Kimchee experiment: Karena, you must a be an exceptional marriage counselor, because getting written permission is surely wonderful advice! I do fear that I will stink up the entire downstairs, so I’m thinking hard about a relatively non-stinky kimchee (I know its heresy, but I think there will be little, if any, garlic in it; whether we can still call it kimchee is another matter). Full-blown gory details soon.

And now I’m very intrigued by deno’s Mexican kimchee — I imagine the adobo would be a great addition to the world of Korean kimchee!

I make my own kimchee with napa cabbage and chipotles in adobo. It’s wonderful stuff on it’s own or over brown rice.

Every time I come home from a trip I’m either making “the sauce” aka my home made Italian tomato sauce, which is ridiculously simple. Or it’s a big, lusciously fresh, dinner salad. Crunch crunch!

I, too, quickly tire of eating out when traveling. It’s nice to have someone else doing the cooking occasionally, but not at the expense of knowing and controlling every ingredient used. And though vegetarian/vegan options are appearing more frequently, they are still exceedingly (and surprisingly) rare, even in large cities. Why is it that in any given city I can find 13 steakhouses but only 1 place that serves anything vegetarian. *If* I’m lucky. Our relationship with food is so strangely skewed in this century – I hope we can sort it out soon.

i like that you said “big ass” i understand looking forward to home cooking and vegetable-centric meals. when we are not home, the vegetarian options are FEW and I have to live on white rice…and fluffy bread….

By the way, it’s a very nice shot. Did you take it?

So tell us more about the kimchee experiment. And if I may offer some advice, get Delia’s written consent first. It can get, um, ripe.