Happy Chinese New Year!
(Incidentally, if you’re perusing my site for Asian-inspired Paleo recipes to help ring in the Year of the Snake, please don’t attempt to make Tong Zi Dan. That particular dish brings you good luck only on April 1st.)
I’m in the middle of a week of graveyard shifts at the hospital, but when I got home in the morning, the boys greeted me with a cheery chorus of “Gung hay fat choy!” (Then, they held out their hands for their red envelopes. Even at this early age, they know not to turn down free money.)
By tradition, we’re supposed to eschew meat on the first day of the lunar calendar, but that ain’t happening in our house – especially given that we’ve got a big pork belly in the defrost bowl waiting to get transformed into crispy porcine goodness.