Times remain good here at the Roediger House, I must say, in these late days of summer as the new school year commences. This is still breaktime for me, while principals and teachers undertake classroom set-up and back-to-school nights and long drawn-out faculty meetings and mandated trainings on new programs. The week before last, I spent several concerted days with that extra time sorting a ridiculously enormous stack of printed and ripped out recipes I'd set aside, getting them filed away in my equally-ridiculous set of recipe notebooks in the butler's pantry. It worked well that the August 26th evening meal could be simple: Korean beef bowls, with a spicy-sweet rich flavor (a fresh bucket of gochujang paste was a winning ingredient). Alongside was a smashing small spinach salad, also of a Korean culinary bent. I was still spooning up beefy morsels from the dregs of the skillet on the stovetop after putting the spent dishes into the sink for washing up.
Speaking of that recipe collection meticulously filed away into notebooks, the above photo is from 2017 when I first got them set up; the photo below is from Sunday a week ago. I'd say things have expanded, wouldn't you?
"Korean Ground Beef Stir Fry with Gochujang," by Rika Agustini of Posh Journal. [Published 27 June 2019]
"Siguemchi Namul (Korean Spinach Salad)," by Rika Agustini of Posh Journal. [Published 20 June 2016]
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