Mmm… grilled halibut in a kimchi juice marinade and sesame oil reduction, served with gingery bok choi. The ne plus ultra best way to use up the dregs of your homemade kimchi. Think about it. Spicy sour souse studded with garlic, ginger and green onion ? No brainer.
My husband is crafty. He calls from the kitchen, “hey, I’ve got some fish!” and waits.
I am laid out in bed with my feline sidekick, watching old Elvis Costello clips on YouTube, as I do when I’m utterly exhausted and searching the internet for reasons to endure.
Then I think, hmmm, he’s going to ruin that fish by underseasoning it.
I holler out, “what are you putting on it?”
He usually mutters something noncommittal about lemon juice. Then, with all the will in the world, I usually roll out of bed and straggle into the kitchen in a foul mood.
Ah, but a mood that is elevated immediately by cooking.
But I’m too tired and it doesn’t work this time.
He comes into the bedroom and shakes a bag of mini bok choi at me. “Is this still good?”
Another deft ploy. I am faced with the choice: Elvis Costello live in 1978 or decomposing bok choi that might meet a poor end in 2011.
There is no choice. They call her Natasha when she looks like Elsie.
Dinner is served!