...Another Mid-Autumn Festival tradition we repeated was eating mooncake. My mother would slice through that decorative mooncake top and divide it into 8 even pieces. I would pick the prettiest slice and bite into the soft pastry crust filled with sweet and dense lotus seed paste, tempered by moist salted egg yolks. For a while, I refused to eat the salted egg yolk and only ate the lotus paste slices, but like my obsession with Korean boybands, this too was a passing phase.
For the first time ever, I made jam—specifically, apricot jam using freshly picked, completely organic apricots! Never really having adopted the ‘think local’ and ‘seasonal cooking’ attitude, this was an exciting experience for me. There’s something to be said about adapting your cooking to what mother earth provides at that given moment—it feels incredibly rewarding.