Monday, January 23, 2012

Happy 3rd Birthday Paradise

This was the first year Paradise was excited about her birthday. She knew she was turning 3 years old and actually requested a birthday party. Her only wish was to be surrounded by pink and eat birthday cake with friends singing "Happy Birthday."

We kept the party small with just a couple families. Pink champagne and grapefruit juice was for the grown-ups, while the children had sparkling pink lemonade. I made thick pancakes and a broccoli frittata for our guests on what was a sunny warm New Years Day.

Three pink candles adorned an applesauce muffin frosted with pale pink buttercream while everyone sang "Happy Birthday." After the cupcakes, we all walked Husky Go-Go to the lake to enjoy the warm afternoon. 

Tuesday, December 20, 2011

Random by Charong Chow


I am pleased to announce the publication of my debut YA novel, Random.

After falling for the new guy at school, sixteen-year-old Tierney uncovers the truth surrounding the drug-fueled death of her best friend, Jeremy. Random, a contemporary expose of teenage life in Los Angeles, begins with a not-so-innocent truancy and builds - through complex, interwoven relationships - to a shock ending that sets Tierney up as a young female noir protagonist.

Read the first chapter of the book:



1


I knew he would be desperate to meet me.  As I approach from Pacific Coast Highway, a crescent moon frowns over the glow of the Ferris Wheel and other amusements on the pier.  Tom is standing outside his truck, as I park my mom’s car.
He lays out his pleas against our breakup as we walk past the rides.
“We’re too good together.  You’re not the type to listen to what others say.  I was angry when I said those things.  I never meant them.  I’ve never loved anyone like you before, even if I am only seventeen.”
I nod without much beyond my poker face.  He stops walking and faces me.
“Are you going to say anything to me?”
“Can we have a hug?” I ask, causing a tender smile to break across his face.
He immediately clasps his long arms around me, almost taking my breath away.  I hope for an emotional sense of anything.  I feel nothing, no sadness, no happiness.  He understands he doesn’t have a girlfriend anymore.
“Why did you ask me to meet you here?” he says.
“I don’t know.  Maybe I wanted to know if it was really over.”
“I don’t want it to be, Tierney.”
I walk to the end of the pier past the Mexican restaurant and a lone fisherman gazing at the crashing waves.  Tom follows silently.  It’s dark and deserted.  I walk down the farthest deck, three steps below the rest of the pier.
“My dad used to bring me here all the time when I was a girl,” I start.  “We tried fishing a few times…  I know this place like the back of my hand.”
“Catch anything?” Tom asks.
“No, just some seaweed once,” I reply.
“It’s nice here.”
“Maybe I wanted closure?” I say, looking over at him.  I put my arms on the railing just above the rough murky water.
“I’m sorry,” he says.
“For what?” I ask, with an intense look.
“I don’t know.  That it turned out this way.”
“The moon looks beautiful tonight,” I say, pointing up.
“It’s not as beautiful as you, you’re glowing in it’s light,” Tom says to me.
“When I was little, I would call that kind of moon a banana moon.  My parents thought that was so cute.”
His dark brown eyes look pitiful and sad, full of desire and longing, completely opposite to when we first met on that fateful morning, his first day of school.

