Chinese food and winter vegetables

Mark and I went out for lunch yesterday at Su Xing House, one of our favorite restaurants.

My fortune said: Good news will come to you in the mail.

Mark's fortune said: The night life is for you.

Once, at Kingdom of Vegetarians, a less upscale but still yummy place in Chinatown, where we had our first date, Mark got a fortune that said: A nice cake is waiting for you. Actually, I believe that happened on our first date. Come to think of it, I'll take that as a compliment.

Not long before that, I was at a coffee shop on South Street that gives fortune cookies with your check, and I got the fortune: It tastes sweet. I still have this in my wallet.

Yesterday at Su Xing House, we ordered two lunch specials and split the main courses: Sesame Seitan and Mushroom Delight. We always have the Sesame Seitan; this was our first time ordering the Mushroom Delight. Three different kinds of mushrooms, snow peas, and a delicious brown sauce that has a "comfort-food" taste. On the side were brown rice, miso soup, and spring rolls. This place is amazing. It's fairly cheap, delicious, and it doesn't look cheap. The decor makes you feel like you probably shouldn't be there, but the food assures you that you should.

And from Huffington Post, here is a good, quick guide to winter vegetables available year-round at farmers' markets. Complete with beautiful photos and links to recipes.

I love winter vegetables: roots and cabbage and cauliflower, red beets, yellow and orange and dark green squash, many colors of potato, and of course deep dark sweet soft mushrooms for rich, protein-heavy, comforting goodness. Add to that chestnuts, beans, and lentils, and I am learning that there's no need to change my shopping habits in wintertime. Nature provides.