About a year ago...actually more then a year ago while I was still in school, I was required to write a response paper to the documentary Craft in America . The topic was to discuss how does Memory, Landscape and Community (themes discussed in the documentary) affect the baker and/or the craft and art of baking?
A few of my thoughts for your reading pleasure....:D
The present is a result of past memories. Our memories play lead on the stage of life and in the world of crafting and baking. Memory is a broad term that has both philosophical and practical importance to anyone who aspires to go above and beyond in what they do. Philosophically speaking, you can’t know where you’re going unless you know where you came from. Knowing where you came from involves knowledge of your culture, heritage, and traditions and using them for ideas and inspiration for your work. Only when you understand who you are in terms of what came before you and consciously incorporate these ideas, stories, and struggles into your art does your art become yours. I define art as something that only happens once and captivating art as something that reflects it’s creator in a unique way. As a baker, you can follow a recipe exactly and come up with a decent product, but unless you put your flare into it, your product certainly won’t standout in anyway.
On the practical side, memory is an aspect of knowledge. Knowledge builds confidence, and confidence builds decisiveness. Confidence and decisiveness is your rock so you can be more creative. About 3 summers ago I was learning traditional tailoring from a local dressmaker that had been practicing her craft for 50+ years; since the age 14. She made me memorize all of the formulas for pattern drafting from traditional one piece shirts to 3 piece raglan sleeves with shoulder and elbow darts. Her reason was once you know the rules; you can break them and thus be more creative. Since the technical aspects are already embedded within you, you can concentrate more on making your work unique by giving it a “soul”. The best part is no matter how crazy your design turns out to be it will work out technically because by memorizing the formulas, you’ll naturally incorporate them into your designs as you come up with them. Baking is similar to tailoring because it’s a science as much as it is an art. As a baker, memory is what sets you apart. Having knowledge of recipes and techniques empowers you to add artistic value to an otherwise science project.
Landscape influences our work the same way memory does as it is an endless source of inspiration consisting of vivid colors, unique shapes, intriguing patterns and compelling textures that captivates our senses, giving our work a touch of individuality. Everyone is affected by their surrounds in one way or another. The landscape that surrounds us defines a part of who we are as a nation, a state, a city, a community and as an individual. As a baker, whether you surrender your inspiration to the landscape or capture and tame it into your creations via color, shape, patterns or texture it will speak volumes to your audience about where you came from, and where you’re going.
Landscape and community go hand in hand in defining who you are as an individual. Landscape reflects where you came from and where you’re going while community reflects who you are and what you’ll become. Community embraces the past and fosters the future. Craft forms are passed from generation to generation in the spirit of community and commonality. All craft artists work within a tradition. However, every generation seeks to push the boundaries and change the art form in his or her own way. It takes a village to raise a child; it takes a community to nurture a craft. Community is the foundation of knowledge and inspiration. Like all crafts, baking is nothing new. It’s a craft that’s been and will be passed down from one generation to another with the aid of community. Community acts as a time machine granting us access to the pass, present, and future; endowing us the opportunity to intensely understand, appreciate and develop our craft as a baker.
Memory, landscape and community are vital in any craft. It’s what sets apart baking as an art. They’re not literal topics that can be taught and must be acquired through passion. Memory awakens your senses and works with your surrounding landscape to develop your flare. Community brings it all together, boils it down and distributes the luscious drug known as baking that we’re all so passionately addicted too.
A few of my thoughts for your reading pleasure....:D
The present is a result of past memories. Our memories play lead on the stage of life and in the world of crafting and baking. Memory is a broad term that has both philosophical and practical importance to anyone who aspires to go above and beyond in what they do. Philosophically speaking, you can’t know where you’re going unless you know where you came from. Knowing where you came from involves knowledge of your culture, heritage, and traditions and using them for ideas and inspiration for your work. Only when you understand who you are in terms of what came before you and consciously incorporate these ideas, stories, and struggles into your art does your art become yours. I define art as something that only happens once and captivating art as something that reflects it’s creator in a unique way. As a baker, you can follow a recipe exactly and come up with a decent product, but unless you put your flare into it, your product certainly won’t standout in anyway.
