DUMPLING WORLD

Having spent most of the day restoring some old briars, I headed out for tea in Chinatown at around four o'clock, realizing that I had not really accomplished anything worthwhile, or even done what I intended to do today. It was, however, an extremely enjoyable day. Restful. Without berserk heat.

The previous two days had been rather too warm for comfort.

Fog blanketed the bay by the time I finished.

Fewer underdressed people out.


Temperate weather makes everybody happier. In San Francisco we do not like oppressive summer weather, much preferring a pattern of warmish days and cool evenings, with fewer people mentioning Bay Watch or Hawaii Five O and other depressing tropical teevee shows. The warmest we like is Gilligan's Island, and then only for the nineteen sixties casual wear. And the occasional old-school bikinis.

Did they recycle Kong Island (aka "Skull Island") for the show?
Or were all movie and teevee islands basically the same?
One suspects the set designers didn't travel much.

On the way downhill after leaving the bakery I passed by a restaurant where dumplings were being made at the window work counter. Many old-school Chinese moms pride themselves on the neatly (neurotically) crimped pleats along the edges of dumplings, but actually those do not add anything to the taste. Rather, they indicate care and attention to detail, which may or may not be reflected in the filling. I happen to know that the dumplings at that place are excellent; I've been there numerous times over the last couple of years and eaten their steamed dumplings with great pleasure. They also have stellar HK style milk tea.


While the number of chachanteng has decreased dramatically, there are now more places where I can enjoy dumplings than ever before. So I'm not complaining (too much).

Dumplings, chilipaste, matured vinegar, tea.
Life is good.



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