It came from a shitty little Chinese fast food counter and it wasn't on the regular menu. You had to ask for it: shrimp with flowering chives on rice noodles. Ringing in at almost $10, it was an unwise and fiscally irresponsible meal for me to become attached to, but attached I became. More than attached. Addicted. I'd regularly lie in bed at night, forcing myself to repeat the following words in my head: "Tomorrow I will not have flowering chives. Tomorrow I will not have flowing chives."
Tomorrow would come and guess what? I would have the flowering chives. This went on for YEARS. Every summer, my love for this flowering chives concoction would return full force. And no kidding, I tried (and failed) to replicate the dish at home for almost ten years before finally giving up.
But there are chives growing on my front lawn, and they reminded me of my lost love. And so, I am determined to try again.
And finally, FINALLY, I've taken a step in the right direction. In all my years of home-kitchen experimenting, I never once had the right chive. NEVER. I'd been using the wrong chives all along!
Back in 2000, the internet didn't seem able to explain the difference between a regular chive and a flowering chive, and though I asked around on the subject a lot, but no one seemed to have an answer for me. As early as two weeks ago, I was snootily told by some hippie working a stand at the farmer's market that "all chives flower." But the internet has changed and finally, finally it contains the answer I was looking for (and probably has for years, but remember, I'd stopped looking).
A flowering chive is a CHINESE flowering chive, which isn't a regular chive at all!
Flowering chives, GET IN MY BELLY! Hooray!