Now I’m Hungry

I just found a delectable website – it’s called Maangchi.  It’s a site that shows videos of how to make various Korean dishes… like rice cakes, sweet and sour beef, hoddeok… Most of the recipes also have a print version so you can print it off for future reference (like the hoddeok – already sent to the printer).

I highly recommend you pop over there and check it out! You will be drooling in no time… And just in time for Chuseok celebrations!

Emily’s Giveaway!

My bloggy friend Emily is having a giveaway to help celebrate her sister’s family journey to adopt a child from South Korea! The prize is a fabulous apron – be sure to enter!

One of the ways to enter is to share a family recipe – here is one of my easy to make dishes:

Tuna Rainbow Fish Dish

  • can of flaked tuna (in water), drained
  • can of cream of mushroom soup
  • half a box of vegetable rotini pasta (or whatever small pasta you like)
  • 1.5 cups of shredded mozzarella cheese
  • a slice of bread buttered on both sides
  1. Cook pasta until tender. Drain
  2. In the pasta pot mix in drained tuna, soup, and 1 cup of the shredded cheese.
  3. Pour into a casserole dish.
  4. Top the casserole with the extra cheese.
  5. Tear up the bread into small pieces and scatter around top of dish.
  6. Cook at 375F for about 30 min.
  7. Enjoy!

You can add peas if you like!


As you know, this past week we celebrated having Alex in our arms for one whole year.   To round off the week, we decided to have a Korean meal with Matt’s family.  Finally.  I’m ashamed to say that this is the first full Korean meal we have had since Alex was home.  But to our defence, there isn’t a store in Stratford that sells Korean groceries – the closest one is about 30 min away.  There also are no Korean restaurants.  Just a few corner stores owned by Korean families – and sometimes you can find treats like Korean soda or snacks there.  So yesterday morning, the three of us went to the small Asian market in Kitchener.  We got lots of goodies – kimchi, tempura mix, rice cakes, sweet red bean paste pastries, snacks, seaweed sheets and lots more. On the way home I gave Alex a small piece of the seaweed – let’s just say it isn’t his favourite thing to eat.  Matt thinks Alex thought it was punishment for something.  We will have him try it again someday…  I was hoping they might have some little toys there – but no such luck.  Guess I will have to order Alex Pororo toys from eBay.

So our meal was as follows:

Onion Ring snacks
Korean sweet cakes
Tempura prawns

Main Dish
Korean sticky rice
Sweet and Sour Pork (from this book – don’t include the egg in the sauce if you try this recipe – it has to be a typo)
Bugolgi (Matt’s mom brought this)

Sweet red bean pastries (the fish shaped ones)

Everything turned out amazing!  We used our Korean pottery, chopsticks, and placements – all bought in Insadong market.  I downed my kimchi, Alex loved the bugolgi, rice and pork, but unfortunately the pastries were not Matt’s favourite.   We have a lot of leftovers – yum! We won’t wait for another year to make a dish or two – that’s for sure.

Friday Favourites

Ok – so I can’t think of anything today.  I’m tired.  Being back to work for the most part hasn’t been too rough – but it has been physically tiring.  I’ve been running around much much more, and staying up much later than normal.  I still have to work tomorrow too which will leave me with a one day weekend – but I will survive… right?

I’ve just decided what I’ll post – a favourite recipe: Hummingbird Delight Rhubarb Muffins. I discovered this recipe in Cottage Life magazine. It won first prize in their recipe contest in 2000 – and they sure are winners around my house (ok – that was really cheezy – but I’m tired – deal with it)   🙂


2 1/2 cups all-purpose flour (625 ml)
1 tspbaking soda (5 ml)
1 tsp salt (5 ml)
1 tsp cinnamon (5 ml)
1 egg
1 1/2 cups packed brown sugar (375 ml)
1 cup milk (250 ml)
2/3 cup vegetable oil (150 ml)
1 tsp vanilla extract (5 ml)
2 cups rhubarb, chopped

1/2 cup granulated sugar (125 ml)
2 tsp cinnamon (10 ml)
1 1/2 tbspbutter, melted (22 ml)


1. Combine flour, baking soda, salt, and cinnamon.
2. Beat egg, brown sugar, milk, oil, and vanilla in a large bowl until blended. Gradually add dry ingredients, mixing with a whisk just until smooth. Stir in rhubarb.
3. Scoop batter into paper-lined muffin cups, filling about three-quarters full.
4. Combine topping ingredients. Sprinkle about 1 tsp (5 ml) per muffin over batter.
5. Bake in preheated 375ºF (190ºC) oven for about 20 minutes, or until set. Makes about 2 dozen muffins.

