Revolutionary Chinese Cookbook: More Ribs, Pock-Marked Ma's Tofu, Insanity

Work has descended on me like a plague of locusts, which is actually a better simile than it initially sounds because the work in question is a massive cloud of tiny, persnickety write-ups that have been devouring every spare minute and brain cell.

Well, not quite every spare minute. I took a little time last night to cook from Fuchsia Dunlop's Revolutionary Chinese Cookbook, specifically her hot-and-fragrant spareribs, Pock-Marked Ma's tofu, bok choy with chestnuts, and some Yueyang hot-dry noodles.

It was all pretty good. Sorry, friends, pretty good is about all I can muster right now. I am experiencing extreme adjective fatigue.

Meanwhile, the plastic tarps are all gone and my house is undergoing radical transformation (see above), I am getting pudgier by the minute (peanut oil + pork = Hunanese food) and now I must leave you to dredge up something pithy, witty and kind to say about The Lovely Bones.

Share this post