***

I remember that Friday.  My mom saw Jeremy’s fancy birthday present when she dropped me off.   We had just arrived at school as Jeremy was getting out of his new red Audi station wagon.
“Mom, stop over there, to the right.  I see Jeremy.”
“Great car he has there.”
“He just got it for his sixteenth birthday from his dad.”
“Nice dad.”
She stopped the car and I jumped out with my school things. 
“Yeah, but he’s never here for him.  He didn’t even give the car to him.  He had the dealership drop it off at J’s mom’s place with a big red ribbon.  Bye”
“Bye, dear.”
I walked over to Jeremy, who immediately smiled.
“Hey there!”
“Hello, I need to ask you something.”
“Whether or not we should bail today?”  Jeremy laughed.
“No, not today, we have a math test.”
“When did that ever stop you?”
I gave him my disapproving look.  “I was going to ask what have we been doing in class lately?”
“Yes, Miss Tierney, I’ll give you some notes.”
We walked towards school, watching a black pickup truck pull up to the student parking lot.  Jeremy pulled me back, and I stopped in my tracks.  Then I saw him.
“Is he new?”  I whispered to Jeremy.
“I don’t know,” Jeremy said, staring just as intently as I was. “We should ask him.  Let’s go.”
“No, I don’t…”
But it was too late.  Jeremy walked right over to him.  The new boy’s chocolate brown hair and guilty smile seemed to beckon me.  He was wearing the uniform of all the guys I knew, cargo pants, Undefeated T-shirt, and a black hoodie.  He had a strong build that looked as if it would be good at any sport, if he cared.  The features in his face changed from every angle, but he was definitely someone you could spend your days dreaming about.  Jeremy, of course, practically drooled as we approached.
“Hey, there.  New to school?”
“Yes, actually I am.”
Standing behind Jeremy, I was embarrassed and somehow intimidated by this stranger.  I didn’t fully understand our destiny yet.  He looked at me, almost reading my mind.
“I don’t bite,” he said, smiling.  “I’m Tom.”
Jeremy cut in, “Well Tom, I’m Jeremy and this is Tierney.”
“What’s your name again?” Tom asked me, obviously puzzled.
“It’s Tierney…  I’m named after Gene Tierney,” I said. 
“The Hollywood actress?” he asked.
“Yeah, my parents were fans.”
“It’s nice.  I like that.”
“Thanks.”
We were standing there…and Jeremy busted out:  “We’re thinking of ditching today.  Wanna come?”
“We can’t, Jeremy.  We have a math test, remember?” I reminded him.
“It doesn’t matter.  We can make it up.”
“Well, it is my first day,” Tom said.  “Maybe I should go to school today.”
“Okay, you are both goody-goodies,” Jeremy pouted.  “We’ll stay.”
I laughed and pulled Jeremy to the main building, wanting our conversation to end.  Tom followed us, causing Jeremy to continue with the twenty questions.
“Where did you come from?” he began.
“New York.”
“East Coast, huh?” Jeremy chuckled.
“My parents got divorced and my mom’s from here.  So we moved to my grandparents’ house,” explained Tom.
As we approached the main door and all the other plebs at school, Maya dashed out.  She grabbed Jeremy’s and my arms.
“Come on, let’s get out of here.”
“What’s the hurry?” I asked.
“It’s Friday, why does there have to be a reason?” she replied.
Tom reluctantly waved goodbye, not really understanding what was going on.  Jeremy stopped Maya and curled his finger at Tom with a come-hither gesture.
“You’re coming with us.  No choice in the matter.”
“Who’s this?” asked Maya.  “J’s new boyfriend?”
Tom looked affronted.  “Maybe,” smiled Jeremy.
“No,” said Tom, a little too sharply.
“Let’s go before anyone sees us,” I told them all firmly.

***

We returned to the student parking lot.  When we saw Jeremy’s car, we ran towards it laughing.
“Shotgun,” screamed Maya, as she sat in the front passenger seat.  Tom and I took the back seat.  As Jeremy started his engine, Maya turned to Tom and me.
“Okay, so I saw Christy, that dumb blond cheerleader chick, wearing silver Uggs today.”
“That’s why we’re bailing?” I exclaimed.
“Why is she wearing them?”
“Because you’ve had them for about a month already, and you’re cool and she’s not,” I said.
She grinned.
“I told you those things were over.  Don’t wear them anymore.”
“Maybe you’re right.”
I turned to Tom.  “Is this how it is in New York?”
“I was at an all boys’ school with uniforms.”
Jeremy looked through his rear view mirror.  “I love a man in uniform.”  We all laughed.
“Who are you?” asked Maya.
“He’s the new guy,” Jeremy said.  “We found him in the parking lot.”
“Like a stray dog?”  Maya asked.
“Something like that,” said Jeremy.
“Sorry, they’re always this annoying.  Sometimes I don’t know why I hang out with them,” I told Tom.
“It’s not annoying me,” he said.  “This is fun.”
“Oh, damn,” Jeremy shouted.  He looked serious.  “Bosco is out of town this weekend.”
“Don’t worry, I can call English Dave,” I told Jeremy calmly.  “But it’s a little early.”
“Perfect.  We have to show Tom here a good time.”
“It’s my talent, one of my many skills,” I said to Tom.
“What’s your talent?” he asked, with smile.
He knew, but he wanted me to say it out loud.
“I can score anywhere in the world.”
“I am sure you can.”
“Last year in Tokyo, with Jeremy, we found plenty of fun from some Dutch guy.  It was really expensive, but I met some people at this club...”
“So this is the kind of fun we’re going to have today?”
“Is that okay?” I smiled.
“Don’t act all innocent, Tom,” yelled Jeremy.
“I’ll manage,” Tom said.

