Monday, November 26, 2012

Making Teriyaki Sauce for Thanksgiving Eve - NAM EthnoBlog

My 16-year-old daughter Hao Hao texts me from school, “We should make teriyaki sauce.” 
Students are not supposed to text during school so my stock answer used to be, “Why are you texting me from class?” Instead, I check the clock and smile. It is lunchtime. I have grown used to these delightful lunchtime missives. She often texts me photographs of her friends’ lunches that are so much better than what I packed for her. One friend’s mom writes lovely love notes in an elegant cursive every day…on a banana. You can practically hear her chirpy English accent in her curlicues. I try to copy, but my messy Sharpie printing falling off the mottled banana’s curves simply is not the same. Still, Hao Hao texts me photographs of the two bananas comparing notes. And her friends are amused by the pseudo banana rivalry.
Today’s message, however, is about Thanksgiving Eve. Every year, we celebrate one night early, on Wednesday—hence the name, Thanksgiving Eve—with a big international potluck with about sixty of our closest friends. Our friends bring the most amazing spread, from all corners of the world, and for years we never bothered with a turkey. However, an unexpected gift of a turkey one year challenged me to attempt a teriyaki turkey with sticky rice stuffing (I generally do not cook meat). Last year, I learned how to make teriyaki sauce from scratch.

click on link for more: Making Teriyaki Sauce for Thanksgiving Eve - NAM EthnoBlog

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