reschedule

again. agAIN! AGAIN!!!!

sigh. smile. sigh.

taro

colocasia antiquorum var. esculenta
토란

good thinly sliced and fried with panko or without.
or today's dish
porridge.

peel off the hairy skin. preserving as much of the purple . note: this is a finger numbing experience. in a heavy pot, cold water, a dash a salt. to speed up the process you can cube the taro. but i like the slow and steady dissolution. better consistency and depth of flavors. once you can easily stick a fork in, add some rice, i chose brown and wild mix. 2:1 water. ( to sweeten add a dash of sweet rice and sweet potato not yams. ) drizzle with sesame oil. simmer. serve with a teaspoon of soy sauce and a table spoon of honey.

음악이 좋다.
listening to a remake of 최용준 '아마도 그건'

what a day.

lovely.
studied a month for a exam. canceled. why? noreaster.
this has happened to me three times in the past.
many people pray for this to happen.
i dread it. it just postpones the anxiety.
and i'm bored with the material already.
so went to look at responses for cpls.
one japan. one korea. one in the city.
헉. show me the money. or at least something interesting. 쩝.

then eyes. i tutored engineering physics, i don't remember much about diopters. but here is when i hear mrs. sudman in first grade saying that i will use everything i learn in school one day. i don't understand how one prescription makes everything pristine and the other is not clear AND painful. i've never spent so much time and money on my body before. slightly irritating, the waste of energy, time, gas, and money. and no conclusive result.

then to settle in for the noreaster...food shopping.

today's catch,
salmon perfect layering of red and white and beautifully brilliantly taught skin.
monk fish without the head.
mussels so fresh they were clipping onto my fingers right before i boiled them.
and of course pretty pink, green and white송평, and 토란, and japanese 오뎅.
(rice cakes, tarro, and japanese fishcakes)

i made dinner, has been awhile. a winter rendition of what we had in jinju guys!
minus the broth ice chips and chilled sliced korean pears and dates.

this time the order is important:
on high heat.
boil water with ample garlic and salt.lid on.
when slightly simmering add hot green peppers---the skinny korean kind. lid half on.
on medium heat.
when bubbling add fresh mussels and diced ginger. lid on.
when the mussels start to open add chopped onions. lid on.
after five minutes add sliced korean radish. lid half on.
add korean oysters.(even the ones that have been frozen and flown over are incredibly more aromatic than ones fresh from the states.)
add monk fish. lid on.
when flesh of the monk turns a pale white, add chopped scallions, some more chopped onions, generously chopped parsley and finely chopped chard.
don't push the veggies down.
let simmer until the veggies gently saturate.

serve with white rice. extra fancy.
pinkies up. ; )
the fog shows you how warm this
as h. would say
TANG 탕 is.
(or how cold my place is)

lovely.


tomorrow....토란죽.

really?

nkeans say they will release the u.s. missionary because he has repented for his wrongdoings.

really?
the man went in saying he'd risk being a martyr.

really?
why is there a swedish embassy in nk?

really?
who saw the light?

de-pressurize

when i am not enough, i wonder when it will stop and i can be free.

when i am enough, i wonder when i will not be enough.

cool...move

how cool is it
to do something
that moves people

are you a rock?

i recently compared myself to a rock. loving stability, usually in the same place, unless forced to move by external forces. some people have this innate urge to travel and see the world. i... don't.

but lately, i've found myself with this burning desire for change. taking the intiative to go through various travel agencies and trying to find a way to someplace warmer. someplace different.

gaaaaaaaaaaaaaaah.

elbow grease on the way.