Griddle Girl Rides Again

I have rediscovered the joys of making pancakes. It's been a while, but I'm back in the griddle.

Part of it is that I have the right equipment. The new cast iron scorcher and I have finally reached detente: I have agreed not to overheat its saucy bottom, and it has signed up for the breakfast "catch and release" program. Between a compliant cooking surface, the sturdy flipper, and enough cooling racks, I had all I needed but the motivation.

The San Jose Mercury News was the unlikely source of inspiration. They ran an article citing a panel of pancake experts, and I quothe: "Use real butter, real maple syrup, and don't beat the batter too much." How can you not be attracted to a food item so simple that a panel of experts couldn't find anything to fight about?

The article also included a multi-batch recipe for straight-up pancakes. Mix the dry ingredients in a big bucket and store in the cupboard. When the maple muse strikes, pull out three cups, add eggs, milk and a little melted butter, and voila! You'll be flapping these jacks before you know it.

The Green Queen

I am not green, yet.

At work today, I threw a personal-sized water bottle in the black bucket when the blue bucket was sitting right there beside it. This does not mean I'm a bad person. I took it back out and put it in the blue bucket. What it does mean is that I have not sufficiently trained myself to make greener choices by habit. The very fact I had a water bottle in my hand at all would be your first clue. 

I'm not okay with this, but I take solace in the knowledge that awareness is the first step in any improvement program. I'm heading in the right direction. Meanwhile, as I tag along at the end of the parade with horse poop on my sneakers, my sister Sandi is at the front with the big baton, leading the grass-roots band. She has the greenest It Starts With Me campaign of anyone I know personally, except maybe Pamela McDaniels, and I only know her from work.

Sandi unplugs her microwave and computer when she's not nuking seaweed for soup or editing stories for her online writers group. She sends old computer bits to recycle depots. She's on a first-name basis with the folks in the health food store where she buys all natural soap and cleaning products. She recycles used tea bags, although I forget for what... does she put them in the soil of her tomato plants to keep bugs away? She signs and forwards online petitions to ban the mining of uranium, and joined millions around the world in "Earth Hour," shutting down her electricity for one hour. Her search engine of choice? Blackle, an energy-saving version of Google.

The thing is, it's not just a focused devotion to a cause. Sandi actually celebrates Earth Day. She loves to sit and watch birds at the feeder, and will grow particular flowers because the hummingbirds like them. She really does stop and smell the roses. And there was nothing better than sitting on the warm rocks at the front of the cottage at sunset, soaking in the softness of the calm lake and listening to the loons.

Sandi, you're an inspiration. Happy Birthday! We sent some pretty flowers to let you know we love you. I only hope they were grown in composted organic soil and delivered by a guy driving a Prius.

Dim Sum Touches Heart

It's an incredible heart joy to stumble on a little authentic taste of home when you're in a foreign country. The unexpected whiff of fresh Johnnycake... the first flaky bite of tortiere on Christmas Eve... the scent of fresh-from-the-fryer poutine.... That's how I'd feel about dim sum at Loon Wah, if I were Chinese. 

I'm not. I'm Canadian, so for those less fortunate, the above food items translate into cornbread, spiced ground pork pie, and french fries covered in gravy and fresh cheese curds. But I do know the taste of someone else's home when I encounter it. Don't ask how: it's a gift, and so is Loon Wah. 

I should know, since I have eaten Saturday lunch there almost every week I've been in the SF Bay area for the past nine years. And I'm the one who bores quickly, remember? However, I never tire of the ballet. 

Daniel, Peter, Cathy, Mei and the rest of the crew move through the modest space like koi in a crowded pond, swooping smoothly from table to table with fresh place settings, bottles of ice cold beer, glass tubs of hot chili oil, the occasional fork, and steaming wicker baskets of non-MSG'ed goodness. 

The cart servers fly in from the shadows, and flit away with empty plates. Whatever it is that keeps fish from crashing into one another is in these waters as well. There's an open, unpretentious friendliness not just toward the customers, but between the staff. That kind of energy translates easily across cultures, no matter what's on the menu.

There are a few selections requiring a tad more gustatorial courage to broach than others, best introduced to your more intrepid dining partners (unless you think Aunt Tillie from Tuscon would like chicken feet, straight up). But even people who would prefer eating at the McDonald's next door will find plenty to delight their delicate palates. 

Unwrap a steamed lotus leaf and discover the piping-hot niceness of sticky rice waiting inside. Drizzle rice vinegar on a pot sticker tinted lightly with chili oil and wash it down with a hit of Tsingtao. Wrap your dimples around the dumplings known as "chiu chow." Before you know it, you'll be asking yourself, "How come Mom never made dumplings stuffed with peanuts, chives, and tiny bits of pork in a slightly sweet sauce when I was a little kid? Why didn't she give me beer? Why don't we have a tuba?" 

You'll ask the question because you'll start feeling at home. 

"Dim sum" translates literally to "touch heart," and I guess that's why we keep going back. I'd rather eat at a place that serves "touch heart" than one that only delivers "fill belly," any day.