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Good food makes for good traveling in Naju

http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2008/12/13/200812130051.asp Here is a nice article from the Korean Herald (thanks Brian) "The most impressive is Naju gomtang (beef soup). It is made by boiling beef bones for a long time, producing a rich and savory taste. It also has a pinch ofspice from black pepper, causing tears and a runny nose after gulfing down a bowl. Unlike ordinary gomtang and seolongtang, which tend to have a white color due to lengthy boiling, Naju gomtang is clear. Its secret remains , well, a secret."

Smoky Evening...

We had some excitement here when we got home. On my way home from work, David's dad called me to see if I could pick him up from the rental car place. I was driving right by there so I waited for him to get there. On the way home, he mentioned that he had beef and noodles at home heating up for supper. We pulled in the driveway just behind Mom G., and I proceeded up to the house while dad and mom were in the driveway talking. I could smell this horrible smell when I got to the door and when I opened it the whole house was filled with smoke. Dad came running, and needless to say we did not have beef and noodles for supper tonight. They were burned all the way through to the top into a nice hard crisp. He had left the stove on medium high, instead of medium low.

So mom and I decided that he needed Occupational Therapy for decreased safety awareness and can not be left alone unless he is supervised. *snickers* :-P

UPMA

Ingredients:

Semolina ...... 1 cup

Onion ............ 1 small (finely chopped)

Green chillies ....1-2

Ginger (grated) ..... 1 tsp.

Mustard seeds .....1 tsp.

Cumin seeds ......... 1 tsp.

Dry red chillies .... 2

Asafoetida ..... a pinch

Curry leaves .... 1 sprig

Salt .... ...... to taste

Oil ................ 2-3 tbsps.

Ghee ...1 tbsp.

Cashewnuts .... 6-8

Method:

1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, red chillies and curry leaves.

2. Now add the onion, green chillies and ginger. Saute for a few minutes.

3. Add the semolina and salt. Stir for 4-5 minutes.

4. Boil 2 cups water and add to the semolina stirring continuously to avoid lumps.

5. Heat ghee and fry cashewnuts and add to the upma.

Serve with coconout chutney.