Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


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Kimchi quesadilla, new knitting needles

So, I did it. I made kimchi!

I’ve eaten a lot of it already. Here’s my third kimchi quesadilla. It makes a great, light lunch.

I truly recommend trying out the recipe if you have any cabbage you need to cook up.

Unrelated news:

I’m just about finished with the Tanglewood Pullover sweater I’ve been working on forever. According to Ravelry, I’ve started the project Feb. 27. But I haven’t been knitting since then. I put the needles down for a couple of months.

My sweater is going to be all green. I can’t wait to wear it this fall!

All that’s left to finish is the second sleeve, stitching everything together and knitting up the collar.

While in Cincinnati a couple weekends ago, Chris and I stopped at a yarn store suggested by Chris’ aunt — One More Stitch.

I wanted to pick up a size 5 circular knitting needle for the sweater’s collar and I didn’t have one in my knitting supplies.

This store is HUGE and is filled with a lot of beautiful yarn and needles. If you happen to be out that way, stop by and check them out.
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The Tanglewood Pullover is found in this book: 

For some Korean fare, check out this cookbook:
 


Kimchi recipe

Arwen O’Reilly Griffith posted a recipe for kimchi over at Craft Magazine the other day. She said kimchi is a Korean cabbage dish.

I had a small cabbage in the fridge that we got through the CSA. We’re getting ready to head to Cincinnati for Chris’ aunt and uncle’s 50th wedding anniversary party so I had to do something with before it went bad.

I thought the recipe sounded like a good way to use up some cabbage so I gave it a try. Here’s the result:

It’s gotta ferment for a few days before it’s ready. I’ll let you know how it tastes when I try it. Griffith said she eats hers with eggs and a commenter said they eat kimchi on a quesadilla. I like the quesadilla idea and might try that first.
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Interested in learning more about Korean cuisine? Try these cookbooks out: