It’s been a while, hasn’t it? As expected, my extensive traveling (since we last spoke I’ve been to Hong Kong and Disneyland Paris) and mountain of college assignments got in the way of blogging. I know, I should make time for this, prioritise and all that. It’s hard. I’ll try harder. I’ll be blogging only once a week now, on Thursdays, which I’ll hopefully be able to keep up.
So, what’s new? Hong Kong was hot, humid and full of delicious eats. I’ve posted quite a few things on my Instagram for you to check out, but the food highlight of the trip had to be the rainbow grilled cheese. Yes, colored cheese. It was magical, divine and super tasty. The only rainbow I’ll eat as of now, sorry Skittles. To no one’s surprise, I came back from Hong Kong with a giant suitcase of purchases, which I might at some point post a haul of. But. Let’s be honest, the sheer amount of stuff I bought is a little embarrassing.
Last week, my friend Hannah and I went on a little “I’m sick of school” trip to Disneyland Paris. I can’t really say I returned fully relaxed and recharged, trips to Disneyland are a bit too intense for that, but I was definitely able to let off some steam. I met up with my main babe again, Donald Duck, who was charming as ever, for a quick chat (?) and some amazing (?) photos.
Enough about that, time for the food. Alright, this week I decided to share some of my favorite recipes that I’ve been making a lot lately. Especially the side dishes are a favorite of mine to prepare during the weekend and then snack on for the rest of the week. I’m still a lazy student, so if I can microwave some leftover rice and take some side dishes out of the fridge and have a really nice meal with that, I’ll take it.
- Vegan tteokbokki, vegan friends approved
- Dubu-jorim, or spicy braised tofu, my personal favorite
- Vegan kimchi, my fridge feels so empty without a large container of this stuff
- Quick pickled onions:
- 1 thinly sliced white onion
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp honey
Combine all ingredients, cover and let sit in the fridge for at least an hour. This keeps for about a week in the fridge.