Return to Kitchen Stadium!

Last night, I took chopped garlic and the leftover okokpap (of which there was plenty) and fried them in a pan where I'd fried up the remains of Friday's duck and roasted some pecan pieces. Next, I stir-fried some green onion, bean sprouts, and baby bok choy and voilà!, Duck Fried Five Grain Rice with Pecans. It's the first significant cooking I've done in weeks (throwing together the five grains--rice, glutinous millet, adzuki beans, black soy beans, and barley--for a traditional Korean New Year's dish hardly counts). I made a ton and now I've got enough for breakfast and lunch. Even though I hate eating the same thing twice in a row, this makes me feel virtuous.

Traditional Slavic month names

( Hiding this table behind a cut because some of my Friends are whiner babies )