not locate Lotus Leaves. Anywhere. Ugh. Okay, switch gears...but just slightly. I ended up making a salmon dish that was totally inspired by my desire to try the Pork wrapped in Lotus Leaf.

  Salmon in Banana Leaf
inspiration sparked from Henry Chang's Pork Spare Ribs in Lotus Leaf by girlichef
 Salmon fillets- 2
Banana Leaves- 2 (big enough to wrap your salmon in)

  for the marinade: Scallions- 2,sliced thin
Ginger- 1" piece, minced
Soy Sauce- 1 Tbs.
Fish Sauce- 1 Tbs.
Sesame Oil- 1 Tbs.
Vegetable Oil- 1 Tbs.
Tahini- 2 Tbs.
Crushed Red Chiles- to taste

for the Rice Powder scented with 5-Spice:
Rice (uncooked)- 1/4 c.
Star Anise- 1
Fennel seed- big pinch
cinnamon- big pinch
whole cloves- big pinch
Szechuan Peppercorns (or black peppercorns + dried, crushed red chiles)- couple big pinches

for dipping sauce:
Peach Preserves- 1 1/2 Tbs.
Sesame Oil- 3/4 tsp.
Soy Sauce- 1 1/4 tsp.
Rice Wine Vinegar- 3/4 tsp.
Garlic, minced- ~1/2 clove
Ginger, minced- ~same amt. as garlic
Scallions, sliced thin- ~1/2 of 1

for serving (all optional, of course):
Chinese Noodles
Sesame Oil
Sesame Seeds, toasted
 Corn on the cob

 Begin by mixing all of your marinade ingredients together and pouring it over the salmon in a big baggy or container. Marinate under refrigeration for at least a half an hour or up to 2 hours. While salmon is marinating, put all of your scented rice powder ingredients into a spice grinder and pulse until everything is coarsely ground. Remember, you want a few larger crumbles of rice for mouth-feel!Remove the salmon from the marinade (discarding any leftover marinade) and coat it with some of the scented rice powder on each side. You won't use it all with just the 2 pieces of salmon. Save some for another time. Lay your banana leaves out flat. Place one salmon fillet in the center of each leaf. Fold one side over the salmon.Fold the opposite side over that, then both ends to make a little package.Cut your corn (if using) into slices.

Place the corn in one steamer basket and the salmon packages in another. Set over ready-boiling water to steam. I actually added some Peach-Ginger Tea bags to my water in hopes that it would impart some extra flavor into the food via the steam. I don't think it actually did anything, but it was what led me to putting peach preserves into the dipping sauce...which was out-of-this-world tasty! I found some fresh Chinese-style noodles at the market and added those to some boiling water to heat through for a couple of moments. Then tossed them with the sesame oil and toasted sesame seeds.

Put all of the marinade ingredients into a small sauce pot or alternately, a microwave safe dish and bring to a heat. Whisk everything together and it's ready to serve.After ~10-13 minutes, both your corn and your salmon will also be finished. Flip the smooth side of the banana leaves up and make a slit through them to serve....they kinda look like tamales, huh!

The rice powder scented with 5-spice coats the salmon nicely and gives it this unexpected dimension in flavor and texture. Serve over or next to the noodles and corn with the dipping sauce. This is a meal I will be making again...and don't worry, I'm not giving up on the Pork wrapped in Lotus Leaf! I have some scented rice powder just waiting for my upcoming trip to the Asian Market. Now, are you writing another foodie novel Nicole? Because I want to be early in line. Come on over and join us at Cook the Books...you still have time to run and grab The Last Chinese Chef by Nicole Mones, too....entries are due August 28. Don't miss out...on your chance to read this tasty book or to see what everybody else was inspired to make!