Gung hei fat choy! Or in English, Happy Chinese New Year!
Today marks the beginning of the new year for Chinese (and many other Asian) people. For as long as I can remember, it's been the biggest holiday for me and my family. We mark it with big family dinners (usually more scrumptious than your normal dinner), saying special greetings to one another (phrases like "reach for the stars" and "keep up your studies") and exchanging red envelopes, which contain money.
I've been looking forward to this day for a long time because it means so much to me. And so, I thought I would share it with my colleagues here at CHBC News. I knew I couldn't bring in a huge Chinese feast so instead, I brought in a box of one of my favourite Asian snacks: panda cookies filled with chocolate, strawberry and vanilla cream. I used to inhale these cookies when I was little and mind you, I still do.
This is me with Barry McDivitt (reporter) and Chris Sobon (assignment editor), holding up the panda cookies in the newsroom.
My family back east will be marking the holidays with a giant elaborate Chinese dinner, which will most likely include lobster in a ginger sauce, steamed fish, noodles, salty chicken, boiled prawns and many other tasty dishes. Since I'm not that intense of a chef just yet, I'll be making a smaller-scale, yet still very delicious dinner for my friends: soy sauce chicken with Chinese mushrooms, egg and shrimp stir fry, dumplings, boy choy, almond cookies and lotus seed buns!
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