Whew! Good times really do fly by. I just saw one of my best friends and her little lovie off after a weekend of fun. Between my two lovies and her little one it was definitely never dull or quiet! 🙂
We had a “friendship party” which included some art projects, costumes and lots of silliness. The girls had so much fun playing fairies and baby brother lovie dressed as a cowboy (his latest love).
For dinner they made homemade pizzas (on Goldfish bread) and had S’mores for dessert. They had so much fun having a “sleep over” in the living room on a pile of pillows and blankets till it was time to really sleep and then they had to be separated so some real sleep would actually be possible.
I have not seen my friend in too long between crazy schedules and weather being a consistent problem and it has really bummed me out. Getting to just sit and talk with her (after the little people were finally at rest) was just the recharge I needed.
There is nothing like getting gotten by someone who knows you in and out and loves you anyway. That is the joy of sisters, the ones you are born with and the ones you make for yourself along the way.
As for the recipe I actually stumbled upon it on To Food With Love while looking for something else and knew I had to bump it up the cue immediately. I was first introduced to Korean food through friends when I was a teen.
I always loved trying the variety of side dishes that come before the main food. When I first tasted this potato dish I was so excited and tried to figure out what the secret to it was but did not quite know how to duplicate it. Thanks to my discovery I can now make them at home and so can you. It pairs nicely with the spicy Kimchi and savory Korean dishes. It would also pair nicely with a stir fry as well or just make it as a change from the ordinary potato dish….have fun!