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.
I feel like it’s only been in the last few days that I’ve really discovered how fun it is to blogsurf, having finally noticed that feature in WordPress Reader that lets you view by tag (I know, how slow am I?) The wealth of beautiful and inspiring food and photography out there is just astonishing, and somehow I’ve also really enjoyed liking and commenting. (Sorry if I’ve clogged anyone’s inboxes!) Here are just a few of the gems in the last week that I am particularly stuck on, in no particular order. And I hope I haven’t offended you by using your photos! Let me know if so and I’ll remove immediately.
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.
I originally meant this to be just a short little weekend post on this lovely jujube tea that Bowl #2’s mom introduced me to recently. But then we had one very interesting morning, and, you know, the internet is for sharing. So here’s what happened…
I’m so excited to share some of Bowl #2’s mother’s cooking. I learned how to make bibimbap and bindaetteok from her last time we visited, so I was super eager to learn how to make more Korean food this time around. Last night, we had galbi wraps (ssäm) and hobak jeon, both of which were so delicious. The galbi was prepared and marinated by a client of hers, but she showed me how to make the hobak jeon and did all the rest of the ssäm fixings, as well as the ssamjang (chili paste dip) and gireumjang (sesame oil dip). The recipes are below. Also, I apologize for the blurriness and awkward ISO on this pictures — I was embarrassed to be whipping out a giant DSLR in front of Bowl #2’s somewhat baffled (but good-humored!) parents, so I was a little too hasty about snapping these! READ MORE
OK, so I have two confessions to make. One, I have to admit that I don’t know what exactly makes sangria sangria. Does it have to use wine? Citrus fruit? Liquor? This uses … none of that. So I’m not really sure if it’s sangria at all. (But I promise that whatever it is, it’s still delicious.)
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.
So, it’s really hot outside. (Evidently, it’s fry-an-egg-and-bacon-on-the-sidewalk hot outside. Wow.)
In light of that, I think it’s the perfect time to share the recipe for cold brew concentrate that we’ve been using this summer for homemade iced coffee. (Take that, Starbucks! I’ll wean off you yet.) Apartment Therapy saved my life last month when they linked to an article on how to make iced coffee from cold brew on The Kitchn, during the first heatwave of the summer. I actually didn’t know until I read it that you could make cold brew concentrate without some kind of gadget (and at the very least, a French press)! If anyone else out there was as blind as me, I hope now I can help you see! 🙂 And maybe save you from hours of despondently waiting for your hot coffee to cool, like we did. Haha.