Osmanthus flower tea

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Today, my friend came over for an afternoon catch-up, and I suggested that we grab milk tea from TP Tea, which is owned by Chun Shui Tang, the original Taiwanese shop that is reputed as the original creators of bubble tea. It happens to be just a few blocks from my apartment, so she picked up an order for Chris’s parents and me on her way over. I chose the osmanthus oolong milk tea with house-made lychee jelly, 30 percent sweetness, and less ice.

I was thinking about my milk/bubble tea choices in the last year or so. I don’t get milk tea that often, though New York City has exploded with endless Chinese, Hong Kong, and Taiwanese franchises, with the biggest being HeyTea. But one type that has always been popular among Asians that I only recently got into was osmanthus tea. Osmanthus is a yellow fragrant flower that, similar to jasmine, is oftentimes added to tea or drunk on its own (like chrysanthemum). It’s very aromatic and oftentimes infused with green, black, or oolong tea leaves. It has an almost fruity taste. In Traditional Chinese Medicine (TCM), it’s known for promoting relaxation, supporting digestion, and also delivering a high amount of antioxidants. I’m getting more into the non-tea fruity, floral flavors as of late. The tea isn’t always enough for me anymore, even if it is really good, fresh loose leaf, and high quality!

Not all mascarpone is made equally

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I was whipping up the heavy cream, powdered sugar, kesar mango pulp, and mascarpone cream for the mango tiramisu for my father-in-law’s birthday yesterday, and it suddenly dawned on me that something wasn’t quite right. I kept looking down into the bowl while mixing and wondering why there were tiny little white chunky blobs floating in my creamy mixture. And then… it hit me: the mascarpone cheese was not breaking up properly. I did the suggested thing of letting it sit on the counter for about 20-30 minutes before I mixed it, but that did not seem to help. And I was scared that if I kept using my hand mixer, it would turn my cream mixture into butter. So I eventually just relented and decided that I would continue assembling the mango tiramisu even with the uneven mango cream/mascarpone mixture.

When I served the mango tiramisu today, no one else seemed to notice the white chunky mascarpone bits. I noticed them in some bites, but I was at least relieved that overall, the chunks had melded in. I told my cooking friend about this, and she told me that she actually just read an article about how mascarpone is not all made equally. I advised her for the future that she should never, ever buy Whole Foods brand mascarpone cheese. I bought it in a rush to get the dessert ingredients in order in time, but normally, I would buy BelGioioso brand from Trader Joe’s, which always whips up easily. I checked with AI, and for future reference, Galbani and Ciresa brands are also supposed to be excellent, premium mascarpone brands to consider. Sorry, Whole Foods — you just didn’t cut it this time for me.

Unexpected finds: deals at Eataly!

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For our extended family gathering on Saturday at Chris’s mom’s cousin’s place, I originally had planned to make a mango tiramisu to bring over. Unfortunately, the two places walking distance from us were no longer selling ladyfingers, so I had to go with a Plan B option pretty quickly based on my pantry. And because my pantry is pretty well stocked, I had a lot of potential options. But I stuck with my mango theme and ended up making mango lassi butter mochi cake from one of my favorite food bloggers Milk and Cardamom, and it was a huge hit. Since I had to open a large can of kesar mango pulp, I had a lot of pulp leftover. I had already purchased the heavy whipping cream and mascarpone to make the tiramisu, and I didn’t really have the headspace to figure out how to repurpose them. So I decided that for Chris’s dad’s birthday coming up this Thursday that I would make my original dessert of mango tiramisu repurposed as his birthday cake. But that meant I had to find those damn ladyfingers.

Chris insisted I was overthinking it and told me just to buy them on Amazon. So I went on Amazon, found a decent brand from Italy, and purchased two 7 oz. packs of imported ladyfingers for… almost $20. Yes, I thought it was expensive, but I chocked it up to inflation. Chris saw the email receipt from Amazon and balked at the price, asking me why they were so expensive. I told him my rationale, and of course, he didn’t think it was enough. So he started doing searches on ladyfingers and somehow found out that Eataly right here in New York sold a 14 oz. pack of Italian ladyfingers for $7.99, so less than half of what I would have paid on Amazon. He cancelled my Amazon order, and yesterday, I went to Eataly Flatiron to check out the ladyfinger stocks.

