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When I make kimchi chigae, it turns into a refridgerator type of soup. I start with the base much like yours, except I don't use bacon (although I'm going to try that next time). After I add the water, I add in some dahshidah and some gochuchang, and some miso paste. Another staple that is usually found in kimchi chigae is tofu, and bean sprouts towards the end. If I'm making it for a complete meal, I'll add in some dumplings (mandu) and if it gets too spicy, imitation crab meat is nice. Another thing is bean thread noodles are really good in it and my most favorite way is a few minutes before serving, dump an entire can of tuna (water and all) and stir. That is really good! I have also found the longer it simmers on med/low heat, the better. I once had to make a large pot for a group of Korean women and I wouldn't have enough time in the morning, so I got out the crockpot, put all the ingredients in and let it simmer all night long on low. Those women were crazy for the soup. Using a crock pot was very different for them. The soup turned a light brown which I have been told means it's ready.

I use gochuchang for all my korean dishes of course, but I throw it in anywhere else I can. It's good in chili to give it a deeper more robust taste. I really like to rub it on chicken or pork and grill. Or sometimes I'll thin it out with either water or oil and use it as a marinade for chicken and fish. Can be used as a sauce for dumplings, just add rice wine vinegar and sesame oil. I've even added it to tomato juice, I have been wondering how a bloody mary with gochuchang would be. Very good in meatloaf, speghetti sauce, stews and of course my most favorite way is plain on bulgogi with rice and lettuce.

It's also hard to garden in the winter and doubly hard to maintain a garden if you work 24/7 to earn the meager salary.

When I first got married, this was a huge strain on us. We had very little income and so we did turn to fast easy and boxed and packaged stuff. It was cheaper. I remember once having enough and shouted back to the umpteenth person who blandly told me "These are your salad days.". We can't afford salad!

5 years later when I joined Weight Watchers to help shed the weight of the poundage gained by such a poor diet. Our food budget not just jumped, it tripled! I was then buying fresh everything, whole grains, lean cuts, etc.

Food that is issued from food banks is always non perishables which usually means boxed and prepackaged stuff so no fruits and veggies unless it is dried and cardboard The cost of food is rising, yet you hear of farmers not being able to farm. Small organic farms seem to be popping up, but their costs are high and so is the food.

I eat spicy things. The spicier the better. If I'm really nauseous, I have been known to just squirt some sirachi sauce in a spoon and take it straight. My tummy feels better almost instantly.

I loved the drive by interview with AB. I have watched him from the beginning, I have his cookbooks, I even have his autograph and a wonderful picture of him with my very chunky daughter when she was about 9 months old. I waited in line for 3 hours with a 9month old baby just to get a signed copy of his cookbook and a picture!

What I want to see now from AB is him competing against an iron chef! I would love to see a battle between AB and Mario.

My personal take...if the bagel is within 1 hour of being freshly made, then no toasting necessary. But if older then one hour, then toast away.

My favorite bagel is a fresh, still warm onion or garlic bagel with ham and sprouts and a smear of spicy mustard.

My second favorite is a any kind of cheese bagel lightly toasted with cream cheese and , chives, and smoked salmon.

Okay, I'm hungry now...off to the bagel store!

The best steak I have every had was at Ruth's Chris.A family friend gave us a gift card, otherwise, we would never have been able to afford to go. I had the Filet Mignon with shrimp and my husband had the regular Filet Mignon. It was buttery, and tender and oh so good. Other then that, the only other steaks we get is the occasional celebration (usually our anniversary-next year is our 10th!) at Outback Steakhouse. We like to get the Porterhouse. It's okay, and tastes okay, but not super duper wonderful licking the plate afterwards type of experience.