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Fresh sauteed spinach and portobello (or shiitake) mushrooms

My favorite is perforce my kitchen. Haven't yet found a nearby commercial bakery which especially beckons. Sad story, huh?

I can see it would be easier to roast a number of chiles that way, rather than one by one over the burner. But ... doesn't the steam captured by the bowl then drip down onto the stove below? I'm thinking "messy, messy" with condensation dripping down on the stove and, worse, through the small open space (around the burner) to that dark netherland below. ~~~ A small caveat about the wire screen suggestion. I've had wire mesh actually melt (yes, metal wire) when in direct contact with flames. Not all wire mesh will hold up to direct fire. I'd try test flaming before using over a gas burner. FWIW.

Current favorite is rustic sourdough, that is, sourdough lite, not so much tang. It's fav mostly because it's the first venture into yeast breads and using a starter (as opposed to mix 'n quick breads). But I'll be branching out. Pumpernickel is next up. If I can pull that off, it will then be the favorite!

Sounds good, need help with the kimchi part before I can get to the yummy soup part. Love soup, and learned it can make a great breakfast. A fav is doggy-bag pho bo from Viet restaurant night before. ;-) (we drain off noodles for separate storage as they disintegrate fairly quickly.)

Back to this interesting kimchi soup. Could someone recommend some commercial brands of kimchi they've tried and know is good? When I go to Asian markets, am comfronted with many choices and don't know where to start, knowing all commercial offerings are not equal. While I might not can find your recommendations in my area, it's worth a shot. And/or could you point me to a simple (please) recipe to make kimchi, one which doesn't involve burying a jar for weeks (if I had a yard, we could talk about burying jars of kimchi). I've had kimchi I loved and some I didn't, but only in restaurants.