If you know anything about me, you know that I love to cook and read. Over the last two years, I have read most of Canadian, Ian Hamilton's novels. They are about a strong willed, female forensic accountant who retrieves stolen money from less than upstanding members of society. The books take place in Toronto, Hong Kong and a variety of Chinese provinces.
One thing that always catches my attention is the manner in which Hamilton describes the foods the main characters eat. Most of which, I have not heard of before. One of those foods is a rice porridge breakfast called, congee. Congee is a bland, over cooked rice dish that is spiced up by the many, many toppings that a person can add it.
I took the oppourtunity to make this meal I've read so much about. It took me two hours to cook the porridge and another half an hour to prepare the toppings. My toppings included thinly sliced green onion, pan cooked shiitake mushrooms, ground pork with garlic and ginger, white pepper and chilli oil. The time commitment was worth it. The meal and the experience were deeply . . .
There is perhaps nothing more satisfying than, after a long day of teaching, coming home to my best friend, Brutus. The love he shows me when I walk in the door is so uplifting that my troubles seem to vanish. He wags his tail in excitement, spins in circles: to the point I think he is going to fall over, and licks his nose like peanut butter is stuck to it.
My name is Hugh McMullen. I'm an educator, father, husband, curler, golfer, inspiring fly fisherman and chef.
This blog started as a sample for student writing based on 1000 Awesome Things by Neil Paricha. I liked doing it, so I thought I'd keep going.