These past couple of weeks I’ve been thinking if it’s time to quit this little blog.
Maybe not full out quit, but at least pause indefinitely, because I’m feeling like I’ve lost the motivation to really write anything interesting or to touch up photos or even, to be honest, cook things that take effort every day.
But maybe really what I need is to stop worrying about the schedule and meeting my own deadlines I’ve set for myself. I should care less about keeping up my weekly pace or getting my recipes reposted to all the food blog aggregators that help build my traffic and grow my audience.
Instead, I’m going back to the reason I started this whole thing in the first place: documenting the things worth repeating for me and my family and friends. Maybe that happens once a week. Maybe it happens once every couple of months. Maybe less often than even that. I have no idea. I’m thinking it’s time to just pick a cookbook and cook through the entire thing. I’ve got a bookshelf full to choose from.
I’ll probably post less often and write less, but I promise that the things I do post will be worthwhile. Starting with this simple potato side dish, which is currently feeding my gochujang addiction.
- 2 pounds new potatoes, scrubbed and chopped into 1 inch squares
- 2 tablespoons sesame oil
- 1 teaspoon Kosher salt
- 4 scallions, chopped
- 2 tablespoons gochujang paste
- 2 tablespoons soy sauce
- 2 teaspoons mirin
- 1½ teaspoon sesame oil
- 1½ teaspoon honey
- 1 inch ginger, coarsely chopped
- 2 garlic cloves, coarsely chopped
- Preheat oven to 425F.
- Toss potatoes with sesame oil and salt. Roast for 20-25 minutes, until tender.
- Meanwhile, prepare the sauce. In a small food processor or blender, pulse gochujang, soy sauce, mirin, sesame oil, honey, ginger, and garlic until thick sauce forms.
- Once potatoes are roasted, toss with sauce. Garnish with scallions.
