And The World Spins Madly On

I have been totally engrossed with the asian culture as of late. i've been reading everything from old zen myths (i.e. The Ronin) to manga (i.e. Ranma 1/2). I have always liked the ... opposite-ness of the East from the West. Even Eastern medicine, actupuncture to qigong and tai chi. and of course, the anime is no exception. Did you know that since like, 1998, half of all the japanese porductions are animated? Ever since i was little one of my favorite movies of all time was My Nieghbor Totoro, Miyazaki is pure genoius. Really, no other storyteller has ever compared. because who could come up with the ideas to Howl's Moving Castle and Spirited Away?
I havent forgotten about my personal favorite: the food! Ever since my family has switched to jasmine rice, there was no turning back for us. It is faar superior to and normal long grain or even basmati. when it is hot in my house and i dont want to heat up the kitchen too long, i go for an old staple; stir fry. i'm not sure about it's origins,  for all i know it could have been created in San Francsico, but i will have to find that one out my self, no? i have recently tried out a recipe of "Tea Eggs" (also known as 100 yr old eggs, without the pickling) which would have been much better and added a stronger smoky flavor if i had cracked the boiled eggs more ruthlessly... but i digress. so here is the recipe i used for the eggs. it's tastes better than it sounds okay? As Julia Child would say: "No fear!"

6 eggs
3/4 cup soy sauce
1/2 tsp. anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)

Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be.

Also, i have been turned on to the idea of japanese gift wrapping, known as furoshiki. Furoshiki uses the same shapes as in origami, but utilizes cloth to wrap gifts. there are also more fancier forms, like Origata and Tsutsumi, but i found furoshiki to be the easiest to do. it's funny the amount of things i have gift wrapped - mostly for the hell of it.
And, to top all my Asia-crazy off, i have started my own 5*7*5 Society. That's how many syllables are in each line of a haiku btw. I've been writing one for all occaions. i just can't stop myself!
Every summer, i have this sort of tradtion to myself, where i study all i can about one culture and eventually get all obssesed about it. For example, last year i was all about the ancient Greeks. my parents thought i was wierd for wanting steal grape leaves off my friend's vines! 
Is there anything wrong with wanting to be well rounded?