Should’ve taken a picture.
And, as I’m paying for this domain, I should be writing more. But whatever.
I’m back. We’ll see how long it lasts. Encouragement is good, but after reading The Circle by Dave Eggers, that idea of electronic validation kind of scares me, as does this whole blog thing. In my classes, I’ve been using readings about technology and, mostly, how evil it is, how it makes us stupider, ruder, badder spellerers, and overall dolts, but, of late, I’m becoming even more convinced/scared by what I’m reading. I’ve even considered abandoning Facebook.
But where would I get recognition? I’m mean, you love me. Right?
Sooo, the CSA (Community Supported Agriculture) box this time of year is exuberant with squash of many varieties. (BTW, I didn’t read that link, I only liked the picture.) And, whilst I loves me some squash, after a while, like anything, except maybe crack, it gets old. So I’m always on the lookout for new recipes.
This is reason the internet rocks.
I mean how else would I have found a recipe for bibimbap? Korean squash recipe? Who knew? Hey, let’s try it.
Here’s the recipe: THIS IS THE BIBIMBAP RECIPE.
It’s delicious. Really. You probably don’t even need the egg, although the yolk mixed with everything else adds a delightful creamy homeyness. And while it may seem labor intensive–Asian recipes and their zillion ingredients!–it’s not. All the veggies can be sauteed one after another in the same (non-stick) pan. Do it in a bit of sesame oil. (Saute the veggies, that is. However else you want to define “it” is up to you.)
Another BTW: the recipe doesn’t say to do sautee the veggies. But I sauteed the shiitakes first, followed by the chard, then the black beans. After the beans, I fried the eggs in the same pan. Really. So three pans: A pot for the quinoa, a cookie sheet for the squash, and a skillet for the rest. Clean up was a snap. The carrots and cukes get mixed in raw.
Oh, and the gochujang is key, as it’s the only added seasoning. Other than salt to all the veggies. Did I say that?
The recipe asks for gochugaru. I couldn’t find that in my Korean grocers. I even askeed. And the kindly Korean woman even understood what I was asking for. She said, “For kimchee?” I said, “No. For bibimbap.” She then showed me the gochujang. After, we went out for coffee, we made crazy Korean love, and then I went home to make dinner, using gochulang wherever the recipe asked for gochugaru.
Everything was a success.