Tag Archives: June

Meatless Monday

Meatless Monday’s, have you heard of them?

Yep, we’ve jumped on the meatless Monday bandwagon too. Seasonal vegetables are incredibly versatile and can be enjoyed so many ways. Lately we’ve loved slicing up leeks, yams or sweet potatoes, garlic, mushrooms, carrots, red onions, green peppers and roasting them. Sometimes we even throw in a meat replacement such as Gardein beef tips, or sauté the vegetables in a chili oil before roasting. Truly a dish that I could eat over and over again.

Oops.. this is embarrassing, we ate the soup before taking a photo to share with you all. I’ve mentioned this before, I am lactose intolerant and I tend to mind cream based soups. This was a perfect alternative for me and I didn’t even miss the cream! Who needs another photo of a bowl of soup anyways? I’ll just proceed with the good stuff, the recipe! Make it and let us know what think.

Healthy (No Cream) Gourmet “Beef” Mushroom Soup


1 Bundle celery with leaves, chopped 3 inch pieces
8-10 Medium button mushrooms, sliced (you can use whatever type you prefer)
1 Large onion, chopped
1 Can beef broth LOW sodium
2 Tbs olive oil
2 Tsp minced garlic
Pinch saffron, optional
1 Tbs red pepper flakes
Ground black pepper, to taste
Salt, to taste
1 Tsp ground paprika
1 Shot brandy, optional
1/4 Tsp Worchester


Heat olive oil in skillet and add in celery, onions, mushrooms. Cook vegetables until soft. Next add in seasoning, except for the Brandy, hold off adding in the Brandy in until the end. Next add beef broth and simmer for 5 minutes. Remove the soup from heat and pour into a blender and puree. Once smooth, pour the puree back into the skillet or a pot and add 2-3 cups water and bring back to simmer. Lastly add in brandy and simmer for 5 minutes. ENJOY!



Weekends….If my bathing suit asks, tell it there’s only been carrot sticks and fruit smoothies for this gal. HA HA.

Mr. B’s Uncle, Kelsey’s father, and Kelsey’s close friend Meghan were in town this weekend. Kelsey’s been playing tour guide around Seoul and asked if we all could meet up at Kervan for a late lunch, followed up by a stop at Passion 5 and Softree for a sweet treat, then onto adult beverages at Reilly’s Taphouse. Of course we gladly accepted the offer.

We all had a blast chatting the evening away. A storm that was brewing most of the afternoon finally made its appearance, but even that didn’t put a damper on our fun!

(Kervan) Serving excellent turkish cuisine. Every dish was favorable and delicious! Check out that balloon bread! The service was fast and brought almost all of the food out together. I swooned over the beautiful lanterns and the tiles on the wall, red and turquoise blue. It wasn’t terribly busy when we arrived so we were seated rather quickly while we waited on the rest of our group.

Mr. B’s Uncle opening the door to Passion 5 with the huge Harry Potter like chandelier hanging in the back. I love that thing! It looks like it is floating in mid-air in the evening.

The service at Passion 5 however not so fantastic this time around. Let me digress, the bakery was rather busy, but we felt that we were looked over continuously because we were foreigners. The biggest turn off was when we finally were assisted with picking out the desserts we wanted, the young woman wouldn’t make eye contact and had a curled lip the entire time she was pulling each mini pie or cake out of the display case. When we asked for everything to be packed up to go as well as forks because there was no seating available, we weren’t given a bag and asking for forks was as if we had asked for her first newborn. Don’t worry this experience didn’t kill our spirit either.

(Softree) This was my choice for dessert. I opted for the classic honey chip this time.

(Rileys Taphouse) This was the first time we went to Rileys, we got there just in time too. We were seated at a nice hightop table perfect for people watching. Side note, can I ask when the high wasted shorts and midriff tops and neon glasses without lenses came back? Meh, what do I know? I am certainly no Fashionista. I just cannot get down with this recent fashion craze. We enjoyed a round of cider and ales and playing around with my new camera. We absolutely plan to go back!

Happy weekending to you too!




Reilly’s Taphouse & Restaurant

Passion 5


FFE= Fuss free and easy! Two items that we Bee’s look for in a recipe after a long day of work. We’ve been on a fish kick lately. I must confess, I have been loving every savory second of it too. Mr. B is getting quite creative with seasoning and such. I mean honestly, does anyone else out there not ever get sick of fish?

Cod. Eh, cod doesn’t come across as a fancy pants fish, right? Wrong. Cod can delicious served simple or jazzed up with all sorts of fun ingredients. Tonight we jazzed up our cod by poaching and using ingredients such as sassy saffron and white wine.

