Kimchi recipe

Arwen O'Reilly Griffith posted a recipe for kimchi over at Craft Magazine the other day. She said kimchi is a Korean cabbage dish.

I had a small cabbage in the fridge that we got through the CSA. We're getting ready to head to Cincinnati for Chris' aunt and uncle's 50th wedding anniversary party so I had to do something with before it went bad.

I thought the recipe sounded like a good way to use up some cabbage so I gave it a try. Here's the result:

It's gotta ferment for a few days before it's ready. I'll let you know how it tastes when I try it. Griffith said she eats hers with eggs and a commenter said they eat kimchi on a quesadilla. I like the quesadilla idea and might try that first.
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Interested in learning more about Korean cuisine? Try these cookbooks out:

    

Some alpaca yarn for Christmas gifts

I bought two skeins of yarn and a crochet scarf pattern at Peaceful Alpaca Farm, Fancy Gap, Va. See pictures and read about my visit here.

I can't wait to see how the scarves come out!
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Here's some crochet and knitting patterns that feature alpaca fiber here:

  

Squash-Chard Salad

The other night I planned to saute some squash and zucchini, but at the last minute I decided to throw in some chard. With a splash of apple cider vinegar, this made a great side dish with ham, green beans and mashed potatoes.

Squash-Chard Salad
a small or medium squash
a small or medium zucchini
small onion
2 or more cloves of garlic, diced
3 or 4 leaves of chard
butter or olive oil
salt and pepper
apple cider vinegar (optional)

Directions:
1. Slice the squash and zucchini and tear up or cut the chard into small pieces. Chop onion and dice garlic.
2. In a large pan, melt a bit of butter or warm a tbsp. olive oil. Add 2 or more cloves of garlic and cook for a minute or two.
3. Add squash, zucchini and onion. Cook for a couple minutes until onion is translucent.
4. Add chard and stir, coating well. Cook until chard is wilted.
5. Add salt and pepper to taste and serve with a splash of apple cider vinegar.