Monthly Archives: April 2025

Haw mok and Thai cooking fun

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Today as part of our dinner at home, I made haw mok, also known as Thai red curry custard with fish. I’d never heard of it until I saw a video that Pailin posted on her YouTube channel, Hot Thai Kitchen, but it sounded easy enough with ingredients I either already had or could easily source, so I decided to make it. It came out tasty and had a nice presentation, as it was steamed in a cake pan on top of banana leaves, which added additional fragrance to the curry custard.

While steaming the haw mok, I realized I had come a long way with my comfort with Thai cooking. I remember when I first moved to New York and how intimidated I was by Thai cooking in general. I lived in Elmhurst at the time and was surrounded by endless delicious and fiery Thai restaurants with lots of chilies and spices. I didn’t realize then how straightforward Thai cooking could be. Now, it seems like I’m always tinkering with some Thai recipe at least once a month. My comfort with Thai cooking and ingredients has grown to a point where we almost regularly eat something Thai or Thai inspired at home. And after Chris got me a bunch of Burmese ingredients, I’ve been learning more about Burmese cooking and techniques, as well. In the last week, I’ve been reading Burma Superstar’s cookbook, which has gotten me acquainted with different ingredients I’m not used to as well as ways of cooking that are most definitely a fusion of Chinese/Southeast Asian/Indian cuisines. This makes sense given Myanmar’s geographic location. Who knows – maybe I’ll get super comfortable with Burmese ingredients, and they’ll also be regularly on rotation at home, as well.

A friend I made recently who is also really into cooking said that people like me aren’t very common — people who not only are adventurous eaters, but also actively learn about different cultures’ food and cooking techniques. To be honest, I don’t even know what I would do with a lot of my spare time if I didn’t spend it reading and learning about this stuff. Food is an important part of our lives to live (duh, you have to eat), it’s a key part of our health and well being; it’s an integral part of our cultures and identity. What else would I do with all my time outside of family, travel, and work, if I didn’t spend it thinking about food?

“Daddy, clap my butt!” and other fun toddler moments with Kaia Pookie

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We were on the train coming back home from Bensonhurst on Saturday, and Kaia was sitting at the window seat on the train. Then, she decided to stand to see the view (she loves the “view,” even when we’re underground in the tunnel and can see nothing. But she does get very excited when she sees trains passing us and tries to identify which train number/letter it is). Kaia started acting cheeky, as per usual, and wiggled her butt and danced on the seat. And while we’re having mindless chit chat, she suddenly started sticking her butt out very conspicuously and said, “Daddy, clap my butt! Mummy, clap my butt!” And she started clapping her butt with her own hands and giggling hysterically.

There are a lot of things you can get away with as a child of her age in both behavior and speech. If I said the same thing at my current age, it would likely elicit confusion and annoyance. This is one of those moments that not only elicited lots of smiles from surrounding passengers, but it even got a rider sitting in front of Kaia to text her friend to tell her about the “adorable toddler” sitting behind her who was singing and dancing (I just happened to see this when Kaia was leaning over towards this person’s side, and I saw her text message very clearly near Kaia’s face as I gazed over).

Another fun thing that Kaia has been doing with me is we’ve been “eating” each other. Ever since she was a newborn, I’ve been obsessed with her little fingers and little “toesies,” and before she lost a lot of her baby fat, I could not get enough of staring and lightly squeezing the rolls that were her little “wrists” and “ankles.” When I’ve given her a bath or shower, I always say, “Mumma loves Kaia’s toesies! I’m going to eat your toesies.” And then, I say, “Mumma loves this toesie, and this toesie, and this toesie, and this toesie, and this toesie!” after reaching her last toe on a foot. Then, I go onto the next foot and their set of toes. I occasionally say, “Mmmmmm, Kaia’s toesies are yummy! I’m gonna eat your toesies!” To which she always shrieks and giggles with delight. Lately, she’s been answering back: “Mummy! You can’t eat me! I’m not food!” And then I say in response, “Haha, yes, you are! I’m gonna eat you right now!” Then, I nibble her hand or fingers or toes or foot. She goes into her hysterical laughter. But then she tries to eat me. She insists that her mummy is food! So, she’ll take my fingers or even my face and lips and start nibbling away. I love this pretend mummy-and-daughter-eating-each-other session. Yes, it sounds slightly cannibalistic. Yes, I can also see how it can come across as sexual. But either way, it’s done with lots of fun and deep affection.

