Everyone says how weeks can feel like they went by slow or fast. This week in particular, has felt like a slug on the upside of a great big boulder. Considering the situation, I've been getting ready for Mari's 6-weeks stay, starting this Tuesday night. She arrives at Incheon Airport at or around 9:15 pm. I'm picking the sweet lady up and I'm beginning to get the bugs in the stomach from the excitement. I like her lots, and in the most basic way, we're just trying to give whatever we have a go.
As for the job~ well, the days at this school are numbered- 3 months, 2 weeks to be exact. No solid leads yet, but hopes are high. Just trying to narrow in to what neighborhood. Definitely not looking to live in Seoul. Actually, I'm going to look into Suwon, Gyeonggido. It's a major hub in Gyeongi and has a number solid schools. There is also a large hive of dart shooters there. (*note to self, only two more years... max of this.)
As for Mariko, Suwon would be a good staging point for trains heading into Seoul National University. Come Summer, Suwon Express Bus Terminal or KTX will deposit you onto Beaches 4 hours away. She can do her shopping and I can shoot some darts.
In the long run, I want to take her to the Atlantic ocean. Instead of eating fish tacos, I want for us to cook'em and sell'em.
Friday, November 12, 2010
Wednesday, November 10, 2010
Dec. 05 Made it to the finals~
The final rounds are in 4 weeks~
Tuesday, November 2, 2010
Hung
Autumn is full on.
The smell of death lingers in my mouth, can taste it.
Popped open a bottle of beer late last night and now am feeling the effects of it.
Started reading Kat's blog, Life 2.0 and stumbled upon a few photos of L in Charleston, SC. It was a friend's wedding. Saw a familiar dress. Seen the guy that won her heart. They looked happy~ hope they are, hope she is, really. It was the voyeur inside that was obsessed with the pictures of a lady that I once went to bed with every night.
I told Mari about it last night. She asked if I was over the whole bit, and was curious if her ex-boyfriend in New Zealand saw the photos of us posted on Facebook.
Don~~ reach down inside and pull out the truth of the matter. It's lovely to feel this way about someone who wants to be with you. Thinking about irrelevant things about the past, and hypersensitive to everything. Anxious about Mari coming here, and my flat hasn't been maintained. Thinking about the things you have to do creates a sense of stability. You're hung over D, and need to pull yourself together.
The smell of death lingers in my mouth, can taste it.
Popped open a bottle of beer late last night and now am feeling the effects of it.
Started reading Kat's blog, Life 2.0 and stumbled upon a few photos of L in Charleston, SC. It was a friend's wedding. Saw a familiar dress. Seen the guy that won her heart. They looked happy~ hope they are, hope she is, really. It was the voyeur inside that was obsessed with the pictures of a lady that I once went to bed with every night.
I told Mari about it last night. She asked if I was over the whole bit, and was curious if her ex-boyfriend in New Zealand saw the photos of us posted on Facebook.
Don~~ reach down inside and pull out the truth of the matter. It's lovely to feel this way about someone who wants to be with you. Thinking about irrelevant things about the past, and hypersensitive to everything. Anxious about Mari coming here, and my flat hasn't been maintained. Thinking about the things you have to do creates a sense of stability. You're hung over D, and need to pull yourself together.
thinking about giving~ as an outlet???
Prepare for a slew of thoughts, a storm of ideas and just maybe, something may come~~~
Thanksgiving, shopping, Christmas, most Western holidays have been dominated by tradition and shopping. A snap shot of what a holiday supposed to be like is imprinted in our brains since who knows when. Is it us to decide the relevance of an important day? Relatively important- what does that mean when your alone during a time of celebration? A basic need, such as food or shelter is dramatized in real-time shows such as Survivor Man and such on Discovery Channel. Cooking over an open fire has turned pornographic. Opinions, opinions, blah blah. But these shows are probably viewed by most men, who are eager to try out their fantasies to hunt and live off the land. When at the same time, those that actually do it live in a society that's sexist. TV makes you crazy.