I think the last time I stepped foot into an Eataly was pre-pandemic, so over six years ago. I have zero reason to go to Eataly because I usually get my Italian groceries from Little Italy in the Bronx, or at other Italian grocery/specialty stores. Eataly has always just been too packed and touristy for me to enjoy. I always hated going in there and feeling like a sardine; walking in there was never a comfortable experience. But walking in there today (at an off hour, obviously), I was pleasantly surprised. There were a few interesting sample stations set up to entice visitors to either order interesting new drinks or treats. There were also a good number of sales when it came to grocery items, whether it was cocoa-hazelnut spreads, Italian olive oils, pistachio cream spreads, and multiple types of Italian cookies. Then, I found the Eataly brand of ladyfingers, a 14-oz. bag, for even less than what Chris saw online — it was $6.49! So I ended up spending less than a third of what I would have spent if I had bought a similar product on Amazon. Who would have guessed that the cheapest ladyfingers I could find would be at Eataly of all places! I just assumed they would be more expensive there, but I was obviously very wrong. In addition, I picked up a jar of wild strawberry jam from an Italian brand that I hadn’t seen in years — also on sale!

Now that I had this positive experience at Eataly and saw so many interesting items on sale at pretty reasonable prices, I realize that I have more of a reason to occasionally pop in there to browse, especially since there is an Eataly in SoHo, not too far away from Kaia’s current school. So, maybe I will be more intentional about stopping in there when I am in the mood to browse Italian groceries. It’s always fun to find good deals on tasty things!

Two companies combining officially

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Yesterday, my company officially merged with another competitor. As we are all supposed to say, we are all “better, together” to create new possibilities. Today, we had an an official all hands meeting to welcome the first week as a newly combined company, so “watch parties” were set up across coworking spaces around the world for employees of both companies to congregate and celebrate over lunch. We have a good number of employees at both companies in New York City/New Jersey, so we got a coworking space in Midtown West today and I attended.

I will say that the overall turnout on my company’s side was pretty paltry; people at the other company far, far outnumbered us, and they’re the ones with the remote-first culture, whereas we actually have a 2-day-a-week-in-office policy assuming we live within a 50-mile radius of an official office space. They passed out cookies, socks, and had balloons decorating our part of the coworking space. A decent lunch spread was put out in the kitchen. I made some small talk with a few of the employees at the other company and chatted with one of my current colleagues I rarely see. But I also noticed that there were some people at my company who basically showed up just to “show face” and left almost immediately. They barely even said hi to me and other colleagues they are supposed to know. It was so strange and even borderline rude. What was the point of even coming if you weren’t at least going to try to talk to new people who are supposed to be your new colleagues?

I wonder if people being so weird and cagey in these types of temporary work settings is a lingering result of the pandemic, of preferring to be holed up inside one’s own apartment and not wanting to socialize at work unless it’s simply to socialize “up” to get ahead, or to get favors done for you. Some people, even with age, do not actually get more mature.

One seemingly little decision that paves a very different future — forever

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Today, I met up with a friend’s friend I met for the first time at a kid’s birthday party several weeks ago. We met at a coffee shop on the Upper West Side and talked about our backgrounds, work, kids, and families. This friend grew up in the Dominican Republic, but she is fluent not just in Spanish, but also in French (and English). Her two young daughters are at a French daycare and school. So I was curious to understand how she learned French, and then how she decided to have her daughters immersed in French language.

She said that her mom wanted her and her two younger siblings to learn English. But when her mom started looking into the schools, she found out that while the private American international school’s fees were extremely high, the private French international school was just a fraction of the cost. With this school, her children would learn not just English, but also French — at a massive discount! So it was a no brainer for her to send all three kids to the French school. That French K-12 led to all three kids moving to France to study and eventually work. This friend lives in New York now with her husband and two daughters, while her two siblings are still living and working in Paris and the south of France.

I wonder if her mom ever envisioned the future of her three kids not just being tri-lingual, but also moving quite far away from home and in their daily lives, speaking a different language than their native tongue. That one seemingly little decision changed her kids’ paths in life forever. It makes me wonder what Kaia’s young adulthood and adulthood will look like — merely because of seemingly small choices that Chris and I are making now.