Today while riding back home from school, Kaia was in a really happy and chipper mood. In her after school program, they are learning lots of nursery rhymes in Chinese, and one of them is the Chinese version of “Twinkle Twinkle Little Star.” She decided to loudly start singing Chinese “Twinkle Twinkle,” and then I joined in and we sang it together. It became apparent very quickly that there were at least four other female riders, all separate, who started taking an interest in looking at and listening to Kaia. All were smiling and some were even humming along. And when Kaia finished the song, they all started clapping and telling Kaia, “Good job!” Kaia did her usual thing: out of nowhere, when she realizes that she has attention, she starts getting “fake shy” and starts burying her head into my stomach or chest. She did this a couple times when people started waving to her and saying hi, and then she started giggling hysterically and waving back to them.

When we first decided to enroll Kaia at her Chinese immersion school downtown in Manhattan Chinatown, a part of me dreaded the daily subway commute. It obviously wasn’t going to be as convenient as anything walking distance from us. But now I realize that this decision was beneficial in so many more ways than just having more exposure to Chinese language and culture: she just loves everything about the subway and people watching. She has more practice walking, running, and going up and down stairs. It’s great for her to be around so many different people and seeing people like this every day. And for me personally, I love observing her on the train and watching her interact with others on the subway. I love these moments of watching her grow and mature and getting comfortable with subway travel. She’s a true New York City baby.

The times when tough love is necessary: when you make the same mistakes during your workout twice

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As long as I’ve been living in our current building, I’ve had a friendly relationship with our building gym trainer. He’s a trainer who works at multiple sites under the same building management company and also has his own personal training business. We have gotten along and had some interesting conversations over the years. Sometimes, when he has a free moment and sees I am struggling with something or could improve my form, he will stop and help me. He’s not officially my trainer; I’ve never paid him (though I did give him a Christmas tip this last year), but he’s given me endless good advice and is just an overall fun, smart, good person to have around when you’re exercising.

Currently, I’m wrapping up a strength training program via my Alo Moves app, and yesterday, the session had some kettle bell-like movements. About five years ago, I injured my lower back using kettle bells. After that incident, I decided to swear them off, and I haven’t used them since. I told our trainer about this then, and he told me it was most definitely a form issue. He showed me the movement and the parts to focus on. But I shook it off and just avoided them like the plague. Then this week, I figured since it had been a while that I could revisit the kettle bell motion. Well, I messed up once again, even after five years: I woke up this morning with a back that just… did not feel aligned, and I knew immediately what the culprit was. I wasn’t in pain, and there was no clear tweak or pinch, but I definitely felt like I was walking around with something crooked in my lower back. I did lots of stretching and twisting to try to get my back in line.

I walked into the gym this morning and told him, “I’m never using kettle bells ever again.” He gave me a concerned look, but he was in a training session with a trainee at the time. I got on a treadmill for my cardio session. Once he was done and I was near the end of my cardio session, he walked over to me and stared me dead in the eye. He snapped his fingers and motioned for me to get off the treadmill, stat.

With that fierce look in his eyes, I knew that shit was getting real. And I had a feeling that if I didn’t get off that treadmill in that instant, he would have probably stopped my machine and pulled me off.

First, he told me he knew what I was doing wrong. And when I did the kettle bell (or, well, what I thought was the kettle bell) motion, he confirmed what his suspicion was: my form was wrong. And when he observed more and touched my abs, he declared that not only was my form wrong, but I wasn’t engaging my core enough. “A kettle bell swing is a hinge, NOT a squat!” I tried again. “What did I say about the squat? No squat. HINGE. Too much bend in the knees. You need to feel this in your hamstrings. Squeeze that core. SQUEEZE. IT. I NEED THOSE HIPS MORE SOLID!” And then, if that wasn’t bad enough to identify two things I was doing wrong, he said he could tell from my hips that I was neglecting my pre-exercise glute-strengthening exercises he taught me that he insisted I had to do as a warm-up before any, any exercise moving forward. Geez, he’s like my mom; I can’t hide anything from him…

“This is not just to address an injury: this is to warm your body up so that you have a strong foundation,” he admonished me as I sheepishly admitted I hadn’t done the pre-exercises in a month. “As we approach 40, different things in our bodies just get a little weaker, and we have to give them extra love to prevent injury. You have to focus, focus, focus, engage your core, and do the pre-warm up before all else. This is for your health, your wellness. Don’t just mindlessly exercise without thought. You need to focus!”

