For lunch we had fish stick sandwiches (with homemade tartar sauce!) and chips.
For dinner Matt made us sundubu jjigae. Not the prettiest but it was very tasty! It used up the soft tofu tubes we had in the fridge (expiring 8/1) and he used some frozen (raw) mixed seafood from Aldi and dried mushrooms (we don’t have fresh right now) and homemade anchovy broth. We didn’t have the right seaweed for the broth but it still smelled the same as it does in restaurants. No leftovers, unfortunately!
We think we might get a set of dolsot or ttukbaegi since we will be stuck at home for a while. That would really expand some of our Korean cooking capabilities.
Non-food related activities:
I read a whole book.
We finished Babylon Berlin. The last season wasn’t quite as grim as the first two. I can’t wait for another season!