Mother’s Day breakfast at school on Friday

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Every year around Mother’s Day, Kaia’s preschool hosts a Mother’s Day breakfast/tea event where they invite all the mothers/mother-figures to school for a little party. Last year, I missed it since we took a long weekend to Rhode Island. But this year, I was able to attend. Since the classes are all quite small (Kaia’s class has THREE STUDENTS in it, with two teachers, one who teaches in English, the second in Chinese!), they combine all the kids and parents in the same classroom for this event. And while it was beautifully set up with food and hot tea and drinks for all, the parents just didn’t really want to interact with each other. It didn’t matter if you were on either end of the table or in the middle. Not a single parent wanted to proactively talk to anyone else. Every parent was mostly eating or interacting with their own kids. On the 4K side of the table where I was, I attempted and failed at small talk with the two moms of the other two 4K kids. It was mostly a lot of question, answer, question, answer, with me doing most of the questioning. Very occasionally, I got asked, “What about you / you guys?” questions back, but that was only because I asked first. It honestly felt like pulling teeth. And when it was time to go, I was more than ready to leave. Kaia was sad to see me go and started crying, but I really had to get away from these parents who seem to have zero desire to socialize even for the facade of being friendly.

I have really hated the lack of community at the last two schools Kaia has been at. I hope that we are able to feel some sense of community and camaraderie with the parents at her new school come September.

The Japanese experience of having different matcha ice cream levels right here in New York City

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I’m still sticking with my goal of trying at least one new business in Manhattan Chinatown (or the surrounds) while Kaia is in school down here. This week, I tried another new matcha place called Aoko Matcha. They started in the West Village, then opened two other locations in Bayside, Queens, and in Manhattan Chinatown. While it has different matcha drinks and desserts, what it’s unique in doing is offering five different matcha levels for matcha intensity in its matcha ice creams. Matcha cafes are opening up left and right in New York City; I don’t think you can get by in any neighborhood here without either seeing a matcha-specialized cafe, or at minimum, seeing a matcha or two (probably a crappy, low quality kind) on a drink menu. But the levels of matcha intensity are definitely a differentiator. I have only ever seen this in Japan, and most notably in Kyoto almost 11 years ago now. I remember trying the very high intensity level and shaking at exactly how bitter it was! I guess at this point, the matcha ice cream would cease to truly just be an indulgent dessert, and could even be seen as a health food…?!

So I’ll be honest and say that after lunch, I didn’t feel up to having an ice cream all by myself, so I didn’t end up sampling any different matcha levels for ice cream. But I did get the matcha coconut cloud drink, which was matcha cream, coconut water, fresh coconut fruit shavings, and coconut jellies. And given how delicious this drink was, I’d say that I have very high hopes for all levels one through five for the matcha ice creams!

Kaia’s little subway loving friend she sees only on the subway

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Several months ago during school drop-off commutes, Chris told me that Kaia had made a little friend on the subway who loves to call out the subway stops as much as he does. Little A, who is several months younger than Kaia, lives on the Upper East Side and commutes down to West 4th Street for his 3s program. Kaia and Little A noticed each other when one day on a southbound B/D train, they overheard the other also yelling out the subway stops as they were approaching each station. Realizing their mutual love of the subway bonded them instantly, and from that point onward, the two kids and their two dads would sit on the subway together. Today, I finally got to meet Little A and his dad. We were stopping at a station, and instantly a kid on the platform saw Kaia’s face peering out and started screaming and yelling, “KAIA! KAIA!” As soon as I could make out what he was yelling, I realized that this must be infamous Little A.

Little A’s dad and I introduced ourselves and made some small talk. We both learned that both our kids would be attending local schools within walking distance of our homes come September, so unfortunately for their love of the subway, they’d no longer be taking the train on weekdays roundtrip anymore. We both laughed about how other people seem to think this is a plus given closer proximity to homes and the ability to walk to school, whereas we knew that our kids would be sad to no longer have a reason to ride the train every day. I told his dad that we usually are out and about and take the trains on Saturdays and some Sundays we are in town, so it wouldn’t be like she’d have zero subway rides anymore. We all love the fact that we live in a city with such great, convenient public transport, and there was no way Kaia would be a stranger to the subway system once she started kindergarten.

