Hi friends! Are you having wonderful summers? Here are just a few odds and ends from ours -- it's mostly been a sunny mix of visits from friends, recipe testing and manuscript scribbling, baby cuddles, and the occasional baked treat. I have also rediscovered the glory of regular old ice cream sandwiches, that kind with all the hubbub about not ...
Baby
baby bowl: 100 days
100 days! Last week was Luke's 100th day in this big wide world of ours. He was baptized at the church down the street, and after the baptism we had a teeny 100th day party, or a baek-il. His halmuni made Luke a miniature tteok-themed lei and a baby-crown out of silver posterboard, which has nothing to do with Korean tradition but everything to ...
baby bowl b-side: his birth story
So I was a little hesitant to share this post. I had so many emotions over the fact that Luke was born by C-section, but didn't want to write anything negative about it, because we don't want to forget for a second how fortunate we are to have had our little man, however he arrived. Still, in the weeks leading up to Luke’s arrival, I found other ...
baby bowl: the first days.
Luke Samuel McTernan, also known as B3, was born 6 pounds and 3 ounces. Because he was breech until he arrived, we didn't get a good look at his face on any ultrasounds, but as it turns out, he has bright, dark eyes that look both perplexed and amazed most of the time, a little upturned nose, a bow mouth. His long, black hair, which we did ...
easy, crispy oven fries + some news
One of the things I like most about this little space is how easy it's always been to come here and tell you (or, at the very least, future me) about all the things that have been happening in the world of the two red bowls, even if most weeks it's literally nothing but the same old, same old, plus a recipe for cake. So it was really and truly ...
![The incomparable @hettymckinnon first sent me a jar of her homemade chili oat crisp nearly a year ago, at the start of the pandemic, and it was so life-alteringly delicious that I have been itching to share it with you here and on my blog ever since. Well, it has been a long wait, but the book that it is in, “To Asia, With Love,” is finally coming out stateside in a few weeks, and so I wrote up Hetty’s recipe earlier this week in anticipation. I did not know at that time what would happen in Atlanta this week, but have felt in my heart how necessary a book like Hetty’s, and voices like Hetty’s, were already—and even more so now.
Hetty writes poignantly in “To Asia, With Love” about a “third culture”–a struggle for her identity growing up as a Chinese immigrant in Australia, and the eventual “cross-pollination of ideas and techniques that are grounded in [her] Chinese heritage, yet greatly influenced by growing up in the Western world.” As immigrants, our cultural identities, and the fabric of society into which we weave, are so complicated. It can be beautiful, but it can also be messy, and events like these show how devastatingly far we still have to go. I don’t have anything more insightful to add than has already been said by so many, but I am glad more than ever for the brilliant, thoughtful voices around me to whom I can look for guidance and inspiration. Some resources posted to my profile, and if you’re looking for a spicy balm to take your mind off things, recipe for Hetty’s chili crisp (which is, all else aside, truly one of the best things I’ve ever made) is on my blog. ❤️ #stopasianhate #stopaapihate](https://tworedbowls.com/wp-content/plugins/instagram-feed/img/placeholder.png)