Now, I crave that crunchy, flavorful crust texture – and there is an easy way to bring room temp or frozen bread “back to life” again.
Ok, this dish should be call “steamed eggs,” but that doesn’t sound as yummy. This is a legit, old-school Korean family food.
If you like mochi (regular mochi, not ice cream mochi), try pan frying it for a delicious crispy texture. It can be gooey like a toasted marshmallow but so, so delicious.
I love a simple product that solves a problem and is reasonably priced. As you can see, I bought 5 bottles of wine while I was away, and had to cram them into my carry-on (which I ultimately needed to check. Another first world problem).
Jap Chae is a classic Korean noodle dish that is simple to make but seems overly fussy in the NYT. I'm going to share it like my mom would - without any measurements - hence, the the recipe-ISH caveat.
Super random tip today. This is something that I learned while I was in Peace Corps Bolivia. If you have a burn, but have no aloe or cream, cut a thin slice of onion.
As far as keeping track of all those leftovers, there a lot of fancy labels out there, but I love using a piece of duct tape and a sharpie. It sticks and stays stuck, even in the freezer, and in my experience, it easily peels off without sticky residue to clean up.
I keep a wine stopper in my toiletry bag. It’s so small and light, and always comes in handy when I'm traveling. Most places have bottle openers, or maybe the hotel front desk has a corkscrew, but they never have a wine stopper.