The weather was gorgeous today. So, when Ian and I decided to run to the fakery (it would be shameful to call the bread places in this country 'bakeries'), we spontaneously decided to walk to the park where we used to run before we joined the gym. I didn't have the camera on me, but there wasn't much to photograph anyway. The sun was out and it was over 60 degrees, but things are still pretty brown here. It should get green and colorful in a couple of weeks. Just in time for Mom.
We spent most of the day relaxing (reading, surfing the net, watching a little bad t.v., etc.). It was completely devoid of Easter-like things, but it was very nice to chill out.
Later, we walked to E-Mart so that Ian could get a haircut. Even though it was well past 5pm, no jackets were needed. We walked home after 7 and my light cardigan was still plenty warm. I'm so happy to say goodbye to winter. Our native land (the glorious Pacific Northwest) doesn't boast much of a winter season, and we will be glad to return to it. We'll take the rain because it means it's green all year. Now that we've seen how dry and dead a place can look, we'll take the wet and sometimes dreary days in a heartbeat.
We decided to have jajang bap for dinner tonight. Jajangmyeon is a Korean version of a Chinese dish. It's veggies (and meat for those who are carn-inclined) stir fried in a salty black bean sauce. It's traditionally served with noodles (myeon), but we prefer rice (bap). We made the sauce with Korean black bean paste (jajang), water, soy sauce or teriyaki sauce and Korean red pepper paste (gochujang). There are variations and recipes all over the web.
Jajang bap with tofu (dubu in Korean). Yum! We bought these bowls for bibimbap, but they work well for any dish served over rice or noodles.