Poached Cod with Tomato and Saffron
Recipe Adapted from: Bon Appétit


2 Tablespoons olive oil
2 Cloves minced garlic
1 Teaspoon Aleppo pepper or ½ crushed red pepper flakes
Chopped handful of fresh vine ripened tomatoes and fresh cherry tomatoes, boiled down
¼ Cup dry white wine
2 Bay leaves
Pinch of saffron threads
Kosher salt and freshly ground black pepper
4 5-oz. Skinless cod fillets
2 Tsp crushed red pepper flakes


Heat oil in a medium skillet over medium heat. Add garlic and Aleppo pepper and cook, stirring often, until fragrant (garlic should not take on any color), about 3 minutes.

Add chopped fresh tomatoes, crushing with your wooden spoon as you add them, wine, bay leaves, saffron, and ½ cup water. Bring to a boil, reduce heat, and simmer until flavors meld and until tomato skins peel off while string gently. Season with salt and pepper.

Reduce heat to medium-low; season cod with salt and pepper and place in skillet. Cover and cook at a bare simmer until cod is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

Gently transfer cod to shallow bowls and spoon poaching liquid over.


You Asked For It

Did you know that dopamine levels rise in your brain when you try new foods? All the more reason to broaden your inner foodie horizons, right?

Someone mentioned in passing that they missed out on seeing what we’ve been concocting in the Bees kitchen lately. Yes, I admit…there has been a teeny bit of neglect with blogging since getting back from Malaysia. To be fair, I blame summer and the evening walks we’re taking advantage of before monsoon season really settles in. Nevertheless I’ve been taking photos of the delicious foods and things we’ve been up to, just purely neglecting to go the extra mile to upload them and write a post. I know you’ll forgive.

Boy do we have a treat to share from one of our favorite blogs. So let’s get on with it and kick off the very middle of this week the right way!

www.greenkitchenstories.com. Check them out!

Warm Cauliflower ‘Couscous’ with Green Peas & Herbs
Recipe by: GKS
1 head of raw cauliflower
2 handfuls mixed parsley and basil
1/2 cup pumpkin seeds (pepitas)
Juice of 1/2 lemon
A drizzle cold-pressed olive oil
sea salt and black pepper
2 cups frozen (thawed) or fresh peas
1 cup feta cheese, crumbled


Bring a saucepan with water to boil. Meanwhile coarsely chop the cauliflower and place the florets and stem in a food processor or blender and process until fine couscous- or rice-like texture. Do it in batches if you have a small food processor. Pour the cauliflower into the boiling water, lower the heat to simmer and cook for about 3 minutes. Meanwhile finely chop the herbs, toast the pumpkin seeds in a skillet on low-medium heat until golden. Drain the cauliflower ‘couscous’ in a sieve and place in a large serving bowl. Add herbs, lemon juice, olive oil, salt and pepper and combine everything. Add peas, pumpkin seeds, crumbled feta cheese and toss until mixed. Garnish with sprouts or micro greens. Serve warm or chilled. Keeps for a couple of days in the fridge.

Eat the “couscous” on its own, or it makes a very nice paring to some homemade breaded cod. Just curious, what do you think? Do you think you will try the recipe? What do you think you will pair the dish with?

Stay tuned for some more delicious recipe ideas.


Positiveness & Pasta

I am going to apologize for my corniness upfront, sorry everyone.

Do you ever think about all of the blessings in your everyday life? Gosh, we just have so many things to be eternally grateful for each day in and out. I’ve said this before and I will say it again, you have to be the captain of your own boat. Positiveness starts within YOU. Now, I am not saying that life is always a bowl full of cherries. Life can absolutely throw you curb-balls out of the left field. In the end what matters is how YOU chose to handle that curb-ball and move forward.

I started reading a book that’s suppose to help transform the way you think in 28 days. Each day I begin my mornings with my breakfast fork in hand and “homework” for the day. Each day I list 10 things that I am grateful for. Each night I use my gratitude rock and go to bed with the most important thing that happened to me that day, saying thank you, counting my blessings. Told you I was going to get very corny on you with this post. No, but really, I am enjoying making myself acknowledge all the wonderful things in my life daily.

As I close tonight, know that you are on my list of things I am grateful for. Your  friendships, support, following, and comments are always welcomed and very much appreciate. Thank you, thank you, thank you.

Now, who’s hungry for some homemade baked penne rigate with sausage? (Another thing I am grateful for… my amazing chef of a husband who knows his way straight to my heart <3). Go ahead, help yourselves!

