It was Jonathan and Stan (his dad)'s birthday week, so we had dinner!! Having smuggled Huo-Guo spices home on the last trip (thanks to our friends in Zhongshan!), we were ready to once again try re-creating this special winter dish at home in Montana. In China, the Guo-guo restaurants might even have a gas burner built into the center of the table - we improvised with a two-burner hot plate. Two pots meant we had both a mild and a spicy version of the broth, and Jon's big "present" this year was his new meat slicer-- he had a great time freezing and then thinly slicing pork and beef that we immersed in the boiling broths and cooked at the table. (Yes, he IS growing his hair out..... discuss!!) Stan and Bev brought several baggies of cut up vegies - in China there would not be so many, but here, we have to accomodate Robbin's vegetable fetish. Friends Boris and Kate appreciated all the different tastes. Each person creates their own version of a dipping sauce from ...
Robbin Roshi Rose talks about knitting, singing and building musical community,the urgency of ethical politics, food - of course!- and life after the nest is emptied.