If you've been lurking this blog (and I know that's what most of you do instead of posting, dammit!) you've probably noticed I have not made any entries for about a month. This is due to the miasma that hangs over my mid-sized Midwestern city. In the past, the miasma was responsible for cholera, maleria, tuberculosis and polio, but these days it has settled on bronchitis, flu and a mysterious gastrointestinal virus all of which have struck either me or my family in the past month.
In terms of eating, things have not been going well. While I have not been subsisting solely on Tubby Toast, normal cooking did not resume until last week when we finally finished all of the MREs and frozen food from Trader Joe's. Bartleby has finally branched out from Popsicles and is eating solids again, although mostly waffle "snawidges." We did go out to dinner a few times and discovered an unassuming place run by a former personal chef of a major business figure here in town. The chef is Korean, which explains the tasty-sounding rib specials, but otherwise his food is strictly all-American. Such a bummer. Some pan jun and fresh grilled meat cure just about everything.
Since the weather absolutely stinks and it's cold everywhere, I will be posting my friend Deb's Oxtail Soup recipe as soon as I get more organized and am sure that I am not coming down with something else.
I raise my glass of Emergen-C to all of you in the blog-o-sphere and say "Salut!"
2 comments:
Sorry to hear you've been under the weather. That explains the lack of blogging. I was beginning to wonder if you were taking a winter hiatus.
I know a lot of people have been coming down with the winter aliments. Knock on wood I haven't gotten sick. Once you're feeling up to it, consider making some chicken stock that you can freeze into quart containers. I'm a huge fan of real chicken broth and do believe it has healing properties. Except you have to have the real stuff, not the canned and heaven forbid the bullion cubes.
That's fun you've discovered a Korean chef. Perhaps if you just let him know you're not afraid of true Asian foods he'll make you a batch. Maybe he has a secret menu - some places do that for the those who don't want the "farang" (yes, I know, a Thai word, but it works in this instance) menu. He'd probably really love it if someone expressed interest in real Korean food and who knows, maybe he'd make someething special for you the next time you show up. Worth a shot!!
Hi - Chicken soup...gosh, if only I had had the strength!
We here at JuicyChiken are familiar with the secret menus of many a Chinese restaurant, although we haven't found it to by typical of Korean places. Usually, our nose alerts us to the possible presence of the secret menu. Unfortunately, in the case of our newest local joint, we detected no scent of grilled meats or pickled things. Sigh. We are also familiar with being the only Guai Lo (White Devil in Cantonese) or Wai Guo Ren (foreigner in Mandarin, but with a not so nice connotation) in restaurants where the secret menu is the regular menu!
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