Hot Chocolate on a Stick

Have you ever tried hot chocolate on a stick?

I had this delicious hot chocolate for the first time in a small bed and breakfast in Brugge, Belgium a couple of years ago.

I've always thought that hot chocolate is coming from the powdered mix where you just add hot water, which, of course, is still good and convenient. 

Then, I had tried this stick version of real chocolate melted in hot milk. It was so good that I would never wanted to go back to one of those packet kinds.

Belsnickle Cookies, so Christmas appropriate...

I was in the serious mood for baking this week.
There is nothing like baking good ginger spiced cookies around this time of the year.
The aroma, the flavor, the texture, and the spirit you feel...

I would like to introduce a very nice cookie recipe this week.
This recipe comes from one of my favorite cookbook, "Cooking from Quilt Country" by Marcia Adams.
Yes, it is Amish cookbook (FYI; I am not an Amish..., but I adore them) and I found this German originated cookies are so Christmas appropriate.
It is soft ginger cookies with orange glaze on top.
Some calls them Belsnickle cookies - I like this name better for the season.

Kimchee Jjigae 2, the easiest Korean stew you can make

After indulging myself with deep-fried turkey feast for Thanksgiving and got busy taking all the Christmas stuff out to decorate the house afterward...

I simply don't have much energy to cook. 

But I gotta eat..., you know.

So here I am.

I am going to make an easiest Kimchee stew in the world.

Only 4 ingredients and you will get a nice pot of stew that can awaken your soul for the spirit of Christmas. 

All because I found a container of store-bought kimchee (kimchi) I purchased about 2 month ago that I totally forgot about its existence... (I left it in my 2nd fridge where I don't check often)

Gogalbi, not your ordinary galbi

 I am a southern gal and I have to admit that I really love southern style Korean food.

If you ever visit Busan of South Korea, there is a district called Nampo-dong; very famous for their seafood street vendors and restaurants.
You will smell smoky grilled fishes and other sea creatures on every little ally; Fun hang-out place with friends.

The dish I am introducing today is called "Go-galbi" originated from Busan.
It almost sounds like express take-out Korean BBQ dish but it is not.
Well, it can be..., I guess.
It is actually a mackerel(Go-deong-uh) slobbered in sweet tangy chili sauce.
They call it "galbi" because it is cooked like galbi and meaty like galbi.
I don't own a open flame brick BBQ pit in my cosmopolitan cave, so I will adapt the traditional cooking method into my everyday humble skillet over the gas burner.
It tastes as good as the ones in the restaurants.