Abundance
The Chinese New Year has been flitting in and out of the edge of my culture and consciousness as kaleidoscopic images of round red lanterns, tikoy, dragon dances and loud firecrackers.
I remember tikoy (Chinese New Year’s cake made of glutinous rice) and my dad dipping it in just-beaten egg yolks and egg whites, frying it on the pan until it gets golden brown all throughout. We would gather round the table and get it from the plate while it is still hot, our hands getting sticky and oily and sticky again, while our tongues seek and taste the gooey center where the goodness is until there is no more.