29
Jan 12

Sunday Reflections

Every time our family gets together for some occasion or somebody’s visiting from somewhere, it’s always filled with so much love, happiness, and fun times. Then when the party’s over and we all go back to reality, I always get sad wishing that we all lived closer together. Currently, we all live so far apart…Seattle, Sunnyvale, Los Angeles, San Diego, and Heaven.

This past weekend was too short, and I can’t wait for the next time. And I really hope that someday we’ll live close enough, so that my future baby will be spoiled rotten by Uncle Rich, Uncle Steve, and Uncle Harry. XOXO

This photo was taken in 2009 at my wedding after-party. For some reason, we all seem to love this shot. Thanks for the photo, Steve Kim!


26
Jan 12

Brussels Sprouts with Balsamic and Cranberries

I only recently discovered the joy of eating Brussels sprouts, and it has become one of my favorite veggies. I’ve done the whole Brussels sprouts with bacon thing. This is something else. This is very special. And it’s super easy which makes my life happy. Thank you Pioneer Woman for bringing this awesome recipe into my life.

Brussels Sprouts with Balsamic and Cranberries

Ingredients:

  • 3 lbs. Brussels sprouts
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries

Instructions:

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Clean and trim, place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. That’s the most difficult part of this recipe. Yup, that’s it! Roast in the oven at 375° for 25 to 30 minutes. I had really big Brussels sprouts, so I halved them. Oh, and I scaled my recipe down by a third to serve four people. The recipe above supposedly serves 16 people, but I assure you that everyone will be eating a good portion of this.

In a small saucepan, combine the balsamic vinegar and sugar (I used brown sugar), and bring the mixture to a boil. Then reduce the heat to medium-low, and continue to reduce for about 15 to 20 minutes until it turns into a thick glaze.

Plate the beautifully brown roasted Brussels sprouts, throw the cranberries on top, and drizzle the balsamic glaze over everything. Toss and serve with tongs.

I assure you that you will be seeing this on the menu if you come over. It’s easy, and it’s amazingly delicious. Hubby bagged Brussels sprouts at the market when I was getting something else. I think he likes them.

Brussels Sprouts with Balsamic and Cranberries

Ingredients

• 3 lbs. Brussels sprouts
• 1/2 cup olive oil
• salt and pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries

Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
http://cynthiakim.com/2012/01/26/brussels-sprouts-with-balsamic-and-cranberries/


14
Jan 12

Saturday Breakfast

On the menu: perfect bacon and eggs, blueberry multigrain pancake with 100% pure maple syrup, fresh hash browns, and blueberry-infused green tea (hubby was messing around with leftover blueberries)

Thank you, hubby! Happy Fatterday Saturday! Have a yummy and fun weekend, everyone!


08
Jan 12

Weekend Recap :: “For 2 Ladies”

The hubby went to LA for the weekend for a BNO, so I had Nancy come over to do what we do best.

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South Beach Bar and Grille upstairs bar

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$2.50 mimosa until 3 PM

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clam chowder

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ceviche cocktail

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carne asada fries

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baja fish taco and carne asada tacos

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sterling chardonnay

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"For 2 Ladies"

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stroll on beach to "walk it off"

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Thai take-out

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perfect ending

I just got back from pho (above), Nancy just left, and now I’m waiting for my hubby to get home. Most importantly, I’m wondering what to eat for dinner.

Any suggestions?

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04
Jan 12

Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/


01
Jan 12

New Year’s Day Recap

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first dduk gook (Korean rice cake soup traditionally eaten on New Year's Day) by granny

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sides all made by granny

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finished a huge bowl

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Korean pears and apples of course

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second dduk gook by MIL

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her sides

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second dinner

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sweet and salty

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first attempt at fading glitter nails

Today, I woke up at Nancy and Peter’s house, tried to wake up my hubby a million times, drank coffee, went back to sleep, finally got my hubby up, went to Bum and Jihye’s house to pick up my phone, went to my MIL’s, took a shower and got ready, went to church, went to granny’s in LA, came back to OC to MIL’s, had traditional family get-together, had good laughs with the family looking at photos from the past, drove in the fog to come home to SD, stopped by at In-N-Out, ate In-N-Out, and now…I am tired and sick.

So many good things are going to happen this year. Happy 2012!!!

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