Today I had a cooking assignment with a scientist who is from China. He was preparing 'traditional chinese food', the type that you can't order from a chinese restaurant here in the states, but what is typical over there. He was hosting some friends to watch the olympics opening ceremony and I hung out with him and our food editor as he cooked. It was an amazing meal and this Bok Choy was one of the dishes he was preparing.(Photo © Grand Rapids Press)
1 comment:
this is awesome t.j. and i love the composition...
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