Very Nutty Apple Crisp & A Smile

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On our recent after dinner strolls, Audrey has been asking to walk to the same spot to see a homeless old man.  She gives him some of her spending money and whatever coins she could find around the house.  Peter has the habit of leaving coins on his nightstand because he doesn’t want them in his pockets.  Nowadays, Audrey cleans up Peter’s nightstand everyday.

Last night Audrey was wearing a jacket that had a broken pocket, so she hid the coins in one of her boots as we went out in the light drizzle for our usual walk.  When she found the old homeless man, she leaned against the wall next to him and took off her boot to get the money for him.  What made the old man truly happy was not only the money that Audrey gave him, but that she smiled and chatted with with him as she took off her boot.  As short as the moment was, it was a shared humanity that enriched them both.

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Big dimpled smiles through out the years

In his book Letter to a Hostage, Antoine de Saint-Exupéry recounted how a smile saved his life when he was a journalist covering the Civil War in Spain.  He concluded the book with a reflection on the universality and life-giving force of that one simple gesture, the human smile: “Care granted to the sick, welcome offered to the banished, forgiveness itself are worth nothing without a smile enlightening the deed. We communicate in a smile beyond languages, classes, and parties. We are faithful members of the same church, you with your customs, I with mine.”

I am very proud that she has turned out to be a kind and compassionate person.  And she always has a warm and sincere smile for everyone.

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I adapted the Very Nutty Apple Crisp recipe from:

http://www.chow.com/recipes/11416-apple-crisp-with-oatmeal-streusel

I replaced all sugars with xylitol and flour with almond flour.  I replaced the butter with coconut oil and cut the added fat by half.  I also added walnuts and pecan and shaved coconut to make the streusel extra crispy and aromatic.  Though I didn’t take the best pictures today, the apple crisp was truly delicious.  I consider this a keeper.

Very Healthy and Very Nutty Apple Crisp Ingredients:

6 Granny Smith apples (peeled and cored)

2 to 3 tablespoons Xylitol or sugar (for the apples)

1/2 cup xylitol or brown sugar (for the crisp)

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup rolled oats

1/3 cup almond flour (original recipe uses flour)

1/3 cup walnuts (chopped)

1/3 cup pecans (chopped)

1/3 cup shaved coconut (unsweetened)

2 tablespoon coconut oil (original recipe uses 4 tablespoon butter)

Preparation:

Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter. 

Combine the apples, xylitol or sugar, cinnamon, and half of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.

Using the same bowl as for mixing the apples, mix together the xylitol or brown sugar, oats, almond flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the coconut oil until small clumps form and the oil is well incorporated, about 2 minutes.

Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 minutes. Let cool on a rack at least 30 minutes before serving.

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Hungry Empress on the Big Screen

When I picked Audrey up from school today, she looked sad and tired.  What a horrible day, she said.  I asked her what happened and she told me that they had a really difficult math test. Half the class didn’t finish and many of them cried during and after the test.  I asked if she cried too and she said that she did only because her friends cried.

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So, it was time to churn some ice cream.  Audrey has a sweet tooth. And the ice cream (and perhaps Mommy’s hugs, too) brightened her right away.  With our healthy ice cream recipes, we can eat it everyday and not worry about weight gain or tooth decay.  As a matter of fact, xylitol is even good for your teeth. 

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We had Chinese food for dinner.  I only have enough daylight to take the pictures of one of our dishes.

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Chinese Mountain Yam with Sliced Chicken Breast and Celery:

1/2  6 inch long Chinese Mountain Yam (Chinese supermarkets)

1 celery heart

1/2 carrot

1 chicken breast

8 ounces cashew nuts or macadamia nuts

4 slices of peeled ginger

2 tablespoon cooking wine

1 teaspoon of corn starch

1 tablespoon oyster sauce

1 tablespoon Sha Cha Jiang or Sha Cha Paste (Chinese supermarkets carry it)

1/2 teaspoon or less of salt

1 to 2 tablespoon canola oil depending on how healthy you want to be

Instruction:

Slice all vegetables into desired similar sized pieces. 

Mix chicken meat, corn starch, wine, oyster sauce and Sha Cha in a small bowl. Marinate for 1 hour.

Heat the wok on high heat, drop in the ginger, when ginger is dry pour in the oil. 

