Back again, and let me tell you, tendinitis is no joke.
My hands, wrists, and arms might be getting slightly better now after three weeks of resting them, but it’s hard to say. Part of the problem? I’ve realized how difficult it is to really “rest” my hands – without them, I am helpless in front of a computer; without them, Paula is stuck cooking and washing the dishes every single night. (And I really miss cooking!)
So of course, although I’ve cheated a little and used the keyboard here and there, editing photos, typing up recipes, and responding to your comments over this past month has been out of the question. I’m sorry I was gone so long, though!
Before you get all worried on my behalf, I’m not actually typing this – I’m dictating it using voice recognition software. It’s frustrating sometimes, but I am slowly getting used to it and I don’t know what I would do without it.
A month ago, though, back when I was in denial and still typing/cooking through the pain, I made you these blueberry crisps! And they were so, so good. But yes, I can sense what you’re about to tell me, and you’re right: I definitely shouldn’t have done that.
My summer of snacking on cold salads directly out of the fridge continues!
Not that this is a salad; it’s more of a side dish. Goma-ae is a delicious Japanese vegetable side dish, often using spinach (or another green vegetable, like green beans) and always seasoned with goma (sesame).
It’s such a simple recipe, I have a feeling this is going to be a short blog post…
It’s summer! But I am still, technically, a grad student until the end of my 6-week summer TA-ship… so the crazy feeling of having finished grad school probably won’t quite hit me until then.
In the meantime, starting last week, I’ve been waking up early to teach (and grade for) a summer intensive course in first-year Japanese, and it’s led to something of a rude awakening: waking up early five days a week is exhausting!
(Don’t laugh — after seven years of grad school, I have a lot to re-get used to…) The sad part is that Paula still wakes up earlier than I do and leaves the house before me… so obviously I have nothing to complain about.
This potato salad is like a collection of all of the foods I used to hate.
Key words: used to!
Mustard, pickled red onions, and even capers have all grown on me in recent years. (Capers, most recently — they used to be the bane of my bagels & lox experiences.)
So the other day when I picked up a little container of this vinegary, mustardy red potato salad from a sandwich shop, I enjoyed it immensely. Possibly because it was the first thing I ate after I defended my dissertation…
But don’t get me wrong, it tasted good for other reasons, too!
Add this to the list of recipes filed under: WHY did it take us so long to try making this?!
There are many reasons we frequent some of the taco shops in Santa Barbara. Hunger, convenience, Groupons, entertaining visitors from out of town… And, aside from all of the obvious ones, Paula gets to eat carne asada (which I don’t eat), and I get to eat rajas con queso (melty cheese over grilled onions and peppers) and pico de gallo (both of which she doesn’t eat, because: onions).
But really the salsas rank right up there for THE reason to go out for Mexican food. If it weren’t for those tempting salad-bar-style salsa bars with their rainbow of assorted roasted, charred, blended, spicy, medium, mild, red, green, smoky, tangy, fresh-diced salsas, then we could just make ourselves the same Mexican dishes at home!
I’m back! With about thirty new mosquito bites and one PhD!
As you can imagine, I’ve had an eventful break from blogging…
After 7 years (!) of grad school, last Friday I passed my dissertation defense. (You may now call me “Dr.” but you might be one of the only people calling me that, since my PhD is in linguistics.)
The weekend before that, my little sister Jess got married.
Her wedding was beautiful. The ceremony was on a sunny hilltop in the countryside, and Wisconsin was looking greener than ever. (Or at least I thought so anyway, coming from drought-stricken California.)
A note to my dear readers: I haven’t missed a single week of posting in over two years, but it’s finally happening — I will be taking the next two weeks off. I’ll be back on Thursday, June 12th! (And if you’re wondering why: One week from today, I give a talk about my dissertation, then fly to Wisconsin for my sister’s wedding. The following week, I fly back to CA to defend my dissertation. Wish me luck!) I’ll miss you while I’m away!
Remember back when I wrote about how sauteed kimchi is like the gateway drug to raw (fermented) kimchi? Well I’m giving you one more recipe that uses cooked kimchi to really win over anyone who still has any doubts.
That’s how passionate I am about the combination of kimchi + heat.
And yes, I know you lose the probiotic benefits of kimchi when you cook it, but what better way to use up that really sour kimchi in the old jar, before you open up a new one? (Although I’m pretty sure you could justify this to any skeptics with the taste alone.)
Kimchijeon is a crispy, savory pancake, packed with tangy kimchi.