Category: Food

2017 秋 Fall, Food, Travel

Oslo, Norway 漫步奧斯陸

by Fennah Guan 周芬娜   2014年的夏天，我們搭著公主號郵輪（Princess Cruises）來到神往已久的奧斯陸（Oslo），挪威的首都及第一大城。上岸那天的最高氣溫是華氏六十幾度（攝氏十八度左右），我們都覺得有點清冷，要穿夾克禦寒。卻有幾個碼頭工人打著赤膊在工作，雪白的皮膚被太陽曬得紅通通的，大概是順便在享受這難得的日光浴吧？ In summer of 2014, my husband and I travelled to Oslo during a Princess Cruises tour, a visit I had long dreamt about. Oslo is Norway’s capital and largest city. The day we went ashore, the high temperature was in the 60’s Fahrenheit (around 18° C). It felt unseasonably cool and we wore jackets to fend off the … Continue reading Oslo, Norway 漫步奧斯陸

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2017 秋 Fall, Food

Capturing the Magic 瓶中的螢火蟲

Text and Image by Patricia Manley 圖／文   As young children we knew that summer had arrived officially when we could see the lightning bugs flickering at night like tiny stars that had fallen to earth. 小時候，看到螢火蟲，在夜空中忽明忽滅像墜地的小星星，就知道夏天到了。 In the colder parts of North America, intense, short summers bring forth deeply flavorful fruits and vegetables in a fleeting bounty that remains fresh in my memory and … Continue reading Capturing the Magic 瓶中的螢火蟲

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2017 春 Spring, Culture, Food

Spring Approaches, Quince Flowers 海棠迎春

Text and Image by Fennah Guan 周芬娜 圖／文   加州春早，我所栽植的”貼梗海棠” （common flowering quince）灌木，總在舊曆年前開花，先花後葉，非常嬌媚。粉紅或艷紅或雪白的花朵，密密麻麻貼簇生在每條花枝上，雅麗多姿，喜氣洋洋。 California spring comes early. The quince shrubs in my garden usually bloom right before the lunar New Year. First flowers, then leaves, they are a gorgeous sight. The blossoms, pert and graceful, hug each of the flowering branches in dense clusters of vivid pink, red or white, giving the plant an abundant, … Continue reading Spring Approaches, Quince Flowers 海棠迎春

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2017 春 Spring, Food

Vedge – Elevating Humble Roots to New Dining Heights 精進料理又一章

by Patricia Manley   Too often restaurants, if they offer vegan options on their menu at all, do so with uninspired meat-like substitutes such as veggie-burgers and fake bacon. Not so at Vedge. Chef Rich Landau and his partner/wife/pastry chef Kate Jacoby have elevated vegan recipes to star status in their fine dining destination restaurant at 1221 Locust Street in Philadelphia. 一般餐廳所提供的素食選擇不外是口味一般般的素漢堡，及素培根之類。「惟吉軒」可不一樣喔。總廚李奇•蘭多（Rich Landau）和甜品師凱特•桀克比 (Kate Jacoby) … Continue reading Vedge – Elevating Humble Roots to New Dining Heights 精進料理又一章

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2016 秋 Fall, Food

Caponata 西西里糖醋茄子

  by Patricia Manley   Having grown up on a farm in upstate New York, my connection to summer produce is nothing if not personal.   Recently, the juice of a warm, ripened tomato, freshly picked from the vine, awoke in me memories of childhood summer spent in the fields. Bright sunshine. Long, hot summer days with sisters and brother, helping harvest vegetables and fruits. … Continue reading Caponata 西西里糖醋茄子

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2016 春 Spring, Food

Springtime Memories 春之憶

  by Patricia Manley   One of the joys of visiting California’s Napa Valley in springtime is seeing the rolling fields of orderly grape vines with small, light green glimmers of leaves peeking out from the old vines. 坡陀起伏的農地種了一排排很整齊的葡萄藤，到美國加州的納帕谷（Napa Valley) 踏青，百年老藤剛冒出嫩芽，披上一襲飄忽的新綠，看了讓人打從心底地愉快。 Many of the more than 4,000 wineries in California offer tastings at their vineyards.  During a springtime visit to the Inglenook winery in northern … Continue reading Springtime Memories 春之憶

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2015 秋 Fall, Culture, Food

Abundance 大豐收

  by Patricia Manley Although her garden was small – maybe 2 square meters – my grandmother could coax pounds of beans, tomatoes and squash from her upstate New York backyard.  When her brother visited her in the United States, he brought heirloom seeds from their childhood home in Lebanon.  Each harvest she would save a few of each seed to dry and plant again … Continue reading Abundance 大豐收

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2015 春 Spring, Culture, Food

Seasoning with Time 慢工出細活

by Patricia Manley Many of my memories of my maternal grandmother involve cooking and food.  Over the years I have successfully re-created the tastes and aromas which help recall the happy times we had together in my youth.  One particular taste, though, eluded me for decades. 我對祖母多重的記憶，都跟烹調和食物有關。經年來，我照樣學樣煮出來的東西，還算成功，那口感和香氣足以讓我回味到童年共處的歡樂時光。可是，有一道菜的味道，我老是作不出來。 Mujaddara is a simple dish with four ingredients.  Yet no matter how I tried I couldn’t quite get … Continue reading Seasoning with Time 慢工出細活

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2015 春 Spring, Culture, Food

The Good in All Things 愛，就是惜

by Patricia Manley When I was young my grandmother once told me a story of her own childhood in another country during a time of war.  Food was scarce and one of her brothers worked in a hotel kitchen where he peeled potatoes, carrots and other vegetables by the bushel.  He would move the knife ever so slightly to thicken the peels which he would … Continue reading The Good in All Things 愛，就是惜

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2014 秋 Fall, Food, Literature

Selected from “Dubliners” 選自《都柏林人》

  by James Joyce 詹姆士·喬伊斯 A fat brown goose lay at one end of the table and at the other end, on a bed of creased paper strewn with sprigs of parsley, lay a great ham, stripped of its outer skin and peppered over with crust crumbs, a neat paper frill round its shin and beside this was a round of spiced beef. 桌子一端，擺了一隻金褐色的肥鵝。另一端則是一大條火腿，有發皺的紙張襯底，一枝枝的洋香菜點綴其中。去了皮的火腿，整條洋洋灑灑地裹了一層麵包屑，腳杆上還滾了一圈整齊的紙花邊。旁邊，是一大塊的香煨牛肉。 Between … Continue reading Selected from “Dubliners” 選自《都柏林人》

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