Can’t hardly wait

19 12 2007

Dan is on his way to O’Hare right about now. Tomorrow when I get off of work I will head straight to the airport to pick him up. I am so excited. Really, I am not sure how I will be able to sleep tonight or get through the day’s work tomorrow.

The next three weeks are going to be amazing. His approaching visit has been a major motivation in my life.  Every morning when I wake up I get out of bed thinking one less day till he gets here. Things have been really stressful at work so I need that motivation for sure.

These past few weeks have been rough. We have been getting ready for this Drama Festival that is taking place this week. Over the last 5 or 6 weeks I have been trying to prepare two different classes of mine to be ready to preform a play in front of their parents. This has involved writing and adapting suitable dramas for 6yr olds, getting them to memorize their lines and actions to go with, making costumes and props, and choreographing dances for them to do while they sing Christmas songs. Not easy, let me tell ya. Especially when you have bronchitis. Yuck! I’ve had it for over three weeks and its made the whole drama ordeal into quite the test for me.

I’m just glad Dan is on his way to me. Everything will seem right again soon.


November photos

5 12 2007


Kimchi, Korea’s national dish, and other eating info

5 12 2007


Kimchi, Korea’s national dish, is the most popular spicy dish. In Korea the spiciness of food is typically fueled by red pepper paste and hot garlic. Kimchi is made most often from cabbage, but is a general term for spicy fermented vegetables (yum, right?) Radish and cucumber are also common kimchi vegetables. After washing and salting the vegetables are covered with a mixture of fish oil, garlic, red pepper paste, and other spices. They are then left to ferment in clay pots. The food has a reputation among Koreans to be a powerhouse health food, it is even though to fight off cancer growth.


Traditionally, kimchi is eaten at every meal. Breakfast, lunch, and dinner all consist of a bowl of rice, soup, kimchi, and other side dishes. A typical drink is ‘rice-tea’ (water boiled in a pot that rice was steamed in). Koreans regularly sit on the floor to eat (at home and in restaurants). This is partially due to the fact that Koreans have floor heating. It is to die for and I don’t understand why this hasn’t been adapted back home. Today, most restaurants have both floor and table seating. Another feature of Korean dining is that the serving style is group oriented. Each person usually has their own rice and soup bowl, and all the other main and side dishes are placed in the middle of the table.


Food in Korea is cheap. You can easily eat a full meal out for less than $3, although there certainly are pricey meals. You also hardly ever leave a tip at restaurants. Only Western style places have service charges and they are usually included in the bill.

And that leads us to the eating of dog. Yep, you read that right. Eating dog is not part of the typical menu, but is a delicacy I’m told. It is most commonly prepared in soup form, piping hot thick slices with vegetables and red pepper spice. Apparently most people add lots of salt and red pepper to deaden the pungent smell. According to my research the taste and texture is similar to a tender roast.

Some claim that eating dog serves a medicinal purpose. It is thought to be an energy booster based on its high levels of protein. Korean traditional medicine has a herbal drink, ‘dog soju’ that is thought to provide energy and stamina. It is made from herbs and residue of pressed dog. Again according to my research, this expensive herbal treat has a nutty flavor and health benefits ranging from increased energy to improved sexual stamina.