This, that and another thing

Posted: February 9, 2013 in Food, Miscellaneous, Nature, Photos
Tags: , , , , , , , ,

First, this.  Who seals a bottle of syrup (or a jar of peanut butter or…) and doesn’t have a little tag on the side which you can grab to pull the seal off?  Have you ever tried to do this without a tab?  Your fingers feel the size of sausages and twice as clumsy.  You end up having to cut it with a knife and then attempt to pull it off in pieces.  Usually some adheres tenaciously to the side, meaning the circular rim isn’t exactly circular, making pouring harder.  Reminds me in an insidious way of child-proof caps which can, naturally, only be opened by children.


Now, that.  Bill and I went out for lunch today at the food court of an Oriental grocery.  Bill chose kimchi fried rice from the Korean stand and got this amazing riff on ordinary fried rice.  Kimchi, for those of you who don’t know, is a fermented, seasoned cabbage (or other vegetable.  I have it on good authority that in Korea, kimchi is sometimes put in the ground (in a crock or other container) to ferment.  It can be very spicy!


There’s an enormous plate of fried rice underneath the fried egg and in all those little saucers are various treatments of vegetables!!  My lunch from another stand–not so memorable, although it looked good.


And another thing.  When I drove out this time, the van (as usual) was packed quite full, this time with items from my cleaning of the basement.  But on the passenger’s seat in the front were harbingers of spring, miniature daffodils and also hyacinths, that were on sale before I left.


They look great in the house, although they definitely are giving me a bit of spring fever.  Eventually, I’ll plant them outside, but in the meantime, I’m living in a happy state of anticipation and enjoying the scent.  And they made my six-hour trip more pleasant.




  1. dmmacilroy says:

    Spring has sprung, the grass is riz, i wonder where the flowers is? I know now. They’re in your van.

  2. Great shot of flowers. Great symbol reminders to look at of renewal and hope and beauty.
    Food looks great but was this a day that Bill “wasn’t that hungry?”

  3. They both look like good meals, but yes, Bill’s fried rice is amazing! I don’t think I’ve ever seen such a wide choice of garnishes (or whatever). And the daffodils look like perfect company for a long February drive. (Hope you aren’t dealing with large piles of snow at present!)

    • The Chicago area very rarely has big piles of snow. They all go to Indiana and dump on I-80. 🙂 We have a small amount of snow and it’s cold, the damp cold that seems almost colder than a lower temperature when it’s dry. I’m glad Philly and the surrounding area aren’t getting dumped on, but I haven’t even checked to see what the damaged is north of you.

  4. I know it would be okay, but I couldn’t put something in the ground to ferment, then dig it up and eat it.

  5. Bumba says:

    Sympathy on the kimche. And empathy on the peanut butter jars which have been seriously upsetting me for quite a while!

  6. Yum! How was the Kimchi? I’ve started making some fermented foods since they are so good for you. I made fermented cabbage and carrots. It turned out pretty good. I like it better with carrots in it than just cabbage. It has more crunch to it, and even makes good coleslaw. Your flowers are beautiful! It gives me spring fever too! 🙂

    • The kimchi fried rice was good. Sometimes I don’t like the texture of things like that because they can be slimy, particularly cabbage. I’d love to have your recipe for the carrots, though. The crunch would be better for me. At the local Asian store they have an entire aisle of various kinds of kimchi (because it’s a Korean store.) Amazing!

      • I’m the same way with slimy things. I do love mushrooms though! 🙂 I’ll send the directions on making the fermented cabbage and carrots. That would be so much fun to try all of the different kinds of kimchi!

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