Hi friends! How was your weekend? We spent a fun one down in North Carolina at the wedding of one of Bowl #2’s college friends. This might just be me and the fact that I haven’t gone to that many yet, but I feel like I love weddings more and more with every one I go to, even when I’m a plus-one and I’ve never met the bride and groom. (But also there’s a 20% chance you’ll find me crying in my office to YouTube highlight reels of strangers’ weddings on any given afternoon. Just so you know what kind of constitution you’re dealing with.)
Oh man. So here’s a thing about me — I am really, really clumsy. Like, if I were a candy bar, I’d be this one. And if I were an idiom, I’d be a bull in a china shop. Sometimes I think it amazes Bowl #2 — who does everything thoughtfully and deliberately and un-clumsily — how little sense I have of space and time and, you know, where my body is. (It amazes me too.)
And I’ve been on a roll lately! I don’t know if I’ve just been really out of it from a few long weeks at work, but I am a bull in the china shop of life these days. Yesterday I was slicing a chicken breast and overturned the cutting board into a sink full of dirty dishes. A few weeks ago, B2 had to play ceramics doctor on a beloved Akiko Graham plate after I broke it and almost had a heart attack, and this weekend I spilled an entire ink bottle all over the table, myself, and the floor in the middle of addressing our wedding invites. I don’t even know. But all’s well that ends well — thanks to B2’s magic, the plate is as good as new (can you even tell?!) and thanks to Jesus, the ink missed our wedding invites (and our white couch, ohmygosh) and our first batch of invites actually made it into the mail this morning! We finally mailed (some of) our invites! Small miracles.
(I don’t know what to say about the chicken. Or my ink-stained legs, which currently look diseased. But otherwise, miracles!)
So I have this problem. Namely, it’s a shocking inability to put a salad in my mouth that is not, at the very least, just as unhealthy than a burger or a pizza or any other non-salad-y unhealthy thing that I would otherwise be eating if I weren’t eating a “healthy” salad. And then I also have this other problem — namely, a shocking inability to leave bacon out of anything and everything. (Creamed corn. Pancakes. … Chocolate chip cookies.) Put those two together and … well, you get this salad. Ta-da! Two wrongs do make a right! (Or two rights make a righter right.) READ MORE
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.
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.
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.
Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2’s family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as bliss). The standard version is one marinated in soy sauce, sesame oil, and a few other ingredients, whereas our personal favorite is a slightly unhealthier, spicy mayo-based kind that we usually get from Foodland, a Hawaii supermarket chain. This particular kind was part 2 of the Hawaiian birthday feast (part 1 is here), and here is the stunningly simple recipe for how to make it!