Review: Blue Apron

I was pretty skeptical about Blue Apron. Some friends who subscribed to the service spoke highly of it, praising the tasty recipes and easy prep. But me, I’m a foodie. I like cooking, although I’m not really a fan of going to the grocery store or making anything elaborate at the end of a long work day. Not only that, I’m good at cooking. Could Blue Apron possibly provide anything that I couldn’t do myself?

When a friend offered me a free trial for a week, I figured I should give it a shot for science as much as anything else. One week means three meals for two people, usually one fish dish and two meat items (unless you request the vegetarian menu). When that first box arrived, my partner and I gathered around, excited for the unboxing and to learn what we’d be having for dinner that night.

Opening the Blue Apron box...

Opening the Blue Apron box…

The box itself is extremely well packed. Produce and grains appear at the top of the box in easy-tear bags with the perfect serving size, while meat and fish are at the bottom with the cold gel packs. All of the produce looked fresh, and everything was accounted for.

Our box bounty

Our box bounty

As someone with some technical writing experience, I can say with confidence that Blue Apron’s recipe cards are put together well. Each one starts with the mis en place, and they encourage you to save on dishes where possible and use your time effectively. I did find that each recipe would take 15 – 20 minutes longer than listed, although I’m sure that’s in part because I’m a slow chopper.

mis en place

mis en place

The final results were pretty true to the recipe card as well. Here is Blue Apron’s professional photo of salmon with sorrel:


And here is my actual final result from my first-ever recipe:


The first box made us cautiously optimistic, so we decided to subscribe for a few more weeks. What my partner and I discovered over time is that even though we’re foodies with professional chefs in the family, we actually learned some new techniques and picked up some new ingredient ideas from the Blue Apron recipes. At least twice now one of us has said, “let’s make X for dinner, like that Blue Apron meal from a few weeks ago”.

Now, we have definitely added our own twist on some of their pre-packaged spice blends, and I include about twice as much vinegar or mustard as their recipes say because we like intense flavor. But even for a couple of know-it-alls in the kitchen, Blue Apron has turned out to be an excellent service. We save time during the week and never have to play the “what are we eating for dinner” game. The food is legitimately tasty and often interesting to prepare, and $10 per meal is a good price for what the service offers.

If you’ve been wavering, I highly recommend finding a free week coupon and checking it out yourself! You, like us, might be pleasantly surprised.


Mason Jar Salads: the perfect workday lunch

Lately I’ve been trying to eat healthier and watch my wallet a little more. For the most part this has been pretty smooth, except for the danger zone that is workday lunches. You know how it goes: you’ve been working hard on a project, your post-lunch meeting just got moved up, and suddenly you find yourself spending $10 on fast food because you’re starving and have no time.

Bringing lunch from home is a great idea, except then you have to find time every night to plan and make your lunch. I take a small bag to work, and there isn’t a lot of room for bulky food items. And man, I’m going to be pretty sad if I get to work and find out that my laptop got covered in leftover chili!

Fortunately I discovered Mason Jar Salads, and they’re perfect. When prepared properly, you can make them all at once on a Sunday night and have them ready to go throughout the week. Mason Jars are compact and prevent any dressing explosions, and they fit easily into my bag. Most importantly.. they’re delicious!

The key to this Salad is stacking your ingredients in the correct order. You put in the dressing first, making sure it doesn’t splash up the sides of the jar. Then put in hard veggies like carrots or cucumber. Next, stack your protein(s). Finally, greens go at the very top. By stacking this way, you keep your greens nice and crispy!

When you’re ready to eat, just shake the jar vigorously to dress everything evenly and open it up.

A few tips:

  1. If you’re cooking your protein, let it cool first before putting it in the jar to prevent condensation.
  2. Use a wide-mouth Mason Jar for easier eating.
  3. Use a canning funnel (if you have one) to easily get the dressing in the jars without touching the sides.

Here are a couple of Mason Jar Salads that I made recently:

chicken ranch mason jar salad

This salad has cucumber, carrots, roast chicken, chopped up bacon, and romaine lettuce with a homemade buttermilk ranch dressing.

asian mason jar salad

This salad has cucumber, carrots, fried tofu, and (undressed) coleslaw mix with a sesame oil and vinegar dressing.

What would you stack in your Mason Jar Salad?

