Some might say they gave the Shu-giving gathering a much-needed semi-ironic twist. The best compliment received was having my collards — cooked with smoked turkey necks — compared to Mei Gan Tsai (pickled/ fermented mustards with red braised pork belly), conjuring warm Shu-childhood memories.

for example, I made green bean casserole (my mom's recipe), integrating ingredients — such as Campbell's cream of- soups and French's crispy fried onions — not normally encountered at Shu shindigs.

So my primary contribution to Shu-giving (besides setting up an improvised kids' table alcove) involves adding a few humble Southern dishes to the impressive spread:

However, the Shu siblings grew up almost exclusively in the North: Michigan, Maryland, Minnesota, New Jersey. (Suppose Towson is sorta-Southern, but it's borderline at best.)

(*One even went to CIA, and managed major restaurants, though Vicki — sadly — wasn't among the dozen or so Shus gathered cozily here in the borough yesterday.)

Oh, and not to forget the desserts (including pecan pie by Gale and baklava freshly brought from Beirut by David...)
Everybody knows the Shu's are all expert cooks.