This past weekend was batshit crazy. Friday was headshots, Saturday was shopping, cleaning, and rehearsals ALL day, and Sunday was Elijah’s 4th birthday party.
Elijah’s desire for a Kung Fu birthday party couldn’t have made the cop happier. This meant one thing to the cop–Chinese food–and a lot of it. Traditional Chinese food is QUITE healthy, we were having braised bok choy, steamed Hainan chicken and rice, fruit, veggies, and unsweet tea by the bucket. No dragon meat, though. Just dragon art.
My idea for the kung fu theme was far more pedestrian. I thought we should get pizza, watch a whole bunch of David Carradine, and play the “Kill Bill” soundtrack. I am very upset I didn’t get to wear my yellow jumpsuit. I have been promised that I will get to wield a katana in my yellow jumpsuit soon. The best place for this particular ensemble is probably Ikea on Sunday afternoon. Otherwise, going there on a weekend afternoon is a suicide mission.
Instead, we headed into Chinatown on a Friday night to procure the necessary ingredients for a less “pussy wagon” more “lucky dragon” birthday party. Fortunately, being the year of the dragon, we had a lot to choose from. We left with a dragon “gi” or kung fu uniform, dragon chopsticks, lanterns, wall hangings, and bags. We also bought good luck flying fish flags, placemats with kung fu temples printed on them, gold and red plates, silverware, and napkins. We also bought enough chicken, Shanghai bok choy, fruits and vegetables to last until doomsday. (With our kung fu party skills, we could just kick the Mayan’s asses before doomsday ever comes.) I’ll still lament not carting people around in this..
Oh well. I guess this was pretty cute too.
the pineapple was the first to go.
flying fish flag.
Chinese fruit and whipped cream birthday cake. Much less sweet than traditional cakes, made with a very light sponge. Elijah’s favorite. It is also GONE.
he was waiting with rapt anticipation.
Grandma, the Captain, and the Peanut.
Braised Bok Choy-shanghai bok choy
Stay tuned for a post later about the headshot experience.
Shanghai Bok Choy “braised bok choy”
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 lb shanghai bok choy or bok choy, sliced. stems separate from leaves
- 1 cup chicken stock
- 2 tbsp liquid aminos
- 2 tbsp oyster sauce
- 4 cloves chopped garlic
- 2 tsp grated ginger
- 1 tsp (or more) red pepper flake
clean and chop the bok choy, separating the leaves from the woodier stems
in a large pot or a wok, heat the chicken stock and liquid aminos until bubbling
add in the stems and cook until just tender
add in leaves and cook until wilted
stir in ginger, garlic, and oyster sauce.