Korean Air still gives their economy class passengers “free” things! Water, slippers, and a toothbrush and paste. I guess if I were so inclined, I could’ve stolen the blanket and headphones too.. meals were standardly edible, excepting the delicious beef-filled bun I chose over a brownie. Best choice made on the plane.
The descent into Seoul included scenic glimpses of islands in still-looking waters, beautiful! Here we are with the bus tickets from the airport, so relieved to have one direct shot to the hotel. I even squeezed in a nap!
Now for a departure from the standard format I’ve laid out: for the next weekish, this is now a travel and food blog. Don’t worry, there’ll still be lots of food, I can’t resist!
For any potential house burglars: I’ve got house guests living at my home in Seattle, and a home security system. First stop: SFO. I made a brief pit stop to visit my sibling and his family. Here’s a group selfie, it was the kids’ first day of school! Apparently, these days they let you out early on the first day, and you get to pick your own school lunch every day. What luxury.
For more food clips, take a look at the instagram feed to the right. Had a nice joint dinner endeavor with my brother. He made lasagna, I made my standard green beans, and threw in an ad hoc peaches and cream dessert. I think the lasagna won.
Also, I’m skipping the rounded corners. Let me know if you miss them, but it saves on processing/turnaround time.
A variation on Cristina Sciarra’s Radish Cous Cous off Food52.
Makes 2 entree portions
I looked in the fridge, and all we had were drumsticks, an onion, and a bag of frozen pineapple. I had just a little extra time before my spouse would arrive home from his 20 mile bike ride, so, seized with a mild feeling of inspiration, I took a shot at this classic filipino dish of comfort food (perfect for old school methods of non-refrigeration preservation).
1.5 – 2 lbs dark meat
1/4 Cup Canola Oil
5 Cloves Peeled Garlic, Minced
About 1 tsp minced ginger
1/2 Large Onion, Peeled and Julienned
1 Cups Soy Sauce (for gluten-free: try tamari sauce)
3/4 Cups White Vinegar
1/2 c Fresh Pineapple, Crushed (used frozen, but I’d go with fresh if I had it in reach)
1 TB Black Pepper
3 Bay Leaves (didn’t have any in the house)