Farmers Market Fresh: Clam and Corn Chowder

Spring is finally arriving in North America, and the end of April means the beginning of the Farmers Market season in a city near you.

If you have even the faintest love of food, it’s hard to not be inspired by a Farmers Market. A good Market has rows of booths representing locally owned farms, bakeries, butchers, and even vineyards. The exact contents of each booth vary from region to region, and it’s not always the cheapest place to buy ingredients (although it can be for certain items).


Instead what you go to a Farmers Market to find is unusual ingredients and high-quality local produce that was literally in the ground the day before. You go for the atmosphere, to be part of a crowd that loves fresh food. You go for the buskers playing music and the cute dogs happily sniffing the air and that amazing authentic tortilla place on the end of the row that is giving out free samples.

If you haven’t been to a Farmers Market before (gasp!) here are a few tips:

1) Bring cash. A lot of the smaller booths don’t take cards, and they would prefer cash anyway for the lower processing fees.

2) Bring a tote bag to carry around your haul. Keep in mind that some of the produce will be dirty or can stain (beets, I’m talking to you) so you don’t need anything fancy.

3) Plan to go back again soon! The offerings at the Market will change throughout the growing season. Here in the Pacific Northwest we start out with strawberries and winter greens in mid-April, and end the summer with piles of fresh peaches and beets.

Yesterday was my first Market trip of this year and we came home with an impressive haul: pea shoots, garlic greens, tarragon, fresh clams, half a dozen duck eggs and a dozen chicken eggs, and full-sour dills and spicy kimchi from my favorite local fermentation pickler.

I was inspired to make a clam and corn chowder with a little help from the supermarket, and it turned out great. My recipe is below but what I want to know is: what inspires you at the Farmers Market?


Clam and Corn Chowder
feeds 4 as the main course


2lbs of fresh clams
4 ears of corn
3 strips of bacon — the smokier the better
half a yellow onion
a large shallot
1lb of new potatoes
2 tablespoons of butter
1/2 cup of water
1 bottle of clam juice
1 cup white wine
1 can diced clams
1 cup of buttermilk
1/2 cup heavy cream
2 tablespoons of corn starch
a big handful of fresh tarragon
pinches of dried thyme, smoked paprika, cayenne pepper, salt, black pepper



  1. Boil some water in a large pot. Throw the cleaned ears of corn in for about 5 minutes, then remove and run under cold water. Set them aside to cool. Clean out the large pot for later use.
  2. Get chopping! Chop the potatoes into bite-sized pieces and finely mince the onion and shallot. Use a knife or scissors to cut the tarragon into pieces.
  3. Cut the bacon into small strips length-wise, about half an inch wide. Throw them into the large pot on medium-high heat. Cook the bacon until it starts to render, but not too crispy.
  4. Add a tablespoon of the butter, the onion, the shallot, the tarragon, and the dried spices. Stir and cook until clear, about three minutes.
  5. Add the potatoes, clam juice, can of clams, and wine. Bring the mixture to a boil.
  6. In your measuring cup, add the corn starch to the water and mix until blended. Add it to the boiling pot.
  7. Wait until the potatoes are mostly cooked, about five minutes. You can use this time to cut the kernels off of the corn cobs.
  8. Add the fresh clams. Leave the pot uncovered and still boiling.
  9. After about four minutes, add the corn. Wait another four minutes. (Note: Do not eat any clams that have not opened after 8 minutes of cooking.)
  10. Take the pot off of the hot element and wait until it is no longer boiling but still very hot.
  11. Add the final tablespoon of butter, the buttermilk, and the heavy cream. Stir everything together and let it sit for a minute or two to heat up.
  12. Serve! Put out a dish for the clam shells and serve with sourdough bread and a glass of leftover white wine.


How to Drink Like a Canadian: the caesar

Canada and America share the world’s longest undefended border, and as you can imagine there are plenty of cultural similarities between the two countries. But beware if you visit Canada and order a caesar — you’re probably not going to get a salad. Instead, you’ll be served a big icy glass of delicious vodka spice. Yessss.

The caesar was invented in 1969 by a restaurant manager in Calgary, Alberta and it’s been a Canadian hit ever since. Similar (but importantly different) to the bloody mary, caesars are traditionally tangy and spicy and often served at brunch or in hot weather. As with any cocktail you can make it in a number of different subtle ways, but the caesar has one essential ingredient and that’s Clamato. Clamato, for Americans not in the know, is a combination of (wait for it)… tomato and clam juice. Hey, where are you going?

