My son came home for the weekend – a Fall Break for four nights over the Columbus Day Weekend. When the kid calls unexpectedly a week before the break, and says he wants to come home, you spend $400 and put him on the next available flight.
At least, that’s what we did.
And like any college kid, he wanted home cooked meals, every day. We didn’t go out for one meal and I was enslaved to the kitchen duty all weekend long. And happily, I might add.
Didn’t you notice the silence on the web this weekend?
Anyway, I made all his favorite dishes. You can take a boy out of NY but can’t take NY out of the boy. All his favorites were home cooked Korean meals, what else?
Korean Style Steamed Eggs – easy to make, soothing on the stomach, for breakfast, lunch and dinner. I’ll post the recipe soon.
Kalbi – You can find my recipe here. I tweaked my original recipe a little so check it out. Remember you can use this marinade for vegetables too. For this weekend’s Kalbi, I used Em’s apple pulp after she made her fresh fermented apple cider from scratch. Just to let you know, there is nothing like fresh home fermented Apple cider – recipe to follow one of these days.
Korean Style Tofu – here is the recipe for this vegan treat that I can make tons of but can’t since it requires browning these little guys that take forever! But happily to do them since they are so darn healthy!
So I was busy all weekend, being the in-house chef, “forced” to sit and watch family movies, gave him chiropractic adjustments to his tired old spine, adjusted his inflamed ankle from running, and yeah, received all the hugs he owed me since August.
All in all, it was a great weekend! And I’m sure he’s feeling “the luuuve” as he boarded a flight back to school this morning, armed with Kalbi, slices of Apple Hill Cake, and enough love to last him, until, The Parents Weekend in….3 weeks. I know. I spoil my kids.