Goodbye, Paul and Juliet

Chef Julieta


Their last night here, Paul and Juliet prepared a gorgeous and scrumptious vegetarian feast: tofu, squash, and long beans cooked in coconut milk and veggie stock; a "salad" made with diced tofu, roasted eggplant, and tomato in a stirfry sauce (lots of garlic, mmmm!); a fruit salad of jackfruit, rambutan, and black cherries; and a Chinese custard for dessert. Today I toured the Asian market with them to find out what veggies Juliet uses, how to prepare them, which Miso pastes are best, etc., and Paul introduced me to the meat-substitute aisle: Fake ham, shrimps, chicken, and just about any other meat or seafood you can imagine. The stuff looks so real, I've passed by that aisle dozens of times thinking it was really meat! Then we had a delicious lunch in Chinatown (the servers complimented Paul on his Mandarin), and everyone is now en route to the airport. The trip flew by, but hopefully we'll be visiting Taiwan next year.