For the uninitiated “clam juice” sounds kind of terrifying, I know. But in Clamato it just adds a lovely salty umami taste to the tomato juice. Clamato is also heavily sweetened. Look, I know it sounds weird, but trust me. An entire nation of brunch-goers can’t all be wrong!


Everyone has their own recipe, but this is how I make my perfect caesar:

1. Fill a big glass with ice.
2. Add 1.5 oz of cold vodka
3. Add about 3 shakes of Worcestershire sauce
4. Add about 3 shakes of Tobasco sauce
5. Give a quick squirt of lime juice
5. Add cold Clamato to fill the rest of the glass
6. Sprinkle just a shake or two of salt and some good twists of fresh ground black pepper
7. Stir and enjoy

The caesar is best a few minutes after preparing once a bit of the ice has melted. I like to drink it with a straw.

Much like America’s bloody mary in the last few years caesar garnishes have gotten more and more elaborate, growing from just a celery stick to monstrosities that require their own salad plate to manage. For heaven’s sake, don’t do that. If you want a garnish, I suggest a nice pickled bean, a stalk of pickled asparagus, or just a lime wedge.

Now you’re drinking like a Canadian, eh!

Gai Pad Krapow, or chicken with basil

January is an odd month for food. After a few weeks of festivities around the holidays I’ve usually eaten my fill of decadent meals. Enough with the chocolate, with the gravy, with the rich stuffings and bread puddings. And along with my stomach, after the holidays my wallet is usually also going through a bit of a downsizing. Cheap, healthy food is certainly the order of the day.

But on the other hand I’m still a little worn out from cooking over the holidays, so I don’t really feel like an epic undertaking. And man, even if health and budget are concerns I’m still not going to suffer through eating something that tastes like cardboard. I want flavor, and freshness, and I want it now. I want.. Thai!

Gai Pad Krapow gets top marks in everything I’m looking for in a weeknight post-holiday dinner. The main ingredient is ground chicken, a healthier alternative to beef or pork. It’s amazingly simple to make, with most of the work being done chopping aromatics, and tastes delicious. Pair it with a bowl of rice for a heartier meal, or with a spicy cabbage salad for a lighter, lower-carb experience. You can change the exact nature of the sauces and peppers to create the flavor you want — I tend to go with a sweeter sauce to offset a really spicy salad.

Weeknight Gai Pad Krapow


a head of butter lettuce
a package of ground chicken
a big (big!) bunch of Thai basil
4-ish garlic cloves, finely chopped
roughly the same amount of ginger, finely chopped
a large shallot, finely chopped
hot peppers to taste, finely chopped (fresno peppers are my favorite)
fish sauce
sweet Thai chili sauce
vegetable oil
salt and pepper


aromatics and basil for gai pad krapow

Pretty colors!

  1. Finely chop your garlic, ginger, shallot, and peppers.
  2. Chop the big stems off of your basil, but keep the leaves and little clusters whole.
  3. Put a couple of tablespoons of vegetable oil in a pan on about medium heat.
  4. Once the oil is hot, throw in your garlic, ginger, shallot, and peppers. Saute them until tender, about 3 minutes.
  5. Add the ground chicken to the pan.
  6. Once the chicken has a little sizzle on it, turn the pan down to medium-low and add the fish sauce (don’t be shy!), chili sauce, and salt and pepper.
  7. While you’re waiting for the chicken to cook all the way through, break the head of butter lettuce into a pile of full-sized leaves.
  8. Once the chicken is cooked, add all of the basil. Stir it in and cook until the basil is wilted and green, about 2 minutes.

You’re done! Go family style with a big bowl of chicken mixture and a plate of lettuce leaves for wrapping. Serve with rice or a spicy cabbage salad or both.

Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and dislikes measuring things. Jessica is currently super into Asian cuisines.

Curing Bacon in the Home Kitchen

Bacon. It’s the unofficial food of the internet and just about everyone loves it. But have you ever made your own? It’s much easier for the urban cook than you may think!

