This morning, I made my first batch of scorched rice in a dolsot stone bowl and it was hearty and delicious, pairing extremely well with the earthy warmth of a soybean paste soup on the side, with seaweed freshly toasted over open flame, served with pickled spicy-sweet ume plum (Korean-style).
The hardest part is cleaning the dolsot bowl afterwards -- using salt and a gentle scrub with dish soap and water works, but may need reseasoning with sesame oil. There are small, fine cracks that have already started to form, which is a little worrying, but will have to see.
It might mean that I put it on high flame for too long-- to get the best results, one needs to:
Put in sesame oil
Add rice and other ingredients
Put on low heat for a long time
Rice is done when one hears a scorching sound, apparently.
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For lunch today,
was very pleasantly surprised by the turnout of a jeon I had improvised on the cuff, wasn't sure what to do with a lot of leftover parsley --
I added the parsley into the jeon batter, and added some chopped sweet yellow pepper -- and it made for a nice jeon that I made in my carbon steel pan, fried in some sesame oil (currently don't have any other oil on hand at the moment).
Apologies as the image quality isn't the best (it's my webcam), but you can kinda get the picture:
Dipping sauce (soy sauce, black vinegar (Chinkiang Vinegar), and Korean red pepper flakes).
For a palette cleanser, I added some of the Mexican-style pickled carrots I had leftover from the fridge.
I also had made a carrots dish (that was a family Thanksgiving recipe of a former ex's) earlier this month. Basically, one microwaves carrots in vinegar, water, olive oil, and with other spices such as a bay leaf, thyme, rosemary, salt, for 5-7 minutes. One needs to cover it in the microwave otherwise the liquid broth will explode. You end up with warm, sour carrots that cut through the richness of a Thanksgiving meal and makes for an excellent side. It's one of my favorite sides that one doesn't find anywhere else. I really don't know of anywhere else that has this kind of a carrot dish.
For a side salad, I made another peanut-soy-sesame salad dressing, and added that into a spring mix. Voila! It tasted amazing in addition to the vegetable pancakes I had for lunch.
I also went through starting to clean up one of my old email inboxes and BOY was that a trip down memory lane! It's still yet another ongoing project of mine, but I came across one of my college grad photos (professional quality photoshoot), and it was quite a surprise:
I don't know what to say other than, I feel like I look very small in that photo.
But the image quality is amazing.
Last I knew/saw of the photographer (Nick Lie) he was taking some stunning Wedding photos!
I'm still working on decluttering more and more stuff -- it's insane how much plastic the person I live with has hoarded / collected / kept on to during the move -- it's so weird, it's like that person who I almost got engaged to -- they shared some similar traits and one of them was this affinity for toxic chemicals / plastic. I remember E telling me about how he had to declutter a relative's home around this age (early 30's) after they had passed, and it is so weird how I have to do the same.
For my holistic health as of late, I've been trying to take regular Vitamin D (2000 IU) and now I feel it is most appropriate to do some physical therapy exercises for my mild thoracic scoliosis.
Signing off now, as there are other things to get done on my list of things to do!
Edit:
One more thing, I meant to add, but forgot: have been hearing for awhile that there are sources of turmeric that have been contaminated with traces of lead, which is concerning. I know that CA Prop 65 has been labelling products, but I find that a lot of these products from overseas are being sold in stores, which, I don't understand. Why would you, a grocery store owner, sell these/keep these in your inventory? If I ran a grocery store business, I would not include such products! If you loved your customers like you loved your children, wouldn't you be a bit more selective? It's just me.
Also, following up on Post-Stroke Nutrition:
It appears, at this time, at least, that nutrition post-stroke is pretty much like holistic nutrition, and to cater to the individual needs of a person, lots of common-sense stuff.
For more on fluids that are highly nutritious, see this video:
which includes: Freshly squeezed Orange Juice, other types of Fruit Juices, and Milk.
For a good quality fat option: Grass-Fed Beef Tallow such as Lineage Provisions: https://youtu.be/-Wn32snt0YY?si=JP7sMoAmHx45wlHs
Paul shows a small clip of the cows in Australia where his product is sourced from! The cows look super happy and content!
I've used Grass-Fed Ghee before, which I found quite pure and healthy.
For a good quality egg option: I still personally endorse Vital Farms' Eggs as a brand.