A dish I had been wanting to make for a while finally came together..."mapo ragu" from the NYT. Ground pork with gochujang and rice cakes; a little like my beloved chicken buldak but not as spicy. The recipe called for kale or chard, but spinach worked fine (although it doesn't add much, flavor-wise). Very delicious and pretty easy to throw together.
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| aperitif with some of the giant batch of Chex mix I made |
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