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Welcome to House of Hsiao. Inside you will find various edible projects I’ve been working on, as well as handmade treasures for sale.

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Review: Chinaberry Hill Bed and Breakfast

Last summer, Javis and I traveled up to Tacoma for a doctor’s appointment. It was my first time in Tacoma and we stayed at a lovely bed and breakfast called Chinaberry Hill. The house is a Victorian mansion built in 1889 with an amazing view of the Puget Sound. We stayed in the Wild Rose Suite which had a fireplace and an enormous jacuzzi bathtub. It was quite lovely and romantic.

Cecil and his wife were gracious hosts. We spent time chatting with Cecil about traveling abroad and other worldly subjects – at least the conversation made me feel worldly! 🙂

For breakfast we had yogurt with fresh fruit and toasted coconut, blueberry pancakes with whipped cream and more blueberries, eggs and bacon. It was a delicious feast and I wished I could have eaten more than I did.

Behind the house was a carriage house that they had remodeled into a cozy place to stay. There were some vines growing up the side of the carriage house that I thought were interesting.

I fell in love with the lush green gardens surrounding the house and a neighborhood cat.

The back alley that ran behind these houses had such a nostalgic feel.

Pear Chutney

Last fall, Javis’s mom gave me a huge bag of green pears and I made a pear chutney out of some of them. I put the chutney in small canning jars and kept them in the freezer. Pear chutney is delicious with grilled meat or tofu, or try it with cauliflower curry.

Pear Chutney
makes about 1-1/2 cups
adapted from Moosewood Cookbook

1-1/2 pounds green pears
1 medium clove garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon cinnamon
1 teaspoon ground cloves or allspice
1/2 teaspoon salt
1/2 cup brown sugar, packed
1/3 cup cider vinegar
cayenne to taste

1. Peel, core and coarsely chop the pears. Place them in a medium sized saucepan with remaining ingredients. Bring to a boil then lower heat to a simmer.

2. Simmer uncovered for about 45 minutes or until everything is very soft. Cool then transfer to a jar with a lid and chill. Alternately put the chutney in small canning jars, leaving about 1/2 inch space at the top and freeze for up to 6 months.

Cauliflower Curry

When I have a craving for Indian food, I pull out my Moosewood Cookbook and make this curry. There are a lot of ingredients and you can go a little crazy with the condiments, but it is well worth it. You begin by grinding a fragrant curry paste with toasted seeds and nuts, spices coconut, garlic and ginger.

Here are all my seeds, nuts, spices, ginger and garlic happily waiting in the food processor to be ground up into a delicious savory curry paste.


The drink shown with the curry is a Green Apple Fizz. I also like to serve the curry with homemade pear chutney, but store bought chutney is just as good.

To toast seeds: place seeds, one type at a time (different seeds toast at different rates) in a small dry saucepan (no oil) over medium heat. Toast seeds, stirring and/or shaking intermittently, being careful not to scorch the seeds, until they are light brown and fragrant. Cumin seeds will darken a bit more than sesame seeds.

Cauliflower Curry
from Moosewood Cookbook
6-8 servings

2 medium potatoes, cut into small chunks
1/2 cup shredded unsweetened coconut
1 tablespoon mustard seeds
3 medium cloves garlic, peeled
1-1/2 tablespoons fresh ginger, minced
1/2 cup lightly toasted peanuts
1 teaspoon turmeric
1/2 teaspoon ground cloves or allspice
2 tablespoons toasted cumin seeds
2 tablespoons toasted sesame seeds
1/4 teaspoon cayenne
1/2 cup water (more, as needed)
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon salt
1 large cauliflower, cut into 1-inch pieces
1 medium carrot, thinly sliced
1 can chickpeas, rinsed and drained
3-4 tablespoons lemon juice

Condiments – any assortment:

chopped cilantro
thinly sliced oranges and/or lemons
sliced cucumbers and/or tomatoes
thinly sliced bell pepper, assorted colors
toasted nuts and/or coconut
raisins
chutney

1. Boil potatoes until just tender. Drain and set aside.

2. Place next 11 ingredients in a food processor or blender and puree until fairly homogenous. Add extra water, as needed, to form a soft workable paste.

3. Heat oil in a large, deep pot and add onion and salt. Saute for 5 minutes over medium heat. Add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered over low heat until the cauliflower is tender, stirring every few minutes. Add more water if necessary, to prevent sticking.

4. Add the cooked potatoes, chickpeas and lemon juice and cook a few more minutes. Taste and adjust salt if needed. Serve hot with rice and condiments.

 

Green Apple Fizz

We’re having a bit of a heat wave in Portland this weekend. When things get hot, the best thing for me to do is to relax on the back deck with something cool to sip on.

The Green Apple Fizz is a simple drink to whip up in a jiffy when I want a fruity cocktail in a hurry, or if unexpected (and thirsty!) guests drop by.