So what is it about Thanksgiving? For me it's a time to cook. A bit selfish, when family and friends are so far away. IF I had the opportunity to cook for a best friends wedding that happened to be on Thanksgiving day. I would like for it to be over a spit of fire. To eat, one must smell like smoke. A sky full of stars and an ocean so vast that bravery borders foolishness. Enough of that~
Mariko will be here in 2 weeks and I'm excited~ she likes food, and has owned and more importantly has been a part of events that has brought people together from parties, families, BBQ's, open fires, beaches, and such. A baby. A time to just sweat for a happy life together.
This Thanksgiving, I think of the hunters. The bold flavors of sage and onion peels. The ground and brown, the savory and mushroom. Oily palms squeezing the marrow of garlic from the clove. Let gravity naturally bring balance to a serving plate. Let youth and ignorance realize the knowledge of breath and time. For every exhale, the heat of home and everything yonder be inhaled a pulse longer.
Cooks Note, eatable containers such as filling a thick skinned squash softened enough by roasting.
Roasting is the primary cooking method~ surround an ingredient by heat.
Recreate smoke by trapping wood.
Chill the turkey breast with ice packs.
The aroma of herbs is not constant. Dare to use musk.. Ground, ground, ground...
Learn from Korea and play with temperature, hot with cold, spice with bland...
Welcome the autumn in a fresh way, brilliant orange guide my nose and hand.
God save me from this outlet.
Thanksgiving, shopping, Christmas, most Western holidays have been dominated by tradition and shopping. A snap shot of what a holiday supposed to be like is imprinted in our brains since who knows when. Is it us to decide the relevance of an important day? Relatively important- what does that mean when your alone during a time of celebration? A basic need, such as food or shelter is dramatized in real-time shows such as Survivor Man and such on Discovery Channel. Cooking over an open fire has turned pornographic. Opinions, opinions, blah blah. But these shows are probably viewed by most men, who are eager to try out their fantasies to hunt and live off the land. When at the same time, those that actually do it live in a society that's sexist. TV makes you crazy.
So what is it about Thanksgiving? For me it's a time to cook. A bit selfish, when family and friends are so far away. IF I had the opportunity to cook for a best friends wedding that happened to be on Thanksgiving day. I would like for it to be over a spit of fire. To eat, one must smell like smoke. A sky full of stars and an ocean so vast that bravery borders foolishness. Enough of that~
Mariko will be here in 2 weeks and I'm excited~ she likes food, and has owned and more importantly has been a part of events that has brought people together from parties, families, BBQ's, open fires, beaches, and such. A baby. A time to just sweat for a happy life together.
This Thanksgiving, I think of the hunters. The bold flavors of sage and onion peels. The ground and brown, the savory and mushroom. Oily palms squeezing the marrow of garlic from the clove. Let gravity naturally bring balance to a serving plate. Let youth and ignorance realize the knowledge of breath and time. For every exhale, the heat of home and everything yonder be inhaled a pulse longer.
Cooks Note, eatable containers such as filling a thick skinned squash softened enough by roasting.
Roasting is the primary cooking method~ surround an ingredient by heat.
Recreate smoke by trapping wood.
Chill the turkey breast with ice packs.
The aroma of herbs is not constant. Dare to use musk.. Ground, ground, ground...
Learn from Korea and play with temperature, hot with cold, spice with bland...
Welcome the autumn in a fresh way, brilliant orange guide my nose and hand.
God save me from this outlet.
Monday, November 1, 2010
Updates~ Thanksgiving and Company
I must admit, these past few months I haven't put forth the same level of enthusiasm for maintaining this blog- particularly for the cooking section. Since the beginning of Autumn, I'm happy to say that I've been cooking at home pretty much 3 days a week. The other 4 days are for reheating leftovers. Which brings us to the upcoming Thanksgiving dinner.
Last night before bed, a thought crossed my mind. It's funny how the flavors of a Thanksgiving feast eventually blend together into this decadent turkey+gravy+ stuffing mesh in your stomach. The real flavor only lasts the first, say 15 minutes into the meal. Everyone comments on the juicy breast meat, the buttery mashed potatoes, and succulent gravy, and then a few chews n' gulps later it's time for seconds. These second servings change the meal from delectable to food as sustenance.