He said we’re all guilty of mindlessly exercising, of not engaging our core, of getting lazy with warming up. But we needed to do this things even more as we get older. He’s totally right. I probably needed this scolding, this “tough love” wake-up call to call out that even if I am working out 5-6 days a week, none of that really matters if my focus is off or if my form is incorrect or if my stability is a bit wobbly. Sometimes, we really need to get back to basics to get to where we want to be. And it’s really easy to forget the basics when you’ve been exercising so regularly for decades.

When hosting becomes an excuse to make dessert

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I grew up in a large household, in a duplex where my parents, brother and I lived on the second floor unit. My three cousins and their mom and dad lived on the third floor. Until age 9, my grandma lived in the basement/ground level. We had 9-10 total people to share food with, so whenever I baked anything, whether it was cookies, brownies, or bread, there was always lots of people to share the food with and eat it. There was never a worry about “who is going to eat all this?” or “are we going to have too much sugar/fat?” because when you’ve got at least eight or nine people around, that food is most definitely getting eaten one way or another, and pretty darn quickly.

That all changed once I moved to New York and just had a roommate. We shared food only occasionally, but not always. It’s pretty hard to make food just for one person or meal. I still baked, but when I did, I’d usually share it with her and even my colleagues. The food had to go somewhere, and I would never want to waste the food. And even now with Chris, I can’t bake too much because we probably shouldn’t be eating that much sugar and butter, anyway. We’re also trying to limit Kaia’s refined sugar intake. So whenever I know I am hosting friends or relatives over, whether it’s just for one meal or for an extended duration of time, like with Chris’s parents staying with us on and off for about three weeks, I look at these as opportunities to make dessert: what kind of sweets can I make? What have I been dying to make for the last several months that I haven’t had an excuse to make?

So the short list for now looks like this:

Mango and coconut sago, maybe with coconut milk and juice agar agar jelly

Gulab jamun nut bread/cake

Brown butter chocolate chunk cookies (The Food Lab)

Lemon ricotta cake

Orange blossom almond cake

I was chatting with my friend about this, and she could completely relate. She lives alone, and she sees her brother a lot since he lives nearby. Once, she made cookies and he inhaled the entire batch in a single sitting. When she has friends or family over, it’s also her excuse to experiment with baking, especially since she’s more comfortable cooking and has shied away from baking. Yesterday for Easter brunch, she made egg yolkless tiramisu, which turned out really well, so this has given her more confidence to bake other things. It’s been fun to have a friend who is really into cooking and food and to have them around to share food fun stories (and the nightmares of the last several days) and know that they can empathize and understand your situation from experience.

Differing approaches to parenting regarding choking hazards

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Today, Kaia and I met up with a friend and his daughter, who is about eight months younger than Kaia, for lunch and an outing to Central Park. As we were getting settled in and after we ordered our food, Kaia asked for a snack. So I whipped out a bag of unsalted peanuts that I packed for her. I laid some out on her plate, and she started grabbing them and stuffing them in her mouth.

As soon as my friend saw the nuts on Kaia’s plate, his eyes widened, an apparent frown showed up on his face, and he raised his voice. “Wait, you’re giving her peanuts?” he exclaimed. “Really?”

Initially, I wasn’t sure what he was reacting to. Did he object to peanuts or legumes as a snack? Did he think it was unhealthy? Or did he perceive it to be a choking hazard?

“Yes… What’s wrong with peanuts?” I said, confused, handing Kaia more when she asked for more. “They’re unsalted, and they’re a healthy source of protein and a whole food. What’s wrong with peanuts?”

