I would’ve been perfectly content to stay home this Superbowl Sunday, but instead, left the house for dimsum. How can you pass up dimsum right? To sum up my opinion: Hollywood East was very crowded and the food was mediocre. They did make one dish very good though, the sweet warm tofu dessert, dou-fu-hua (in Mandarin). Not too sweet, not too gingery. Still, I wouldn’t choose to go back just for that because I’ve had better overall dimsum elsewhere.

Those little scallop shell things weren’t very good by the way. Too mayonaisey. The egg custard things were too coconutty, and I was never a big fan of that stuff anyway.
After that, drove around and saw this very unusual house. It looks like a gnome house or something, maybe made of clay? Even the door is a short little arched wooden door. Kinda’ neat and sturdy looking. Just wish I could go in to take a gander at what it looks like on the inside because the outside looks like it was fashioned out of Play-Doh. I’m guessing the inhabitants are eccentric engineers or architects. Or maybe, judging by the Prius, they are granola-type people with good taste in colors. Love it! Pink goes with everything and is never out of style!

I’ve been vindicated! The other day I was cooking a batch of mixed beans in a pressure cooker. The pot EXPLODED! Half-cooked beans all over the kitchen! Besides the fact that it gave me such a scare, it took me about 4 hours to clean up the mess and the walls are still slightly stained with the splash marks. I thought I must’ve misaligned the lid with the pot or something but another lady said she experienced the same thing before. She said it happens because the beans jump a bit when they’re in the pot and it clogs up the steam escape valve and then the pressure and then kah-blooie! So, from now on, when it comes to bean-cooking, I’m going traditional, slowly simmered.




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