For the past year, Andrew has been asking me, “Mama, can I do a cooking show with you?” and I’ve kinda resisted, mainly because a 5 year old boy…specifically MY 5 year old boy is quite unpredictable. How do I know that he’s not just going to blurt out my dirty laundry on LIVE TV???

There’s no bleep button on the control board (I’ve checked) and even if there was, how would I signal the producer to bleep out the part when Andrew would spontaneously shout out, “My mama dances naked on the bed to ‘Careless Whisper.’”

Like, totally embarrassing to let the world know that I still, even after the gerbil incident (wait, was that a different dude?) and knowing that he’s so totally gay that I’d fling my naked body at George Michael if he rang my doorbell. Read the full story

I’m getting so close…I can smell it! So far, I’ve written 90 recipes and shot over 65 photographs…but I’m a little behind - and still have 30 more photographs and another 15 recipes to go.

I must give great thanks to a hardcore team of testers who have been relentlessly testing, suggesting and tweaking my recipes for the past couple of months. I’m sure by now, they are all Asian’d out at dinnertime! But big hugs and eternal thanks to Katherine, Susan, Phil, Susan, Daphne, Arlyn, Diana, Michael, Patsy, Shasta, Renee, Helen, Kim, Claudia, Regina, Silvia, Joon, Jaime, Susan, Joel, Richard, Bonni, Marion, Audrey, Carmen, Christine, Brian, Rory, Tina, FriedApplePie, Gail, Robin, Lexi, De Hendrix, Tauie, Danielle, Jennifer, Sarah, Ashley, Cindy, Lisa, Jeff, Owlhaven, Barry, Juliana, Madam Chow, Kathleen, Lynn, Sara, Sowjanya, DmOrtega, Melanie, Suganya, Patsy, Andrea, Wiffy, Margy, Patti, Ed, Valerie, Eneri, Marvin, Jude, Joel, Emily, Lynne, Sandy, Courtney, Will, Anne, Melissa, Shana, Micha, David, Nicola, Margy, Jim, Laura, Ric, Tiffanie, Claire, Betty, Thuy, Kindra, Xavier, Shasta, Patti, Foodiebear, Lauriel, Dickie, Cinzia, Li-Chia, Su-Eng, Jacqueline and Christina.

While the testers have done a fantastic job, I’m a little behind. I still have about 15 more recipes and another 25 photos to take. I will say that I totally underestimated how long it would take to write this book. I mean, I write on this blog twice a week and write for the newspaper weekly and it’s like no big deal. And you have to understand that I CRAVE spontaneity and loathe anything that has to do with deadlines, long term planning or being a responsible human being.

Let me tell ya, the ONLY hesitation I ever had with agreeing to write a cookbook was having this massive, dark cloud hanging over me called a deadline. Not just a regular “due by next Monday” thing, but a MASSIVE BEAST of a deadline called 18 month project. Read the full story

The ebony-blue, bursty blackberry fruit was just too pretty to pass up at the market the other day, so I picked up 2 pints, one for breakfast (plain yogurt with a generous drizzle of honey and then topped with the berries) and the other pint to experiment with. I was thinking: Sauce. Brandy. Salmon.

But that night, disaster. Three times I had failed to concoct a stellar sauce. First, too candy sweet, then too annoyingly seedy and the last attempt, I had accidentally added brandy in twice, way too boozy. With no more blackberries to play with, what’s a defeated cook to do, but collapse in a pathetic, wilted heap on the kitchen floor and slam shots of the last tragedy. I gave up.

“Ay ya…young grasshoppa, learn from your mistakes, you will.” Okay, so sure, that voice sounded more Yoda than Confucious, but I really did stop and think about what is that one thing that makes someone a great cook. Because it’s not culinary education (Me ain’t got none), experience in a restaurant (never worked at one before), nor is it the ability to follow recipes to the “T” (can barely color inside the lines, much less follow instructions.)

And then it came to me after trickling down the last bit of blackberry sauce. The element that I was missing was that sour tang, a bright note to cut the sweetness in the sauce and tame the saltiness of the fish. “Ah-ha, grasshoppa! Balance flavors, you must.” The reason why Thai and Vietnamese food is so appealing is that every single dish is a harmonious balance of sweet, salty, sour and spicy, or as it’s known and easy to remember, the “four S’s”

I grabbed the kids and took off to the market to buy more blackberries, returned home and tried again. Pachinko! Sauce, splendidly harmonized in my Salmon with Blackberry Brandy Sauce.

Read the full story

I’m the newest guest author at my friend Elise’s blog at Simply Recipes!

My first recipe is Chinese Shrimp Fried Rice.

Come on over and read the secrets to light, fluffy and flavorful Chinese Shrimp Fried Rice — secrets that my Mom taught me.

Last week was my good friend’s birthday and like me, she popped out kids back to back, 16 months apart, which meant we both had the same momentary lapse of judgment. Date nights are rare events, not because we’re lame, married, boring people, but that trustworthy sitters are really hard to come by. The good ones, i.e. kids with no arrest record, know that they’re in high demand, thus can play the game of extortion and can charge as much as a car payment and require a 20% tip.

Even a bigger deal is when we want to double-date with my friend and her husband. The planning started 2 weeks ago, going back and forth on a suitable date, scoring a sitter each, keeping our children quarantined in a bubble so that they wouldn’t catch any dreadful diseases, and of course collecting every bit of loose change into a jar just so we could afford a good night out without having to turn dish-washing tricks in a restaurant kitchen to pay for our meal. Read the full story