creative cook
Kimchi. I knew it existed. I know people that like it. I know people that make it themselves. But for some reason, I wasn’t even remotely intrigued by it. Seriously, I never even tried it.
Then I had to teach it in a cooking class.
Making kimchi, means tasting kimchi, means eating the kimchi. That’s the short story how this Bacon Spinach Kimchi Scrambled Eggs over Rice came together.
>> Read here how
There I am, without inspiration. Waiting for the magic to happen. After quite a long hiatus, I wanted to become back at blog writing. But what recipe? What story? I had no idea. Only a vague plan to make Grilled Cheese with Fermented Chard Stalks for lunch later that day.
If I’ve learned a lesson this week, then it’s not to change your routine too much. Even with a good plan it turned out to be hard to change my cooking. Was it the plan that was to blame? Or me? Am I just not that good with sticking to dinner plans? I know I’m very comfortable in my freestyle ‘what shall we have for dinner tonight’-style.
But then, how to explain this? This [vegan] White bean soup with sauerkraut was planned and too good not to write about.
I pity people that don’t use salt in their food.
Not only they wouldn’t be able to make this recipe for Fermented carrot sticks, but they’ll also lack many other flavors.
>> Let’s taste some salt!