I am a Chickedee but we are on different schedules

So I watched the chickadees yesterday as they took seed after seed from the feeders.  They were very busy.  I started to notice that they kept coming to the palm tree which sits outside my window.  They would hop around and then would be working a seed into the soft spongy bark.  They especially like the little pockets that surround the tree.  

Because of the nasty high winds and staggered down pouring rain, I used the nervous energy of Jim to work on the basement.  We dug deep into the corner and pulled out all the boxes, the books, the mysterious items that have collected for 18 years.  Moved them, sorted them and identified them.  Oh dear, I am any of the following:

1. A pack rat
2. A squirrel
3. A Chickadee

The difference is that I have now determined that it is spring.  It is time to clean out the old sun flower seeds. 

Parent's Week-end is not for the Children

Oh, no the first visit to college is not for the kids.  They are not homesick.  They really only want a minute or two, some food and then a chance to continue with their new live.  They fess up to some homesickness, say things like "yes I think about you every day".   They are polite enough to roll their eyes such that you don't see it.  I went to see ME this week-end and it was fun.  Dinner with her peeps, Coffee with her peeps, breakfast with more peeps, then some Mom and Daughter boot shopping. 
Time to go visit the craziness that is Liberty Lake, two kittens, four dogs and a great movie.
Lots of sleep, Sourdough  pancakes, trees to water, beautiful sunny days and crisp cold (Ice on the Birdbath). I so loved this time of year.

As I headed West, I thought about the week-end.  It really was about me finding out that she was doing fine.  Okay there have been a few issues with grades, a guy that sometimes makes her sad, but there is so much going on, some great people taking care of the kids, giving them a place to stretch those wings.  It is such a great feeling. 

I don't think she needed to see me as much as I needed to see her.  The rolls are starting to change.  Remember when they were wee little toddlers.  They would stumble or encounter a problem and make a beeline back to you for comfort. 

I made a beeline to her to just check-in and see if she was okay.  Life is good, the world is safe.  (unless I think about what I saw in Social Network and then she has to come home tomorrow and live in the basement forever.)

Adventures in Other Lands.

So...... sometimes there are things that happen and unless you are somehow connected, you miss out. the Kimchi crisis is one of those very things.   Unless anyone has been following the problems with crops this year, there is a Napa cabbage shortage in Korea.  This might seem like a small thing but Napa Cabbage is the source of Kimchi...  Much maligned fermented cabbage, sort of hot saurekraut. (I must confess I am a known maligner.)

So here is the story.  I have been hosting a series of Korean students attending a college in the University district.  They have been very happy to eat what ever I prepare but they all have tentatively asked for Kimchi.

Well I sort of resisted the temptation to take the little darlings to Owejimia and let them see all the things that are available for their consumption.  I  also heard these statements from Young Kim and Kujo that kimche was very very expensive and there was a supply problem in Korea.  NPR confirmed the rumor and then the Seattle Times printed the article.  http://seattletimes.nwsource.com/html/nationworld/2013073788_kimchi05.html

Well....  Who knew that a riot could be started if the President suggested Kimchi could be made from cheaper round cabbage.  I guess that means I have to give it a try.

Google and Wikepedia are our friends.  Martha has a good spin.  So, review of recipes, look at the pictures, go to the Korean Tofu House, taste some and dive in.

One Napa Cabagge. (79 cents a pound), ginger, garlic, Japanese radish, green onions, red pepper flakes, fish sause and a prayer.

Mix it all together and then wait.  Opps, maybe the red pepper was supposed to ground and not in flakes.  Did I soak the leaves in salt water long enough? The fish sauce was Thai, will that make a difference?  If I do this again what kinds of pepper should I use?  I wonder if I can do this with Chipolte instead of red?  Should I add bean sprouts and water chestnuts?  Should I find the sourse for aging jars? 

See this could be a very slippery slope! 

So the tasting will be next week. 
On a sweeter note the final fruit for the fruitcake has been gathered and is ready to soak. 

All in All life is good, unless you open my fridge and take a gander.