Thursday, October 21, 2010

wake up in a gloomy day

You know winter is close because in the morning, it is dark. Overcast sky doesn't burn off till mid day. I had a hard time getting up this morning with my cold. Heache, sneeze, runny nose, not pretty. All part of the body ache. I thought about working from home, but then I felt if I don't drag myself up in the morning, I probably feel even more depressed. Somewhat lazy to change from my lounging cloth, I just throw a blazer and jeans so I would be somewhat presentable for work.

Huge craving for Korean tofu hot pot. We had a group lunch yesterday and I was the chooser. Unfortunetly by the time we finish our meetings, it was too late. Long lines at the tofu place. Folks have meeting in the afternoon so we couldn't afford to wait for 20 minutes. The craving built up even more today with the gloomy weather.  Hubby called and said he will be late for lunch because he got scheduled last minute for a lunch meeting so he won't get out till 1:00. I didn't even eat breakfast. I seriously thought about ditching him! But then he is going to be gone for a whole week next week, I will be really missing him. Just thinking about him gone makes me anxious.

So finally I found some really stale rice cracker in my cube. I had though I finished the whole box but there were some left. My temple hurts after chewing it after a while so I gave up. To my suprise, hubby's meeting finished a bit earlier so he got here before I starved to death.

Ah, how I love the boiling pot and how I enjoy cracking the egg to the boiling pot. It gives the greatest satisfactions to bury the egg inside the tofu, much like a child burying her treasure in the sand and waiting to rediscover it later. Last time I was here, they had stop serving that raw egg cracking into the hotpot because the Salmonella scare. To me the egg is best part of the soup. I am so glad they start serving the egg again.

We chat over how the South Korean president making a sacrifice not eating Kimchi because of the napa cabbage shortage and how the Chinese farmers are making a fortune exporting the cabbage. After the hot soup, I am revived somewhat.

After lunch, we stop by the next door's Vietnamnese sandwich place for coffee. They had a very strong coffee that taste almost liquorish. Not sure what is the secret ingredient, but I am very addicted to it.

So here is a picture of me coming back to alive after lunch.



T-shirt: BR t-shirt, super old
Cardi: Anthro Wrap Cardi, not sure what is called. It is super soft but I am not even sure how you are supposed to wear it because the wrap are super long.  I just toss it up because it is really getting on the way most of the time and the cardi itself is so cropped.
Jacket: JCREW blazer (got it for $39.99 and hubby said I look like someone just got rescued from drowning in the driver.  Too bad for him because I like it and I like the price.)
Bottom: Gap skinny jeans
Boots: Hush Puppie. These are my comfort go anywhere boots.

5 comments:

  1. Ooh man I've been having a craving for Korean soup as well. I'm making some this weekend. But I'm making "Gham Ja Tang"...which means pork bone potato soup. I add Kimchee in it though and make it extra spicy! Can't wait! I'm pretty sure with my grandparents from Dan Dong, that I have some Korean blood in me! :)

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  2. You don't need to Korean blood to enjoy hot tofu soup :-) The hot tofu soup has always been my comfort food. I ate it for a whole year for lunch at first grade. Whenever my mom get sick and cannot cook when I was little, I always go downstairs and buy her from the street vendor and put extra hot pepper in it. She would end up sweating and recover soon. The korean version of the hot sauce seem to have not just the pepper but some kind of miso in it. Do you know what it is called? I got the wrong one last time and I think the one I got is for bi bim bah. It has a funny sweet taste to it.

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  3. Yeah...I know which sauce you're talking about. I also put the bi bim bap sauce in along with doenjang...which has bean paste in it. It's usually in a green or orange like container with the top that flips open. And then I also use the Korean pepper flakes and powder for even more spice. I noticed the longer you cook Kimchee in the soup, the better it tastes. So I tend to simmer the Kimchee for like at least an hour before I add the tofu. :)

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  4. nomz! I love Korean tofu hot pot! Finally, a good one opened up near the university (there are a ton of Korean places nearby, just most aren't that good).

    Sorry you've been feeling sick!

    Lorispeak

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  5. This is the hot pot weather in general. Korean tofu is such good business, isn't it? I mean the ingredient can't be that expensive and the one near us already raise their price $12 per pot and still it is always jam packed.

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