use real butter

Recipe: chinese salt and pepper pork

You know what I like about Chinese New Year besides all of the Chinese food? It’s later in winter than the regular winter holidays, which means there is usually better snow. You see, I like winter. But you already knew that.

he likes winter too… i think i’ll keep him

My parents are in Florida right now because (Southern) Virginia is “too cold” for them. I chuckle to myself when they tell me these things. Winter is probably the most maligned of all seasons. I sometimes think people dislike winter because they don’t appreciate it. Or maybe it’s because they have to travel in bad weather? I could totally relate to that. Or maybe they are living in a Bad Winter Zone? I consider Bad Winter Zones to be places that don’t get proper snow. Just the other day, Jeremy and I were discussing the seasons and I declared, “I LOVE winter! I love skiing and getting out into the backcountry, baking and cooking, snuggling with Kaweah, grilling in the snow, crystal clear night skies.”

i shooted it

I paused and added, “And autumn – autumn is great with the changing leaves and the cooler temperatures, the hikes and rides. Oh and spring! Spring mountaineering, spring skiing, wearing a light jacket, longer days…” Of course there is summer. It seems everyone loves summer. I do too, but it’s not my favorite season. Mountain summer is brief, but jam-packed: wildflowers, backpacks, rides, trail runs, afternoon thunderstorms, evening dinners on the deck with friends, dog walks as the sun sets, farmers markets, hummingbirds, alpine lakes, cool mountain air dancing through the house at night. I guess my point (Jen, is there a point?) is that I love it all. I just LOVE being here and being alive. There is something precious about every season, every day. I’m loathe to squander it.

winter love

But back to Chinese New Year. The food – there is so much food that I need to prepare in the next couple of days! Plus, we have to clean the house because once Chinese New Year is here, you are not supposed to clean the house for two weeks (sweeps out the luck). Oh, and don’t buy salt for the rest of the month of February. Bad luck. That’s what Grandma tells me. I made the trek down to Denver to meet up with my pal Kathya at the big Asian market to get groceries for the Lunar New Year. This year I’m keeping the menu “simple” since it’s just me and Jeremy. We’ll have soy bean sprouts, bean thread noodle soup (chocked full of lucky goodies), nian gao (rice cakes), potstickers, and lucky ten ingredient vegetables. How are you going to celebrate the Lunar New Year?

Jaden’s post on Chinese New Year reminded me about avoiding squid. Instead of cuttlefish balls in the bean thread noodle soup, I buy fish balls this one time of year. That’s because the superstition equates squid with getting fired. Eating nian gao (rice cakes), for instance, means a promotion or raise because nian (sticky) gao (cake) is a homonym for nian (year) gao (higher). So you can just imagine what a minefield planning dinner can be if you don’t have a Wise Chinese Grandma advising you on your menu selection. Since I had posted the recipe for salt and pepper squid, I thought it was only fair for me to give you an alternative that won’t get you fired.

this time it’s salt and pepper pork

When I’ve seen salt and pepper pork on the menu, it’s actually salt and pepper pork chops. These aren’t the pork chops that you find in your typical (white person) grocery store. These are cut rather thin and because 1) I have had disappointing results when I ask the butchers at Whole Foods to cut meat the “Asian” way and 2) it’s easier to eat without the bone, I didn’t bother with pork chops. I got a pork tenderloin instead (I prefer the dark meat) and sliced it myself. Control freak. Me.

mix up the flour, cornstarch, and sichuan pepper salt

slice semi-frozen pork tenderloin

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Long-time readers and basically anyone who has been around me for more than five minutes know how I have bemoaned the utter lack of decent Chinese food in Boulder, Colorado. That is part of the reason you find so many Chinese recipes on this blog – because I can’t get the real stuff where I live unless I make it myself. But hold on there, pilgrim! Ma Ma has come to the rescue.

