Fish and cheese sausage from Korea
The packages sure are cute, aren’t they. Maybe the one with the boy holding the giant sausage and licking his lips is vaguely alarming, but mostly cute. My mom bought these for me at Winchester Farmer’s Market, where you can buy all sorts of international goodies. She thought my boys might eat them for after school snacks.
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photo credit _Max-B
Now that the How to be Rich and Happy fan page has fiftysixtupled in fans, I feel confident in saying I am the go to person when it comes to building your online community with Facebook. FIFTYSIXTUPLED! And it started out with zero and I’m sure the amount of increase can be expressed traditionally, as a percent-number but didn’t you hear the part where it started with zero and you can’t divide by zero and I’m pretty sure division is required for percents but that doesn’t matter because the ROI in social media can’t be adequately expressed in numbers, it’s about the conversation. Of which I’ve had many these days.
But not in the Random People That Join Groups Then Ignore Them Forever Group, I did join and I thought about leaving a pithy comment, oh yes I did, but then I thought to myself, oh no, this is not a random act of joking for you my friend, this, this is inspiration. You are a maven, you go out and show them that using the right strategies it is possible to start a group that grows conversation, that webs people into a connection force so sticky that Spiderman would weep at the quiet beauty of your weaving.
And here they are, in no particular, the first groups I shower-thought just now:
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My friend and coach Tim Brownson let me set up a Facebook fan page for his book How to be Rich and Happy. I’ve discovered I’m more than a bit geeked out about the possibilities of fan pages, so I’m exploring the idea of doing more. That’s a total hint for somebody who needs a page but doesn’t want them to do it themselves to contact me while I still work for pats on the head.
You can become a fan of How to be Rich and Happy on Facebook and get updated when there are new posts on the blog and other news. I think even if you don’t buy the book, the blog offers a lot of value.
By the way, Tim and John have decided to offer a larger free sample of HTBRAH, you can get it here, no need to register or join a mailing list, just click the download link. [click to continue…]
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Recent photo of me. My I am dorky looking. And askew, definitely askew
In the interests of radical transparency, I think it’s only fair I list the reasons I would not be the perfect choice for good mood blogger so that the people can make a wise decision.
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Chapchae
Chapchae is one of my favorite dishes traditionally served at large Korean dinners for special occasions. When I was growing up, my mother’s Korean church would have a huge Korean Thanksgiving feast. Most of the women and some of the men would dress up in their hanboks (traditional Korean clothing) and there would be so much food. My mom would fill a huge picnic cooler full of cooked rice to bring and spend days making all sorts of yummy food for the banquet.
There are a lot of steps involved in making chapchae but the end result is worth it. This recipe makes quite a bit, so be prepared to eat it for days or share with friends and family. I don’t think it freezes well because most of the appeal is in the crisp texture of the fresh vegetables and the noodles would get funky. You can certainly scale the recipe down and add or subtract amounts to suit your own tastes.
This is an excellent recipe for vegetarians, it’s delicious without the meat and substantial enough to make a light meal. The only ingredients that might not be easily found at a regular supermarket are the sweet potato noodles and dried mushrooms. You could substitute fresh mushrooms, although I like the chewier texture of dried in this dish. Sweet potato noodles are available at most Asian groceries, but if your local shop doesn’t carry them, I’ve used other varieties of glass or cellophane noodles (such as bean threads) with great success.
If your supermarket has an excellent fresh salad bar, I see nothing wrong with cheating and buying some of the vegetables already sliced to save a bit of prep work. [click to continue…]
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