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| Hot Buns |
My maternal grandfather always purchased packages of leen-yeung bao for his grandkids, and I have fond memories of peeling off the skin of the steamed buns, squeezing out the lotus paste center and then eating the flattened detritus. Over the past few weeks, my parents and I have been experimenting with our own bao-- man-tou style though. These are my latest attempt. Of the eight I made, Singer ended up eating 3: two with permission and one while on a rogue mission.
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Soft Shell Crabs (Old Bay and Salt & Peppered) and Fiddlehead Ferns
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Fiddlehead season is probably my favorite season of the year, as it coincides with the molting season of blue crabs. Triple hooray.
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