***

I look at him now on the pier.
“Can I ask you something?” I say.  “Why did you do it?”
“What?”
“All those bad things?”
“I don’t know what you’re talking about,” Tom says, with a glimmer in his eyes that scares me.
“I know about New York, and…”  I can’t stop the tears.  “I know what you did to my best friend!”

***







Based in California, Charong Chow is an internationally exhibited artist, author and mother of two. Her debut novel Random, was inspired by her best friend’s death. A food lover, she writes a recipe and lifestyle blog with her children, www.EatingWithHudson.com. She also writes for various publications when not caring for her family and menagerie of animals. 

Wednesday, November 2, 2011

Chinese Pork Dumplings or Jaiozi

Not exactly like my mothers, but last weekend we made jaiozi dumplings with wonton wrappers I found locally. My mom made her own dough and fillings, but I was inspired when I saw some wonton wrappers on sale. I made a simple filing using ground pork and filled the center of each wrapper.

It was extremely easy. The directions on the package said to use water to seal the wontons, but I found brushing on lightly beaten egg held it together better. As a child, my parents would boil their dumplings. I pan-fried ours to the delight of my family. Hudson and Paradise devoured them up with a mix of soy sauce, sesame oil and rice vinegar.

There is very little prep time for the pork filling and making each dumpling is fun for the whole family. If you pan-fry them, it's not so critical that the are properly sealed. We experimented with different way of sealing the jaiozi, and we found that closing the squares half into triangles was the simplest.

Pork Filling   

1 lb. ground pork
3 chopped green onions
2 minced garlic cloves
1-inch piece of minced ginger
1 tablespoon cornstarch
1/4 cup of rice vinegar
1/4 cup soy sauce
1/8 cup of sesame oil                          
Dash of salt and fresh pepper

Mix together all the ingredients in a mixing bowl. Refrigerate for at least two hours before filling your wrappers. This allows the flavors to marinate.

Place 1 teaspoon of filling into the center of your wonton wrapper. Do not overfill. Brush all the sides with a lightly beaten egg. Fold and press with your fingers to seal.

We experimented by forming triangles and folded squares. Let your kids come up with their own variation.              

Heat up 1/3 cup of canola oil in a large skillet over medium-high heat. Cook each side for about 3 minutes or until very golden. 

Saturday, October 29, 2011

Random Novel

I am excited to announce my mature teen novel, Random, is coming out soon on Kindle.  Details shortly.

Thursday, October 20, 2011

Chinese Pork Chop or Pai Gu

Serve with vinegar or Japanese Tonkatsu sauce.
When you're sick and it's your birthday, you need comfort food. It was my birthday Tuesday, and our entire household was either sick or just recovering. But I wanted to celebrate my special day.

Hudson and I went to our local market and bought pork chops, for Pai Gu, to make just like my mom used to. Pai Gu is a common Chinese pork chop dish served with fried rice and stir fried vegetables.

My mom would coat them with bread crumbs and pan fry them, and we would eat them with a variety of vegetable dishes. This time we just steamed some broccoli but we enjoyed it.

We started late that day so I was only able to marinate them for a couple hours, and then I coated them with Japanese bread crumbs called Panko. The Japanese make a pork chop in a similar fashion. I like pan frying them like my mom used to but I didn't want to cook them in batches. I tried to bake some and pan fry two or three chops. The pan fried pork was crispier but the coating came off, and the baked Pai Gui's coating turned mushy in the oven. We still thoroughly enjoyed them.

