One

“…Do you know what they call a grouping of dragons?” 

The remnants of a half-forgotten conversation floated around in time with the clicking of metal tracks underneath, bumping a gentle rhythm into the quiet whistling of wind. Yun blinked, her eyelids dragging heavily along the burning friction of early waking. She couldn’t remember what it was that had her dreaming so soundly, but she wanted desperately to return to it. She closed her eyes again only to find the cloying heat of summer sticking to her skin.

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Now, Then, and To Be

This week, I sat down to learn how to make two of my grandmother’s recipes; something I wish I’d had the time and inclination to have been doing all along. Seasoned more in proportion with each other in a web of relationships than any standardized measure, and woefully precise in freeflow adjustments. It really is “the spoon we have in the cupboard” as the standard to which it all comes together. I learned how to make two things: Makgeoli and Kimchi. These are relatively simple recipes, mostly consisting of gathering ingredients together, mixing them together, and waiting for the fermentation to do the rest of the work.

And it made me think about fermented foods as a bridge between the past, the present, and the future.

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