Rarely is any fruit or veggie bigger than my head. I have a big head. My mother told me I had trouble coming out during her pregnancy because my head was too big.
However, I met my match today.
Kabocha. No match for my head but maybe my butt.
I’m a fan of kabocha because of its creamy, thick and rich texture.
Hey Sophia, I should become your PR person. Where else can you get so much kissing up promotion in one paragraph just to win a contest? 🙂
Okay, in all seriousness now, THANK YOU Sophia for coming up with this brilliant idea. I’ve been waiting for a challenge like this because this is what my blog is supposed to be all about : baking a masterpiece that resonates who I am.
However, I’m torn as to who I am. Over the past few days, I’ve failed countless recipes in trying to create the best of me. In the end, 7 hours before the contest is over, I’ve decided on this final creation.
For now, this “masterpiece” describes who I am now, who I aspire to be, and the part of Me I hope to leave behind.
KABOCHA: Thick-skinned, soft-heart
SOYBEAN CURD aka ” THE NOODLES”: Flexible, adaptable, Chinese
GREENS (asparagus, Romaine lettuce, avocado): Pure, simple, outdoorsy
“Yao” Wo 要我 Noodles
If you said my name using the fourth tone in Chinese, my name becomes the word “want.” Since this recipe is about wanting, desiring–perhaps even learning to love who I am–I’ve named my creation “Want Me.”
Whether you really want me, whether you really find me likable or not, is not important. What is really important is that I desire who I am and continue to pursue and radiate off the best of me. Isn’t that what we’re all constantly trying to learn on one level or another? Learning to love ourselves.
1/4 kabocha (or however much you desire), chopped into cubes
3 stocks of asparagus, chopped
5 Romaine lettuce leaves, chopped
~ Handful of homemade Kimchi
1/2 box of tofu, chopped into cubes
5 sheets of fresh soybean curd noodles, sliced to resemble noodles
1/2 avocado sliced to place as topping
salt to taste
dash of broth
Directions: Drizzle a bit of oil into the pan. Stir fry asparagus and lettuce with a sprinkle of salt to taste. Put in the kimchi and stir fry until the spicy taste of the kimchi becomes immersed with the vegetables. Add in the kabocha. Toss in the tofu and drizzle in a bit of broth for moisture. When all ingredients are cooked, place and set aside in a plate.
Cook the soybean curd with a sprinkle of salt to taste. When almost cooked, place initial stir fry ingredients into the pan and mix until well integrated. Top dish with slices of avocados for aesthetics.
Acceptance is one of the hardest things but how can I reject who I am?
This is me. Loud and proud. Thick-skinned, soft-heart, flexible, adaptable, Chinese, pure, simple, outdoorsy.
Want me. 要我. Have you wanted yourself lately?