Kindle Deal: Between Sister by Kristin Hannah

between

There are some authors that you love so much and because you do, when one of their books is on sale for the Kindle, you buy it without even reading the synopsis. This is what I just did with Between Sisters by Kristin Hannah. Author of Firefly Lane and Fly Away, Kristin Hannah is truly an engaging writer. She makes me laugh, cry, and inspires me to hopefully, one day, write my own novel.

Head over to Amazon and buy Between Sisters for ONLY 99 cents (originally $15.00). What an AMAZING deal! I can’t wait to start reading it tonight. Maybe this will be the book that cures my reading slump.

From Goodreads:

Meghann Dontess is a woman haunted by heartbreak. Twenty-five years ago she was forced to make a terrible choice, one that cost her everything, including the love of her sister, Claire. Now, Meghann is a hotshot divorce attorney who doesn’t believe in intimacy–until she meets the one man who can change her mind.

Claire Cavenaugh has fallen in love for the first time in her life. As her wedding day approaches, she prepares to face her harsh, judgmental older sister and their self-absorbed mother. It is the first time they have been together in more than two decades. Over the course of a hot Pacific Northwest summer, these three women who believe they have nothing in common will try to become what they never were: a family.

Tender, funny, bittersweet, and wonderfully moving, Between Sisters celebrates the joys and heartaches that can only be shared by sisters, the mistakes made in the name of love and the healing power of new beginnings–all beautifully told by acclaimed author Kristin Hannah.

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Recipe: Out of this World Homemade Bulgogi

bulgogi

Here’s a fun, quick, and easy way to make Korean bulgogi at home. When I made it the first time, I was skeptical, but after tasting it, I became a lifetime fan. It really does taste like the real deal. I’m obviously a Korean food connoisseur since I have lived in Korea for the past year and a half, so when I say it taste authentic, I mean it.

Along with the beef, I make rice, cucumber kimchi (2 cucumbers, peeled and sliced; 3 tablespoons sugar; and  ½ tablespoon crushed red pepper flakes (the Korean kind, not the kind you find in the normal spice aisle). I also like to buy some frozen mandu and steam them on the stove.

Ingredients:

1 pound ground beef

3 garlic cloves, minced

1 tablespoon sesame oil

1/2 cup brown sugar

1/4 cup soy sauce

1 tsp ginger

1/2-1 teaspoon crushed Korean red peppers (add more for added spiciness)

salt and pepper to taste

a bunch of green onions (I use about 8 scallions, only the white parts diced)

 

Directions:

1.  Dice green onions up before starting to cook. (I know this is a given, but I always forget to prep and then I’m running around the kitchen trying to cut, cook, and not start a fire.)

2.  Add beef, garlic (I used 1 teaspoon of jarred garlic, so not traditional Korean, but I hate mashing, pealing, and cutting garlic), and sesame oil to a large skillet and brown beef over medium heat.

3.  Drain all (or most) of fat after the meat is brown.

4.  Toss brown sugar, soy sauce, ginger, crushed red peppers, salt, pepper, and green onions into the skillet.

5.  Cook for 3-4 minutes on low, while stirring occasionally, so that all of the flavors blend together nicely.

6.  Serve over rice with cucumber kimchi and mandu on the side.

Original recipe adapted from Six Sisters Stuff

Directions:

1.  Dice green onions up before starting to cook. I know this is a given, but I always forget to prep and then I’m running around the kitchen trying to cut, cook, and not start a fire.

2.  Add beef, garlic (I used 1 teaspoon of jarred garlic, so not traditional Korean, but I hate mashing, pealing, and cutting garlic), and sesame oil to a large skillet and brown beef over medium heat.

3.  Drain all (or most) of fat after the meat is brown.

4.  Toss brown sugar, soy sauce, ginger, crushed red peppers, salt, pepper, and green onions into the skillet.

5.  Cook for 3-4 minutes on low, while stirring occasionally, so that all of the flavors blend together nicely.

6.  Serve over rice with cucumber kimchi and mandu on the side.

– See more at: http://koreaye.com/2013/09/quick-and-easy-bulgogi-recipe.html#sthash.TzoL42sY.dpuf

Directions:

1.  Dice green onions up before starting to cook. I know this is a given, but I always forget to prep and then I’m running around the kitchen trying to cut, cook, and not start a fire.

2.  Add beef, garlic (I used 1 teaspoon of jarred garlic, so not traditional Korean, but I hate mashing, pealing, and cutting garlic), and sesame oil to a large skillet and brown beef over medium heat.

3.  Drain all (or most) of fat after the meat is brown.

4.  Toss brown sugar, soy sauce, ginger, crushed red peppers, salt, pepper, and green onions into the skillet.

5.  Cook for 3-4 minutes on low, while stirring occasionally, so that all of the flavors blend together nicely.

6.  Serve over rice with cucumber kimchi and mandu on the side.

– See more at: http://koreaye.com/2013/09/quick-and-easy-bulgogi-recipe.html#sthash.TzoL42sY.dpuf

It’s OCTOBER!

fallOh blog, I have been so neglectful.  October is my favorite month; I love fall and I love Halloween. September flew by and to be honest, I wasn’t even that busy, I have just been lazy. I haven’t been reading as much as I usually do and what I did read in September, I didn’t plan on reviewing. I read books 5-8 of the Pretty Little Liars series by Sara Shepard. I really enjoy the books, but I like the TV show way more. I don’t think it’s worth it to do a book-by-book review, but maybe I’ll eventually do a series review or a TV/book comparison post. All I know is, sometimes I get confused between the two because people are dead in the books that are alive in the show and vice versa. At least I now know who “A” is in the show and who is “A” in the books, and let me tell you, it’s not the same person. I am very excited about the TWO HOUR Halloween episode that premiers this month on ABC Family. I’m also going to check out the spin-off Ravenswood, although I kind of hate Caleb.

I also haven’t been cooking too many new things, which is why I haven’t posted recipes. It’s getting down to the nitty gritty here in Korea with only 41 days left; we leave NEXT month. I can not believe it. As we get closer to the move, I get even more anxious. I just want to be back in America, and not leave for a long long time. I’m trying not to buy too much food so that I can use up what we have in the apartment, meals are going to get very creative during the next few weeks.

The weather is cooling down, which is great. No more AC at night, no more AC at all. I am not going to miss our electricity bills here, even though they never got as bad as we thought they would. I am looking forward to central AC next summer, and not having to turn it on and off, constantly. We are looking to maybe take one more sight seeing trip to Seoul to go to the Seoul Zoo one more time. It’s our favorite spot and will be nice with the leaves changing later on in the month. That’s about it for now, I will be better at blogging after our PCS to Maryland, I can promise you that!