On my last night before returning back to the country for my own EPIC PARTY PREPARATIONS, all of my dear ones who won’t be able to make it down south for my own Jubilee birthday all got together to have a big celebratory, adventurous Sichuan dinner in Bay Ridge. After sweet peppered ginger duck, prickly hot red-oil dumplings, salt and pepper shrimp, and (my favorite) the Chengdu softshell crab— a glistening pile of shining red chiles and clovey brown peppercorns dotted with fried softshell crab omigod— we decided to go on a little adventure. After all, we were already on 86th street, just a hop and a jump away from Dyker Heights and its fabled Christmas Light EXTRAVAGANZAS. Trumpeting Angels, Two-Storey Santas, Nutcrackers riding life-size-mechanized-rearing-stallions… all with a belly full of flavor. Everything you could possibly want from a New York Christmas whirlwind. So far so great.
These are the hand drying instructions at one of our all-time favorite restaurants, Grand Sichuan in Bay Ridge. Since the chengdu spicy and aromatic fish is so hot and sichuan pepper tingly, and it is our wont to have water, tea, tsingtao, and coke classic on the table at all times, I’ve seen this a lot. I love it every time. I take the instructions as follows:
Throw an arrow from your wrist at a rainbow while wearing short shorts.
I’m gearing up to do a bunch of projects this weekend (involving paint, gravel, chalk, mulch, and beer) I can’t wait to share!