Sarah, I read your post over there at urbanmamas and I also read the comments too. I think the topic of giving subpar food to needy families, food that you wouldn’t eat yourself, is an interesting one and deserves to be looked at more in depth. I think there are two issues here. One is that most people eat Stove Top and Trix so their donation is one that they themselves would enjoy and appreciate. The other issue is that you were given charity bought with other people’s hard-earned money and you gave a critique of their charity-charity you said you didn’t even need. I know you didn’t want to come across as self-righteous or snobby like some of the commenters said and you wanted to discuss the broader scope of quality donations but perhaps your insights would have been better received if you kept your own charity out of the equation.
My husband was stationed in Korea when our youngest was barely a year. I loved the Koreans use of the egg-in the winter, they add it as a nourishing “extra” to food that otherwise goes eggless in the summer. Bibimbap, however, always has the egg no matter the season which is why I like it best. When we returned stateside, I also checked the same book out of the library and we loved it too.
This stuff is heavenly. I made a batch and it makes so much. I had plenty to give to about 5 different people and save a bunch for us. Next time I make it, I’m not going to be such a ninny about sprinkling on the coarse salt at the end- I was too skimpy with it.
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Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems