Hi, friends. I have a chili recipe for you today* — and then I’m off to San Francisco. Andrew is attending the biggest earth science conference and I’m tagging along with my own list of to do’s. I hope to come back with a full report of new, awesome things I’ve discovered. And I’m taking not one but two cameras with me.
The chili today is slightly different: it’s kimchi chili. Some of you might have gasped in horror, and some of you might have gotten really excited. Chili purists will probably give me a wag of the finger. I’m not sorry.
You might have heard on the interwebs or Twitters or Facebooks that a book that I co-authored came out last Tuesday. It’s funny to have to tell people about a book you wrote that’s on a subject that still requires plenty of explanation.
“You wrote a book on what?? Kim-what??”
“Oh, what is that?”
“Well, it’s a Korean way of fermenting produce to preserve it.”
“Is it spicy?”
“It can be but it doesn’t have to be. It’s very flavorful.”
“Well, I’m probably not going to like it then. I don’t like anything spicy. Or anything that smells funny.”
Yes, folks, those are actual conversations I’ve had (as in many conversations). And it always delights me when, on a rare chance, I hear, “I looooove kimchi. I’ve been playing around with making it at home.”
Honestly, just having to not explain what kimchi is, is a joy in and of itself.