On the practical side, memory is an aspect of knowledge. Knowledge builds confidence, and confidence builds decisiveness. Confidence and decisiveness is your rock so you can be more creative. About 3 summers ago I was learning traditional tailoring from a local dressmaker that had been practicing her craft for 50+ years; since the age 14. She made me memorize all of the formulas for pattern drafting from traditional one piece shirts to 3 piece raglan sleeves with shoulder and elbow darts. Her reason was once you know the rules; you can break them and thus be more creative. Since the technical aspects are already embedded within you, you can concentrate more on making your work unique by giving it a “soul”. The best part is no matter how crazy your design turns out to be it will work out technically because by memorizing the formulas, you’ll naturally incorporate them into your designs as you come up with them. Baking is similar to tailoring because it’s a science as much as it is an art. As a baker, memory is what sets you apart. Having knowledge of recipes and techniques empowers you to add artistic value to an otherwise science project.
Landscape influences our work the same way memory does as it is an endless source of inspiration consisting of vivid colors, unique shapes, intriguing patterns and compelling textures that captivates our senses, giving our work a touch of individuality. Everyone is affected by their surrounds in one way or another. The landscape that surrounds us defines a part of who we are as a nation, a state, a city, a community and as an individual. As a baker, whether you surrender your inspiration to the landscape or capture and tame it into your creations via color, shape, patterns or texture it will speak volumes to your audience about where you came from, and where you’re going.
Landscape and community go hand in hand in defining who you are as an individual. Landscape reflects where you came from and where you’re going while community reflects who you are and what you’ll become. Community embraces the past and fosters the future. Craft forms are passed from generation to generation in the spirit of community and commonality. All craft artists work within a tradition. However, every generation seeks to push the boundaries and change the art form in his or her own way. It takes a village to raise a child; it takes a community to nurture a craft. Community is the foundation of knowledge and inspiration. Like all crafts, baking is nothing new. It’s a craft that’s been and will be passed down from one generation to another with the aid of community. Community acts as a time machine granting us access to the pass, present, and future; endowing us the opportunity to intensely understand, appreciate and develop our craft as a baker.
Memory, landscape and community are vital in any craft. It’s what sets apart baking as an art. They’re not literal topics that can be taught and must be acquired through passion. Memory awakens your senses and works with your surrounding landscape to develop your flare. Community brings it all together, boils it down and distributes the luscious drug known as baking that we’re all so passionately addicted too.
10:27 PM |
Category: |
4
comments
A favorite treat from Northern Vietnam. These mini cakes are best enjoyed with a hot cup of tea. Vietnamese Petit Fours?
Ingredients:
-200g mung beans (dried, peel and split)
-150-200g sugar
-1 tbs koh fun
-2-3 tbs oil
-1/2 tsp vanilla, pomelo or mali flower water
What to Do:
Rinse and soak beans for at least a few hours, until they're nice and plump. Drain the beans and steam until tender. Mash the beans and mix with sugar. Simmer the beans over medium heat while stirring constantly for about 20 mins. Meanwhile mix together koh fun and oil. After about 20 mins, add the flour mixture and mix well. Continue to cook for another 10 mins. Add vanilla, and pomelo flower water. Cool until beans are cool enough to handle and press into a mold (if you don't own a traditional mould...use your imagination....*hint hint* chocolate molds *hint hint*.
10:52 PM |
Category: |
20
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I went shopping a few weeks ago at a well known Vietnamese grocery store in Seattle; one with an in-store deli. We'll call this place "A". I was standing in the checkout line which happens to be next to the deli when I noticed something out of the ordinary. Three of their employees were literally throwing deli items that they had sitting out into boxes and taking them into storage. While the other two were frantically putting time labels onto their to-go boxed goodies that they had sitting out at room temp.
What the heck? Apparently, a health inspector was on his way to pay the deli a visit. Which explains "clean up" they were doing.
Yesterday afternoon while eating at another well know Vietnamese restaurant in the international district (We'll call this place "B") I suddenly heard the waitress screaming into the kitchen "Bò Tới! Bò Tới!". Curious to see who was coming I turned my head towards the door and noticed.....my sanitation teacher from school....who also happens to be a health inspector walking in. I directed my attention back towards the kitchen ('cause I'm noisy as hell...) and heard "bao tay! bao tay!" (gloves! gloves!).