When the ginger is sizzling in the oil, put in the vegetables and stir for about 3 minutes or to desired tenderness. Set aside.

Repeat the same process to stir fry the chicken, but save the marinate.  Set aside.  Cook the marinate until it thickens.  Mix in everything. Mix in the nuts.

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Dessert is all American apple crisp, but a much healthier one than the traditional recipe.  The girls were excited about going to see The Last Emperor tomorrow and asked me how I got to play the part of the empress.  And I told them well, that’s a long story.

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Baked Apple Crisp (Dairy-Free, Grain-Free, egg free)

Filling

7 apples, peeled, cored, sliced into thin pieces

1/2 cup frozen cranberries

1/4 cup coconut water

3 tbs. xylitol

1 tbs. pure maple syrup

2 tsp. cinnamon

1/4 tsp. nutmeg

In a large bowl, mix together apples, coconut water, 1 tbs. xylitol, maple syrup, cinnamon and nutmeg. Pour into a pie dish and bake at 350 degrees for 45 minutes. Remove from the oven to sprinkle crumble on top.

Crumble Topping

1 cup almond flour/meal

4 tbs. chopped walnuts

1/3 cup shredded coconut

2 tbs. xylitol

1 tbs. maple syrup

2 tbs. coconut oil

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Mix together almond flour, pecans, honey and coconut oil in a small bowl until well combined. Take small portions of it into your hands and sprinkle chunks of it onto the apples. Bake at 350 degrees for 20 minutes.

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I have never been good at auditions.  When I was growing up, modesty and humility were the two qualities that were hammered into me ever since I could remember.  And expressing personal desires was frowned up.  Basically the only thing we were encouraged to express was our desire to serve the people and to devote our lives to the realization of Communism. This kind of mentality was so ingrained in me that it was difficult for me to “sell” myself at auditions.  Growing up I was supposed to negate every compliment or praise given to me.  If someone said that I was pretty, I would immediately say no, no, I am ugly; if someone said that I was smart, I would say no, no, that’s not true.

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It took me at least one year to get used to saying thank you after people complimented me, and another year to honestly express my feelings and desires.  The first time I truly fought for what I wanted was when I auditioned for Michael Cimino’s Year of the Dragon. It was a lengthy process which lasted several months and involved dozens of call backs and a final screen test with Mickey Rourke.  The part was a sophisticated TV newscaster and I still looked and talked like a FOB from China.  In retrospect, I could see that I was completely wrong for the part but at the time I gave it everything to get the part.  I hired the the most expensive dialogue coach in Hollywood to teach me speak newscaster English.  Every session was $200 for 2 hours while I was working as a receptionist in a Chinese restaurant earning about $5 an hour.  I went for broke but I did not get the part.  Both the director and the casting director were very impressed by my progress not only in my dialogue but also in my acting ability, but in the end I was wrong for the part.  This was the only time that I ever received a huge bouquet of flowers from any director who rejected me.  I felt very dejected, believing all my effort had been a complete waste and hard work meant nothing in this business. 

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Ariane Koizumi is the actress who won the part in Year of the Dragon

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Fresh off the boat Joan

Then about a year later, I got a call from Joanna Merlin, the casting director who worked on the Year of the Dragon, and she said, Joan, there is a part that is perfect for you and I want you to meet with the director who is in LA for only a short time.  Can you come?  I said yes, anytime, I will be there.  Joanna said it is still preliminary.  We haven’t started casting, but I have told the director to look no further because I have exactly the person he’s looking for.  That’s how I met Bernardo for the first time, with the highest recommendation from a very reputable casting director who just a year before had combed through all the Asian actresses around the world. The months of work I thought was wasted paid off in a much grander film.  It would take the producer Jeremy Thomas another year to complete the financing , and they did go around the world to cast the film, but Bernardo would always call me whenever he came to LA and we would meet for coffee and chat.  The role was mine the first time Joanna brought me to meet Bernardo.

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With Bernardo in Jack Nicholson’s house. Jack told me that speaking perfect English has nothing to do with my acting career. I didn’t quite understand what he meant at the time, but I think I do now. Imitating an American accent, however perfect, is not going to change the life experience that makes me who I am; and that entire being is my asset in acting as well as in life.

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So I told my girls that hard work always pays off.  And that’s when they told me I was boring and left the table.