Bee’s Baked Penne Rigate with Sausage


1 Package of (sweet or hot) sausage, we typically use hot.

1 Box of penne rigate pasta, we opt for the Dreamfield brand, or whole wheat

2 Tbsp Olive Oil

1 Onion, diced

8 Mushrooms, sliced (optional)

1 Jar of your favorite tomato sauce

1/2 Lbs of shredded mozzarella cheese

6 Slices of provolone cheese


Pre-heat oven to 350 degrees. Boil sausages until cooked on stove top. Saute onion in 1 Tbsp olive oil until almost cooked and remove from pan, place into large mixing bowl. Next saute mushrooms in 1 Tbsp of olive oil and once cooked place in mixing bowl with onions, tomato sauce, combined with 1/2 of the shredded mozzarella cheese, mix thoroughly. Next boil penne rigata pasta until al dente. Drain and combine with your onion, tomato sauce, and cheese mixture. Now the sausage should be ready to be sliced and put into a pan to be cooked until slightly browned. Once sausage is cooked place and mix in with your other ingredients in the mixing bowl. Pour everything into a 13 x 9 greased pan, level, and place the provolone cheese slices on top. Place into oven for 350 degrees uncovered for 10 minutes, or until cheese begins to brown. 

Don’t forget a to pick up a nice freshly baked baguette and bottle of wine to accompany your dinner. Enjoy!


Let Them Eat Cake and Celebrate!

Ooohhh you guys, just wait until you hear about the cake we ate! (More on that shortly, promise)

I joked a few weeks back and said, I believe Korea has went straight from the bitter cold, frosty, parka wearing temps, straight into the hot, muggy, hazy, summer month. Well, that’s no joke around these parts. We have fans running, weekly tall frappuccino orders placed to go, and tan lines to prove it. No complaints here, none. Well, maybe just one.. sweet corn from good old Pennsylvania! Hey! I’m a summer girl through and through. I love being able to get out and about.

Speaking of getting out and about…the past weekend was my work picnic. Nothing like the sound of a baseball game in the background, and some brats, burgers, and dogs on the grill to scream summer. We had such a good time! So much food! Who would have thought kimchi would be a normal side dish at a picnic? Welcome to Korea. Nevertheless, it was quite delicious and spicy, just the way we Bees like it.

Back to this cake that I initially spoke of. I baked from scratch one of the most delightful cakes we’ve ever had. Ready for this? Eek! Tiramisu cake! Yes! Very special days call for very special treats. Happy 6 years of marriage to us! Thank you all so much for the cards, and sweet messages wishing us all the best. We truly appreciate your love and support. We say our cheers to another 100+ more just like the first 6!

I know you want me to share the recipe of this cake I’ve been raving on about. Share I will! I found this recipe on Nectar and only altered it slightly by going with a different wine. Otherwise, word for word, I got my bake on exactly the same. Mmmm trust me, the hard work is completely worth it in the end. The folks over at Nectar surly know their way around a kitchen.

The tiramisu birthday cake: (recipe taken straight from Nectar)

The cake:

~ 13 T butter

~ 1 c. sugar

~ 1/3 c. honey

~ 2 eggs

~ 3 yolks

~ 1 t. strong brewed espresso

~ 1 t. vanilla

~ 1/2 c. milk

~ 2 c. flour

~ 2 t. baking powder

prepare two 9-inch baking rounds with butter, flour and parchment paper and set aside. beat the butter and sugar until it is light and fluffy. add the honey and continue to mix. in another bowl whip the eggs, yolks, espresso, vanilla and milk – set this aside. in another bowl, sift the flour and baking powder together. add a bit of the egg mixture to the butter and then a bit of the flour – continue this until the batter is thoroughly mixed and ribbons when you pour it. divide is equally between the two baking pans and bake in the center of the oven for 25 minutes. let stand for 5-10 minutes before turning the layers out onto a cooling rack.

filling number 1:

~ 1/4 c. marsala {sweet italian wine}

~ 1/4 c. strong brewed espresso

whisk together and set aside.

filling number 2:

part one:

~ 7 egg yolks

~ 1/4 c. sugar

~ 8 oz. mascarpone

~ 4 oz. cream cheese

~ 1 T. strong brewed espresso

whip the yolks and sugar together until they become thick and pale. add the mascarpone, cream cheese and espresso. whip until fully incorporated. pour into another bowl and chill.

part two:

~ 1 pt. heavy cream

~ 1/2 c. sugar

~ 2 T. strong brewed espresso

~ 2 T. marsala

combine all ingredients and whip until stiff peaks have formed. remove part one of filling number two from the refrigerator and gently fold – adding small amounts at a time – the mixture into the heavy cream mixture. be gentle as you do not want to lose the air that you whipped into the cream.

filling number 3:

~ 6 oz. roughly chopped semi-sweet chocolate

~ 1 t. espresso grounds


when the cakes are cool enough to handle, use a serrated knife to cut off the top round part of the layers – exposing the interior of the cake. place the first layer on a cake platter or serving dish. using a pastry brush – gently brush/dot the espresso and marsala mixture over the top of the cake. top with 1/3 of the cream/mascarpone mixture and spread gently – let it pour over the edges of the cake. sprinkle 1/2 of the chopped chocolate over the mixture – then add another 1/3 of the mixture on top the chocolate. top this with the other cake layer. using the remaining espresso/marsala mixture – brush this layer as well. top with remaining cream/mascarpone and sprinkle the chocolate over the top. using a fine sieve – dust the top with the espresso. let set up in the fridge for at least an hour before cutting into the cake.