The fact that place A, was cleaning up, and putting time labels on their food items proves that they possess adequate knowledge of food safety and sanitation. The same goes for place B. I just wonder why they have to/want to wait until the health inspector shows up for them to comply.
In America, 76 million people get food food poisoning each year! Most of those cases can be prevented by following a few simple guidelines.
-Cook foods to proper temperatures.
-keep hot foods hot, at or above 140'F
-keep cold foods cold, at or below 40'F
-Avoid the danger zone, however cooked and ready to eat foods can be stored in the danger zone for up to 4 hours (because it cooked to the proper temperatures, it takes at least 4 hours for bacteria to multiply enough to cause harm)... Seattle's food regulations allows 4 hours in the danger zone but there has to be a method of keeping track of time for each item hence the time labels place A was frantically putting on their food.
-thaw frozen foods in the fridge, under cold running water or in the microwave
-cool foods to at least 70'F within 2 hours of cooking and then below 40'F within the next 4 hours (in a nutshell, what you're trying to do is cool the food item to 40'F or below asap, within 4 hours).
-reheat cooked foods to proper at least 140'F for at least 15 seconds.
-prevent cross-contamination
-don't touch ready to eat foods with your bare hands...or any bare body part....:p
-when storing food in the fridge, store from top to bottom:
What the heck? Apparently, a health inspector was on his way to pay the deli a visit. Which explains "clean up" they were doing.
Yesterday afternoon while eating at another well know Vietnamese restaurant in the international district (We'll call this place "B") I suddenly heard the waitress screaming into the kitchen "Bò Tới! Bò Tới!". Curious to see who was coming I turned my head towards the door and noticed.....my sanitation teacher from school....who also happens to be a health inspector walking in. I directed my attention back towards the kitchen ('cause I'm noisy as hell...) and heard "bao tay! bao tay!" (gloves! gloves!).
The fact that place A, was cleaning up, and putting time labels on their food items proves that they possess adequate knowledge of food safety and sanitation. The same goes for place B. I just wonder why they have to/want to wait until the health inspector shows up for them to comply.
In America, 76 million people get food food poisoning each year! Most of those cases can be prevented by following a few simple guidelines.
It's really not that hard....
-Cook foods to proper temperatures.
-keep hot foods hot, at or above 140'F
-keep cold foods cold, at or below 40'F
-Avoid the danger zone, however cooked and ready to eat foods can be stored in the danger zone for up to 4 hours (because it cooked to the proper temperatures, it takes at least 4 hours for bacteria to multiply enough to cause harm)... Seattle's food regulations allows 4 hours in the danger zone but there has to be a method of keeping track of time for each item hence the time labels place A was frantically putting on their food.
-thaw frozen foods in the fridge, under cold running water or in the microwave
-cool foods to at least 70'F within 2 hours of cooking and then below 40'F within the next 4 hours (in a nutshell, what you're trying to do is cool the food item to 40'F or below asap, within 4 hours).
-reheat cooked foods to proper at least 140'F for at least 15 seconds.
-prevent cross-contamination
-don't touch ready to eat foods with your bare hands...or any bare body part....:p
-when storing food in the fridge, store from top to bottom:
cooked and ready to eat foods
produce
seafood
whole meat
ground meat
poultry
produce
seafood
whole meat
ground meat
poultry
That's basically it...oh yeah there's also...sorting cleaning chemical away from food, keep dried goods (pantry) try and clean, check temp of fridge and freezer every now and common sense stuff.
Food safety is one of those things that people sometime misunderstand. Whether someone is a professional chef or a home cook, food safety is something that they should have knowledge of and proudly apply everyday to their creations. My standards for food stretches beyond taste, texture, aroma, appearance and passion. Whatever it is you're serving up, it shouldn't make you or whoever you feed it to sick in the body and mind!
Food safety is one of those things that people sometime misunderstand. Whether someone is a professional chef or a home cook, food safety is something that they should have knowledge of and proudly apply everyday to their creations. My standards for food stretches beyond taste, texture, aroma, appearance and passion. Whatever it is you're serving up, it shouldn't make you or whoever you feed it to sick in the body and mind!