“All right, then,” he said. After I pushed him for his objection, he said he thought nuts were a choking hazard up until age 5, so even though most of the peanuts were halved, he still didn’t trust giving them to his daughter. I offered to share some with his daughter, and he vigorously waved his hand to indicate he didn’t want her to eat them. I tried to tell him that every child is different, and obviously you need to know your own child and what they are capable of…. plus, you also have to be comfortable feeding your child of a young age whatever it is they are eating. He waved me off, clearly not wanting to talk about this. He told me he knew of a kid in another classmate’s previous class who had choked to death on a whole nut. He cited another article he read about another kid choking on other similarly sized foods. And he said he’d only allow his child to eat a peanut if I broke it into a sixth of a piece. I think at this point, we were nearing the point of insanity, but I refrained from making this comment. His daughter is almost three years old, and I’d seen her eat far larger things in my presence. I think this level of overprotection was just too much, but again, I said nothing to contest it.

“I didn’t realize you were this cautious with her eating,” I said, still confused. “I have offered nuts to her before when (your wife) was around, and she was happy to let her eat them. In fact, she ate them back then! I think they were cashew halves.”

He shrugged. “Well, I’m not having any more kids, so this is all I’ve got!” I looked at him with a slight eye roll; yeah, because I’m planning to have boat loads more kids after Kaia!

In general, I’ve never really said anything with friends who have young kids when I don’t agree with their approaches or what they do with parenting or feeding. I never said anything when I’d seen him or his wife previously spoon feeding their daughter purees even though I strongly believe in baby-led weaning; granted, I am biased, though, because Kaia ultimately decided on that path. I offered her miniature versions of our food and purees at the same time when she was sixth months of age; she categorically refused the purees and leapt right into hand held foods and never looked back. I never said anything when I saw their pouch consumption be pretty frequent, or when they refused to let even a grain of refined sugar into her diet (at least, to their knowledge).

Parents have to make their own choices for their kids, and I totally respect that; but what I get confused about is when people think that I am in some way being reckless or irresponsible in my own parenting choices, or as though I am trying to put my kid at risk of choking and dying. I started preparing for introducing my child to solid foods before I was even pregnant! I did so much research, and I read so many studies. I coached my own child through eating solids from day 1 and watched and observed her like a hawk. Frankly, I am the reason she is the great little eater she is today. I know my child better than anyone else when it comes to food preferences and eating abilities. Kaia was hand feeding herself at age 6 months. She was eating hot spices at age 7 months. She was eating chicken off the bone at 7-8 months and navigating all the bones and cartilage at age 1-1.5. She was devouring pretty much every vegetable in her baby months. She was eating whole grapes at age 2; she started picking around a cherry pit at age 2.5. With eating, she has always been advanced for her age both in skill and in wide preferences for what she will eat. Food has for obvious reasons been a huge priority in my parenting with her, as I want her to flourish in her tastes and abilities with eating. So I think I’d be the best person to make the call on whether she can eat whole or half peanuts or not. I also think you kind of have to put your kid in somewhat challenging situations so they can learn and figure it out. When Kaia started picking out cartilage and bone pieces from bone-in chicken thighs and drumsticks, that’s when I knew that she could handle more “questionable” foods. Plus, it’s always with our supervision.

I am not a fan of helicopter parenting and strongly dislike overly cautious approaches to parenting in any form — food or non food. But hey, I’ll let my friends do whatever the hell they want — as long as they let me do what I want with my own kid.

Cooking mistakes happen in twos – the hot cross buns without crosses

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Since as long as I have known Chris, he has talked about how much he loves hot cross buns at Easter. He’s not a religious person at all, but he did grow up in a Christian family and with Easter traditions. And one of those traditions that exists in both Australia and the U.K. is having hot cross buns on Good Friday. These are lightly spiced, lightly sweetened fluffy bread buns that are usually filled with raisins and dried currants. They always have their unmistakable white crosses on the top. I originally always thought they were like a frosting, but I subsequently learned after reading recipes for hot cross buns that they are actually a flour-water paste that are piped on just for the appearance of a cross. Once the buns are baked, they are then slathered with a light sugar/honey/citrus glaze so that the outside has a faint sweetness.