Officially cured bacon is often done with a smoker. Smokers are wonderful things that produce amazingly delicious meats, but they’re also not very practical for those of us in an apartment or suburb. Smokers can be created on a very small scale through wizardry with tin foil and wood chips, but fortunately for us there’s a way to turn slices of pork into the best bacon you’ve ever had in your life without also making all of your clothes smell like you live in a campfire.

There are two possibly unusual ingredients to curing your own bacon at home. The first is (of course!) slices of pork belly. You can probably buy a whole belly at your local butcher’s shop and just cure it that way. Personally, I stop by the local Korean grocer and get pre-sliced belly, intended for grilling. These slices are a fair bit thicker than your normal piece of bacon which means they don’t crisp up quite the same way, but I love the meaty bites.

pork belly for bacon

The other unusual ingredient you’ll need is curing salt, also known as Curing Salt #1 or Prague Powder #1. Getting this exact powder is very important because unlike standard salt it contains sodium nitrate. This makes your meat safe to store after a very short amount of time.

Another benefit to curing your own bacon is that you can create your own flavors. I’ve read about people using juniper berries and vodka in their cure, or brown sugar, or hot chilis. I’m going to include my personal favorite in the recipe below: sugar and Sriracha bacon. The sweet offsets the salty nicely, and there’s just enough heat to creep up on you. But that’s just me — make sure you include enough Curing Salt #1 and regular salt, and flavor as you like!

Okay, let’s get to the details:

Sugar and Sriracha Home-Cured Bacon

1-2 pounds of pork belly, whole or sliced
1/4 cup of coarse salt
1 teaspoon of Curing Salt #1
1/2 cup white sugar
1/4 cup Sriracha
a splash of smoke flavor
a few twists of coarse ground black pepper

Mix everything except the pork belly together in a bowl. Use your hands to coat the pork belly — if you’re using slices then make sure each side of each slice gets a rub down, but don’t worry about it too much.

Put the seasoned pork belly in a big ziplock bag. Put that bag in a dish (just in case of leaks!) in the fridge. Leave it there for seven days. You can turn the bag over every few days, and go ahead and give everything a stir once in the middle.

After the seven days has passed, remove the pork belly (proto-bacon!) from the bag. Rinse the seasoning off and pat it dry. Put the pork on a tray in the oven, and turn it on to 200°F. Take it out again after 90 minutes.

Let the bacon cool. Prepare a few pieces however you like to eat it. You now have the power of bacon creation! Use it wisely.

Extra Life Marathon: healthy groceries for 24 hours of gaming

On October 25th over 40,000 people from around the world will participate in the Extra Life gaming marathon for the Childrens Miracle Network. For weeks players have been fundraising for their local children’s hospital, and all of the efforts will cap off tomorrow with 24 hours of gaming.

This will be my third year taking part in Extra Life, and although it’s a lot of fun it’s also surprisingly challenging to play games for 24 hours. The first few hours go pretty quickly, but usually around 2am all of your friends have gone to bed, you’ve been sitting there playing games for 18 hours, and you realize you have another six hours left. Six. Long. Hours.

Preparation is key to a fun and successful Extra Life Marathon, and part of that preparation is making sure you have adequate food and drinks on hand to keep you alert and healthy for all 24 hours. Below is my guide to preparing for the Extra Life Gaming Marathon.

The Goal

While Extra Life isn’t strict about timing everyone’s involvement, the idea is to spend as much of the 24 hours as possible playing games, so focus on pre-prepared food. Think about what you can eat easily while sitting in front of a keyboard. Instead of eating meals, for Extra Life I usually just plan on snacking several times over the marathon.

Stay away from junk food! It might be tempting to celebrate your socially acceptable gaming binge with stereotypical hot pockets and Mountain Dew, but being up for 24 hours is (literally!) exhausting and you’ll weather it and the following day a lot better if you try to eat nutritious food.


About Alcohol

Extra Life and a few drinks initially seems like a great idea. You’re playing video games all day and all night, isn’t that a perfect time for a beer or three?

You might think so, but you’re probably wrong. My first year of doing Extra Life I had a few cocktails in the evening and a pretty pleasant buzz by about 11pm and then I realized that I would be awake for another 9 more hours. Getting.. so.. sleepy.

My advice, sadly, is to just skip the drinks altogether. It will only make you dozy.

So What’s Good?

You want energy, but nutritious energy that will last. That means fruits and veggies, and protein.

