Gung Hay Fat Choy!

Greetings, year of the ox. What do you have in store for me this year?

Chinese New Year’s Eve is your big, lumbering frat boy brother-in-law who comes home drunk and passes out on your coffee table, but not before knocking over a planter and a bookcase. New Year’s Day is your quiet roommate who lets herself in without making any noise, and slips into her bedroom without you noticing a thing.

After all the festivities and food of the Eve dinner, most Chinese people abstain from eating meat on New Year’s Day. Historically, it was to give the farm animals a break from the other days of the year when they worked so hard to provide food to the family.

Also, you’re not allowed to clean the house or wash your hair on New Year’s Day, lest you sweep or wash away any good luck. Apparently, dirt is lucky.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, HomemadeTags, Leave a comment

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