OK, so I know what this looks like. It looks like another summer recipe. (After I already posted a fall recipe, saying that it’s fall.) But it’s a really versatile summer recipe! You can sub apples and make it a fall recipe! Or sub frozen blueberries and make it an anytime recipe. Plus, some people in the world haven’t even had summer yet. And maybe some people live in a magical place where white nectarines are in season all year long. So I’m going to say it’s appropriate, and just run with it.
All right, so I might be breaking some of my blog rules (gentle guidelines?) with this recipe. It’s not technically difficult — if I made it, it’s definitely not — but it’s a bit of a hassle. And it’s not super great for little households, since it’s at its best when first made. But it’s homemade japchae! Homemade japchae. I just couldn’t not. This is one of my favorite noodle dishes, Korean or otherwise. I love anything both savory and sweet, I love chewy and textured noodles (soft noodles are the worst) and I love bulgogi. And this is all of the above. It is heaven. On a green plate. Plus, the recipe for bulgogi that I’ve included is simple and great for little households, so there is that.
Happy Sunday! A few months ago, I was back home visiting my parents and noticed a box of sweet corn muffins sitting on the kitchen table. Oh, that’s interesting, I thought, and next thing I knew there was only one left and incriminating crumbs were all over my face and fingers. (By the way, they were Publix brand — anyone else absolutely positively love Publix and think it’s the best supermarket in the world minus Foodland because of their poke but if they had poke they would be the best? Publix is the best thing about the South.)
Did you just gasp with horror? I realize that this is a highly polarizing statement, but I love kimchi and cheese. I can’t imagine budae jjigae without cheese. I made kimchi chicken quesadillas once and thought I’d died and gone to heaven. And this kimchi grilled cheese might be my very favorite grilled cheese sandwich, ever.
Yay, today I have a recipe to share that I’ve been itching to post! I’ve been trying to stagger my posts for these six weeks since I’m bound to run out of things to say sooner or later, without my own kitchen to make messes in — right now I’m relying on a backlog of recipes that never got posted because I was studying for the bar, and some new recipes that I got from surreptitiously snapping photos of Bowl #2’s mom’s cooking. This is the latter. The recipe is for bibim guksu (비빔국수), or noodles mixed with kimchi. It’s a quick and easy dish that is the absolute perfect summer lunch recipe –tasty, simple, cool and refreshing without being insubstantial. Bowl #2’s mom is the best.
Happy Tuesday! After all the excitement of Sunday, it’s just been sunny peacefulness as usual here. (Phew.) Before blueberries go out of season, I thought I’d share the first of a couple of recipes with blueberries that I made earlier in the summer, during one of those kicks where boxes of fat blueberries are overflowing on the grocery shelves and going for something like a dollar apiece and the sale-monger in you can’t resist buying like four. (Maybe that’s just me.) The first is an amazing blueberry buckle coffee cake recipe from Annie’s Eats, and the second is a simple blueberry muffin recipe that I cobbled together, which I’ll post sometime next week.
WE’RE DONE! Three months of blissful ignorance about whether we passed begins now. Words can’t express how happy I am. 🙂 But they can express peanut butter and chocolate (well, to an extent) so I’ll try and do that instead.
So we’re in the homestretch before the bar! It’s one week from tomorrow. At this point, I’m more resigned than afraid (or in denial?), but I should still probably post this quick and scurry back to studying. Here’s a quick and easy toasted club sandwich with pesto mayo, sliced turkey and chicken, my favorite spreadable cheese from Laughing Cow, and the added bonus of a little turkey bacon. A pretty great study break that doesn’t take up too much time but is still tasty.
Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).
In our last semester of law school, Bowl #2 and I started studying at Panera Bread from time to time and got hooked on their chicken salad sandwich.