My #1 suggestion is hummus and pita chips. It’s easy to eat, delicious, and very nutritious. Peanuts, or really any other kind of roasted nuts, are another great protein-rich “finger food” with healthy oils.

I also recommend a selection of raw veggies and a dip — in my case I got some baby carrots, broccoli, and califlower with tzaziki. Also I bought a bag of pre-made salad that comes with a seperate container of dressing, and a couple of apples. This way I can get some delicious food and quick energy throughout the day.

And hey, look, it’s all for a good cause

As far as beverages go, don’t forget to drink a lot of water! Caffeine will definitely help if you’re so inclined, but again it’s best to pace yourself. Drink a bit of caffiene (coffee or pop or whatever you like) at intervals throughout the day. Loading up at any one point will just give you the jitters, make you feel sick, and you’ll crash later.

The Next Morning

For most people Extra Life will be over at 8am Sunday morning. You’ll probably be very tired and a little hungry, so don’t forget to have something ready before a nap. Personally I bought some pancake mix that only needs water — usually I’d do pancakes from scratch, but I expect to be half-asleep and I didn’t want anything complicated.

To summarize:

1. Avoid alcohol entirely.
2. Drink lots of water.
3. Go light on the carbs and focus on produce and healthy snacky proteins.
4. Caffeiene and sugar is okay and can be great energy boosts, but pace yourself.

Let’s have a healthy and successful Extra Life Marathon!

Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and going light on the carbs, and dislikes measuring things. Jessica is currently obsessed with Korean cuisine.

Recipe Review: Nanaimo Bars

Growing up, I had no idea that delicious nanaimo bars were a regional thing. Any big group or community event in my area had basically the same menu: fresh salmon cooked over a fire, green salad, potato salad, a bun, and nanaimo bars for dessert. It was only later in life after moving around as an adult that I realized that a) the bars are named for the city of Nanaimo and b) really only well known to people from that area.

(Although oddly enough Wikipedia says they’re also sold “at some small coffee shops along the Mekong River” which is mind-blowing.)

So when I had some Americans in my house over Labour Day weekend I knew what I had to do: spread the word about these amazing dessert treats. I hadn’t made my own nanaimo bars in 20 years, so I decided not to reinvent the wheel and just work off a recipe, specifically this recipe from the site Joy of Baking. I chose it because I liked how it had more of the bottom layer and less of the middle layer. I don’t eat a lot of sweets, so I didn’t want to go overboard on the icing sugar.

This recipe has no baking, which is great. It does require a lot of time, particularly as the bottom and middle layer have to chill, and unless you happen to have a bunch of the ingredients sitting around already it can be quite expensive.


I found this recipe worked great with one exception: the bottom layer was a little too dry and crumbly. It was also quite dense, possibly in part because when I press something into a pan I can get a little carried away, but I quite liked the denseness with the sweet top layers. Next time I would add a tablespoon or two more cream, or water, or even cold coffee.


Otherwise, I have no complaints! I followed the recipe to the letter and the bars came out great. I was fortunate enough to have pecans fresh from a Southern relative for the bottom later, which I think helped a lot with the flavor.

My American guests were thrilled with the results, and I rested easy knowing that I had helped spread the gospel of nanaimo bars to the rest of the world.


I Ate This: Bacon Guacamole Sandwich

Sandwiches became famous for their simplicity — after all the Earl of Sandwich was looking for an easy way to eat without stopping his card game — but they can be surprisingly tricky for us home chefs.

Inevitably my home sandwich dreams seem modest to begin with and then quickly spiral out of control. A craving for a nice pastrami sandwich turns into buying a whole loaf of rye bread when I only need 2 slices. If I want to make my own club sandwich (my favorite kind!) I end up either spending $9 on a whole pre-roasted chicken or taking the time to roast one myself. Often by the end of the day I have a sandwich, but it either cost me $20 to make or I just spent 5 hours on a side quest learning how to bake brioche buns.

So when it comes to a good summer sandwich, my goal is simplicity and turning on the stove as little as possible. This summer, I am all about the bacon guacamole sandwich.


It’s simple and delicious, and also by using avocado instead of any mayo or dressing it has a lot of healthy fats. (And some unhealthy fats, because c’mon.)

