network

Last night after a sumptuous 5-star seafood dinner with a friend I was listening to some very good funky-blues musicians in a cafe thinking this is a really spectacular global hot spot for musicians and other artists. This was no "American" buffet. It was all the healthy stuff like raw, steamed or stir-fried. It also included a fresh-pulled noodles bar, excellent salad bar and an amazing Swiss-ice cream bar. And a few specialties like steamed chicken feet and bitter melon.

I feel lucky to have met several designers already, one of whom works for a major corporation in textile/garment productions all over the country. One designs bags and is from another province who came here looking for a boutique to sell his work. Also in my own place of employment, other teachers seem to be coming out of the woodwork who play violin and want to play at graduation.

Right now from my room I hear soft Chinese folk music being sung along with a zheng, a stringed instrument that is plucked, contemplating the present and the future as a cart goes by down below on the street clanging for things to be recycled.

Comments

Post a Comment

Popular posts from this blog

March 1, 2011

Szechuan Spicy Wontons Makes about 50 wontons (Feeds 6)   Filling: 1.5 lbs ground pork (half fatty/half lean) 1/2 lb shrimp, peeled and deveined 2 Large pieces Woodear Fungus, soaked and chopped finely 1/4 cup green onion, chopped finely Soy Sauce Hoisin Sauce Sesame Oil Sugar 2 packs Shanghai Style dumpling wrappers, square kind (they are white, as opposed to the yellow Cantonese-style wrappers)   Dressing : Chili Oil Vinegar Garlic, finely minced 1/4 bunch cilantro, roughly chopped 2 stalks scallions, rougly chopped   Combine your pork, shrimp, green onion and woodear fungus. I find that the best way to mix your filling is to lay it all out on large cutting board and mince it up with a cleaver. Incorporate the soy, hoisin, sesame oil, and sugar to taste. Mince until you have a fine paste. Place a quarter-size amount of meat in the center of the wrapper. Dip your finger in a cup of water and trace the water around half the dumpling, it will act as glue when you press all the
Read more

You know you've been in China for a while when...

-everyone you know has had some kind of major digestive problem that seemed life-threatening at the time -you no longer ask why, you just go on with a WTF sigh -it's an ordinary thing to see someone walking backwards clapping their hands on the sidewalk -you get on the elevator and there is you, a family of 3, a bike, and a stroller and it doesn't seem crowded -you are used to getting your salary in cash -your taxi swiped your refillable pay card and switched it on you to one with a zero balance -you live in local housing and have no heat source in your kitchen or bathroom, but that's ok because why do we heat them anyway? -receiving international personal mail is a cause for celebration -you regularly take motorcycle taxis...      
Read more

Reading

I have a problem with reading. I love to read. The better the book, though, the more in-depth it is, the slower I go. Like I've been reading Sidney Rittenberg's "The Man Who Stayed Behind" and it is taking over a month. I cannot read it every day. It is so much. And so great. It is the history of his life and the birth of modern China. He was there. He lived it and fluently -- not a little -- extremely fluently in Mandarin, participated. I cannot rush this reading. I am fascinated by it. Everyone who is interested in how the current China came to be should read that. I am also reading Derek Sivers' ebook -- I love it but I need to re-read several things. The drawings are really funny, too. This is about how to succeed in the music business, in particular if you are an independent musician. An interesting and thought-provoking read.
Read more