If you use frozen rhubarb, thaw and pat dry before mixing with batter.


Yep – we now know Alex is officially teething.  The drool was a huge clue over the last couple of weeks, but yesterday I put my finger in his mouth, and sure enough, there was something hard on the top.  I peeked in and a sliver of tooth is coming down.  The fussiness factor has increased dramatically, Alex is even snubbing some food – and that is very rare!  He is now on Motrin and Baby Orajel to help deal with the pain.  The good thing is that he seems to be sucking back his whole bottle now – he had been playing with his bottle a lot over the last few days. 

Tonight we are going to an Indian Potluck Party at my friend’s Sarah & Jeremy’s place. Most of my girlfriends, their hubbies, and their babes will all be attending – should be lots of fun!  We don’t anticipate staying too long with little Alex being so fussy – but we will see how he his – perhaps the other kids will be a distraction. 

So what are we taking to the party you might be asking?  I’m making my a version of my Chicken Curry – it is going to be a chickpea curry instead – and since I’m such a nice person I thought I might share it with everyone!

Krista’s Chicken Curry

  • 1 medium white onion diced
  • 2 tbsp of Patak’s Mild Curry Paste
  • 2 boneless skinless chicken breasts (raw) diced / or a can of washed chickpeas / or both!
  • 1 green pepper diced
  • 1 can of diced tomatoes
  • 1 cup of mixed frozen vegetables
  • jasmine or basmati rice
  • nahn bread (or pocketless pitas – they work just as nice)
  1. In a large frying pan cook chicken / chickpeas and onions until the chicken is no longer pink on the outside.
  2. Add the curry paste – mix and let it settle for about 2 minutes.
  3. Add the tomatoes, pepper and frozen veggies and stir.  Simmer for about 30 minutes
  4. In the mean time cook your rice of choice.
  5. Serve the curry over the rice and use nahn bread as a side.

Told you it was easy!  Enjoy!

The Complete Book of Korean Cooking

Complete Book of Korean CookingThe Complete Book of Korean Cooking by Young Jin Song is a fantastic book. 

The book begins by describing the Korean landscape, culture, history, eating traditions and etiquette, and much more.  The rest of the book contains many recipes and cooking techniques, with amazing photos, and even a whole section on various types of kimchi.  The recipes are *very* authentic, (ie. calling for a large octopus).  Unfortnately our local grocery stores do not carry many Korean items in the International Foods sections, so many recipes would be difficult for us to try, but for those in larger cities, this may be a great recipe book for you!

14, 15, 16…

Where is the time going?!  I can’t believe it is Tuesday night already – 4 more days of work until a week off – and I need it!  Today the posting for my job during my leave was posted, so if you know of an Information Technology Librarian looking for a 10 month placement in the Stratford area, let me know…

A few things that have been going on:

  1. I bought a diaper bag!  The Borsa Mamma by Peg Perego.  I got it in black so that Matt will actually use it.  It converts to a backpack too which I thought was pretty cool.
  2. Our neighbours Joni & Steve gave us their highchair and a railing for the bed once Alex gets into a “big boy bed”.  (We didn’t get the toddler bed conversion kit when we bought Alex’s crib.)
  3. I put up a print in the nursery – it is of “The Gift” – you may have seen it before.  It was given to me after my dad passed away, and I thought the angel could now look over Alex.
  4. I made soup!  I am not a chef by any means… but this was easy – and VERY tasty!  It is a cheesy potato soup that was posted on Little Birdie Secrets – a great crafting blog.  I didn’t try the bread bowl – but served it with some nice multi-grain bread… I hope you enjoy it too!
  5. Today marks 30 days post LONO – over half way to our travel call!  I hope….
  6. Oh… and I had another Etsy sale!  My second!  Woo Hoo!


Starting on September 14 (this Sunday), Koreans will be celebrating Chusok (choo-sock) which is a 3 day Harvest Festival.  According to Wikipedia, in modern day Korea “during Chuseok there is a mass exodus of Koreans returning to their hometowns to pay respects to the spirits of one’s ancestors. People perform ancestral worship rituals early in the morning. They often visit the tombs of their immediate ancestors to trim plants and clean the area around the tomb, and offer food, drink, and crops to their ancestors. Harvest crops are attributed to the blessing of ancestors.” 
Songpyeon, a crescent shaped rice dish that is traditionally served during Chusok.  Here is a recipe if anyone is interested in trying it out (if you do, please comment on what you think of it!) 
I was planning on doing some canning this weekend, perfect to celebrate the harvest – and perhaps we can do another Korean feast.