Monday, March 3, 2014
Sunday, March 2, 2014
From firing a billion chocolate soufflés at work to enjoying a Sunday evening off with some comfort food, Udonbokki.
Last night, I think I’ve fired about a billion of these babies....chocolate soufflés!
It was a fairly busy Saturday night, one of those nights I was missing Morgan (wishing my butt space mate was there helping me). But oh well.
Tuesday, February 18, 2014
|The deliciousness of a dish usually depends on the proper use of these two key ingredients. It's just not the same when omitting one or the other.|
At the restaurant, we use black pepper more than white. At home, I use black more than white as well.
Monday, February 17, 2014
The past few months have been a nightmare at work. It felt like my blood pressure was going up each night from the headaches of things not running smoothly as usual. Often times, I wanted to rip my hair out and slap somebody. I was even tempted to and came close to throwing some plates at people. I was really struggling through some extremely frustrating nights. And it was all due to the absence of our GOOD runner, Javiar. Freaking Javiar took off to Mexico for a few months to deal with some personal matters. Thanks a lot, Javier for the shit I had to go through while you were not there! I hate every other runner besides you. I’m so glad you are back.
Tuesday, February 11, 2014
I made gosari namul today. This dish is really tasty and full of nutrients. There are many options to choose from at the Korean market. I personally prefer getting the dry gosari than the one packaged with water because I can taste more of the gosari flavor than the water with the dry ones.