Of life’s bittersweets and photographs
Why is it that some tumblogs with food or cooking related names have nothing to do with food or cooking whatsoever? And vice versa. And don’t even let me get started on thumbnail images. It all gets so very confusing and difficult, because I like going through my followers seeking for a fellow food appreciator.
Today I’d planned to make a post for jjeolmyun, or spicy Korean noodles with vegetables. But I only got as far as photographing the below steps:
before Mother came home from a wedding she attended and I had to abort the whole thing. The reason being is that she only allows a strict diet of rice porridge, clear soup and boiled eggs for me. And the reason for that is because a couple of days ago I had a bad case of abdominal pain - which I mistook for period cramps, and one thing led to another I was diagnosed with bilateral dermoid cysts. A tumor, essentially. Two of them. Benign, but tumors nonetheless.
Pics or it didn’t happen, right? Well have a glimpse of the scan instead.
I think it’s bittersweet that in a time like this, when my photography work is getting a bit more exposure that I may have to take time off from it. I tell you all this not because I’m fishing for sympathy, but just as a heads up for the decline in number of posts to come.
That, and to remind my lovely followers to go for a regular health check-up, you never know what’s creeping around and growing inside these temples of ours.
courtesy of Kevin Tan.
Garbage - The world is not enough
I know a lot of people are raving about Adele’s Skyfall, but I thought I’d share my personal favorite Bond theme single.
Making “Korean Carrot Salad” Grilled Cheese
This “Korean” salad is Korean by name but Russian by birth, and is most likely the Russian interpretation of something else that originated in East Asia. The history of this dish is largely based on oral traditions which are often conflicting. It’s still questionable if an ahjumma is even involved in the making of this dish.
In any case, I made it and fell in love with it. It’s dead simple to make and tastes great to boot. I even entertained the idea of stuffing it between two slices of bread and invited a slice of cheese and a runny sunny side-up to come along and made a sort of grilled cheese with it - the end product was pretty darn good, to say the least.
“KOREAN CARROT SALAD” GRILLED CHEESE:
[ 5 big carrots + 3 cloves of garlic + 1 small onion + 1 tablespoon crushed coriander seeds + 3 tablespoon oil + 2 tablespoon white vinegar + 1 teaspoon salt + 1 teaspoon pepper + 1 tablespoon honey or 1 tablespoon sugar + 2 tablespoon sesame seeds ]
In a small bowl mix coriander seeds, vinegar, oil, salt, pepper, and honey (or sugar).
Slice the carrots into sticks or use a special grater to grate them into sticks.
Peel and chop the onion and garlic. Put the carrots, onion and garlic into a big bowl. Pour the dressing over the carrot mixture and sprinkle with some sesame seeds.
Mix it well and let it stay for 15-20 minutes if you like your carrots a little crunchy, or 30 minutes to 1 hour to let it soften and absorb more of the flavor.
Now you can eat the salad on its own or as a side to a dish and it’ll still taste delicious.
But I decided to put it between two slices of bread along with a slice of cheese and a fried egg and made a grilled cheese out of it.
2kg of Mozarella and Parmesan, each? Holy cow!
I think I’ll need assistance in answering this question, so before I go around the wide interweb looking for recipes, any one have any ideas/suggestions? (drop them off in my mailbox and I’ll do a collective post, perhaps?)
(Thanks for asking!)
Rob Thomas - Little Wonders