칼국수 (kalguksu)

Sunday night Jeff and I decided to make our own ramen noodle soup. I was definitely inspired by Tracey Broome's blog posts about her forays into making noodles for Tibetan Thukpa soup. Check her post out here. Jeff found his noodle apron for me to wear while cooking and then of course he had to open a bottle of sake to complete the experience.

The noodles could have been cut a little thinner, although I liked them on the thick side. Jeff said less sake while noodle cutting = thinner noodles.

The soup was a simple homemade pork and beef broth with bok choy, onions, shredded carrot, bean sprouts, and lots of gochujang (hot red pepper paste). Delicious!

workin' at the coop...

Last month when we selected our co-op days we knew Jeff would be gone for half the month so we had to choose our days around that. I ended up taking three days in one week. Some members like to do it that way but I like to spread them out a little. We have a few special orders of piggy banks to fill so I decided to plan their conception around my time at the co-op. Jeff threw 19 bodies for me the other day. I assembled half at home and I took the rest with me to the co-op. I like to make the most of my time while I am here...

The money slot is a pain to cut. Measuring, trying to be accurate, etc...

Jeff and I had been talking about making a slot cutting tool for awhile and yesterday he made one for me!

Created with two hole cutters, wire and a board. Not fancy at all but it does the trick neatly and quickly.

In between pigs I had a yummy lunch of spicy Asian noodles with some fresh kimchi from the Korean market in Greensboro. Smelly but hot and tasty...

I think we have enough kimchi in our fridge to last a year! When be bought it, it had just been made and it is supposed to get better in time...
and probably smellier.