Things change.
People change.
Friends change, and minds change too.
The wonderful thing about living your own life is that you’re the one calling the shots. Yes, you are the boss of you, Inc.
You can embrace the change, go with it, or fight it.
Like it or not, it’s inevitable, it’s going to happen.
June had been a month full of many changes here in Korea.
People are coming, people are going.
The weather is changing from beautiful, warm, absolute perfect sun-shiny summer June days, to wet, sticky, humid, monsoon torrential downpour July.
Here’s to the continuous learning of how to embrace change.






From top to bottom: New and old neighbor’s moving, the first rainfall in weeks on my walk home tonight from our work dinner (forecasted to turn all monsoon on us), and the best kind of change…a brand new Starbucks opened this week right in our own backyard….can we say dangerous!?

Day 9 R&S Invade South Korea

Today is day nine…I can’t help but think about the fact that in a few short hours my wonderful week with my best fiend is coming to an end. Nevertheless I am very determined to not let that gloom over my head and not let me enjoy the precious hours that I do still have left with her.

Rebecca is still recovering with her medication. We again decided to have an easy, slow, at our own pace type of morning. With no rush or real plan in place, we all woke up, ate some breakfast, talked, and got ourselves around for the day.

We eventually decided that once the sun was setting we would head up to Herb Island, a fabulous (i’ll admit a tad bit cheesy too) botanical garden facility near our place. I really enjoy going to this place and was absolutely delighted when Mr. B first took me there. I just knew Rebecca would feel the same way and really enjoy it too, or at least I really hoped so!

Mr. B had some things he needed to tend to during the afternoon hours. This left Rebecca and I more time to just lounge around the house, nibble on our left over market goodies, and giggle. A few hours later we both looked at each other and decided that we were growing incredibly hungry. We were in need of something light, not in the mood for something heavy. Perhaps a sandwich shop? Hmm…the Subway shop nearby? No… that wasn’t sounding that appetizing or appealing in the moment. Ah! We could dine at the local GS 25 (A local convenient store) and raid the place for interesting finds. Yes! We thought: what a perfect idea!

We sat on the patio and munched on divine foods such as seaweed covered tuna triangles, chicken triangles, banana milk, with some sort of crazy circle things? Friend that speak Korea, throw me a bone and help me out! HA HA! We had a blast just sitting there watching the world go by, eating our triangles.

On the way back to our place we stopped by a local grocery store and perused the place for some goodies that we could box up and send back to the states for Josh (Rebecca’s amazingly sweet boyfriend!). While we were running amuck we found the popsicle display case and it was marked 30% off! SCORE! Of course we had to!

We strolled home in the heat with our melting popsicles. Mr. B had arrived home and gave us a ring to find out our location. We were so close so we just decided it made sense to meet back up at home again.

Around 6:30 we all piled back into the car and Mr. B took us on a nice drive through the countryside North of our place, no not North Korea HA HA! Rebecca really enjoyed getting to see all the mountains and all the lush green farmland. It’s such a change from hustle and bustle of Seoul and the city. It’s refreshing, calming, most of all it reminds us a lot of home.

We looped back around and found ourselves at Herb Island, exactly where we wanted to be once the sun had set. Excellent timing! The place was not jam-packed with people and we free to mosey around as slow as we wanted.Plenty of time to stop and smell the flowers, or in my case snap a million pictures. There were just to many silly or beautiful things that I couldn’t pass by without capturing.

After our Herb Island trip was almost complete we ended up at the restaurant, or what was left of it, that we wanted to share Herb bibimbop with Rebecca. Phewey! Herb Island was doing some major construction and the building was no longer standing in the place it once did. We opted to head into the bakery and munch on all the delectable samples of freshly baked breads. Mmm… this place is Mr. B’s Achilles heel.

We had to decide on something different for dinner. Our options were herbed meat or pizza. We didn’t have much reassurance in the pizza place because it was fairly empty. We all decided, meat it is. It wasn’t the herb bibimbop, but it was still tasty.

What a great night! Rebecca had a blast! Yippee! The night was a total success!

2012_06_23 Rebeccas Day Nine

2012_06_23 Rebeccas Day NineJun 23, 2012Photos: 41