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.
I feel like I am a worn out tyre just about to go flat and a overheated engine just about to stop.
Yes, I am very overloaded from painting, moving, cleaning, shopping, shopping and shopping!
(From Moreton Island, 2003)
I need a break, a relaxing quite time. I would like to gaze at beautiful waves from a tea house or stroll around a glittering fine sand beach under beautiful sunshine. OK, if it sounds too fancy, all I want is to have some good Korean food once in a while.
(Seafood pancake : Haemul pajeon, the most glorious seafood pancake I ever had, 1 month ago)
During my past 2 weeks in Australia, I had a lot of fish & chips, Hamburgers and pizzas, which are the equivalent amount of junk food I would normally eat in a couple of years.
Sorry about delaying the answers for your questions. I think I will finally have some relaxing time on the weekend or early next week, hopefully. Then I can talk about more Korean food and also answer your questions properly.
Thanks for your patience.
We arrived in the sunshine state early morning yesterday. Weather is beautiful here. Slightly humid but comfortably warm. The mixed smell of summer and autumn and less pollution make me feel like I am on a holiday. We are in a temporary house at the moment, so it will take some time until I start cooking. In the meantime, I would like to present my Seoul restaurant reviews.
We had stayed in Seoul for the past few days. The purpose was sightseeing since Michael and I have never been to some of those popular tourist destinations like Insadong or Kyongbokgung. Yet the funny thing is that we didn’t actually visit any of those places, except Insadong (our hotel was located in a very heart of Insadong), and all we did was sleep and eat.
I researched popular Korean restaurants in Seoul and I picked some of them to visit. They all got mentioned on the TV or news papers several times and I wanted to visit them to show you around. Somehow, after visiting those restaurants for each meal, we got so tired and couldn’t do much of the tourist things.
I will start posting about them soon, hopefully from tomorrow. I hope you are still entertained by my archives.
Time flies. When I was a child I never thought I would ever become an adult one day. Time seemed to be stuck in one spot and I didn’t feel I was getting older day by day. Yet it is 2007 February already and it is time to move.
Yes, I have implied many times on this blog, so some of you may know already. I am moving to Australia (I also want to say that I am married to an Australian guy, not an American as some people seem to think).
I have been very busy from the end of last month and this week has been the most crazy week in 2 years. You know, moving involves a lot of work, especially when it comes down to international moving. That is why I haven’t been able to post new recipes recently and I also don’t have anyting left in my kitchen to cook (ingredients or kitchen ware etc).
Yet while I am moving My Korean Kitchen to Australia, I won’t close it down. Though the food I serve you might be slow for a short while.
I will still be posting, but please have patience on any of those big requests I know many of you have.
Thank you.
