Celebrate the Year of the Rabbit

Sure, the Dec. 31 festivities were fun, but we at GL are itching for a fresh celebration. While there’s nothing new about the Chinese New Year, we’re putting a twist on the traditional merrymaking. Here’s to a fun-filled 15 days before we settle into the peaceful (and prosperous, we hope) Year of the Rabbit.

 

Wear red. The color red symbolizes good luck, and is said to ward off evil spirits. Whether you don a candy-colored top, paint your tips scarlet or pull on red kicks, embrace the positive connotations this color has in the Chinese culture. Make this a year of glass-half-full thinking.

 

Go visiting. Don’t let the cold weather keep ya cooped up inside! New Year’s visits to close friends and fam are traditional. Spread the cheer by bringing your good humor—and your buds, too—to a local nursing home or senior center.

 

Be sweet. Give boxes of candy to loved ones and close friends to wish them well this year. While the Chinese culture have their own sweet symbols, we like picking out the goodies we know our buds will like best. Add in a dose of conversation hearts to tell ‘em how you really feel. Pack them up in gift boxes resembling Chinese take-out containers—buy them at any crafts store—and hand deliver!

 

Get cultured. If you live in or nearby a big city with a Chinatown of its very own, take a fieldtrip over the weekend and explore the culture. Eat traditional food and keep an eye out for special decorations and celebrations.

 

Plant roots. It’s a little too early to sprinkle seeds outdoors, but blossoms are a huge part of classic Chinese New Year tradition. They symbolize wealth and the achievement of goals—blooming! Craft some vibrant faux flowers out of tissue paper to decorate your room with, or try planting herbs or bulbs indoors.

 

Dig in. Try making your fave Chinese foods at home. If your local grocery store doesn’t have a good Asian food section, hunt down an Asian grocery and go exploring. A quick Googling will give ya directions for fab recipes.

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by Brittany Taylor | 2/1/2016
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