My recent attempt at making grapefruit-apple cider vinegar was wholly unsuccessful: it smelled like a loaf of sourdough.  Though perhaps I was successful in creating a sourdough starter, who knows?That's what you get for starting with a difficult fruit vinegar (grapefruit), instead of a simpler one (apple).  Today, I read an article in Edible Austin (www.edibleaustin.com) and was reminded of the salutary Turmeric Milk I learned about when I lived at a yoga ashram in 2006-2007.  It's a well known Ayurvedic remedy, and most of you should be aware of the anti-inflammatory and anti-cancer powers of turmeric (scientifically documented).  I was lucky enough to receive some fresh turmeric a few months back, and hooboy!, did it change my already delicious chai into spectacularly-delicious-and-now-even-more-super-healthy chai.  I've noticed a change in my skin as well, since I'm eating about a tablespoon or so of fresh turmeric daily, sometimes more when I add it to my smoothies.  [Benign tumor in my shoulder for a decade--gone!  Painful skin growth on my forearm that  I've had for two years--gone!]  Turmeric imparts a lovely golden hue to anything it is added to, and thus the elegant and historical term Golden Milk comes into play.  
     Golden Milk is simple: grate a tablespoon of fresh root into a tiny splash of coconut or plain sesame oil and saute for a minute or so, then add a cup soy, almond, or cow milk and bring to a boil.  Pour it in your favorite mug and add some honey, (strain it if you like, but be sure to eat the turmeric: it's crunchy, healing, and has a faint carrot-y taste).  I love the rich, unique flavor of dark Buckwheat honey.  This is the perfect nightcap, which I will begin drinking instead of a wine nightcap! 
(click read more, to right)    

     I haven't made any seaweed rice rolls (Gimpab) in years, and never with a bamboo roller.  Wow!  It makes it so much easier!  The first roll was a mess, but the second better.  I used purple rice, pickled turnip (yellow), sauteed cod (I made it), fresh spinach, Korean fish cake, and carrots.  On the second roll I substituted crab cake for cod. An authentic version would also have cooked egg and mushrooms in addition to the veggies and crab. 
    In Korea, restaurants add tuna salad, beef, fried shrimp, kimchi, etc.  Hopefully mine will be as pretty next time!  I need taste-testers... any volunteers?

     ChoBap is one of my favorite Korean dishes to eat and make!  It's fun and easy to make, healthy and tasty, and quick!  A great snack on the go!  I made this every week in Korea for one of my lunches at school!
     The package contains a sweetened vinegar sauce, a mix of dehydrated veggies and sesame seeds, and the tofu/soybean curd "pockets".  Simply take 2 cups of rice ( I used purple and white rice), mix in the packets, form into balls and stuff in the tofu.  When I want to make this quickly, I scoop the rice up with a spoon and stuff it into the pockets, then my hands stay un-ricey-gooey.
     The taste is the slightly sweetened flavor of rice.  I love them!