My parents-in-law are in town this week and treated us to a Veteran’s Day lunch at Alan Wong’s Pineapple Room. I got the “Chinese Style” Long-Tailed Red Snapper, which means steamed and served in a beautiful broth of tofu, lup cheong (Chinese sweet sausage), shiitake mushrooms, ginger, soy sauce, and sizzling peanut oil. I forgot my camera, but borrowed my father-in-law’s iPhone to take the photo. So now I want to a) go back to the Pineapple Room frequently to try everything on the menu and b) get an iPhone.

Red snapper just happens to be the same type of fish I held for a recent article about my blog and job. Take a look! Even though my hands were numb from holding that big icy fish, the photo shoot was an absolute blast.