Bacon Guacamole Sandwich
Makes 2 sandwiches

1) Remove the skin and the pit from one avocado. Put it in a bowl and mash it up.
2) Chop up half of a small red onion and a few tablespoons of fresh cilantro. Mix them in with the avocado.
4) Add a couple of squirts of lemon juice and a very light sprinkle of salt.
3) If you like spicy (I do!) add some red pepper flakes.

If I’m making guacamole for dipping I usually go a bit more complicated, but this is just part of a bite so don’t sweat the small stuff.

5) Wrap 4-6 pieces of bacon in paper towel, put them on a plate, and throw the plate in the microwave for roughly 3 minutes.

Again, on its own I prepare bacon differently — crispy or die! — but for a sandwich you want it to be meaty and chewy.

6) Grab a delicious fresh ripe red tomato and cut it into slices. You’ll need 4-6 for two sandwiches.
7) Get some bread or a bun or whatever you have on hand. Lightly toast it.
8) Combine everything! Spread half of the guac on the bread, add tomato and bacon slices.
9) Eat the sandwich.

You made a sandwich in 15 minutes, you didn’t have to turn on your stove, and it’s super delicious. Summer is served!

Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and going light on the carbs, and dislikes measuring things. Jessica is currently obsessed with Korean cuisine.

Recipe: Small Batch Napa Kimchi

Kimchi is apparently a trendy food item right now, and as much as I try to resist that stuff I have to give it to trendsetters this time: kimchi is delicious, healthy, and cheap. It packs an amazing amount of flavor into every spoonful with a combination of spicy and sour, and although it can be quite salty it also is loaded with antioxidants. (There are even some reports that kimchi and other fermented foods can help lower blood sugar, although that’s still on the speculative side of science.)

Napa cabbage kimchi is the most common type, and is often made in huge quantities in Korean households during the fall cabbage season. For this reason it can be tough to find a good recipe for smaller quantities. This recipe uses a single medium head of cabbage. It does require some possibly unusual ingredients but you can easily find all of this stuff in your local Asian grocery. (If you absolutely can’t get to an Asian grocery in your area, Americans can order supplies online from Korean chain Hmart.)

Special Ingredients

All Together Now

Got your gochugaru, gochujang, and saeujeot? Here’s a full ingredient list with measurements. Kimchi is totally not an exact science, so go with what tastes good.

1 medium head of napa cabbage
1/2 cup of kosher salt
1/2 medium daikon radish, grated or sliced (I use my mandoline)
1 carrot, grated or in matchsticks
1 bunch of green onions, green and white both chopped
6 cloves of garlic, finely chopped
1 tablespoon of fresh grated ginger
1 tablespoons cider vinegar
2 tablespoons fish sauce
1 tablespoon saeujeot
2 tablespoons gochujang
1/4 cup of gochugaru
1/4 cup of sriracha
a sprinkle of sugar

Let’s Make Kimchi!

Kimchi requires very little labor to make, but it is a multi-day process.

To start, cut up the whole head of cabbage. I usually cut it in half and then just chop each half down to the stem (I prefer larger pieces of cabbage). Put it all in a big bowl and mix in the kosher salt. Let the cabbage and the salt sit in the bowl for two hours — the cabbage will almost immediately start releasing water. After two hours fill the bowl with enough water to easily submerge all of the cabbage. You may have to add a weight to the top. I use a combination of cling wrap and a dinner plate. Let the bowl of cabbage, salt, and water sit on the counter for about 24 hours.

The next day, drain the cabbage. You want to get rid of as much of the water as possible, so you can even wring your cabbage out as you go. Add all of the other ingredients and stir. Cover your bowl and leave it on the counter for three days.

During this time you may start to doubt the process. “But Liore,” you might say, “you told me to leave a bowl of cabbage and shrimp on my counter for 72 hours. Are you trying to kill me?” But I am not! Occasionally it will even smell weird, although never gross or off. Keep the faith.

After three days, put your kimchi into containers (I use old washed yogurt containers because it can stain) and put those containers into the fridge. Ta-da!


Kimchi will last in the fridge probably forever. I’ve always eaten it too quickly to really find out. Newer kimchi is best suited as a side dish, while old kimchi is amazing in stews and soups.

Jessica, aka Liore, can usually be found griping about video games on her blog and podcast at Herding Cats, or on Twitter. She likes saying “flavor profile” and going light on the carbs, and dislikes measuring things. Jessica is currently obsessed with Korean cuisine.