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Nocksapyeong Station in Black and White


Spring Hope

It is already in the air, the sweet smell of Spring and as I see the tiny fresh green buds sprouting from the street-side plants, I get full of hope. I wanted to take pictures on my way home today but didn't accomplish this. I'll try to do so soon.

It fills me full of relief that winter is really going to be on its way out. Sure yellow dust might be coming and the summer heat, but I'm happy to shed this past winter. I don't share much intimate details on here, but let's just say this past cold season wasn't my best.

I hope this coming Spring is giving other people a new fresh start, as I feel it is doing to my life.

Sculpture Garden and Cafe in Gwanghwamun


Idle Wordship is Back

Three years ago I quit blogging. I instead decided to start a magazine. The mag is still going and where once I was alone putting the thing together it has grown into a partnership of four with countless contributing writers, photographers and artists. The one thing I miss most about blogging is that it is only me. Selfish? Yes, of course.

Funny thing though: in three years a person can change a lot. I was looking back over the 2 years worth of blogs I did before and wondered to myself who in the hell wrote all that? Whoever he was, he sure seemed a bit pissed off with the world. I like that guy. I miss that guy. He needs to come back in blog format rather than raving drunk in the street.


Icicles

It is so cold outside that I noticed little icicles on my eyelashes. The condensation from my breath seems to make moisture build up in beads and then the cold air crystalizes them. An interesting phenomenon indeed, however isn't doing much to make me like winter more.

Spring, come to the land of Korea!

Bush Wore a Hanbok

As I was taking my look at the front page of The New York Times, I browsed through a set of photos. Ones of nation leaders wearing the traditional costume of Asian nations. And then I stumbled upon seeing Bush wearing a hanbok in 2005.

Copycat Starbucks Vanilla Syrup

2 cups water
2 cups granulated sugar
2 tablespoons vanilla extract

1.Combine the water and sugar in a saucepan.
2.Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes. Stir.
3.Remove from heat and add the vanilla extract, and stir.
4.Allow the syrup to cool, then refrigerate the syrup in a tightly closed jar for up to a month.

Feel free to experiment! Try replacing some or all of the granulated sugar with brown sugar or raw sugar for a bit of a caramel flavor, or replace the vanilla extract with another extract like hazelnut, almond, mint, Irish creme, orange, rum or raspberry.

courtesy www.copycatrecipeguide.com

Yoplait Original Yogurt: Yuja Flavor

The most shopping I do in life seems to be at the grocery store. In college I only had about 25 dollars a week to live off of for groceries. Gosh! Can you imagine! I remember going to the cheap-o supermarket and getting a loaf of bread for 2.50, and thinking "Sheesh so expensive!"

In those days, a new flavor of jam was my excitement for the week. Actually, that fact is still true to this day. However, most yummy jams in Korea are really expensive.

I suppose my exciting flavor change of the week is finding Yuja flavored yogurt on sale at Lotte Mart.

Noksapyeong


For some reason, I never bothered to ask, I have Monday off tomorrow. Yesterday,  I went to Noksapyeong with the goal of going to an art and music event. When I got there I was very hungry and took the photo above.

I thought I would eat at the place called, Fat Panda, but couldn't find it. I ran into someone familiar and they told me it had closed down. So instead I ate at Buddha's Belly Take Out. A smaller version of the real thing over in Itaewon. It was good, but a bit too salty.

Pumpkin Spice Syrup... for Starbucks copycat lattes.

image courtesy www.cooklikeachampionblog.com

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin purée

Directions:

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