Oh, boo hoo. "When will this end?" Umm . . . maybe when YOUR country stops trying to invade YOUR neighbor?
Didi said: This came out pretty good ….. I used um all for our sandwiches, so gonna make another batch to eat with somen or soba …..
KIM CHEE COLESLAW
¼ c. won bok kimchee, tightly packed drained well, thinly sliced
¾-1 c. head cabbage, thinly shredded
2 stalks green onion, white parts only, chopped
1 TB mayonnaise, as desired*
1 tsp. soy sauce
½ tsp. ginger, grated
1 squirt siracha, as desired
Pinch white pepper
In a mixing bowl combine all ingredients well. * Can add additional mayonnaise as desired (I prefer my coleslaw on the dry side. Serve immediately. Serve on your favorite sandwich.
We recently did a DNA test on Kai and found out that he is 5% poodle!! Kai is a Goldendoodle! No wonder he's so smart.
I got this Ancestry DNA test kit for myself. I always assumed that I was 100% Japanese, but who knows, maybe I could be 5% Korean from way back, right?
The kit is on sale on Amazon for 67% off right now. It's $39 instead of $119. Doubt I woulda paid $119.
I'll let you know the results. It could take up to 6 weeks.
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TERIYAKI FLANKEN SHORT RIBS
1 # flanken-style short ribs, ½-inch thick, cut in half
Marinade:
¼ c. soy sauce
2 TB agave nectar
2 TB sake
2 TB mirin
1 TB vegetable oil
1 ½ tsp. toasted sesame oil
2 tsp. baking soda
1 TB ginger, minced
3 cloves garlic, crushed
¼ tsp. sriracha sauce, to taste
Garnish: chopped green onion
In a shallow dish combine marinade ingredients well. Add ribs; toss to coat well. Refrigerate 4-5 hours.
Remove ribs from refrigerator 30 minutes before cooking. In a saucepan over medium heat brown ribs on both sides. Remove to dish; set aside. Continue with remaining ribs. Save marinade. Return reserved ribs to saucepan with any remaining marinade. Simmer on low for 20-30 minutes until cooked through and marinade has thickened.
For service garnish with green onion. Serves 3.
It's pulling weeds. I find it so satisfying, especially when I can pull out a long string.
I made this using precooked, prepared chipotle chicken from Costco. Soooo easy. I was gonna just microwave the chicken, but Wendell said that he preferred it fried so he fried it instead, which suited me just fine!
Kai is not really into this "go around the cone" thing. As soon as I bring the cones out, he lies down on the ground. He likes retrieving a ball way more.
My next step was to go around the cone clockwise. We'll see . . .
Didi said that when she has time she always likes to make soup to have on hand for lunch or dinner. Me too, I love it whenever I have extras to freeze for another day. So handy.
HAM & BLACK EYED PEA SOUP
¼ c. dry black-eyed peas
Pinch baking soda
Water as needed
1 medium smoked ham hock
Water as needed
½ cup white wine
½ small onion, small stew chop
1 medium carrot, small stew chop
3 cloves garlic, smashed
1 tsp. Kosher salt
1 tsp. fresh thyme leaves
¼ tsp. tsp. smoked paprika
¼ tsp. coarsely ground black pepper
Pinch crushed red pepper
In a deep mixing bowl, cover black eyed peas with water. Stir in baking soda. Allow to sit overnight. After soaking black-eyed peas, drain and rinse well. Set aside.
In a large saucepot cover ham hock in a stock pot with enough water to cover by about 2 inches. Add wine and bring the pot to a boil over medium-high heat. Reduce heat to medium and allow to simmer boiling for 1 hour. Add beans onion, carrot, garlic, thyme, paprika, pepper and red pepper. Add salt as needed. Bring back to a rapid boil. Allow to cook for 30-40 minutes until ham and beans are cooked through . As needed, cut through ham hock skin and shred ham.
Serves 2-3.
