The table is set, and our glasses are full,
Though pieces go missing, may we still feel whole.
We’ll build new traditions in place of the old,
Life without revision will silence our souls.
Let the bells keep on ringing,
Making angels in the snow,
May the melody disarm us when the cracks begin to show.
Like the petals in our pockets, may we remember who we are,
Unconditionally cared for by those who share our broken heart.
— Ryan O’Neal
- Traditional Kimchi recipe from Food & Wine
- 2 cups ramen or soba noodles
- 1/2 cup sliced green onion
- 1 poached egg
- 2 cups quick broth
- — 4 cups water
- — 1 onion
- — 1/2 apple, sliced
- — 3 lemon slices
- — 1/4 cup sliced shallots
- — 5 garlic cloves
- — 1″ nub ginger
- — 1/2 cup kimchi
- — 3 tbsp miso paste
For the broth, mix together all ingredients (save for the miso) and simmer for 30 minutes. Mix in miso after 30 minutes and remove from heat. While the broth simmers, cook the noodles, slice the green onions, and poach an egg with your method of preference.
Combine Noodles, 1 heaping cup of kimchi, 1/2 cup green onions and pour over 2 cups of broth and top with egg.
** I quadrupled my batch of Kimchi and am letting it continue to ferment for New Years gifts, it makes 8 quarts if you’re wondering!
*** Special thanks to New West Knifeworks for sending me a collection of knives to try. They’re beautiful and if you’re going the gift-route for the holidays, I highly recommend this Wyoming based company.