Happy New Year!

We were part of a Chinese New Year's celebration last night, hosted by a couple who have recently returned from spending six years in China. It was a gala evening of wine, "real" Chinese food, a slide show of pictures, and good conversation.

Only once before have I celebrated Chinese New Year. That was many years--decades--ago, in Boston, when we went to a parade in Boston's Chinatown with some Danish friends. It was colorful, but not as elaborate as the parades and fireworks I saw on TV yesterday. I remember that the weather was very cold. Perhaps we topped off the afternoon with a visit to Joyce Chen's Cambridge restaurant. Joyce Chen pioneered Chinese cooking in the U.S. She had a cooking program on WGBH, the public television station in Boston, which aired in 1966-67, after the better-known Julia Child had begun to teach America how to cook French. Joyce Chen was the first TV cooking chef I knew, as I was still living in Ohio in the early 1960s when The French Chef began broadcasting, from Boston but not all they way to small-town Ohio.

The New Year's celebration last night was in a warmer locale, and the food was better than I remembered from Joyce Chen's restaurant, when I had been surprised by very sticky white rice. For one thing, we had the option of brown rice last night, in addition to the traditional white (but less sticky). With the rice we had an egg and tomato dish, which our hosts explained had been their regular Monday night dinner while in China, because that was what their housekeeper prepared. It reminded me a bit of the Egg Foo Yung that had been featured on one of the episodes of the Joyce Chen program that I had seen during my early married years, but the egg was fluffier and there was lots of tomato, which was an ingredient that I don't recall Chen using, and which I don't think I've seen in American Chinese restaurants.

Prior to the egg, tomato, and rice we enjoyed a delicious cold salad of diced cucumber and carrot with boiled whole peanuts, with a nice dressing that could be spiced up with various sauces. Most cuisines have a cucumber salad, I have learned, but this may be the best I have ever tasted. It probably would not be bad with garbanzo beans instead of the peanuts, but less authentic, I suppose. It would also make a refreshing main dish summer salad.

After the rice and egg we made dumplings, a traditional Chinese New Year food, we were told. Some of us made them, that is. I just watched, sampled, and observed a handy little plastic dumpling press that the hostess told me she had found at the CAM International Market in Cincinnati, a giant supermarket that I had stumbled upon and previously walked through in awe, but where I had been too unprepared to buy anything. Now I have a mission: that dumpling press is the perfect gadget I need to make mini-empanadas for an Argentine meal.

We had been warned that the Chinese don't do good wine, so I went prepared to stick to the Chinese beer that had been promised instead. But our host had found wine with labels depicting roosters, and since we were entering the Year of the Rooster, that was a good enough excuse to offer wine as well and still be in the spirit of China.

The Rooster is one of the twelve zodiac signs of the Chinese calendar and connotes fidelity and punctuality. That "punctuality" characteristic would prove that I am not born in any year of the rooster. Rather, I discovered, I was born in the year of the pig, which suggests a whole host of characteristics that are not particularly pleasing to me.  The best that can be said for the year of the pig is that it behaves itself and wishes no harm to others. Therefore I will refrain from any further comments on the Chinese zodiac.