Happy New Year again! The lunar new year was just last week on February 19th, and Baritone Boy and I enjoyed a wonderful if not-quite-traditional celebration at home after a long day of work for both of us. I lack the culinary skills to create a real Chinese New Year feast, but I did stop by Chinatown on the way home for groceries and successfully cobbled together a meal inspired by the foods that remind me most of home and family: noodle soup, potstickers, zongzi (sticky rice wrapped in bamboo leaves), and nian gao (sticky new year’s cake). Each course brings to mind very specific family memories, so this meal made me feel close to my family despite being separated by the width of the North American continent.
It has been years since I spent Chinese New Year with my parents and brother, but I loved sharing this holiday with Baritone Boy and Dante and indulging in some delicious dishes. This New Year marked not only the start of the Year of the Sheep but also wrapped up what has been a very busy seven weeks since January 1st.