Updates - Cooking with Shin & etc.

Hope you're enjoying your Fourth of July weekend!

I'm still packing to go to Camp Sunshine for my outreach trip with a group of Culinary Corps chefs. I'll be making an overnight stop in Boston, catching up with a friend and having a hot pot dinner to celebrate the Fourth of July. ^^

Before I take off, I want to share a few things with you. You might have seen a few video instructions in some of my blog posts lately, and now 'Cooking with Shin' has a page on the DramaFever site. The art team at DramaFever made me look great as you can see above, with the awesome cuteness level I've never been able to achieve in my real life. Now you can find all episodes from one page and leave comments/questions for the show in general or specific to each episode/dish. Please check it out when you get bored from all the Fourth of July festivities and let me know what you think! It's also still available on YouTube - you can find a collection of 'Cooking with Shin' from the DramaFever channel.

I also had a chance to translate and style all the recipes and menus for the Korean Temple Cuisine events in June. It was a big learning experience for me, bringing me back to the simple and mindful cooking and eating practice. My last duty was to help with Venerable Jeok Mun's cooking demo at the Fancy Food Show. After that, I had a chance to look around and found some interesting stuff. You can see more photos from the Fancy Food Show on my Facebook page.

While I left my blog go pretty quiet, I did cook a lot of things in small quantities for fall/winter cooking class menus. But first, I plan to post my recipe on these cute rice balls when I come back. This is what I picked for the Korean class I'll be leading for other volunteers at Camp Sunshine next week because they are easy, fun and delicious. We also have some Korean banchan (side dishes) and snacks for tasting with a generous donation from H-Mart! Oh, I also received a jar of Korean citron tea (yuzu tea) from Ottogi and a bottle of fancy soy sauce from Sempio at the Fancy Food Show, and they will be very useful next week. Of course, my deepest appreciation to my friends who donated for this cause and made this program possible. Thank you all!

I'm leaving in a couple of hours so I should finish packing now.
Have a wonderful Fourth of July weekend!

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