December 21, 2021

My dearest,

Winter solstice. Dūngzi. It’s that soul-warming time of year again.

It has been a decade, more or less, since last we made tong yun together. Since then, we mostly just have these in restaurants or at home as takeaway or delivery. It’s easier this way. Who has the time to make them?

This year I have mine after my coffee at a café, two pale orbs in a clear ginger soup. One glutinous rice dumpling is filled with dessicated coconut, the other with your favourite crushed peanuts. You have yours delivered, floating in hot soy milk. A creamier bowl.

It’s enough. We send each other pictures of our tong yun and it’s our way of spending time together. A reunion of sorts. Every day is a reunion and a joy when we find a way. (We always find a way.)

But next year, let us try making tong yun again. This time we will play with the types of flours maybe or get creative with the fillings. How about dark chocolate? (I can see you frowning.) Or almonds, coarsely chopped? (You nod, considering this.) Or pure, unadulterated peanut butter? (You announce, YES. That’s the right answer.)

You make me smile, all the time, as a matter of fact. I know what thrills you. And you know what? We don’t have to wait for the next solstice to make these. Or savour all the peanut butter we want. Anytime is the right time for that, when we spend it together.

Yours, ever and always.