Happy book birthday to me! HOT POT MURDER is out today! I've already gotten a few lovely reviews I'd like to share: “Great characters and a delightful mystery filled with luscious descriptions of food.”—Kirkus Reviews“The second installment of Chow’s cozy mystery series set at a California market, Hot Pot Murder is as charming and delightful as the first…Spending time with these characters is a treat, but—full warning—this book will make you hungry.”—Parade ABOUT THE BOOK Trouble is … [Read more...]
While At Bouchercon
September 13, 2022 Leave a Comment
I’ll be honest. Bouchercon has intimidated me for years. A mystery fan convention that regularly boasts over 1000 attendees? That’s scary for an introvert like me. This year, though, I wanted to go in person, to mingle with authors and fans, and also to celebrate Sisters in Crime’s (SinC) 35th anniversary. (I’m currently VP on the national board and nominated to become President starting October 1, when the new term rolls around.) Here are highlights from my trip: SinC Executive … [Read more...]
Foodie Friday: Light Bulb Drink
September 27, 2019 Leave a Comment
Light bulb drink: beverages served in hollow light bulbs This is a fun trend that I've seen sprouting up. The drink's rainbow color really drew me in, so I bought my slushy at the local night market. (It's a blend of tropical flavors.) The drink-in-a-light-bulb concept originated in Korea, spread to Taiwan, and then became Instagram famous. Here's the hashtag for it: #LightbulbDrink. Fun fact: You can even buy light bulb bottles online to make your own drink! … [Read more...]
Foodie Friday: Taiwanese Hot Dog
March 22, 2019 4 Comments
Taiwanese Hot Dog: sausage in sticky rice bun This is a popular dish at food stands in Taiwan. It’s also known as small sausage in large sausage. I’ve had this before at night market, and it’s a fun treat. I love the way it’s char-grilled and so juicy. I recently had this in a more polite, use-your-forks way (see picture above). For some reason, I didn’t enjoy it as much the second time around. Perhaps it’s because you can’t really pick up the sticky rice portion. Or maybe the ratio of … [Read more...]
Foodie Friday: Taiwanese Sausage
June 28, 2013 Leave a Comment
Taiwanese sausage: a plump and tender sausageUnlike the dried and harder Cantonese version, Taiwanese sausages are juicier (probably because they use fatty pork). They hold a sweet flavor and may be called "fragrant" sausages. Fresh pork is used, and in Taiwan, local butchers will sell them. They can also be made directly at home. Taiwanese night markets also boast a special variety, known as the double sausage. This is a "small sausage wrapped in a big sausage," which consists of a smaller pork … [Read more...]
Foodie Friday: Mochi
June 7, 2013 1 Comment
Mochi: a glutinous rice dessert with sweet filling Mochi skin has a certain chewy texture that exudes tenderness and firmness at the same time. It was an acquired taste for me to bite into something that had two opposing characteristics. The Japanese version of this treat offers different varieties, including some with a more pastry-like exterior. The ones I tried in Little Tokyo are also very elegantly decorated, with a sprinkling of sesame seeds or a colorful flower. By contrast, the … [Read more...]