Take pride in what you make and do it with passion, apply your creativeness and zest and success will be at your door!....and always remember KEEP IT CLEAN! Please, ;)
5:14 PM |
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8
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I'm done! C.O.D. went great. I scored a 94/100. Good enough....lol
here it is....
here it is....
Menu
Pain au Levain with Bacon Roasted Garlic
-Natural French Style Sourdough with Garlic Roasted in Bacon Drippings-
A sourdough bread leavened by two natural yeast starters. Garlic roasted with homemade bacon is added to the final dough for roundness and balance.
Rendang Bouchees
-Puff Pastry Shells filled with Malaysian Style Beef Curry and Pickled Vegetables -
French viennoiserie meets Malaysian cookery. In this style of curry, meat is cooked slowly in coconut milk until the milk renders oil. Like confit, the oil preserves and contributes unique flavors to the meat. Acar - pickled vegetables add lightness and balanced to the curry.
Phoenix Tart
-Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Merlot-
In mythology, the Phoenix is a firebird that is born from its own ashes. In this tart, the bottom layer of roasted pineapple and the top layer of oranges represent fire; death and rebirth. The lime mascarpone represents the Phoenix’s soul, pure and bright, untainted by the burning fires.
Quan Yin Cake
-Black Sesame Sponge Cake with Soursop coulis, Coconut and Mango Mousse-
Quan Yin is the Buddhist goddess of Mercy. The Vietnamese names for the fruits used in this cake translate to “Granted Wishes”. This cake is a symbol of Quan Yin’s gift to living beings.
Show Time
-Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Cocktail-
The world of drama and pastry are very much alike. In a recipe or a play there are ingredients/actors, method/plot, and an audience. In both worlds props, costumes, sound and lighting all contribute into the audience’s perception and enjoyment. The show begins with Kumquat sauce leading to an explosion, where pear mousse is revealed. Chocolate sauce gives the mousse a unexpected twist. Cirrus, a local camembert cheese from Mt. Townsend Creamery creates a turning point as it mirrors the mousse’s creaminess. The performance is wrapped up with a kumquat cocktail, made with homemade rice wine.
Passion After Dark
-Dark Chocolate with Black Tea Ganache, Passion fruit and Pomelo Flower-
Passion…fruit and Pomelo flower unveils itself in black tea ganache after the dark chocolate and melts away leaving a lasting impression. The Chinese characters on the candies spell “east, west and prosperity”. Together, they symbolize harmony between the east and the west; bring prosperity to one another.
-Natural French Style Sourdough with Garlic Roasted in Bacon Drippings-
A sourdough bread leavened by two natural yeast starters. Garlic roasted with homemade bacon is added to the final dough for roundness and balance.
Rendang Bouchees
-Puff Pastry Shells filled with Malaysian Style Beef Curry and Pickled Vegetables -
French viennoiserie meets Malaysian cookery. In this style of curry, meat is cooked slowly in coconut milk until the milk renders oil. Like confit, the oil preserves and contributes unique flavors to the meat. Acar - pickled vegetables add lightness and balanced to the curry.
Phoenix Tart
-Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Merlot-
In mythology, the Phoenix is a firebird that is born from its own ashes. In this tart, the bottom layer of roasted pineapple and the top layer of oranges represent fire; death and rebirth. The lime mascarpone represents the Phoenix’s soul, pure and bright, untainted by the burning fires.
Quan Yin Cake
-Black Sesame Sponge Cake with Soursop coulis, Coconut and Mango Mousse-
Quan Yin is the Buddhist goddess of Mercy. The Vietnamese names for the fruits used in this cake translate to “Granted Wishes”. This cake is a symbol of Quan Yin’s gift to living beings.
Show Time
-Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Cocktail-
The world of drama and pastry are very much alike. In a recipe or a play there are ingredients/actors, method/plot, and an audience. In both worlds props, costumes, sound and lighting all contribute into the audience’s perception and enjoyment. The show begins with Kumquat sauce leading to an explosion, where pear mousse is revealed. Chocolate sauce gives the mousse a unexpected twist. Cirrus, a local camembert cheese from Mt. Townsend Creamery creates a turning point as it mirrors the mousse’s creaminess. The performance is wrapped up with a kumquat cocktail, made with homemade rice wine.