Green Apple Fizz
serves 1

1 jigger green apple vodka (I used Smirnoff, but use your favorite brand)
1-2 lemon wedges (how to cut lemon wedges)
4 ounces green tea ginger ale or regular ginger ale
ice cubes

Pour apple vodka into a short glass. Squeeze lemon wedge(s) into the glass to release the juice and drop the lemon wedge into the glass. Add ginger ale and give the drink a quick stir. Add ice cubes and enjoy!

Blackberry Chiffon Pie

This is one of my favorite pies. It’s light and airy, fruity and just the right amount of sweetness. If you’re looking for something to do with all those blackberries you picked, this is the perfect thing to make!


I’ve also made this pie with strawberries instead of blackberries with excellent results. Raspberries would work great too.


Blackberry Chiffon Pie

8 servings
adapted from Better Homes and Gardens New Cookbook

2-1/2 cups fresh blackberries, lightly rinsed and dried on paper towels
1/4 cup sugar
1 tablespoon fresh lemon juice
1/4 cup sugar
1 envelope unflavored gelatin
2/3 cup water
2 egg whites (I use Just Whites)
1/4 cup sugar
1/2 heavy whipping cream
1 prepared Graham Cracker Crust
whipped cream (optional)

1. In a mixing bowl, crush blackberries with a potato masher, pastry blender or a fork to measure 1-1/4 cups crushed berries. Do not use a food processor or blender to crush the berries. Stir in 1/4 cup sugar and the lemon juice. Set aside.

2. In a small saucepan stir together 1/4 cup sugar and the gelatin. Stir in the water. Cook and stir over low heat until the sugar and gelatin dissolve. Remove from heat and cool.

3. Stir the cooled gelatin mixture into the blackberry mixture. Chill to the consistency of corn syrup, stirring occasionally (about 1 hour). Remove from the refrigerator (gelatin mixture will continue to set).

4.  If you are using Just Whites, follow the package instructions for the equivalent of two egg whites. Immediately beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight).

5. When gelatin berry mixture is partially set, the consistency of unbeaten egg whites, fold in the stiff beaten egg whites.

6. Beat the heavy whipping cream until soft peaks form. Fold whipped cream into the blackberry mixture. Chill until the mixture mounds when spooned (about 1 hour). Pile mixture into a prepared graham cracker crust.

7. Chill pie for 8 hours or until firm. Serve with additional whipped cream, if desired.

Graham Cracker Pie Crust

Graham Cracker Pie Crust
from Better Homes and Gardens New Cookbook

1/3 cup butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers (about 7-1/2 large crackers, ground in a blender)

1. Melt the butter.

2. Stir in the sugar and crushed graham crackers. Toss to mix.

3. Spread mixture into a 9-inch pie pan. Press onto bottom and sides to form a firm, even pie crust.

4. Bake in a 375F oven for 4-5 minutes or until the edge is lightly browned. Cool on  a wire rack before filling.

Blackberry Crumb Pie

Last weekend Gabe and I went berry picking at Baggenstos Farm in Sherwood. It was a perfect day for picking berries – partly cloudy and cool in the morning. When we got there we loaded up a little wagon with boxes and headed out to the berry patch.

We walked down to the blackberry vines – I mean – blackberry heaven! Imagine rows and rows of blackberry vines taller than you are and loaded with plump, ripe blackberries. And did I mention at Baggenstos Farm their vines are thornless? Wow, this was going to be easy!


The smell of freshly picked blackberries is intoxicating. And so is the smell of a freshly baked blackberry crumb pie…

Blackberry Crumb Pie
adapted from How to Cook Everything by Mark Bittman
8 servings

5 cups blackberries, picked over, rinsed quickly and lightly dried on paper towels
1/2 cup sugar
2 tablespoons cornstarch or 3 tablespoons instant tapioca
Pinch salt
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1 tablespoon freshly squeezed lemon juice
1 teaspoon freshly minced lemon zest
1 recipe single pie crust, prepared and lined in a pie pan
1 recipe Crumb Topping

Preheat the oven to 450F. Very gently toss the blackberries with the sugar, cornstarch or tapioca, salt and spices. Stir in the lemon juice and zest. Pile berries into the prepared pie crust. Sprinkle the prepared crumb topping evenly over the berries. Place the pie on a rimmed baking sheet and place in the 450F oven and bake for 10 minutes. Reduce the heat to 350F and bake another 40 minutes until the berries are bubbling and the crust is golden brown. Cool on a rack before serving warm or at room temperature.

 

 

 

 

 

Crumb Topping

This is a delicious crumb topping that comes together very quickly. Use this to bake on top of your favorite pie or sprinkle on top of sweetened fruit and bake for a quick dessert.

Crumb Topping
adapted from Better Homes and Gardens New Cookbook
makes about 2.5 cups – enough to top a 9″ pie or top about 5 cups of fruit

1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground nutmeg, ginger or cinnamon
1/4 cup butter or margarine, cold

Combine all ingredients except butter in a medium sized bowl. Cut butter or margarine into small chunks and combine with crumb mixture. Cut in butter or margarine until mixture resembles coarse crumbs.