I have the opportunity to cook for up to 10 guests this Thanksgiving. One of the guests is a photographer. She is a friend of a friend and coincidentally has many contacts in Seoul for her photography. Su-min (I think that's her name) takes photos for the president of Samsung Corporation. She has been wanting to meet me and taste my food. I have no idea nor have any expectations about the event except for making a wonderful Thanksgiving feast.
There is always a superstar dish that everyone talks about. For the last dinner, the meatball soup took center stage. For this dinner, I'm hoping the persimmon jam will be the little treat which adds sweetness to the diner's palates. I've spent about 2 months testing persimmon preserve recipes in Florida, South Carolina, and finally in Chesapeake, Virginia. The Fuyu variety from all three regions had unique flavor and texture profiles. The more northern the fruit, the more the flavor resembled an apple. This was probably due to the cold climate and shorter growing season.
Cook's Note:
Persimmon preserve.
The cooking process is quick and simple. The longer you cook the persimmons, the less golden orange it becomes. Orange juice, orange rind, and lemon juice brightens the flavor to the already bland persimmon. I want to keep the 'nasally' aftertaste of persimmons.
Gelatin will be added to try and maintain the structure similar to that of canned cranberry jam. I'd like to be able to cut into the preserve and make sections. Teaspoons of it will be served over the sliced turkey~ we'll see just how much sugar must be added.
Should the preserve be chunky or smooth? Should it be canned for a few days, for the fruit flavors to age?
On November 16th, Mariko will be here for 6 weeks! She'll be trying to find a job and to make contacts at Seoul National University about enrollment and ascertaining a Visa. I have a project for her and will provide a budget of 200,000 KRW, to stock the place with food and necessities. I'm still so crazy about her.
As for everything else, well~ it's still day by day, enjoying the delights of Autumn. As for the dart tournament~ WE ARE BACK! The team that defeated us ended up being disqualified for sandbagging.
Last night before bed, a thought crossed my mind. It's funny how the flavors of a Thanksgiving feast eventually blend together into this decadent turkey+gravy+ stuffing mesh in your stomach. The real flavor only lasts the first, say 15 minutes into the meal. Everyone comments on the juicy breast meat, the buttery mashed potatoes, and succulent gravy, and then a few chews n' gulps later it's time for seconds. These second servings change the meal from delectable to food as sustenance.
I have the opportunity to cook for up to 10 guests this Thanksgiving. One of the guests is a photographer. She is a friend of a friend and coincidentally has many contacts in Seoul for her photography. Su-min (I think that's her name) takes photos for the president of Samsung Corporation. She has been wanting to meet me and taste my food. I have no idea nor have any expectations about the event except for making a wonderful Thanksgiving feast.
There is always a superstar dish that everyone talks about. For the last dinner, the meatball soup took center stage. For this dinner, I'm hoping the persimmon jam will be the little treat which adds sweetness to the diner's palates. I've spent about 2 months testing persimmon preserve recipes in Florida, South Carolina, and finally in Chesapeake, Virginia. The Fuyu variety from all three regions had unique flavor and texture profiles. The more northern the fruit, the more the flavor resembled an apple. This was probably due to the cold climate and shorter growing season.
Cook's Note:
Persimmon preserve.
The cooking process is quick and simple. The longer you cook the persimmons, the less golden orange it becomes. Orange juice, orange rind, and lemon juice brightens the flavor to the already bland persimmon. I want to keep the 'nasally' aftertaste of persimmons.
Gelatin will be added to try and maintain the structure similar to that of canned cranberry jam. I'd like to be able to cut into the preserve and make sections. Teaspoons of it will be served over the sliced turkey~ we'll see just how much sugar must be added.
Should the preserve be chunky or smooth? Should it be canned for a few days, for the fruit flavors to age?
On November 16th, Mariko will be here for 6 weeks! She'll be trying to find a job and to make contacts at Seoul National University about enrollment and ascertaining a Visa. I have a project for her and will provide a budget of 200,000 KRW, to stock the place with food and necessities. I'm still so crazy about her.
As for everything else, well~ it's still day by day, enjoying the delights of Autumn. As for the dart tournament~ WE ARE BACK! The team that defeated us ended up being disqualified for sandbagging.
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