Living and breathing the internship — and eating, too

The Asian American Writers Workshop is having their giant, annual literary festival — Page Turner — on Saturday, Oct. 5, in Brooklyn, and we are consumed by it in the office. In addition, we have had two events there this week already and are co-sponsoring another about Edward Said tonight at CUNY.

Needless to say, there’s a lot of work to be done. Since I don’t yet have another job, I am working the internship full-time for the week and a half leading up to Page Turner. This leaves little time for me to work on my next article for the religions series or for my new pastime of birding, but I am eagerly awaiting the next week’s migration news on BirdCast and hoping that Saturday is going to be a good day for birding on Van Cortlandt Park’s free bird walk. Plus, I can work on the article. And of course look for jobs…. (Oh yeah, that other thing I need to do!)

Last night was the book launch for Jen Lin-Liu’s On the Noodle Road, a travelogue about searching for the origins of noodles along the Silk Road from China to Italy. She did a cooking demonstration, and we got to sample manti, the Turkish dumplings that are very similar to Italian tortellini, in a yogurt sauce. She also cooked up some tortelloni, the bigger cheese ones, with some butter and fresh sage. (Tortelloni were by far my favorite food in Bologna when I was there, except I had them with this heavenly butter-tomato sauce called burro e oro.)

on-the-noodle-roadAnd to end things, we also had some Chinese vegetarian dumplings, which I had to schlep all the way from this tiny hole-in-the-wall place called Prosperity Dumpling in Chinatown. I’m not complaining because they were delicious and cheap and I have found my new go-to place for dumplings; while I waited for the dumplings I got a free piece of this giant fried sesame bread, 芝麻大餅 — so tasty and I have never seen this thing before, where’s this thing from? — and on the menu it only costs $1.50. I love Chinatown!

I wish I had gotten a picture on my phone of them frying this thing in a wok — this is not the usual scallion pancake 蔥油餅 that we have had all our lives; it’s a thick yeast bread that’s fried, kind of like this one:

zhimadabingexcept mine might not have had scallions, and it reminded me of New York-style pizza, because it was huge. You can order it plain or with different things inside, like egg or different kinds of meat, but I got the veggie filling of carrots and cilantro and a nutty blend of spices — oh my god, so good.

It was also quite inspiring to hear about Jen Lin-Liu’s book, because I’m interested in travel writing — I mean, who wouldn’t be interested in traveling and then writing and publishing a book about it? And on top of that, food writing — eating and then writing and publishing a book about that!

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