Kimbap

Well, today we had our Kimbap. My first concern was whether anyone could park in front of our building. It turns out that the parking space was only unavailable on Monday because of deliveries of construction stuff. Don't know what stuff mind you. However, I suddenly thought about it when I got up this morning so I emailed my friend and Jinah Allen who was making and delivering the Kimbap. Jinah arrived promptly at 11 with our lunch. It was all nicely parcelled up with chopsticks provided. Jinah pointed out to me that all the boxes had the ingredients written on them so we knew what was which. She also provided some cards to be spread around.

When my friend arrived we opened them all up. We had 2 crab, 2 vegetable and one beef. We tucked in. My friend and I found we needed a little wasabi mixed into our soy sauce. Matt unfortunately was not enamoured. He doesn't like sushi much any more although once upon a time he did. We even made some for entertaining friends once.We two pigged out and thoroughly enjoyed the Kimbap. I have some left over which I am thinking of taking into the bowling alley tomorrow maybe. Maybe we can find some customers there for Jinah. We drank some white wine with our meal which was complementary to the Kimbap.



Cucumbers and avocado, what could be nicer.

Creamy Cucumber Soup

EatingWell Magazine


There's no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.

4 servings

Ingredients

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Preparation

Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when puréeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.
Have a great day