As you may or may not know, we just moved to Boston. We are probably one of the few couples you know who set up a kitchen and spice rack before installing a 52″ TV. We know we are weird. That’s why we are foodies, right?
Our new kitchen in Boston!
As we continue to unpack and get settled we would like to share another foodie’s story with you. Meet Louise Hunt – a 24-year-old Crohnie and foodie. These are her thoughts on her struggle with food. (more…)
Thanks to our friends Nomie and Noah, we recently delved into the world of Korean cooking. Before this particular meal, Marnina and I were completely unversed in Korean food; we only knew that Korean and Japan shared some culinary history and that there is some ingredient overlap. Nomie, who speaks Korean and is very knowledgeable about Korean food and culture, was a capable guide to introduce us to Korean food. And we are very thankful that she was there, because the instructions on all the package labels were in Korean! She informed us that traditionally, rice and/or noodles, and vegetables make up many Korean meals, and that commonly used ingredients include sesame oil, soy sauce, salt, garlic, ginger, and pepper. Meats or tofu are sometimes added to these dishes too. The basic seasonings make for a relatively salty and spicy meal. (*Be on the look out for a new restaurant guide in which we will be expanding our list of cuisines and how IBDers can navigate these cuisines*). (more…)