and you can find her on pearl street

Zoe Ma Ma is a newish Chinese restaurant that opened in 2010 on 10th and Pearl Streets in downtown Boulder. I first noticed it on my way to my favorite sushi bar, which is right next door (Sushi Tora). I looked at the menu with anticipation and suspicion. I’ve had my hopes dashed to the ground countless times in Boulder before. I wondered if this would be any different. When my parents were visiting and we walked past Zoe Ma Ma, my mother looked up at the Chinese characters and said, “Oh! Zoe Ma Ma. Looks interesting.” So right, it’s not Zoe as in zo-ee, but Zoe as in zoh. But everyone calls her Ma Ma. When customers enter, they say “Hi, Ma Ma!” and when they leave they wave “Bye, Ma Ma!” or “Thank you, Ma Ma!” Sometimes you’ll even hear it spoken in Chinese. Yes, the Chinese people in Boulder (all three of them… I’m JOKING!) dine here. That’s a good sign.

this is ma ma

It’s a small restaurant with seating for about 25 people inside and another 8-10 at the bar outside when the weather is nice. I know for a fact if you go right at noon, it can be quite busy. I’ve seen the bar lined with diners happily slurping their noodles as the steam dances up into the sunlight. Walk up to the counter to place your order. Depending on the day of the week, you can also choose the special. On Sunday, Monday, Tuesday you can get a big bowl of Sichuan braised beef noodle soup. On Wednesday and Thursday they serve savory pork belly zong zi (think of it as a Chinese tamale made with pearl rice). Friday and Saturday’s special is roast duck and wonton soup.

ma ma serves homemade organic noodles

I was curious. Very curious. The menu items looked more like the homestyle food I grew up eating and loving rather than the deep-fried, day glo sauce-drowned abominations of the typical Chinese restaurants around town. When I introduced myself to Ma Ma, we spoke in Mandarin and shared our paths. That’s what all Chinese people do when they meet. “Where are you from?” And that, for me, means “Where are your parents from?” because when I say I was born in the U.S. they (they = any Chinese person, especially immigrants) immediately ask if my parents came from China or Taiwan.

jason and i sampled the menu for lunch one day

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Recipe: chinese almond cookies

I appreciate your kindness and encouragement. The fact that so many of you urged me to do what I felt was best for me even though it may not necessarily be the outcome you want says a lot about this readership – that you are all very caring and understanding people. That’s a great feeling for me to know that so many of you who visit this space are good folk. Thank you for being awesome.

The idea of leaving the blog has flitted in and out of the corners of my mind – but it’s usually only triggered when I have to post on deadline (and I’m trying hard to eliminate those) or when I drop a lens cap in cake batter and wonder why I bother with step-by-step process shots. I don’t want to quit blogging, but something has got to change.

we’ve had some impressive colors at sunset lately

and cool clouds too

I do not enjoy writing. I know this may seem surprising because blogging is writing, but I don’t write the way real writers write. I type what I’m thinking in my head and that is merely what I would be saying aloud if I didn’t shut my mouth. I talk. I never shut up. The only reason the blog exists is because I have reasonable typing skills to keep up with my motor mouth. But I do love cooking and photography and archiving and sharing. Writing consumes more time than I’d like because I try to edit my rambling thoughts into something coherent and maintain a fairly regular posting schedule. Without a regular posting schedule things begin to pile up and fall behind, snowballing into a big mess. That stresses me out. I’m OCD.

Anyone who blogs knows that it takes time. This blog, my archive of recipes and random stuff that goes on in my life, is a labor of love… but it’s still labor. I need to change things up on my end which may or may not become apparent here on the blog. I’m working to strike a balance in which I don’t allow use real butter to take time away from important stuff like time with loved ones, my health, my work (this is not my work), and my other passions. So when I said it’s me and not you, I wasn’t just saying it – I meant it. But it certainly isn’t my intention to break up with you… because I like you!

getting some turns in before work

impromptu lunch at l’atelier

As quickly as 2010 flew past me, I’m amazed that it’s still January. Actually, I’m happy that it’s still January and perhaps that is because I’m changing up how I prioritize. It’s also because I have an ass ton of things to get done. Typically, Chinese New Year sneaks up on me and I get all panicky. This year, I’m well aware of its approach and I’ve decided against hosting a big bash – mostly because I like being feeling sane. Of course, we celebrate the arrival of Chinese New Year no matter what. I’m still going to make several of the traditional dishes because there’s all this good luck that you need to get in on!

almonds

flour, almond flour, sugar, almond extract, egg, blanched almonds, baking soda, salt, butter

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