I researched a few recipes to attempt to make this, but I wasn’t quite sure which one to go with. Chris found a recipe that claimed to be “the best” in Gourmet Traveller. It combined the famous recipes of three different well known chefs, and so I figured it would be a good one to use. Unfortunately, the explanations weren’t very clear as to “why” things had to happen, so I ended up going astray. For one, it uses instant yeast; I only had dry active yeast at home. But I’ve successfully subbed in dry active yeast on many other bread recipes, and I figured this wouldn’t be any different. That is, until I noticed that while the dough was rising, it wasn’t rising as much as I had anticipated. And I started going down a Google/ChatGPT rabbit hole, trying to figure out what I did wrong. And then I found it: milk has enzymes that tend to prevent dry active yeast from fully allowing doughs to bloom, and so it’s best to either avoid using the two together, OR to scald the milk and allow it to cool to a lukewarm temperature. The scalding would deactivate those competing enzymes.

This recipe suggested warming the milk until “lukewarm.” Nowhere did it say to heat it until scalding or why. Other hot cross bun recipes discussed this, but this one did not. I was beyond pissed.

It wasn’t a complete failure, as the yeast did not get killed and was clearly active. The buns were rising, just not as much. So I proceeded with the recipe. The second mistake I made was thinning out the flour-water paste too much for the crosses; it needs to be really thick to hold not just its shape, but also the white look of the crosses through baking at a high temperature. My crosses after piping looked fine. But once I put them in the oven, I could see immediately that the crosses were thinning out… and they eventually faded so that you could barely see them at all!

When the buns came out, they looked like what my friend called “a cross between wanting to be a cookie or a scone.” Chris looked at them and said, “What happened to the crosses? Wow, you really are godless.” But then, we both ate one each tonight, and I happily yet reluctantly admitted that the flavor was still spot on, and while the bun wasn’t as fluffy as I had hoped it would be, it was still pretty fluffy and light. It even had crispy edges and bottoms.

“Good hot cross scones!” Chris declared.

This was even more frustrating that this happened tonight after my garlic chips debacle yesterday. Mistakes in the kitchen happen in twos…

Garlic chips go awry

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About a month ago, I made garlic chips (and its delicious residual oil) for the second time ever, and without intending to sound arrogant, the chips and the oil came out perfectly. The first time I attempted this about three years ago, I burned a lot of my garlic chips and they tasted bitter; I had waited too long and let the garlic brown in the oil, at which point they will get overcooked and thus bitter. This time, I did a proportion of one bulb’s worth of garlic cloves to one-third cup of neutral oil. I heated the oil on medium heat until it got hot enough so that when a garlic piece was dropped in, it would lightly bubble. Then, I dropped all the garlic slices into the oil and let it fry for about 7-8 minutes, stirring occasionally until the garlic pieces turned a faint golden color. I shut off the heat, strained the garlic chips with a fine sieve, drained the garlic oil into a mason jar. And voila, I had garlic chips and oil to add to a Thai soup called gaeng jued that I made! It was really the perfect topping and flavor accent to this soup.

Today, I figured I would double this, so I used two bulbs of garlic to two thirds cup oil. Not thinking straight and trying to save time on de-skinning the garlic cloves individually, I nuked them in the microwave for 30 seconds before adding them to the oil. And well, the extra moisture from the microwaving prevented them from ever crisping up. The rule of dropping things into hot oil and hoping they will get crispy is that you need to make sure whatever you are frying is as dry as possible. And well, I did the opposite since I was clearly not of sound mind at the time and just trying to multitask. So while the oil turned out delicious and fragrant, the garlic “chips” ended up being a huge mass of garlic mush, having absorbed too much of the oil and thus never crisping up at all.

I was really upset with myself. That took a lot of my time and energy, and I ended up with a result I was not happy with. In the end, I’ll likely throw the garlic from this mini disaster into a stir-fry, but it still upset me because I really hate it when I don’t get the result I want in the kitchen; this is when my perfectionist tendencies really come out… So I decided to try it again. And this time, I got distracted by having Kaia around, and the garlic chips got too brown and turned out bitter once again. I think the multitasking didn’t help, but I also think that scaling is just hard. As much as I’d want to double the recipe, maybe I just don’t know my stovetop well enough to scale this up, even if it’s only twice as much. I failed to get the oil temperature right — it was clearly too hot. So next time, I’m just going to stick with one bulb of garlic to one-third cup of oil, and make sure to do this when I do not have my toddler around to distract me. Hot oil needs 100 percent of my attention — sorry, Pookster.