Passion After Dark
-Dark Chocolate with Black Tea Ganache, Passion fruit and Pomelo Flower-
Passion…fruit and Pomelo flower unveils itself in black tea ganache after the dark chocolate and melts away leaving a lasting impression. The Chinese characters on the candies spell “east, west and prosperity”. Together, they symbolize harmony between the east and the west; bring prosperity to one another.
7:41 PM |
Category: |
12
comments
you may be wondering what's going on...or you probably already know what's about to happen.
To recap, about a year ago, I started culinary school...or pastry school to be more exact. After 5 quarters of studying and *trying* to master the art of pastry; it's time for me to graduate. March 5 is my "C.O.D." (chef of the day). C.O.D. is the required final project and is composed of the skills and techniques learned, and personal creativity and taste. Within 4 days I am required to make: a type of bread that requires at least 2 days to make (aka a 2 day bread), a viennoiserie, a decorated mousse cake, a chocolate/candy or petit four, a tart, and a plated dessert. All of which have to be made from seasonal and somewhat local ingredients (from the NW or at least west of the U.S.). Oh boy....
I've actually been looking forward to this for a while and I'm getting more excited as the day comes near. Passion is the name of my C.O.D. because baking is my passion. Combining east and west is my theme. On the menu...we have...
Bread: Pain au Levain with Bacon Roasted Garlic
Viennoiserie: Bouchees with Rendang and Acar
Tart: Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Red Wine
Mousse Cake: Black Sesame Spongecake base with Soursop coulis, and Coconut and Mango Mousse
Plated Dessert: Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Rice Wine Cocktail
Chocolate: Tea Ganache with Passionfruit and Pomelo Flower
Everything must be displayed by 11am on "the day", and will be judged by the chefs that I have been studying under. Afterwards, it will be open to the public for viewing at around 12:15p.m. Viewing is free but samples cost 5ドル (school's policy) and must be ordered in advanced....anyone want a taste ;p...
Here I go...
To recap, about a year ago, I started culinary school...or pastry school to be more exact. After 5 quarters of studying and *trying* to master the art of pastry; it's time for me to graduate. March 5 is my "C.O.D." (chef of the day). C.O.D. is the required final project and is composed of the skills and techniques learned, and personal creativity and taste. Within 4 days I am required to make: a type of bread that requires at least 2 days to make (aka a 2 day bread), a viennoiserie, a decorated mousse cake, a chocolate/candy or petit four, a tart, and a plated dessert. All of which have to be made from seasonal and somewhat local ingredients (from the NW or at least west of the U.S.). Oh boy....
I've actually been looking forward to this for a while and I'm getting more excited as the day comes near. Passion is the name of my C.O.D. because baking is my passion. Combining east and west is my theme. On the menu...we have...
Bread: Pain au Levain with Bacon Roasted Garlic
Viennoiserie: Bouchees with Rendang and Acar
Tart: Roasted Pineapple with Lime Mascarpone, Pistachio, and Oranges marinated in Spiced Red Wine
Mousse Cake: Black Sesame Spongecake base with Soursop coulis, and Coconut and Mango Mousse
Plated Dessert: Pear and Kumquat Mousse with Chocolate Sauce, Coconut Loveletters, Cirrus Cheese and Kumquat Rice Wine Cocktail
Chocolate: Tea Ganache with Passionfruit and Pomelo Flower
Everything must be displayed by 11am on "the day", and will be judged by the chefs that I have been studying under. Afterwards, it will be open to the public for viewing at around 12:15p.m. Viewing is free but samples cost 5ドル (school's policy) and must be ordered in advanced....anyone want a taste ;p...
Here I go...
9:39 PM |
Category: |
8
comments
Here we go again, what's new this time? I figured I won't have much time to decorate...so I made the mushrooms ahead of time. When it was time to serve I just stuck the mushrooms on and voila!
Recipe for cake is here.
For the mushrooms:
You're going to need:
-2 egg whites
-100g granulated sugar
-2 tbs powdered sugar
-cocoa powder
*Whip the egg whites until soft peaks, gradually add the granulated sugar and whip to stiff peaks, fold in the powdered sugar. Pipe the mushrooms onto a baking sheet. The stems and caps are piped separately, of course. Dust the tops with some cocoa powder and bake at 200'f for about 45 mins to an hour.
