Bear Paw Meanderings

This is a month of columns to send away the winter blues. One thing I do to feel better about winter is to eat Oriental take out once a week.

That all started many years ago. When I was working part time at the Lou Lucke Company I would go to lunch once a week with Willie Garrahan at Tommy Woo’s Boston Café. There the Chop Souy was unbelievably good! I would ask Tommy what made it so good. He always said it was the gravy. I believed him.

Many years later Laened Black made Chow Mein that tasted like the Chop Souy at the Boston. I asked her for the recipe and she gave it to me. She said it was h...