Aziz Ansari at Radio City Music Hall tonight

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One of the greatest gifts and privileges of living in New York City is the fact that pretty much every artist and entertainer will come through here. It doesn’t matter if they were born and bred in New York or if they are coming from halfway around the world. They *will* come here. In the entertainment world, New York City is essentially the center of the universe.

When I was younger, even though my parents would never let (or pay for) me to go to concerts, I used to look at touring and concert schedules of singers and bands I liked, and I always noticed that when they would come to California, the artist would most definitely make a stop in Los Angeles, but they rarely came to San Francisco or the Bay Area. That’s changed a lot now, so more artists come through the Bay Area. But even then, I always thought — how amazing would it be to live in New York, where literally everyone goes!

Aziz Ansari was at Radio City Music Hall tonight. He no longer lives in the U.S. and actually resides in London now with his Danish wife. They got married two years ago and are trying to have kids; it was a big part of the second half of his show, being vulnerable about the “TTC” aka “trying to conceive” journey and how hard it’s been, especially given it is almost 100 percent his wife’s responsibility, and given he is currently on the road for work. He even had to have sperm samples frozen. He said he was so confident he would impregnate her their first time having unprotected sex, and lo and behold, that most definitely was not the case. And after seeing fertility doctors, they were simply told to “just keep fucking.” It’s been refreshing to have comedians and people of our generation be open about their fertility struggles. Hasan Minhaj, Ronny Chieng, and now Aziz Ansari have all spoken openly about their fertility struggles and IVF journeys. Fortunately or unfortunately, this seems to be the “new normal” for people of our generation trying to have kids and give our parents grandchildren. You really do have to “try” to have a baby, and it’s not just something that “happens” very easily anymore.

“They Called Us Exceptional: And Other Lies That Raised Us”

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Since getting pregnant with Kaia, I’ve thought a lot about the concept of intergenerational trauma or inherited trauma. I suppose my generation is the first to acknowledge that such a thing even exists and how toxic it can be. In previous generations, it was all about survival. Now, my generation is being more introspective about why we are the way we are, and how the way we are is largely shaped by how we were raised and what we were told was expected or “normal.”

I’ve read more books in the last several years about complicated parent-adult child relationships, dysfunctional ethnic family dynamics, and child-rearing in general. In the last year, I came across a book recommendation, a memoir entitled, “They Called Us Exceptional: And Other Lies that Raised Us” by Prachi Gupta, an Indian-American journalist who is my age. In her memoir, she details her parents’ journey to the U.S., their path to the “American dream,” and how the model minority myth fractured her family and even potentially even led to her brother’s premature, untimely death.

Prachi is exactly 18 months older than her brother. Her parents told her they had intended always to have two children, and for them to be close in age, because they wanted the two of them to be each other’s best friend; their mom said that they wanted them to take care of each other once they both passed. Prachi and Yush were basically like best friends up until their late teen/early adult years, when their relationship became unsteady due to their diverging views on men vs. women’s roles in society, as well as their family’s dysfunctions.

I really felt for Prachi reading this book; I finished the book within just a few sittings. Even though she specifically discusses the Indian American / desi experience, I could relate a lot to the complexities of the dysfunctions of her family, the verbal and psychological abuse she, her brother, and their mother endured. I could hear the same echoes and pressures of keeping things a secret or “having/losing face” in my own family. And I could especially feel for her in the moment she found out that her little brother was dead. All the things she so eloquently writes about in detailing her emotions around her brother’s life and death feel so eerily familiar, so similar to how I felt with Ed. The only difference was that Yush was a high achieving, outwardly “successful” Asian American, and well, Ed was not. Both were depressed and suffered from different psychological disorders; both felt that they were less than human beings in their on-earth-bodily states. This is a pretty good quote to summarize how she felt about her family in the world:

“I had once thought that I came from a line of Gods, and I had punished myself for failing to be Godlike. But we were not Gods, and I was not the avatar for our family’s unraveling. I was just another product of inherited trauma, unresolved grief, and reactive survival mechanisms, like everyone else who came before me. We were mortals who felt ashamed when we failed to appear omnipotent. Now I see that my job was to release my ancestors from this burden, to allow those who come next the freedom to be ordinary.”