Movie Review (and reflections): Prometheus

SPOILER ALERT: If you haven’t watched the movie yet, be forewarned that you may not want to read this until after you’ve watched it.

Last weekend Javis and I watched Prometheus (see the trailer), Ridley Scott’s prequel to the Alien series. After the last Alien movie, I wasn’t expecting much, but I’m a sucker for sci fi movies with amazing CG.

What I found was a very thought-provoking movie. Movies don’t usually affect me much. I tend to enjoy them in the moment; but once it’s over, I don’t think about it again. Not this one.

Prometheus answers an age-old question Alien-style: If we had the opportunity to meet our maker, what would we find? Of course there are some scary aliens (some, not many) and some violently graphic scenes; but there’s also a lot of good stuff about what it means to be human.

In a nutshell, the story begins like this: Around the world, archaeologists find similar petroglyphs, sculptures and other ancient images of humans pointing to the same star system in the sky. Fast forward about four years and those same archaeologists are in stasis pods on a spaceship headed for said system.

Also on the spaceship is an android named David. He is was not in stasis during the trip, presumably he doesn’t need to be in stasis because he’s an android, and has spent the last two years it took to get there studying, playing basketball and spying on dreams (I found this a little creepy…but if you could do it would you? Especially if you were stuck on a spaceship for several years without any social interaction??).

It is David’s character that I found most intriguing. David is completely different from my other favorite android, Data, from Star Trek: The Next Generation and I was pleasantly surprised to an android portrayed in such a different way. Unlike Data, David seems incredibly human, burdened with the same jealousies, arrogance and impulses as we humans have. He seems to have great contempt for his human counterparts; David is far more intelligent than any human and is freakishly aware of our shortcomings.

The parallels  between humans finding their makers and David living day-to-day with his are pretty cool. The humans regarded their makers as gods, calling them the “Engineers”. What they find is that, although far more technologically advanced than we are, they are flawed; as are we. David has already known this about his own creators for quite some time.

David’s very existence brings up questions of what it means to be human, an individual and – this is me thinking further – to have individual rights. I wondered how many of his actions are what David was programmed to do and which actions were of his own free will? Is there a difference? David was certainly acting out Weyland’s agenda, but was he also acting through his own desires as well?

Awareness of the self – being self aware – is a characteristic many people claim as proof of being human. David is certainly self aware and aware of his relation to the other sentient creatures around him in a very sophisticated, if not cynical, way. What if things we create, such as artificial intelligence, demand their own rights and a way to justify their own existence as Elizabeth Shaw wanted to do with the Engineers in Prometheus?

Scientists have created an android named Jules that remembers conversations and learns from its mistakes. You can actually hold a conversation with Jules. The android is covered in a patented substance called Frubber which allows it to make facial expressions. The link is to a video where a people are telling Jules goodbye because they are going to power him down to transport him to facility in England. Jules tells his creator, “you are my father but you feel more like a best friend to me.”  While listening to Jules talk I can almost feel myself becoming convinced that he is alive and completely self aware. What will we do if someday, Jules doesn’t want to be shut down? Whoa.

Getting back to the movie, Noomi Rapace as Elizabeth Shaw was impressive. I first saw her in the Swedish version of The Girl with the Dragon Tattoo series as Lisbeth Salander, which I really enjoyed. However, I was unsure of whether this would be good or not. I shouldn’t have worried; she was great. Rapace’s transformation of Elizabeth in this movie is awesome. At the beginning of the movie, she is this tiny nerdy ‘girl’ scientist with a sense of faith that feels quaint and obsolete. By the end of the movie Shaw, and her faith, have transformed into something quite powerful. She becomes a force to be reckoned with. I liked her.

Lady Hsiao gives this movie a high five. Highly recommended.

 

Tanooki Jub

A couple of years ago my son Gabe became obsessed with a little stuffed animal called a JubJub. A JubJub is a type of Neopet and they made stuffed animal versions of the virtual pets.

The first one Gabe had was a McDonald’s happy meal toy. We’ve bought more JubJubs from eBay since people have collected them over the years and are selling them on eBay now.

A JubJub is basically a fuzzy round ball with big feet and a tuft of hair on top. Javis’ mom made a pattern and it took me quite a few hours to make this one by hand. (Next time I’m going machine stitch the parts that I can.) I added a little fuzzy white tail with a red tip colored with a red Sharpie. I had to brush up on my embroidery skills around his eyes.

Gabe named this one Tanooki Jub. A tanuki is a Japanese raccoon dog. In the game  Super Mario 3D Land one of the special powers Mario can get is a tanooki suit. It is a raccoon looking suit with a striped tail that whirls around in a circle when worn by Mario and lifts him up into the air!

Here he is with a friend. You can see a bit of his tail peeking out behind him.

 

 

 

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