Showing 1 - 3 of 3
Spices that won't be confined to the kitchen
Life, Su-Mei Yu, Published on 06/03/2012
» She asked if I would appear on a television show, as I had done the previous year. That appearance was broadcast on Valentine's Day and I had brought along dishes that I made for my restaurant, with ingredients known for their aphrodisiacal qualities. My publicist thought it was a clever marketing idea to showcase my passion-inspiring creations. It was she who got me the booking with the TV company. I put on an impressive spread. The producer loved it.
Taking sips, not gulps
Life, Su-Mei Yu, Published on 07/02/2012
» After a 14-hour flight from the US, I arrived in Taipei on a morning when the sun was hidden behind a cold, grey mist. Dripping wet from the rain, I stepped into a car. It wasn't exactly an auspicious beginning to a vacation I'd been looking forward to for weeks. Before I set off to spend the Christmas break with my brother and sister-in-law in Taiwan, I'd been struggling through an unusually cold, damp California winter, hoping and praying for a sunny holiday. What greeted me was worse than what I'd left behind. A near-constant drizzle and a sky so dark I was convinced the sun had left to take a holiday in another part of the world.
The grass is always greener
Life, Su-Mei Yu, Published on 03/01/2012
» Over the past several years, I have stopped using refined sugar completely. I don't miss it at all since I don't like sweets, nor do I do much baking. However, when I cook with a recipe that calls for a sweetener, I have learned to use natural fruit juices, fruit purees, agave syrup, or homemade palm sugar that I buy directly from the maker in a far-out village in Phetchaburi.