nari kye

Mar 28

Please be my best friend, FRIEND 2:  Bill Cunningham
Posted at 2:28 PM

Mar 15

Be my weatherman, David.  That and my best friend.
Posted at 12:17 PM

My new series: PLEASE BE MY BEST FRIEND: FRIEND NUMBER 1: David Lynch

My new series: PLEASE BE MY BEST FRIEND: FRIEND NUMBER 1: David Lynch
Posted at 12:02 PM 1 note

DINNER TONIGHT:  Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in agochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.[1] It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the rather expensive gui dishes which are grilled over charcoal. The dish has spread to the main districts of Chuncheon, where the livestock industry thrives and soldiers who serve their military service frequently visit on leave.[1] It is also a popular dish for university students who are on a low budget, as dak galbi is relatively cheap and served in abundance.[2] It earned the nickname “commoners’ galbi” or “university student’s galbi” back in the 1970s.[1]

DINNER TONIGHT:  Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in agochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.[1]

It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the rather expensive gui dishes which are grilled over charcoal. The dish has spread to the main districts of Chuncheon, where the livestock industry thrives and soldiers who serve their military service frequently visit on leave.[1]

It is also a popular dish for university students who are on a low budget, as dak galbi is relatively cheap and served in abundance.[2] It earned the nickname “commoners’ galbi” or “university student’s galbi” back in the 1970s.[1]
Posted at 10:21 AM

Mar 11
Basically, my dream come true.

Basically, my dream come true.
Posted at 11:31 AM

Mar 9
Sam and I are seriously considering leaving our closet-sized nest and spreading our wings in a lofty new apartment.  Which means only one thing: a decorating bonanza!  First things first: a wall mural.  These two are the finalists.  Which one says “Nari” more?  Help me awesome-fy my new place!

Sam and I are seriously considering leaving our closet-sized nest and spreading our wings in a lofty new apartment.  Which means only one thing: a decorating bonanza!  First things first: a wall mural.  These two are the finalists.  Which one says “Nari” more?  Help me awesome-fy my new place!
Posted at 1:58 PM

After having binged on SIX seasons of The Cosby Show aka the most fun you can have sober, I have pinned the great Denise Huxtable to be my latest style guru.  I will ask myself every morning “What Would Denise Wear (WWDW)?”  And so begins a new chapter in my life…  

After having binged on SIX seasons of The Cosby Show aka the most fun you can have sober, I have pinned the great Denise Huxtable to be my latest style guru.  I will ask myself every morning “What Would Denise Wear (WWDW)?”  And so begins a new chapter in my life…  
Posted at 11:26 AM 1 note

Mar 8
My series on LA’s greatest asset (Korean food) continues with dduk bossam.  I got to first experience this on my trip to LA way back in 2005.  We went to Koreatown (32nd Street’s older, wealthier, handsomer, more popular brother) and relished this ingenious method of bossam with copious amounts of soju.  I had a red-eye the next morning and was still burping that dduk bossam and soju on my way back home dreaming of my next dduk bossam love affair. Dduk, Korean rice cakes, are in this case formed into paper thin slices and then cleverly wrapped around beautiful hunks of beef bbq.  As always, accompanying these items are fermented soy bean paste dipping sauce, garlic and green onions.  The rice paper wrapping device = maximum meat-age.  NYC, let’s get our act together!

My series on LA’s greatest asset (Korean food) continues with dduk bossam.  I got to first experience this on my trip to LA way back in 2005.  We went to Koreatown (32nd Street’s older, wealthier, handsomer, more popular brother) and relished this ingenious method of bossam with copious amounts of soju.  I had a red-eye the next morning and was still burping that dduk bossam and soju on my way back home dreaming of my next dduk bossam love affair.

Dduk, Korean rice cakes, are in this case formed into paper thin slices and then cleverly wrapped around beautiful hunks of beef bbq.  As always, accompanying these items are fermented soy bean paste dipping sauce, garlic and green onions.  The rice paper wrapping device = maximum meat-age.  NYC, let’s get our act together!
Posted at 11:07 AM

Mar 7
(One of) the only thing(s) LA has over NYC is the Korean food.  I suppose because it’s six hours closer to the motherland, food trends hit this balmy wonderland before it reaches us.  Case in point: duck BBQ.  I heard about this phenomenon on one of my favorite podcasts Good Food.  I guess I could take a side of smog with some of those crispy, tender slices of ducky.   

(One of) the only thing(s) LA has over NYC is the Korean food.  I suppose because it’s six hours closer to the motherland, food trends hit this balmy wonderland before it reaches us.  Case in point: duck BBQ.  I heard about this phenomenon on one of my favorite podcasts Good Food.  I guess I could take a side of smog with some of those crispy, tender slices of ducky.   
Posted at 11:50 PM