<Inside of the cafe 'A Cup of Coffee' (커피한잔) in Seoul, 2012>
Hello everyone,
I need to pause for a minute and breathe. It's been some really busy weeks on my end. The next few weeks will only get busier. I'm in the middle of tweaking and finalizing my recipes for my upcoming classes which I'm thrilled about. At the same time, I am at a point where I feel like I'm buried in recipes (which is not all that bad).
Let me take this post to update you on a few things on this blog. You may have noticed slight changes here and there recently. If you have only been checking in for new posts lately and haven't looked around much, click on each page and check out some changes I've been making. I wrote a more detailed background and hodge podge of things related to the blog on the 'about' page, changed the food content of this blog to a picture link format on the 'from my kitchen' page, and my travel related posts, although only handful, on the 'away from my kitchen' page.
My RSS button at the top right corner actually works now probably for the first time since I started this blog. I even added the email subscription. If you've ever signed up for my RSS feed and never received any update before (as in up to about a month ago), it actually does work now. So please sign up again and experience the magic of new post notice! I tend to be really slow in many simple things in life, and this is just one of them.
I am also very excited about teaching more Korean cooking classes this spring. It takes a lot of planning and work, but I am happiest when I am sharing the food I love with people who are interested in them. I have a few classes - all Korean cooking - with different themes coming up (vegan Korean cooking anyone?), so please check out the 'classes' page for updates. Some of the classes I'm planning are not in there yet, but I'll surely update those once things are confirmed.
My focus is to share how's and why's of Korean home cooking as we make the dishes together and have a balanced, delicious meal in class. Then you can recreate not only the dishes you learned in class, but also apply the ingredients and techniques to cook other Korean dishes on your own or to spice up your own daily routine after you leave the class. I also mix some popular dishes that many people recognize with the ones that are yet to be discovered but I'm excited about. Whenever I can, I will use ingredients that are easier to get in NYC, cut down on ingredients or steps, share storage tips to make things easier for you as long as there is no compromise in flavor. Most of all, I enjoy the people who come to the class. I learn a lot from them and it's a good time for all of us.
On a non-(food)-related note, I finished subtitling a long, emotionally exhausting Korean drama a few weeks ago. Season 3 of Downton Abbey was going on to fill my drama addiction, then that was over... So I started 'That Winter, the Wind Blows.' It looks promising. ^^
This blog continues to evolve as I evolve. I look at my earlier posts and feel completely embarrassed by it, just as I get embarrassed when I flip through my diary from junior high school days. But they both bring me big smiles with the hope that I'll keep improving.
Thank you for coming by as always and bearing this process with me.
That's all I have for you today. Oh, about the picture on top... I took it when I was in Korea last year but haven't found a good use for it until now. I like that big window with the bright sunlight coming through.
