Today the flowers were ready to be photographed. The sun was out. It is getting warm, even more so with a child strapped to you! We walked to Conga Coffee. There were cherry blossoms at every turn. It was so beautiful.
Adventure starts here . . .
- Teach English to K- adult
- Be immersed in Korean culture
- Have fun with songs, art and games
- Relaxed work environment 2pm-10pm
- Go home early if there is no class
- Less than three minute walk to school
- Receive competitive benefits and salary
- Located in Gochang, South Korea
- Competitive salary 2.1-2.3 million KRW
- Average 6 hour teaching day
- Paid vacations and national holidays off
- Small-sized classes – 7 students
- Fully furnished single housing
- Airfare one-way/ round trip
- Year completion bonus
- Health care and National pension
- Be a citizen of the US, UK, Canada, or Australia
- One year commitment
- A. from an accredited college
- No criminal record
- Adventurous Spirit
Send your cover letter, picture, resume and questions addressed to Lindsy Moran at zesgochang[at]gmail.com by April 2016.
So I’m a little behind the trend or maybe I’m just learning about whats going on in the world outside of Korea. This past weekend I’ve been learning all about capsule wardrobes. It’s a very cool fashion idea which poses the thought that you can look amazing with a minimal amount of clothes cluttering your life. I’ve been a long time believer that I ‘should’ spend more money on fewer clothes to make my life better. Korea has really helped me cull my collection to a few pants and a couple shirts. I keep trying to throw away my jacket but every time I put it next to the door it snows. Come on, Winter, shove over for Spring already.
Perhaps the biggest point of contention in my house is the tiny kitchen. If you haven’t guessed it already, I’m working on a pantry capsule. I want to have things in the kitchen I use 95% of the time. I think this will mean sticking to my convictions when I go shopping. It means having a focused effort on using up the last bits of precious foreign items and working with Korean ingredients. I have a pretty good outline of what this looks like.
I feel like the spice/ tea area is my big down fall. Confession, I don’t really drink tea. As for the spices what I use feels like a small portion of what’s there. The spices I use on the regular are purchased from the local grocer. I use salt, pepper, cinnamon, Korean red gochu pepper, garlic powder, parsley, basil, sesame oil, sesame seeds, fish sauce, soy sauce, white vinegar, spaghetti sauce, corn syrup. Other cooking essentials are flour, rice, baking powder, baking soda, panko crumbs, corn starch, sugar, brown sugar, onions, canola oil, and olive oil. I think I can pair this down even more by taking out the spaghetti sauce and corn syrup. In my Korean fridge, you will always find kimchi, eggs, soy bean paste, spicy soy bean paste, milk, ground pork, lemon, minced garlic. We often have a variety of vegetables and one kind of fruit.
This is not what my kitchen looks like today but I hope it will be here soon. I’m also working to have fewer pots and pans. It feels like a big task but I think it will happen.
It seems that in all my pages, the Japan trip never made it to print. In the first year that Wyll and I lived in Korea our first summer vacation was spent in Japan, enjoy the Hells of Fukuoka. Wylliam had a college friend that lived in the county so we visited him and he toured us around. We went to Nagasaki together and saw the A-Bomb museum which is not for the faint of heart. There is also a Dutch colony there for people to tour around. We did some amazing Karaoke which is still brought up when singing in public of listening to Weird Al.
The pictures don’t seem to have much rhyme or reason, much like the streets. Japan focuses on building names so we got lost a lot, even though I eventually figured it out.
The past few months in Korea have brought on winter in full force. The snowfall broke some personal records but might not have been too extraordinary. It has, however, given me a lot of cooking time in the house and some additional internet time. This week I’m messing around with the Kitchn’s chocolate pudding recipe. It does need heavy cream but an all milk version isn’t terrible, just a little soupy.
In this house pancakes are eaten pretty frequently. A few weeks ago, I visited my good friend Yoonmi and she showed me how to make a very simple baked bread. I don’t have an oven but the bread was delicious. One aspect of her cooking method that intrigued me was the making and the use of almond milk. I was surprised at how simple it was. She put almonds up to the 200ml mark and then water to the 600ml mark. She soaked the first batch over night and the second batch while the bread baked and we had tea.
Last week Auntie B visited from the States. She was really interested in making almond milk. After we made it and strained it through a cheese cloth, we all drank some. I wouldn’t use it to thicken my coffee or drink by itself. The following morning, I made pancakes and threw in the almond meal that had been strained out of the milk. I used cow milk to make pancakes that morning. They were so good and gave me energy until 3pm! Which for me is amazing! Also they were so tasty that they didn’t need syrup.
Wyll and I have an ongoing battle for how coffee should be made in our house. I prefer the stove top espresso maker to the hand drip filter. For many reasons but the top being that I don’t have the attention span to stand and pour hot water very slowly while the baby is trying to climb up my leg. Auntie B left us a giant bag of coarse ground coffee. The past few days Wyll has been using my cheese cloth to filter coffee.
In this house there is a lot to do so skipping steps and simplifying things is a must.Let’s just say the almond pancake recipe was simplified. I just mixed in the unfiltered almond milk and left out the cow milk. It is delicious and I’ve been making them every day this week! I hope you enjoy them like I do!
1 cup flour
2 Tablespoons Baking Powder
1/2 Tablespoon Salt
2-4 Tablespoons Sugar (Use less if you are planning to eat with syrup)
150 ml Almonds soaked in water up to the 400 ml line
2 Tablespoons oil
In a mixing bowl, mix flour, baking powder, salt, and sugar. Then blend almonds and water until white with almond pieces about the same size as coarse coffee grounds. Add almond mixture, egg, and oil to dry ingredients. Mix well.
Cook like you would pancakes, put a 1/3 cup of batter in a sauce pan on medium high heat. Flip pancake when browned. Remove from heat when both sides are browned. Repeat until batter is finished.