CRUSTY BAT

There are times when one wants comfort food. And, if one is in a metropolis with siu mei establishments, comfort food takes on certain characteristics. In Hong Kong roast goose is more easily found than here, but roast duck is all over the place. There is no need to do the bird at home, just purchase a half or a whole one across the hill in Chinatown, ask them to chop it, and reserve the juice.

Yau choi is something that one should usually have in the vegetable bin in the fridge, fresh ginger in a basket on top, and rice stick noodles over on the shelf. Chives or scallion. Superior stock frozen in the fridge. Cilantro is available two blocks away.

All of this is purely hypothetical, of course, seeing as I haven't quite got the old spring in my step back after covid. I'm somewhat lacking in energy.

While the symptoms weren't a horror show, the infection took a lot out of me.

The symptoms were mild. Vertigo was the worst part.

I am presently imagining whole swarms of rhinolophids zooming about crashing into walls, their echo-locative abilities hampered even darn well hamstrung by the infection, and their hunting effectiveness pretty much nixed. Their prey easily evades them.

Roast duck and broad rice noodles in a gingery broth. With some yau choi added. Ginger is good for the stomach and counteracts inflammation. Rice noodles are easy on the digestion.

A severely spartan looking dish, but quite luxurious.
And roast duck is great with some chili paste.
Which, you know, is good for the soul.


Next week sometime.


It's the middle of summer, and mostly sunny.
Can't understand why it feels so cold.



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