I had a lot to be thankful for this year. However, all I could come up with for now are some more random thoughts:
-Two months is way too long for an in-laws’ visit
-I saw my friend, Henry R. and his partner. They brought Henry’s two girls. How do little munchkins grow up to be beautiful young ladies? I’ll never figure that one out
-I’m ready for the quarter to end and for my sabbatical to begin
-Carmelized salmon with a white wine beurre blanc sauce is good for an alternative Thanksgiving dinner
-Turkey and stuffing is still good the day before Thanksgiving
-Spammers and spam bot producers renew my belief in a final judgment
-I like some contemporary art; but I must admit that Adam’s comment on it is what I’m really thinking: “Geez, looks like what I did in 2nd grade”
-Late night/early morning (like 3:00 a.m.) talks are always more honest and revealing than midday banter. What they reveal…well, that’s a different story
-Michelle and I have been married for 16 years as of last Saturday. What did we do? We did what we usually do on our anniversary (which is always too close to Thanksgiving), we planned another date on which we could celebrate
-I've been listening to Corinne Bailey Rae, and I like her
-I have way too much work for two weeks of school!
-Did I already say that I’m ready for the quarter to end and for my sabbatical to begin?
Folks were asking for this, so here it is. Enjoy!
Bulgogi (Korean Barbequed Beef) Recipe
-2 lbs of thinly sliced beef (in an Asian store they will sell meet for bulgogi or sukiyaki; either of these will work). The key is that it must be very thinly sliced, and the meat should be a tender cut.
-1/2 cup soy sauce or organic tamari (for wheat-free version)
-1/4 cup sugar
-4 cloves of garlic crushed
-3-4 green onions chopped
-2 Tbsp sesame oil
-2 Tbsp sesame seeds (optional)
-1 head of lettuce (red leaf or green leaf)
-Combine the soy sauce, sugar, garlic, green onions, sesame oil, and sesame seeds. Mix well. It should be a fairly thick mixture. Taste for proper proportions. Soy sauces differ in taste and saltiness. You want there to be a balance of sweet/salty. If the mixture is too salty add more sugar, if too sweet at more soy sauce. It should also taste savory from the garlic/onions and nutty from the sesame oil.
-Poor mixture over the meat, separating the slices with a fork as you incorporate. The meat, if it has the right fat content, might become somewhat stringy. This is a good thing. Mix until the meat is fully saturated. Marinate for at least one hour and up to 3 hours (if you marinate for too long, the meat will actually begin to cook).
-Cook on high heat over the stove until well-browned and slightly firm (cooking time varies depending on the heat, meat thickness, etc.). You can also cook on a grill. If using an outdoor BBQ, cover the grill with foil and poke small holes in the foil with a chopstick. Lay meat directly on the foil and cook until caramelized and firm.
-Eat the meat with lettuce leaves, making a wrap from the leaves. You can also fill with rice and Doenjung (Korean soybean paste, very similar to Japanese miso).