We Provice Recipes

Ive never been a bridesmaid...can you believe it? I blame it on the fact that Im an only child, so I dont have any sisters or sisters-in-law that might have felt obligated to include me in their ugly-silk-dress-line-up. Im also a real bitch, so people arent lining up to have me be part of their day of love, I guess? However, what I lack in social graces, I more than make up for in gift wrapping, and I feel moderately to quite strongly that more than makes up for it. #amirightladies

So when it was time to ask my bridesmaids to help me get married, I figured I ought to pop the question the way Id like it asked to me: wrapped in pink and gold tulle and tissue paper!










I was tremendously pleased with the way the packages turned out and ended up emulating the same concept for some of my Christmas presents, so I thought this was as good a time as any to share the secrets of the wrapping.

Youll need:
- 1 box (I chose white since thats one of my colors)
- Tissue paper (I chose pink and gold, since ya know, those are more of my colors)
- Tulle netting (I chose pink, white, and a white with gold dots)
- tape
- scissors
- stuff to shove in the box
*I purchased the box, tissue paper, and tulles from The Container Store.


Step 1:
Start by trimming the tulle to about 4 times the length of your box (ultimately, youll tie the ends together in a bow). Then, centering the strip of tulle, tape it to the box. Depending on the width of your tulle, you might need two strips to cover the whole box.
Step 2:
Layer your tissue papers on top of each other (if youre using multiple colors). I wanted the gold paper on top, so I laid that on the bottom and the pink on top (which will eventually be the inside of the package). Then, lay the layered tissue papers into the box, perpendicular to the tulle, lining up the edge of the box with the edge of the tissue paper.
Your tissue paper is probably hanging over one side of the box now, yes? No biggie, just fold the section hanging over the box to the edge of the box so it lays flat in the box, with only the top and bottom hanging over--you want that.
Since I used two colors of tissue paper, I tucked the folded gold paper under the folded pink paper, like so:
Youre tissue paper should fit neatly into the box, with the tulle hanging over the opposite sides.
Step 3:
Now you can fill your box:
Then, fold over one edge of the tissue paper on top of the filling.
Repeat with the other side of the tissue paper, tucking under any extra paper:
Step 4:
Now, grab the ends of the tulle and tie them into a bow over the tissue paper:

Step 5:
Place the top of the box back on and use the other tulle to tie another bow around the whole box:

This is a classic and popular soup in Chinese restaurants everywhere. Usually its made with canned or frozen corn - and no reason why not - but it is much more delicate and delightful made in season with fresh corn.

Im a little vague about how many servings this makes, because it depends upon what else you are serving. Mr. Ferdzy and I actually ate it all, 2 full bowls each, but it was our entire lunch. As part of a larger feast it would certainly stretch as far as for 8. Since it was our full meal, I was a bit more generous with the chicken, but if I made it as just one component of a larger meal I would use the lower amount. 

Really, this soup is very flexible. You could use fish broth and whitefish instead of chicken, or you could make it vegetarian by omitting both fish and chicken and using vegetable broth and an extra egg. I would probably like to add some finely diced lightly fried tofu to give it a little more textural interest in that case. And finally, to make this all year long, use a can of creamed corn and a handful of frozen corn instead of the fresh corn. Reduce the water to 1 cup in this case. 

Quick and easy as this recipe is, its important to keep the temperature just right - it should be just simmering from the time the chicken goes in until it gets served. Dont let it boil hard, and dont let it get too cool to keep the ingredients cooking as they are added.

4 to 8 servings
40 minutes prep time


4 cups chicken stock
1" x 1" x 1" piece of fresh ginger
200 to 300 grams (1/2 pound) skinless boneless chicken
2 large cobs of corn
2 cups water
1 tablespoon arrowroot or cornstarch
2 tablespoons soy sauce
salt & pepper to taste

1 teaspoon toasted sesame oil
1 or 2 green onions OR 1/4 cup chopped cilantro

Put the chicken stock into a generously sized pot (as more will be added) and bring to a boil. Peel and slice the ginger, and add the slices to the stock along with the piece(s) of chicken. If you use the green onion, mince the white parts of the onions and add them now too. Simmer gently for 15 minutes. Remove the chicken pieces with a slotted spoon and let them cool enough to handle. Remove the slices of ginger and discard them.

Meanwhile, husk the corn and cut the kernels from the cobs. When the chicken and ginger come out of the soup, add the corn, along with all the water except for about 1/4 cup of it. Mix the starch and soy sauce into the remaining water, and add it to the soup, stirring constantly until it is slightly thickened. Keep the soup at a bare simmer throughout the rest of the cooking process. 

Break the egg into a small bowl and beat it well with a fork. 

Finely chop the chicken and return it to the soup. When the corn has been in the soup for about 5 minutes,  take the fork from beating the egg and use it to make the same beating motions in the soup. Pour in the egg, beating it into the soup until it forms small, set strands. Mix in the sesame oil.

Serve the soup, with the minced green onion tops or chopped cilantro sprinkled on top.