A hike in the natural areas, Texas State Parks, or along the Greenways is one of my favorite things. It's my time to breathe the fresh air and let all my cares flow away behind me as I wander down either rugged trails or paved paths with my two dogs and the love of my life, my husband. There is nothing better. It's a time to talk, walk, and bond in a way I can't do anywhere else in the world. It's where I am most at peace in the simple quiet of just being alive and happy.
If you've been following my blog you know how much I've been craving homemade Korean kimchee.
I developed a taste for kim chi in high school while living in Japan. All of my close friends from that time in my life are of Chinese, Korean, and Japanese descent so I experienced a lot of delicious, authentic oriental dishes and I miss them (and my friends).
Now that I'm in Texas I can't find kim chi anywhere so I learned how to make it from scratch at Koreancuisine (Anna Kim) on YouTube! I've been eating it plain on top of steamed Kokuho Rose rice, spooning it into my Roo Hoo Rook Korean noodles, and making kim chi potato salad. I still have quite a bit left to use up so I'm constantly searching for more recipes to incorporate the kim chi!
Okay, back to my homemade recipe, the first thing you have to do after you've chopped all your veggies is soak the cabbage in salt water (brine) to pickle it, the process not only leaves a tasty amount of salt within the leaves but causes them to remain crunchy. I bought a big beverage party-bucket to soak my Napa cabbage in and it worked great! The chopped cabbage soaks for two hours then you rinse it in fresh water. It is imperative that you remember to rinse your cabbage three or four times in fresh water after it has soaked in the salt solution or it will be entirely too salty to eat. While it's soaking you get to make the "good stuff" which is a mixture of chopped green onion, daikon (Korean radish), and a sauce of apple, apple pear, garlic, ginger, and salty fish sauce (or anchovy sauce). Sounds pretty crazy, huh? It's so good!
I used my food processor to puree the sauce. It looks like applesauce when it's done but it sure doesn't smell like applesauce! I didn't have any daikon so I substituted red radishes (not the same but they will do in a pinch). Next time I make kim chi I'll be sure to have the correct type of radish, although Anna Kim did mention in her video that you can use any type of radish in the recipe. The puree, the chopped green onions, and the radish are mixed together by hand (wear rubber gloves) to complete the sauce for the kim chi.
If you suffer from heartburn while eating spicy foods you better take your antacid medicine before eating kim chi! Anna's recipe calls for 1 1/4 C of red pepper flakes! Oooo, yeah, you better believe that's hot stuff. I love it but I'm one of the lucky people who can eat spicy without detriment. Keep in mind it's a side dish and served in small portions with rice or a meal so a little goes a long way. After I rinsed my Napa cabbage and mixed the sauce into it, I spread it out in a 9x13 inch dish, covered it over with cling wrap and then put the lid on my casserole dish to sit overnight at room temperature. This allows the fermentation process to occur. Think of it as "ripening". Store the kim chi in the refrigerator for three days before eating. You can eat it right away but it will not achieve full flavor until it's allowed to chill.
I found this moth on the trail of McKinney Roughs Nature Park (outside of Austin, Texas). It's a Giant Leopard Moth (Hypercompe scribonia), also known as an Eyed Tiger Moth. I'm not sure if he was hurt or just tuckered out but I didn't want to bother him aside from taking a quick photograph. Well, it's more like a portrait.
When I was little we used to spot a LOT of little hairy caterpillars in the herb garden or trying to cross the street (which always worried me). My family called them "woolly" caterpillars. I considered them the teddy bear of the caterpillars. Therefore, I liked them. Granted, there are a lot of fuzzy bear worms out there but if you ever see a woolly caterpillar it might just be a baby Giant Leopard Moth. Don't try to pick them up and snuggle them though because, while they look fuzzy and sweet, the bristles on the caterpillars can irritate the skin and cause a rash!
The abdomen of a giant leopard moth is orange and blue. I think of it as God's way of showing us that as soon as we think we are seeing it all "in black and white" there is often something lurking beneath. In this case, something good, and pretty, and surprisingly delightful.
To see the orange and blue enlightenment of a Giant Leopard Moth's six pack abs: click here to check out BugGuide.net!
What kind of bugs have you seen lately?
Kingdom Animalia (Animals)
Phylum Arthropoda (Arthropods)
Class Insecta (Insects)
Order Lepidoptera (Butterflies and Moths)
No Taxon (Moths)
Superfamily Noctuoidea
Family Arctiidae (Tiger Moths)
Subfamily Arctiinae (Tiger Moths)
Tribe Arctiini
Genus Hypercompe
Species scribonia (Giant Leopard Moth - Hodges#8146)
A hike in the natural areas, Texas State Parks, or along the Greenways is one of my favorite things. It's my time to breathe the fresh air and let all my cares flow away behind me as I wander down either rugged trails or paved paths with my two dogs and the love of my life, my husband. There is nothing better. It's a time to talk, walk, and bond in a way I can't do anywhere else in the world. It's where I am most at peace in the simple quiet of just being alive and happy.
