A Party in Your Pans
Bulgolgi, sometimes called Korean Barbeque, is a staple Korean dish. Like most main dish staples, it is open to lots of variation in the addition of different seasonal veggies, and varying levels of spice. This version is fairly simple, and leans more toward the sweet side than spicy. If you are looking for a new way to prepare beef, try Bulgolgi – Korean barbeque.
Lately, I’ve been looking for a new, fast, tasty recipe, like this one for Korean-style beef bowls. The reason is that family dinner in our house is all-to-often something that gets planned, prepared and consumed in a short period of time. As a result, we tend to eat some type taco quite often. Bean, chicken, fish or ground beef, sometimes in hard shell, sometimes in soft. They’re tasty, fast, and have high variation potential.
Yesterday was the 4th of July, American Independence Day. A time to celebrate being American.
Over the years, I’ve recognized this holiday in many different ways and places. But rarely do I find this tradition — with fireworks, sparklers and an over abundance of beer and food — really speaks to the experience of being an American. As a celebration of the nation, I often find the observances routine.
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Portland, OR has gotten a lot of attention lately. Perhaps it’s a Portlandia thing. I’m not sure. Clearly, Portlandia wouldn’t be worth watching if there wasn’t something interesting happening in Portland. It’s definitely the hipster capital of the West coast, but there’s a great deal more to the city. Beautiful gardens, great restaurants, an awesome independent bookstore, and a wonderfully diverse bunch of seemingly happy people who make it a great place to visit and explore.
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I spent the last week on a uniquely American vacation. High in the mountain canyon of the Conejos River, there lies a western Dude Ranch like few others. The Rainbow Trout Ranch, owned and operated by the Van Berkum family since the early 1990’s boasts award-winning horse riding, fly fishing, and programs for children and…
The green grass of summer has given way to another dry, smokey fire season. From California north and east to central Montana, fires have blanketed the landscape in thick smoke. Here in Missoula, it’s been pretty bad, but not too bad for some late summer garden parties and dinners outdoors. The sunsets have been stunning. We hope wherever you are, you are able to enjoy the treats of late summer, like sweet berries, summer squash, and fresh garden greens.
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Welcome to the end of summer. It’s the time of year when school vacations come to an end and early mornings mean fast breakfasts and the packing of lunches. To assist you in making the transition, we’ve assembled a few back to school recipes this week. Of course we have food news stories as always. We round out this week’s post with a some book recommendations about food.
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