It’s almost Thanksgiving! So this week I thought I’d post on what seems to be the Thanksgiving vegetable of the year. If last week was about bucking trends (or being unable to participate), this week is definitely all about falling in line with them. At this point, I think I may be the last blog on the Internet not to have done a post on these toy cabbages. But just in case you’re not already Brussels’ed out, here’s several more ways to roast them — as chips and as hearts, and in three different flavors. (In other words, if you’re not Brussels’ed out, after this you will definitely be.)
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.