(Flowers from Toowoomba Flower Festival)
Hello readers! It’s been a real long time. Thank you for your concerns about my well being and your patience with my blog. I’ve been intending to write a post for a long time but starting a new job and being denied access to my photo album (external hard drive) kept me staying away from the blogging.
I want you to know that this blog will be more active again from this point and the first recipe coming up is Noodles in Chicken Soup (Dak Kalguksu).
Are you starting to warm up? 
I am often amazed at how many kinds of Kimbap are out there. This salad Kimbap is one of those. I made it a couple of weeks ago and have been hesitating about whether I should post it or not. But the picture was just so gorgeous to not to mention it, even though the taste wasn’t really fantastic!
OK, so the point is that I am not talking about this salad Kimbap recipe. It is about my personal matter. I don’t think I have to report about my personal life nor you need to know about it, but it affects this blog’s future and maybe your convenience.
I’ve been so busy and tense this week. I just started a course. Don’t get too excited. It is not a cookery course nor photography. There was one time I was seriously thinking about cooking or journalism, but I decided not to go with either of them.
I am not quite happy to be a student again. It is scary being a student in a foreign country and knowing that I have to study two times harder than others, because of my not very fluent English. I am such a sucker in reading English text. I also need to look after my home after school, then naturally this blog comes very last.
You would be surprised to know how maintaining a food blog well can be such a time consuming and overwhelming matter, especially when you have 1500 or more visitors a day.
I certainly wouldn’t want to close this blog down. I put too much of my energy and love into it. And I also feel responsible for you too.
I hope I can post one article a week at least, but we will see how that goes. You might have to wait for a couple of days or more to get my answers or responses to your requests or questions. You can still request recipes you want to see but I certainly don’t have time to do it unless it is super simple. Just keep these in mind.
Thank you.
Many people have been asking me what kind of camera I use here and there on this blog. I want to take this as a compliment that my photos are good, so you want to use the same camera. (Or did you mean that they are awful, so you want to avoid using the same camera? )
Instead of answering lots of individual questions about my camera, I decided to give one full answer to this matter.
Currently, I am using a Canon Digital Rebel XTi 10.1MP (Canon EOS 400D or Canon Kiss digital X in some other countries) with a Canon EF 50mm f1.4 USM lens.
And here are some collages of pictures I personally think are my best, using my equipment. You will see how the camera (with the right lens) and natural light makes a difference.
(under natural light)
For the record, I started using the Canon Digital Rebel XTi 10.1MP for this blog from this post (ddeokbokki recipe). Before that I used a Canon PowerShot S45 . It turned out OK sometimes, but I did a lot of work to get more light with an extra lamp.
Some good photos from the Canon PowerShot S45
(under artificial light)
Using an SLR camera with my lens is definitely my life saver. It reduces the hassles of getting light and saves time. I also get better and more satisfying results.
(Bulgogi on rice – I substituted Korean pear with kiwi and I want to encourage you to Not to do so. It is OK but I didn’t like the feeling of chewing black kiwi seeds with the meat. Next time I am going to try Japanese nashi pear.)
This is what I have been doing lately. Testing my new Kitchen and comforting my nostalgia.
Don’t worry readers! You are not missing out any new recipes yet. I’ve been busy trying to catch up with my massive nostalgic appetite. I am also trying to get used to the electric stove. I wish mine was gas. What kind of burner do you have in your kitchen?
Related Post
Bulgogi Wrapped in Rice Paper
I’ve been singing about the BEACH to Michael ever since we arrived in Australia. Not that I can surf or am even good at body surfing, I just wanted it so badly. We prayed for hot sunny weather last night and our prayer got through. Off we go!
We had a beautiful relaxing day, except that I had an overdose of sodium and non edible sand.
We also took a home made lunch box consisting of the popular Korean picnic food – Kimbap and Yubu chobap. These foods certainly taste nicer at a picnic.
Related Posts
Inarizushi (Yubu Chobap in Korean) – Instant Version
Tuna Rolls (Chamchi Kimbap in Korean)
Vegetable kimbab
