Why You Should Cook Chinese Takeout for Christmas This Year | Omnivore’s Cookbook

Well in so far as traditions are concerned, I’ve seen quite a few in gratitude of the experiences overall for past years accomplished, on the holidays, particularly Christmas.

I commented on my Facebook page today (12/07/2019) that I have been unaware that Chinese or Asian service (food I mean) at Christmas is by and large an alternative holiday tradition from Hanukkah. I’m more than basically Christian, but since I enjoy studying theological topics a great deal and this has been all my life — I pursue this activity almost like a regular hobby, to find books on religious thoughts and read and study them — many people believe I am Jewish. It doesn’t have much meaning to me that that might seem true, except that I don’t seem to be able to convince practicing Jews who know me that that is true. So I consider myself overall Christian.

For that matter, my Christian traditions, being in origin Roman Catholic, from Rome particularly — have been challenged enough over the years from personal experiences in diversity of standard traditions that I no longer can enjoy a single tradition at any holiday that I have known per se to have been beautiful and true before.

This is such a sad story to hear, I guess, that I only really tell it on my Facebook page or in having to decline regular holiday invitations. I just can’t pretend that I can participate in anything of any kind of traditions of any faith. (It’s an allergy issue that never ends.) Even my family has to wonder about me; I sort of feel sorry for myself around Christmas time, but I like to forge on. (Besides this simple point, there’s simply not much more to it, so I have no need to elaborate to be better understood.)

So let’s go on. I usually confess then that I enjoy Asian food throughout the year more than anything else. My tradition with Italian food has gone a little bit out of practice and so it’s weak; and besides fast food, which I do love (think I mentioned that vehemently on this blog before in complaint of recent fast food industry changes, yes I did), I don’t have a lot of other original backbone. Of course, it’s everyone’s ability to make a good tradition from reading about it. Which is also something I have done.

I’m hoping that Asian food will see me through the rest of my lifetime. So far, I haven’t had too many problems with it over the holidays.

For the most part, people get rather disappointed to learn that I suffer my holidays happily this way and that I never make a point of saying anything because I like to harp on whatever are the more important and regularly well-known traditions to everyone. I do; I think that’s a wonderful way to live if you can, so I like to promote it. (Except if it’s something that isn’t happening to be an ability for someone, like myself, for whatever reason.)

So rather than disappoint everyone again this year; my Facebook page is used to this by now — I thought I would simply state it, however roughly and without good polish that would be, like I’ve done — and since also I’m told I’ve put on too many holiday recipes for the year’s end already — and since also, I don’t have any real Christmas recipes to post yet from my steady flow of information from email subscriptions — I thought to research Asian Christmas service/dinner/meals for my blog here.

We usually do the restaurant take-away/carry-out situation for this exercise and I’m not the only one who goes along with the plan. It’s usually some sort of a unified front; but I insist that no one avoids the regular table spread, since, it’s a sad day after and days after to realize that you missed those special things that are laid out there for everyone when you really didn’t mean to. So I refuse followers without remission from the table of the origin of traditions in the first place.


So this is the long way of explaining why I will be featuring Chinese food and Asian food and recipes of both throughout the month of December this year into January after New Year’s.

Thank you for reading and please do not let me influence anyone to change their mind about regular traditions. I’ve tried that in my former experiences and it wasn’t any good and it was just a sad emptiness; but I’d like still for anyone to understand how otherwise fulfilling it is for someone like myself to have something to look forward to when otherwise, I would have to eat my pudding and my mashed potatoes in silence over a thin veal steak if I am lucky with the same boiled broccoli I have all year long and how that no one used any special holiday spices on them or whispered the words holiday over the plating, because I would surely regret my sitting at table.

All the best!

Here we go … from China with love!


Why You Should Cook Chinese Takeout for Christmas This Year | Omnivore’s Cookbook


Pecan Pie Bars

Soups Ahoy

To celebrate the fall season, I made a big batch of chocolate pecan bars with a cookie crust made from scratch. In the past I have made pecan pies, but they have too much sugar and butter. Besides, I am not a pie person. For many people, it is a fun tradition to make pies for holidays. It brings out

View original post 41 more words

Pickled Thai Cucumber Salad

Soups Ahoy

Cucumber Salad pic1

Apple cider vinegar is made by fermenting the sugars from apples. During the making process, fermented sugars become alcohol, bacteria are added to the alcohol solution, which further ferment the alcohol and turn it into acetic acid. In French, the word “vinegar” actually means “sour wine.” Learn something new everyday.

Organic apple cider vinegar is all natural, antibacterial, antiviral and antifungal. Besides adding flavor to a salad or canning fruits and vegetables, apple cider vinegar with honey can also help to soothe your sore throat. Apple cider vinegar diluted

View original post 182 more words

Hong Kong Char Siu Barbecue Recipe 蜜汁叉燒

Soups Ahoy

Char siu is undoubtedly an iconic food in Hong Kong. You will see this glossy, salty and sweet roast pork hanging in restaurant windows. Char siu is one of the most famous and popular dishes in Hong Kong. It becomes part of the Chinese culture, documented in history books and movies. You can easily find this dish on every street corner and each restaurant claims to have the best secret recipe for their char siu. Everybody says they have the

View original post 306 more words

City Foodie Farm Dark chocolate chunk cookies

City Foodie Farm

Since I saw there was a national cookie day this week, I thought It would be fun to share a yummy cookie recipe with all of you. This was a first. I’m usually not much of a baker, and I would usually just stick to making a recipe off the back of a chocolate chip bag. But I tell you what, this was fun to play around, and come up with something new.

If you love dark chocolate, you will fall in love with these cookies! But beware, hot out of the oven they can be a messy one. My daughter had a face full of chocolate after sampling them, she wanted more. And after my husband sampled them, he agreed this recipe is a keeper!

Ingredients you will need:

  • 1 1/2 sticks of softened unsalted butter
  • 1 Egg
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon…

View original post 319 more words