“The inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries”. Winston Churchill.
I thought of corporate greed . . . those executives who share their visions loud and proud, and take the bones out of the companies until it is on the verge of collapse. They then harvest bonus when time is good, and enjoy golden handshakes when the reality unfolds.
Corporate greed reminds me of chicken feet – skin and bone, tasty, yet unfulfilling as a meal. If a full-time worker struggles to feed his family and put a roof over their heads – is this meal a blessing or misery?
Cooking method is as follows:Read the rest of this entry »
Hometown sweet and savory rice dumplings (家乡咸水角) – memories of my grandfather’s village at ZhongShan (中山)
These dumplings are distinctively Cantonese- sweet & savory, gentle and tasty. Someone told me that it was originated from the Zhongshan region (中山) where my grandfather was born.
My grandfather’s family lived in a village called Yunhan (云汉村) in a town called Shaxi (沙溪镇).
My childhood memory of the village where our relatives lived was picturesque, with peaceful lychee trees growing alongside a small creek, laden with juicy purple-red fruits. The houses in the village were the traditional terrace houses with beautiful classic wooden furniture made with ‘sour wood’ (酸枝), one of the most priced hardwood in Southern China. At the back of each house, there was a courtyard with a sand filter. Water was carried home from a nearby well, commonly in two wooden buckets on a pole, then filtered to drinking water in a sand filter. Most courtyards were lined with stones. The stoves were also made of stones where straws and sticks were burned to cook food.
A well-off region with fertile farm land and money from offshore relations, hospitality at the village was always warm and welcoming.
These savory dumplings are wonderfully interesting – glutinous rice skin that tastes a little like a doughnut, with extremely tasty fillings. They are time-consuming to make, but very worthwhile.
Recipe is as follows: Read the rest of this entry »