The book ends with her having little to no contact with her parents. The memoir is written as a letter addressing her mother throughout, saying all the things she wish she could say to her, but her mom refuses to listen to. While she yearns to have a close relationship with her mom as she did when she was a child, it cannot happen without the meddling of her abusive, controlling, and mentally ill father.

Even though it’s been a few days since I finished reading the book, I’m still thinking about it a lot. The emotional rawness of it felt so real, so scarily relatable. As a review in The Atlantic wrote, “She explains better than any writer I’ve ever encountered how conflicts that may appear low-stakes—such as an argument over grades or extracurriculars—can tear open an unnavigable gulf.” People always say that certain arguments don’t matter or don’t mean anything — but my general thought is, well, actually, these seemingly little arguments can expose larger fractures that should very likely be addressed before they blow up. I’m happy to see people of color in my generation writing books like this, and also addressing exactly how complex and unpredictable “dysfunction” can look like.

Twelve-years-aged tangerine peels from my friend’s mom

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When I met up with my friend for lunch this past Monday, I was shocked when she told me that her mom had brought me back a gift from her trip to China. Over a year ago, I told my friend that I was taking on “old Asian lady” habits by attempting to dry a bunch of mandarin peels that winter. In the winter time, we eat so much citrus that it felt wasteful just to dump the peels out. One winter during the pandemic, I was taking citrus peels and making homemade house cleaner with it, but I eventually got bored of that. I felt like a better and tastier way to use the peels was to preserve them via drying for future Chinese dishes. In Traditional Chinese Medicine, aka TCM, preserved mandarin or tangerine peels are known to be a warming ingredient that can warm your spleen and regulate your qi. It’s supposed to help with dampness and disperse phlegm from the lungs. But in general, even if you don’t believe in TCM, aged tangerine peels give an interesting, complex, complementary flavor to savory courses, such as braised pork belly, beef noodle soup, or tangerine beef or chicken dishes. In a lot of traditional homely Chinese soups, a single peel or two can be thrown into the pot for an extra flavor note.

So, when I shared this with my friend last year, she told her mom, who I’d only met once back in 2018. I went to her house so that I could meet my friend’s then new baby. And since then, she’s shared lots of stories of what I cook with her mom and also showed photos and videos, and I guess her mom has been very impressed. She remembered this story about my drying mandarin peels, and so she picked up this individually sealed bag of 12-years aged tangerine peels for me and carted it all the back from China to New York! If you are not aware, dried tangerine peels get more expensive with age (the color also gets deeper and darker brown), so 12-years aged tangerine peels cost a small fortune here.

I was honestly in shock when my friend told me this, and I felt like my eyes were going to bulge out of their eye sockets when she presented the bag to me at lunch on Monday. I kept on staring at the bag and turning it every which way, admiring how thin and dried and deep brown they were, and even trying to see if I could smell some aged citrus fragrance from the sealed bag. I was just so touched that her mom would not only think of me, but even be so generous as to buy me a highly prized Chinese cooking gift while in China and carry it all the way back here for me. I’d only met her mom once — ONE TIME. And somehow, she has remembered me AND gifted me something now! I love a lot of things about this scenario, but I guess I especially love it because it is such a unique gift, one that not just anyone would appreciate. Her mom thought specifically of me, how I dried mandarin peels, and knew I’d appreciate this a lot. And I really, really do. I am beyond grateful and felt so blessed in that moment — not just for her thoughtfulness and generosity for someone she only met once, but also for having this friend who would have a mother who would do something like this for me!

“That’s my mom’s love language: remembering random things I tell her about friends or me and then taking action on it and gifting something related!” my friend exclaimed. “She’s bad at most other things, but she’s really good at this!”

As with most things that matter, if you know, you know #iykyk. And if you know, you know that 12-years-aged tangerine peels in Chinese cooking is like aged fine wine.