February 2010


Chinese New Year was this past weekend. This usually means taking part in various traditions and offerings that symbolize prosperity, wealth, longevity, and happiness for the new year.

When we gather to exchange wishful blessings to each for the year, we also gather to give and receive red envelopes, and an abundance of oranges, tangerines, and pamelos. The citrus are gifted out freely during the new year as the words for those fruits sound similar to luck and wealth.

Oranges and tangerines on the table.


Oranges and tangerines in the fridge.

Oranges and tangerines in my tummy!

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Lots have been going on lately. In addition to the many family gatherings, I’ve been going back and forth with dabbling in the entertainment industry.  I helped out with a screening in SF of a movie I worked on while in LA. Pretty ecstatic not because of the onscreen debut, but that it came out on DVD – online and in stores worldwide, and that I met many fabulous dancers that are finally getting the recognition that they deserve.

They may be in the business for years and years as choreographers and teachers, dancing behind famous artists and flaring up ads and commercials but who were they? The dance community is small, but thanks to the reality tv shows like So You Think You Can Dance, MTV’s America’s Best Dance Crew, Dancing with the Stars, and then some – the faces now have a name.

Along the lines of movies, in the works of one right now in preproduction. And after the completion, I’ll be at the Asian American Film Festival in San Francisco this year. With over 100 movies, I better start reading up on them and picking which to go watch.

Anyone know of any playing and have suggestions?

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Thirsty as ever, rummaging through my fridge, I found some organic frozen fruit. Dropped a couple pieces of strawberry, and mango along with some apple juice, some water to dilute the sweetness, and some Premium Gold flax seeds from the Food Show , and wah-lah!

Inspired by blogger Erin’s post on coconuts, I went out and got my first young coconut. Then another and another, and then a case of 9 because it was so good, and practice makes for a perfectly opened coconut. Here’s my technique:

Four whacks with a butcher knife in a square pattern. Be sure to hit it hard enough to crack the inner shell.


And pry the top open.



It’s filled to the rim with fresh coconut water and the meat to enjoy.

Once you get the hang of it, it’s really easy. But there is still that fear of “what if I miss the whack?” Don’t worry about it. Wounds heal, and if limbs detach, remember to pick it back up and put it on ice.  What’s the use of health insurance if you don’t take advantage of it once in a while?  But in all seriousness, always be careful when armed.

Close to a dozen coconuts and counting, my whacks are still clean, so worry not and get out your straw and cocktail umbrella and enjoy.