Cowbells

This entry is part 14 of 28 in the series Goldfish

There is a small bronze bell hanging in my kitchen.  I can’t recall where and when I bought it.  I do remember the reason that I picked it up.

Our old house was near the intersection of two major roads in Taipei.  However, when I was little, there were rice paddies not far from our neighborhood.  One day, I was in the back of the house and heard some bells jingling.  Curiously, I opened the backdoor.  There was a water buffalo at the end of the alleyway with a string of bells hung on his neck.  As it trudged pass the alley, the bells jingled.

The buffalo must have passed the height of its maturity.  The skins around his neck gathered and draped.  Its steps were quiet but heavy.  The image of an old animal persevering with dignity impressed me.

On the other hand, the sounds of bells were gentle and mesmerizing.  Low pitched, they made short glissandi synchronized with the steps of the buffalo.  Contrasting the heavy image of the animal, the bell tones had an otherworldly tranquility.

I was very young. The image and the sounds stayed with me for all these years.  Whenever I saw sets of small bells, I would be reminded of that day and that old water buffalo.  I would also be reminded of a time when life was simple, when things moved slowly and when nature was much nearer to us.

Twice a year, farmers would start rice seedlings in flat wooden containers at the corners of the fields.  When seedlings were tall enough, they would be transplanted.  Rice paddies would be flooded.  Giant ploughs towed by buffaloes would be used to loosen the soil.  Then the farmers would line up across the field and, in steady rhythm, planting the seedlings down one by one in equal distance.  They would step backwards with their back bending low the entire time.

From time to time, we would be allowed to play in the muddy fields.  Deep down, there were always abundant mudfish.  They splashed and slipped.  We would get all muddy.  Sometimes, we would find river snails.  They were smaller than escargots but just as delicious.  I don’t remember ever bringing our daily catch home.  The fun of playing in cool muddy water was the best reward.

When the harvest time was near, the fields would be drained.  Rice panicles would turn golden.  Then the stalks would be cut with sickles.  The farmers would gather a handful of stalks and shake them with a machine to separate the grains from the straws.  The straws would be tied and piled up high.  Sparrows came in flocks as the scarecrow stood helplessly.

Agricultural machinery replaced manual labor.  Chemical fertilizer and herbicides made it possible to harvest three times a year.  The abundance of mudfish and river snails has become something for the history books.  I hang the cow bell on my wall for remembrance of a happier time.

Dad’s gourmet palate

This entry is part 13 of 28 in the series Goldfish

Dad ate strange things.

He enjoyed takuan, yellow pickled daikon radishes.  Mom said that, during his student days in Japan, he survived on takuan and rice.  He also loved raw sliced daikon with soy sauce.  The uncooked radishes are spicy and earthy. . . not the most desirable combination for kids.

Dried mullet roes (烏魚子) are Taiwanese and Japanese delicacy.  They are salted, pressed and dried.  The final products, in dark salmon color, shape like elongated butterflied pork chops.  Roasted lightly and sliced, they are often paired with scallions or garlic green and served with beer or Chinese liquor.  I never understood why dad savored these salty and fishy things as if they were the greatest thing the ocean had to offer.

Dad liked burned food.  If/when there was burned, crusty rice stuck on the bottom of the pot, mom would scrap off the crust and offer it to dad.  I never had a chance to enjoy steaks with dad.  I wonder if he would ask for the pieces that dropped down to the pit.

We all liked soft white bread and, sometimes, breads with raisins, sweet cream fillings or other tasty morsels.  Dad like bread with hard crust!  He called them French bread.  He would tear the long stick apart and eat it plain.  I didn’t know any French people.  They must have very strong teeth.

Dad often brought us treats on his way home:  steamed buns, dumplings and scallion pancakes. . . My favorites were pastries with flaky crust from a nearby shop.  They were the size of an adult palm.  The sweet ones were filled with red (adzuki) bean paste; the savory ones, meat or chopped vegetables.  Most of the time, they were fresh out of the oven.

In winter month, dad would bring home roasted yams.  They were hung and roasted in large clay urn-shape furnaces.  The vender would reach into the furnace with a hook to turn or to retrieve them.  The yams were sweet, soft and HOT.  I didn’t always eat the skins.  But if they were smoky and syrupy, I would lick on them.

Dad would also get roasted corns.  Salty and a little burned, I wasn’t too crazy about them.  Later, when sweet corns became popular, dad wouldn’t eat them.  He said corns shouldn’t be sweet.  To these days, I still wonder how corns tasted like when dad was growing up.

Although mom would not prevent us from enjoying the treats, she was never thrilled when dad came home with them.  She said that having treats would ruin our appetites for dinner.  Well, that never happened to me.  Treats were treats.  Dinner was dinner.  The more the merrier.