After dinner, we celebrated with store-bought cupcakes. I forgot to buy candles, but we lit a large candle instead. It was a simple and easy birthday celebration and I was just happy to have homemade Chinese food with my family.

Pai Gu                               
10 thinly sliced pork chops
1 cup soy sauce
1/2 cup red wine vinegar
3 sliced garlic gloves
Black pepper
Egg
Panko bread crumbs

Pour 1 cup soy sauce and 1/2 cup red wine vinegar into a large air-tight container to marinate your chops. Toss in 3 sliced garlic gloves. Place your pork chops into the marinade and sprinkle some black pepper over the meat. Refrigerate for 1 hour and move the pork chops around so each piece gets to soak in the marinade.

After about 1 to 2 hours, remove from the refrigerator. Lightly beat one egg and pour about 1/2 cup of Panko bread crumbs on a plate. Saturate each pork chop in the egg and then coat with the Panko.

Heat up 1/2 cup of vegetable oil in a large skillet. Cook each pork chop at medium-high heat for about 5 minutes each side.

If you decide to dry to bake them, preheat your oven to 350 degrees. Place the pork chops in one layer on a baking sheet. Bake for 10 minutes and then flip each chop. Bake for another 10 minutes and serve.

Tuesday, October 4, 2011

Simple Gnome Hat Craft



The Dragon

While we watched Hudson's entire school perform their Michaelmas play about darkness, light and courage, all Paradise said was "pink, pink." She saw her brother and his classmates wearing tall triangular gnome hats in green and yellow felt, and now she wanted one in pink.

I let it go hoping she would forget, but after naptime she tried on Hudson's gnome hat and insisted on having her own.

Luckily I found scrap pink felt and we quickly sewed one together. I was extremely easy and I hand sewed the entire hat in roughly 15 minutes.





I started after dinner and Paradise soon had her own gnome hat for pretend play or for drawing like in this photograph. Here are some easy directions to make your very own cone-shaped gnome hat.




I placed Hudson's gnome hat into the corner of our scrap pink felt, but its really not necessary. You are forming a cone shape hat similar to a paper party hat. Fold over one corner of a rectangular piece of felt to form two layers of a triangle approximately 10 inches wide at the bottom and 20 inches tall.














I made a running stitch down the open long side of the hat.
I used a regular sewing needle and white thread and then turned it inside out so the stitch was on in the side. The hat is finished at that point and we add a decorative stitch at the bottom where the hat sits on the crown of your head.







I created a blanket stitch along the opening of the hat with purple embroidery floss. This simple stitch helps the edge look polished and finished.



Tie a knot at one end of your floss. Push your needle into the edge from the outside. Wrap it around and stitch pack from the outside to form a loop. Before you make the next stitch push the needle through the loop of your stitch from the direction you started.





Repeat with every stitch to make a blanket stitch. Tie a knot at the end to finish.




blanket stitch

Hudson wearing Paradise's new hat.
 

Thursday, September 29, 2011

Butternut Squash Soup with Roasted Garlic and Star Anise

The weather has turned crisp and cool which means it's soup time. Soups are one of my favorite things to make since they are so easy. You can literally throw anything into the pot and it comes out amazing.

One of my favorite soups is butternut squash. The first time I had this soup was from a can in Australia. Later I became addicted to the Wolfang Puck Cafe's creamy and spicy version. My take has an Asian twist. I add a few star anise pieces to create an earthy, mellow flavor that is perfect for autumn.


Butternut Squash Soup with Roasted Garlic and Star Anise

Butternut squash  
6 cloves garlic
Olive oil
1 chopped onion
2 teaspoons minced ginger
2 cups chicken broth
Salt and pepper

Preheat your oven 400 degrees. Cut your butternut squash in half lengthwise and remove the seeds. Save a few to grow in your garden. Drizzle olive oil all over the orange flesh. Place three unpeeled garlic cloves into each cavity of the squash. Place them upside down onto a baking tray. Bake for approximately 1 hour or until the flesh is soft enough to pierce with a fork.



Saute your onions with 1 tablespoon of olive oil. Add the ginger and the peeled roasted garlic into the pot. Scoop out the flesh out of the butternut squash and place it into the pot. Add the chicken broth and simmer for 45 minutes. Salt and pepper to taste.