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Ahh… kimchi! Kimchi is Korean sauerkraut and it should be included on every condiment bar worldwide. There are countless styles and variations of kimchi/kimchee/gimchi, but this is my family’s favorite. I sure hope you like spicy fermented foods! View full post »
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When life gets busy, it’s a challenge to create wholesome home-cooked meals. Time is scarce and so we tend to turn to the path of least resistance. We open a few packages and.. voila! This works well except that prepackaged foods (particularly organic varieties) are quite costly and often aren’t very tasty. I thought I’d share my secret to a quick, easy, and inexpensive meal: black beans and brown rice. View full post »
“Throw your dreams into space like a kite, and you do not know what it will bring back, a new life, a new friend, a new love, a new country.” -Anaïs Nin
I hope that I will always be able to call to mind the wonder on Caleb’s face as the wind carried his kite higher above the red sands of Dixie Maru beach on Moloka’i’s westernmost shore. ugg australia pas cher iphone 8 plus case arrow At four years of age, our sweet boy has flown kites along Kachemak Bay in Alaska and on two islands in the Hawaiian archipelago. puma pas cher griffin phone cases iphone 8 This, by far, is his favorite kite and it’s easy to see why. View full post »
Allan - I’m sure using fresh peppers as in this recipe is bound to be better than the 1 to 2 1/2 cups of dried red pepper flakes recommended in a recipe I’ve been using. (This is not the same as the dried pepper flakes used on pizza – it is seedless and is found in Oriental food supply stores.) I’ll have to give the fresh peppers a try.
BTW the big chunk of cabbage placed on top is helpful for carefully pushing the cabbage mixture down into the juices. (I use the back of a spoon.) Doing this also releases some of the bubbles that cause the mixture to float after the first day or so.
Mo - I love the way your living your life! This has been my dream.