Disjointed Metaphors: Thoughts as I return from Winter Break

Triage: the process of determining the most important people or things from amongst a large number that require attention. (Google) Cruise Control: also known as speed control, cruise command, autocruise, or tempomat) is a system that automatically controls the speed of a motor vehicle (Google) Every year between Fall Break (which tends to be around … Continue reading Disjointed Metaphors: Thoughts as I return from Winter Break →

Where are the Unicorns?

I was recently asked to do an assignment for a graduate program I'm attending, where I was to describe my teaching philosophy and then provide evidence through academic journals, texts, etc. I added the usual Freire, Baldwin, Apple, and then added some Delpit and Hammond, but as I was doing my research, I became struck … Continue reading Where are the Unicorns? →

Cookbook Recipe #10: Chinese Roasted Chicken Leg (紅燒雞腿飯）

I've now posted about this in so many different spaces and venues, but I feel like I should publish it on my own namesake blog at least once. It's been posted on my Instagram (@yehhungryhere) a couple times, on the Taipei American School Alumni Newsletter, and on Facebook. To be fair, it wasn't until there … Continue reading Cookbook Recipe #10: Chinese Roasted Chicken Leg (紅燒雞腿飯） →

Reflecting on the last 18 months as a Teacher

How has the last 18 months changed you as an educator? Have your priorities shifted? Do you have a new focus or north star? I was asked this at a professional development at the beginning of the school year and I've been writing this reflection ever since then. 18 months ago, in March of 2020, … Continue reading Reflecting on the last 18 months as a Teacher →

Cookbook Recipe #9: 滷肉飯 (Taiwanese Braised Pork Rice)

If you follow my food Instagram (@yehhungryhere), you'll have noticed that I have started cooking Chinese food for the first time in my life. Since I started regularly cooking, I have always felt intimidated or fearful in cooking the food of my own people or my own culture. I didn't want to screw it up. … Continue reading Cookbook Recipe #9: 滷肉飯 (Taiwanese Braised Pork Rice) →

Cookbook Recipe #8: Skillet Chicken & Rice

There was at one point where I would eat a package of 8 chicken thighs within two weeks. Chicken became my go-to protein for weeks on end because they were so versatile and kinda hard to screw up. Plus, I was going through a stock/broth making phase and wanted an excuse to have bones. This … Continue reading Cookbook Recipe #8: Skillet Chicken & Rice →

Cookbook Recipe #7: Mussels

This is one of those recipes that will ruin restaurants for you. Steamed mussels is a staple in most French/European restaurants and often runs up the bill anywhere between 15-20$ depending on the place. It's a great appetizer for a group, but often can be adapted to become a pasta main or otherwise. I'm here … Continue reading Cookbook Recipe #7: Mussels →

Cookbook Recipe #6: Oyakodon

When I first started cooking for myself in graduate school, I could not be bothered to make multiple dishes for a meal. I focused on making one dish meals such as pastas or souping up my instant ramen, and a great deal of Indomie. At some point, I became inspired to start making donburis or … Continue reading Cookbook Recipe #6: Oyakodon →

Cookbook Recipe #5: Ragù alla Bolognese (Meat Sauce)

Growing up, my dad would often cook western food. Chicken Ala King, Shepherd's Pie, Meatloaf, Beef Wellington, and sometimes the occasional meat sauce. Unfortunately, I don't recall being terribly inspired or blown away by his meat sauce, but at the end of the day, he did introduce different flavors and later on cooking techniques as … Continue reading Cookbook Recipe #5: Ragù alla Bolognese (Meat Sauce) →

Cookbook Recipe #4: Taiwanese Stir-fried Cabbage

When I began regularly cooking for myself, and began experimenting with my cooking, there was one cuisine that I never bothered trying to learn, my own home cuisine. I was intimidated with trying to learn or cook the food I grew up eating. Taiwanese cuisine, being a subset of Chinese cuisine, was always too scary … Continue reading Cookbook Recipe #4: Taiwanese Stir-fried Cabbage →