Wang Laoshi introduced us to China's aboriginal culinary arts today as we made sugary tomatoes, vinegar cucumber, and soy sauce eggs in our weekly cooking class. They were all very tasty and naturally healthy. We are pictured in the kitchen of the LiWa Cafeteria.
Wednesday, June 6, 2007
Subscribe to:
Post Comments (Atom)
3 comments:
Isn't Grayson always supposed to be the one always wearing the apron.
great stuff, Fraser. Completely off the food topic: Any outdoor monuments to the fighting in 1932 or 1937, or historical markers to same on the exteriors of buildings? I imagine there's a fair amount of coverage in museum(s) of those events.
Post a Comment