My sister worked as a waitress at the Ho-Ho Inn, a Chinese restaurant, on Cass Street in Detroit. She sat a plate of Egg Foo Yung in front of five-year-old me. I had a way with words and quickly renamed this Egg Foo qYuck.q Tears ran down my cheeks as I thought about eating this worm-like mess of food. The Chinese waiter called George came in and looked at me. They took the Egg Foo qYuckq and threw it in the garbage, then he went to the freezer and got me one of those ice cream treats that Chinese restaurants serve; a coconut flavored outer shell of ice cream surrounding a mango core. My sister came in and glared at me. George said, qShe ate everything, so I gave her an ice cream.q I smiled sweetly at George. My love for the Chinese, if not their food, began at that instant. --qThe Edible TaoqCrust. Matters. aWe pronounce the name of our city as a#39;Mess, a#39;a my husbanda#39;s French cousin Marie-Therese told me. ... The tricky part to making quiche is its crust, which requires simple ingredients like flour, butter, egg, a little water, and salt, anbsp;...
|Title||:||The Edible Tao|
|Author||:||Ruth Pennington Paget|
|Publisher||:||iUniverse - 2003-08|