wake up, stretch, squeal... make coffee, and go check out the scene outside from my little balcony. the sun is shining, the trees are alive w/ color, and richard -the rooster across street- belts out a timely reminder that spring is under way. FINALLY!!!!
on a weekend w/ such lovely weather (in comparison to the past 5 seemingly endless cold months), i want to do nothing but cruise on my bike, run barefoot in the grass, do cartwheels, play sand volleyball, grow things and have picnics. so, after kick-starting my weekend w/ a nice breakfast (french toast & fresh strawberries!), i think i accomplished all of those things. jazzed, for sure.
as for picnic food, let me introduce one of my favorite vegetarian dishes in korea. YUBU CHO BAP (translation: tofu vinegar rice). that may not sound so appetizing but, believe me, it is. they're these little triangular wrappers made of tofu, stuffed w/ a seasoned, vinegary rice, served w/ pickled ginger and wasabi & soy sauce for dipping. om nom nom! and super easy to make. i pickled some ginger last week (piece of cake!).in addition to the yubuchobap, i made a few of my other favorite, springtime nibbles to be eaten out of doors. hummus & olives w/ baguette, fresh spring rolls w/ a zesty peanut sauce. unfortunately, those items weren't around long enough for a pic. ;)
there was one ingredient that was lacking, though, in the peanut sauce: cilantro. so check it out. i've got these little cilantro babies sprouting in the windowsill. they'll be transferred to my community garden plot soon enough. joy abounds.
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