No, It’s AT&T Park. Huh, coulda swore it was heaven.

I can’t believe it’s taken me this long to write about my other obsession.  Sports.  I love to watch sports, play sports, sport movies, talk sports, you get it.  My first love is baseball, and I live and die by the San Francisco Giants.  When I think about my childhood a couple of things come to mind, going to games at the Stick with my Dad, watching Willie in centerfield as the fog rolled in off the bay right onto the field.  My Dad and I would take Muni and get to the park and watch bp.  Back in the day the outfield at the Stick was bordered by a chain linked fence not the stands that came when they enclosed it for football.  As the sun set and night settled in, you could hear the wind whistle as it came in the park and swirled around the stadium.  In the fall we watched the Niners on TV while eating big bowls of steaming hot jook (rice soup) dotted with tiny pork meatballs and green onions. The perfect combo for those brisk autumn days.  My passion for sports & watching the hometown boys is inextricably linked to memories of hanging with my Dad.  Favorite movie?  Field of Dreams of course, well gotta wrap it up, going to have a catch with Jamie.

Getting to the game


If you have not been to a game at At&T Park, even if you aren’t a baseball fan, go, its always a good time, and the view is amazing!


Whats this?  Jook, also known as congee or rice soup.  Perfect football season food, jook is comfort food. I make it when its cold outside, when anyone is sick or when they have had their wisdom teeth pulled…lol!

Rice soup (Jook)

15 minutes

1 hour, 30 minutes

Rice soup (Jook)


  • 1 cup uncooked long grain rice
  • 1tsp salt
  • 1 T vegetable oil
  • 2-3 slices fresh ginger
  • 1 quart chicken stock, 1 quart water
  • 1/8 cup rice wine
  • 2 chicken legs, skinned if desired
  • 1 potato, cut in large chunks
  • Meatballs
  • 1/3 pound ground pork (or mixture of pork and chicken 1:1 or ground chicken)
  • 1 tsp soy sauce
  • 1 tsp rice wine
  • dash of salt and pepper
  • 1 T minced cilanto and green onions
  • 1 T salted preserved turnip, finely chopped (chung choy)
  • Garnishes:
  • green onions
  • cilantro
  • lettuce


  • Heat oil in a stockpot, saute ginger slices for about 30 seconds, add rice and salt and saute for a couple of minutes. Add stock, water, wine and chicken legs. Bring to a boil then lower to strong simmer. Do not stir. Let cook for approximately an hour and a half until rice breaks down and soup looks a little thick. 30 minutes before it is done, add potatoes. Before serving remove chicken from bones. Put chicken pieces back in soup. Season with salt and pepper to taste. Traditionally we use white pepper.
  • My favorite addition to rice soup is little meatballs made of pork that my father added just before serving. Add seasonings to the ground pork If you have access to an Asian market, add 1 T chopped salted preserved turnip (chung choy). Drop rounded teaspoons of the pork mixture into the rice soup, continue to cook until meatballs are cooked through, approximately 5-10 minutes.
  • Garnish with chopped cilantro, green onions and shredded lettuce. Serve hot!
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Thanks for reading, comments welcomed!