Monday, February 06, 2006

Gung Hay Fat Choy

This last weekend was the celebration of the Chinese Lunar New Year. Since our traditional American New Year’s celebration is so tied to the Christmas festivities, we usually celebrate this New Year with a bit more ritual. There is more time to prepare for it – hanging a few lanterns, following all the superstitions of having your bills paid, the house cleaned, and preparing a “lucky” meal. It’s really quite fun to try cooking new dishes outside my usual menu, buying unusual ingredients and mastering new techniques.

With the huge wind storm we had here over the weekend, it dampened our celebration a little bit – but we still braved the elements and went out for dim sum lunch and watched the lion dances, following the parade from business to business, until the drum beat is hammered into my brain for days, and my ears are deafened by the bursts of firecrackers.

It's not the quantity of the meat, but the cheerfulness of the guests, which makes the feast -- Edward Clarendon