This year had a lot of first’s for me so far. On Saturday was my first ever bachelorette party for my dear friend Ari, which was crazy fun. I think this picture sums up the events pretty well.
They don’t usually dress in all tights and leggings, just so you know. I don’t know if this conveys the stripper poles, pretty insane UES dinner, and bottles of Grey Goose and Johnny Walker involved… but now it’s all out. In the midst of the grinding and air humping, I get a text from Lucy “can’t help making kimchi stew, come over in the morning, bring laver (sea weed).”
Sunday morning, I reluctantly digged myself out of the comforter cave. Like a small animal leaving its nest after a hibernation, I rubbed by face with no soap or water and dragged myself out in search of nourishment 2 1/2 blocks, to Lucy’s house where my all time favorite comfort food was waiting.
Our breakfast only consisted of the soup, rice, and laver, and it’s just what I needed. I provided a link to a video instruction on making kimchi stew when I talked about making our own kimchi. But this one was drastically different than any kimchi stew that I am used to. It was made with well-fermented kimchi that she washed, and stir fried in “butter” before adding broth, which was rich with flavors from mushroom. She also added carrots to add sweetness without using sugar as it is normally.* It tasted a lot like vegetable soup, which I liked a lot.
Anyway, it’s really true that you’re in a constant self realization. Who knew I would have so much fun at a bachelorette party? And who knew that I would be so happy to be devouring vegetable soup tasting kimchi stew? I wish every weekend was a bachelorette weekend. Sort of.
*If you are new to this crazy world of Korean food, and want to try making your own kimchi stew, I suggest starting out with the most traditional way, so that you get an idea of how it’s supposed to be. Use this recipe, and substitute the meat portion to mushrooms.
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This year had a lot of first’s for me so far. On Saturday was my first ever bachelorette party for my dear friend Ari, which was crazy fun. I think this picture sums up the events pretty well.
They don’t usually dress in all tights and leggings, just so you know. I don’t know if this conveys the stripper poles, pretty insane UES dinner, and bottles of Grey Goose and Johnny Walker involved… but now it’s all out. In the midst of the grinding and air humping, I get a text from Lucy “can’t help making kimchi stew, come over in the morning, bring laver (sea weed).”
Sunday morning, I reluctantly digged myself out of the comforter cave. Like a small animal leaving its nest after a hibernation, I rubbed by face with no soap or water and dragged myself out in search of nourishment 2 1/2 blocks, to Lucy’s house where my all time favorite comfort food was waiting.
Our breakfast only consisted of the soup, rice, and laver, and it’s just what I needed. I provided a link to a video instruction on making kimchi stew when I talked about making our own kimchi. But this one was drastically different than any kimchi stew that I am used to. It was made with well-fermented kimchi that she washed, and stir fried in “butter” before adding broth, which was rich with flavors from mushroom. She also added carrots to add sweetness without using sugar as it is normally.* It tasted a lot like vegetable soup, which I liked a lot.
Anyway, it’s really true that you’re in a constant self realization. Who knew I would have so much fun at a bachelorette party? And who knew that I would be so happy to be devouring vegetable soup tasting kimchi stew? I wish every weekend was a bachelorette weekend. Sort of.
*If you are new to this crazy world of Korean food, and want to try making your own kimchi stew, I suggest starting out with the most traditional way, so that you get an idea of how it’s supposed to be. Use this recipe, and substitute the meat portion to mushrooms.
