On Saturday night, it finally happened. I was standing at the bus stop, waiting for the bus that would carry me home after an 11-hour shift at the shop working on a large, last-minute order. My back and feet were aching, but a strange feeling …
It has been a very strange summer, and I realize that, by now, we are well into fall, but it takes me some time to get my system up and running at full speed again after the summer season. Because I hate it. It’s sweaty …
It’s not often that I’m surprised by my own cooking. Disappointed, yes, but not surprised. I generally know whether something has a good chance of succeeding (or if I’m running the risk of failure) and where it will rate on the deliciousness scale (or the …
I wrote last week about namul, green vegetables and herbs that are traditionally gathered from the wild in Korea. One of my absolute favorite bom namul — or spring greens — is dallae, Korean wild chives, a kind of tiny wild onion that is native …
Spring is finally here, which means not only a wealth of baby vegetables but the arrival of spring namul, or greens and herbs. The stuff namul is made of was traditionally gathered in the wild on the mountainsides in Korea as the weather began to …