To assemble the mushrooms; "glue" the stems to the caps with frosting, melted chocolate, glucose, melted sugar...pretty whatever you have on hand and is sticky.
12:48 PM |
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0
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Introducing my newest project/blog:
Stop by when you have the chance and tell me what you think ;).
Cheers!
Stop by when you have the chance and tell me what you think ;).
Cheers!
10:41 PM |
Category: |
6
comments
Yes, I know it's been awhile since I've posted anything...
If anyone cares or was wondering...I'm not dead, just busy.
Doing What?
The Maitreya Project brought sacred relics to Chùa Việt Nam (the temple where I volunteer), so we were busy busy busy.
Then it was the Trung Thu aka the Moon Festival. So, it was moon cake making day and night to get orders out.
If anyone cares or was wondering...I'm not dead, just busy.
Doing What?
The Maitreya Project brought sacred relics to Chùa Việt Nam (the temple where I volunteer), so we were busy busy busy.
Then it was the Trung Thu aka the Moon Festival. So, it was moon cake making day and night to get orders out.
Handmade Piggies
Boxes Ready to Be Filled
Traditional Mixed Nuts Mooncake
Vietnamese Ping Pei Mooncakes
Print Cakes
Theochew Pia Pastries
Traditional Mixed Nuts Mooncake
Vietnamese Ping Pei Mooncakes
Print Cakes
Theochew Pia Pastries
With the moon festival behind me it was time to enter the Puyallup Fair's Professional Fresh Floral Design Competition. I entered 8 designs and won ribbons for 7 of them, and one best in show. Here they are....
1st place, Class 1860 Design of Chrysanthemums & best in show:
1st place, class 1862 Design of Gladiolus:
1st place, class 1864 Design of mixed flowers, wholesale value over 30ドル:
1st place, class 1865 Basket Design:
2nd place, Class 1863 Design of mixed flowers, wholesale value under 30ドル:
2nd place, Class 1868 Novelty design using a container other than a vase or basket:
3rd place, Class 1871 Fresh wedding bouquet:
1st place, class 1862 Design of Gladiolus:
1st place, class 1864 Design of mixed flowers, wholesale value over 30ドル:
1st place, class 1865 Basket Design:
2nd place, Class 1863 Design of mixed flowers, wholesale value under 30ドル:
2nd place, Class 1868 Novelty design using a container other than a vase or basket:
3rd place, Class 1871 Fresh wedding bouquet:
What's next? ...a few days off then it's back to school for 2 more quarters and I'll be done! and a new chapter opens in my life. Time flies eh? ;)
11:39 PM |
Category: |
16
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Cake? Where's the Cake?
Today was another sunny day in Seattle. As usual, I was around 2 something p.m. I was sitting in Psychology and the class was discussing human behavior and cultural influences. One of the scenarios was "You have asked your mother-in-law not to give little Elliot a piece of chocolate cake because it will spoil his dinner. She says that she make the cake especially for Elliot and gives him a piece." The question was what would do next/how would you react?
OMG! 2 of my classmates basically replied they would tell her the cake will spoil his dinner, take it away and save if for after dinner. Another said she would tell Elliot how thoughtful it was of his grandma to bake him the cake and ask him save it for after dinner (nice!).
My question is, what's wrong with just letting him eat the cake? Think about it, IT'S JUST CAKE. So what !?!? if it spoils his dinner. Little Eliot isn't going to fall over and die just because his missed dinner that day. The world isn't going to blow up just because he ate a slice of cake. Right? Furthermore, being 'Assertive', taking the cake away, insisting to save if for later causes more bad then good. Bad? Yes, your mother-in-law probably won't like you very much (you might not care but...why would you want someone to hate you?). You're sending the grandma the message that you and Elliot are rejecting her love and affection. She is your mother-in-law, and you're bound to run into one another more then a few times in your life time (i.e. during holidays). So if there's a grudge between the both of you, don't you think the grudge will kill the everyone's holiday mood? Not to mention, you're also putting your husband between you and his mom. Elliot will lose respect for his grandma, since you showed him that you overrule her. Elliot also be in a bad mood since he wants cake and can't have it. You probably won't be in good mood after the ordeal. So why would you react that what? There's nothing to gain. Is it really worth it? Over a slice of Cake? nah.