It is crazy to think how almost two years of her 3s and 4s programs are very close to coming to an end — it feels like it came and went in a flash. As we initially approached her 3K program starting, I’ll be honest and admit I was dreading the daily commute to pick her up. But after the first week, we all adapted to it pretty seamlessly, and it just became our new known routine. I’ve embraced it for having an excuse to be in Chinatown every day, and I’ve especially embraced it for having reasons to try out and patronize new and old favorite local businesses. Frankly, I’m not even sure who is going to miss this more, Kaia or me. But I do reflect upon all our subway commuting experiences together and I love all the moments I’ve shared and witnessed with her on the train. She’s had such great, memorable experiences, making new friends like Little A, having cute interactions with strangers young and old who think she’s super cute or smart or both, and witnessing the extreme kindnesses of complete strangers who give up their seats for her or both of us, and just want her to enjoy her little corner seat on the old B/D trains. This is one of the many greatnesses of living in New York City that I will always relish.

Making use of my Costco “deals”

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Last October when we did a big Costco haul, I picked up a number of goodies or “treats.” I define “treats” as things that I don’t necessarily need, but I do want because they are fun. Unfortunately for me (but fortunately for my bank account), this past weekend’s Costco visit was pretty much 100 percent utilitarian. I didn’t buy a single “treat” item — everything was strictly grocery, for immediate or future use, or was usable like short socks or slippers.

So I started looking at my pantry and food storage areas when I got back to see if I had overlooked anything I got last October, and after I had organized all my newly purchased food items. And I realized that I still had a large bottle of Nielsen Massey vanilla bean paste sitting under my kitchen sink that I had used only once since purchase. I got so excited when I saw this because I had learned about this brand of ultra-premium vanilla bean paste through professional pastry chef forums. Everyone who has baked in professional kitchens has always raved about how this was their go-to brand for vanilla bean paste, that it took vanilla to the next level in their desserts, and they could not imagine living without it. Every time you use it, you see the beautiful vanilla bean seeds flecked throughout the dessert. I am obsessed with how it looks (we all eat with our eyes, regardless of what anyone says).

I don’t make that many desserts anymore unless we are hosting friends and family over, though. So my opportunities to bake elaborate treats are not that plenty. But I knew I wanted to use it in the next couple weeks while Chris’s parents are in town. So I asked Claude AI to find me a quick and easy recipe with simple, household ingredients to highlight the deliciousness of my premium vanilla bean paste. And smartly, it suggested a classic dessert: vanilla bean custard. All you need is milk, egg yolks, sugar, cornstarch, and of course, vanilla bean paste, and you’ve got dessert ready in less than 20 minutes. I mixed all the ingredients together minus the milk in a heat-proof bowl. Then, I warmed the milk over the stove until steaming. I slowly whisked the hot milk into the egg yolk mixture. Then, I put the mixture back on the stove and whisked until thick. Then, I placed the custard back in a clean bowl and put in the fridge to cool. Tomorrow, we will get to enjoy a very, very vanilla beany custard — all thanks to my fancy Nielsen Massey vanilla bean paste and the quick help of my budding good friend Claude.

It’s not a real Costco “deal” unless you use it. So, I better find new ways to put my fancy vanilla bean paste to use, and this is how I will start!

Pre-recorded video interviews as the norm in today’s interview process

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For the last 22 years (including interviews during college), I have been used to having interviews conducted over the phone, video conferencing, and of course, in person. Back in 2020 when I was looking for jobs, presentations of various sorts were a given with the types of roles I considered. But alas, a lot has changed since 2020. Artificial Intelligence has taken over. Pretty much every tech company out there is either pushing an AI product, or at minimum, claims to have some product, which is then “powered by AI.”

So it shouldn’t have come as a shock when I was invited to interview with a company in the last week, and instead of being asked to have a recruiter phone/video screen, I was asked to do a pre-recorded video interview as the first step of the process. This is meant to streamline the screening process and to get a sense of how well I speak and present myself (especially given I am being considered for a customer-facing role, which would require these skills). In the brief email, they shared that I would be given three questions, with about one to two minutes to answer each question. If needed, I also had the option to re-take each answer once. Before I would start, I would be given the opportunity to test my microphone and video to ensure the audio/visual was working properly. In total, they said this should take me no more than five minutes of time to complete.

I did some research on the tool I’d be using. It seems like this is more “normal” now than it is not. Every organization on the face of the planet is looking to streamline their processes and become more efficient, and if a recruiter can review hundreds of candidates in five minute videos of each speaking versus thirty minutes, that’s cutting the time needed to interview by over 80 percent. Why would they not do this if they could and then focus on tasks that actually require direct human-to-human interaction? I guess these are the things I am learning now since I’ve been out of the habit of interviewing for almost six years now.