Wednesday, January 27, 2010

Oh Sunny day!

The sun is out again! Phew~ saved me just in time! As you know, I fail emotionally with the rain. And with a week of rain I've been so waiting for the sun! Thank you!

Little Red Riding Hood
Finally managed to take a photo of my finish. I finished it in early December 2009.
Isn't it adorable? hahaha! ^^;
Excuse the funky angle, I was trying to keep the glare to a minimum.
Little Red Riding Hood by andwabisabi

Tuesday, January 12, 2010

"I'm an Animal"

"I'm an Animal"
Haha. Yes. I'm in a group show at the Black Maria Gallery (3137 Glendale Boulevard
Los Angeles, CA 90039-1805) If you live close-by, come and enjoy~
Opening night is this Friday, January 15, 2010 at 7:00PM ~ 10:30PM
It ends on Saturday, February 13, 2010


-“I’m an Animal” Neko Case 2008

As the new decade begins it seems time to stop in the forest, stick our wet noses in the air and try to sense what’s approaching. Guest curator Aaron Smith says it’s a group of female artists that are moving fast, bringing with them imagery that is beastly and beautiful, funny and ferocious.

Sarah Williamson, Mashanda Scott, Nicole Adee Dreyfuss, Connie Wong, Grace Kim, Brianna Harden, Saejean Oh, Alisha Amirkhanian, Shannon Freshwater and Daniaelle Simonsen are the young women who create work that is fearlessly candid and filled with the beauty and danger of nature.

Aaron Smith is a painter who has mounted several solo exhibitions in Los Angeles, Chicago and New York, with reviews in the Los Angeles Times, Art Ltd. and the Chicago Sun Times among others. He attended Art Center College of Design in Pasadena, California where he is now an Associate Chair and was the first Artist in Residence at the J. Paul Getty Museum.

Saturday, January 9, 2010

Kimchi :)

I'm just listening to music and semi-relaxing. My mom and I did make kimchi. Unfortunately, my hands were occupied, so I wasn't able to take pictures of the "real process" Instead, here's a picture of the cabbages sitting in a salt brine.

김치 만들기 Part One

15 cabbages in all.
We started around 2:20PM and finished around 1AM. It's cause the brining part took so long!
Unfortunately, I don't have an exact recipe with measurements to share because we don't really measure anything, we just kind of eye it. The measurement of each ingredient also really depends on personal taste and how much kimchi you want to make at a time. We made kind of a lot. You may just want to start out smaller with 2 or 3 cabbages.
But these are just the steps you go through when making kimchi. Oh yes, and I'd recommend that you use some gloves if you don't want stained hands with burning sensations! :P

배추 김치 (bae-chu kim-chi)
Napa Cabbage
Korean radish
Coarse sea salt
Green Onions
Fish sauce
Mochiko Powder
Red Pepper powder
Raw oysters or shrimp

1. Cut the cabbage in half and give it a dip in water. If the cabbage is very big, you can quarter them. (You don't need to wash it at this point, because you will wash it after it's been sitting in the salt brine)

2. Lift each leaf and sprinkle each individual leaf with coarse sea salt. The quick dip in the water will allow the salt to stick to the leaves. After you're done doing this for all the cabbages, put them in a large container with salted water. (Don't fill the container up to the brim with the water, just about half way) Let them sit in this brine for several hours. The cabbage will reduce in volume and turn darker in color. Remember to turn over the cabbages once in between so that they all get evenly covered in the salt brine.
3. In a medium saucepan, pour in mochiko powder (sweet rice flour) with water and simmer until the mixture turns into a thicker transluscent paste. Stir continuously to take out all the lumps and so the mixture doesn't burn onto the pan. Take it off the stove when it starts to boil.
4. After the mixture cools, stir in red pepper powder, salt, sugar, freshly minced garlic, minced ginger, and fish sauce. Incorporate well.
5. Once the cabbages are ready, rinse them under running water several times. About 3~4 times should do the trick. Drain the cabbages and give them a little squeeze.
6. Julliene some Korean radish and roughly chop some green onions and transfer them into a large container. Pour in the red pepper mixture and toss the ingredients together.
7. You can also add in chopped raw oysters or shrimp if you'd like. My mom makes it with raw shrimp. But if you feel uneasy about this, just omit it altogether. It's optional.
8. Mix all the ingredients together. Now spread the red pepper mixture thoroughly over the cabbage. Don't forget to lift each leaf and give it all a good coating with the mixture. Repeat this step for all the remaining cabbage.
9. Place the cabbages in a air tight contain or a glass jar.
You can eat it fresh or fermented, depending on what you prefer. To ferment, keep it in room temperature for 1 or 2 days, before transferring into the refrigerator/kimchi refrigerator. (Kimchi stays fresher longer in a kimchi refrigerator.) You will know if the kimchi is fermented when you open the container and see bubbling liquid and it smells sour. Also, don't fill the container or jar up to the very brim because it'll most likely leak juices while it ferments. And as you know kimchi stains are hard to get rid of.
I'm sorry that I couldn't provide any measurements.

Thursday, January 7, 2010

Kimchi, and a bit of stitching!

Hello! Good morning!
It's fairly sunny outside today. It looks like a great day to make kimchi! hahaha, yes. I am making kimchi today!! These days we've run out of homemade kimchi so we've been eating storebought kimchi purely out of convenience, but of course homemade kimchi is the best. Weee! I'm so excited! As you know I'm like a kimchi killer and I cannot eat bab without kimchi! hahaha But it's not an ordinary task so I might be knocked out afterwards.
I hope the sunlight lasts so I can take a couple photos here and there.
Our next door neighbors have these really TALL trees that block a lot of sunlight that could have entered our house. Sometimes when the wind blows really hard, I get paranoid that the trees will bend over and topple over our roof and destroy. And I kid you not. One of the trees started tilting a bit and it already pushed the brick wall (that separates the two houses) and it's currently sloping at an angle.

I've also been stitching away with my andwabisabi characters! Here are some pictures:

Unibrow Body Builder Cross Stitch
Unibrow Body Builder Cross Stitch

Happy Milk Carton Cross Stitch
Happy Milk Carton Cross Stitch

Cute Giraffe Cross Stitch
Cute Giraffe Cross Stitch

Patterns by Andwabisabi!