How would I handle the situation? I would just let Elliot eat the cake. What not, right? Instead of thinking the cake will spoil Elliot's dinner, why not take it as a gesture of love. Realize, appreciate, and be happy with the fact that your son is loved. It's just cake! If this happens regularly, I would tell the grandma in private. Even then I would find a nice way to tell her, maybe...somewhere along the lines of "Mom, I feel really guilty knowing that you're spending your time in a hot kitchen baking him these cakes just for Elliot. Why don't you take a break and relax. Elliot has had so much cake in the past few weeks, that I don't think a break from your cakes will upset him too much."
Is my solution too 'Asian', and my classmates too 'American' (whatever that means!)? I don't think so. I was once told that 'no one on this earth is nice, everyone has a bit of mean inside of them, the only difference is there are people who are dumb and people who are smart'. LOLZ But if you think about it, it's kind of true. There's a time and place for everything, you have to be smart and pick your battles.
For god's sake, let the boy eat cake!
Today was another sunny day in Seattle. As usual, I was around 2 something p.m. I was sitting in Psychology and the class was discussing human behavior and cultural influences. One of the scenarios was "You have asked your mother-in-law not to give little Elliot a piece of chocolate cake because it will spoil his dinner. She says that she make the cake especially for Elliot and gives him a piece." The question was what would do next/how would you react?
OMG! 2 of my classmates basically replied they would tell her the cake will spoil his dinner, take it away and save if for after dinner. Another said she would tell Elliot how thoughtful it was of his grandma to bake him the cake and ask him save it for after dinner (nice!).
My question is, what's wrong with just letting him eat the cake? Think about it, IT'S JUST CAKE. So what !?!? if it spoils his dinner. Little Eliot isn't going to fall over and die just because his missed dinner that day. The world isn't going to blow up just because he ate a slice of cake. Right? Furthermore, being 'Assertive', taking the cake away, insisting to save if for later causes more bad then good. Bad? Yes, your mother-in-law probably won't like you very much (you might not care but...why would you want someone to hate you?). You're sending the grandma the message that you and Elliot are rejecting her love and affection. She is your mother-in-law, and you're bound to run into one another more then a few times in your life time (i.e. during holidays). So if there's a grudge between the both of you, don't you think the grudge will kill the everyone's holiday mood? Not to mention, you're also putting your husband between you and his mom. Elliot will lose respect for his grandma, since you showed him that you overrule her. Elliot also be in a bad mood since he wants cake and can't have it. You probably won't be in good mood after the ordeal. So why would you react that what? There's nothing to gain. Is it really worth it? Over a slice of Cake? nah.
How would I handle the situation? I would just let Elliot eat the cake. What not, right? Instead of thinking the cake will spoil Elliot's dinner, why not take it as a gesture of love. Realize, appreciate, and be happy with the fact that your son is loved. It's just cake! If this happens regularly, I would tell the grandma in private. Even then I would find a nice way to tell her, maybe...somewhere along the lines of "Mom, I feel really guilty knowing that you're spending your time in a hot kitchen baking him these cakes just for Elliot. Why don't you take a break and relax. Elliot has had so much cake in the past few weeks, that I don't think a break from your cakes will upset him too much."
Is my solution too 'Asian', and my classmates too 'American' (whatever that means!)? I don't think so. I was once told that 'no one on this earth is nice, everyone has a bit of mean inside of them, the only difference is there are people who are dumb and people who are smart'. LOLZ But if you think about it, it's kind of true. There's a time and place for everything, you have to be smart and pick your battles.
For god's sake, let the boy eat cake!
10:38 PM |
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If you posted a question within the last 2 weeks and don't see it published/answered...it's because I accidentally deleted it. Sorry...anyways here are the answers to the questions. If I missed any please repost. Thanks.
Re: Where to buy traditional molds for loveletters.
-Try looking online.
Re: Beating the eggs for Banh Bo Nuong
-the main point is to mix everything evenly without adding too much air into the batter.
Re: Where to buy traditional molds for loveletters.
-Try looking online.
Re: Beating the eggs for Banh Bo Nuong
-the main point is to mix everything evenly without adding too much air into the batter.
10:12 PM |
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