Right now my big task (aside from getting my
junk out of the house) is shredding all the

Uhhh...there are commercial folks who'll bring a truck to your house

and do the

paper by the trash barrel at a time. Popular folks around here at

banks and

the hospitals. My lawyer used one also back when she was still

practicing.

Here at Geezer Gardens we have a guy who'll haul mine over to the

shredders for

$10 a giant canvas bag (basically a large trash can I guess) at a time, his cost, he's only trying to recycle. Which I won't get into since we've discussed this in the past.

I've looked into the county-sponsored shredding
"events," which take place once a month and always
so far at an inaccessible location. There are
services that will come in and do the work, but
here they aren't cheap. I'm inclined to have
the stuff taken to the Shipps' so they can take
the stuff to the Howard County version; I'd pay
them back by buying dinner.

woe to the benighted soul who tries to
sell his collection of the magazines.

I know a guy who's set goes back to the WWI, or before. If you show up

for the

picnic you'll meet him, he's the one having the picnic. Me, I've seen

them on

either CD's or DVD's I forget which (if I was interested that would be

more my

style). But I've just gotten done viciously culling so I didn't have

to move

things.

Is there anyone in your age and socioeconomic bracket
who hasn't had their fill of NatGeo magazines?

Japchae
categories: Singaporean, Korean, main, soup, beef, pasta, chap chae
servings: 4 to 6

200 g beef, marinated in non-spicy bulgogi sauce
10 c roughly chopped spinach
19 ts sesame oil, divided
13 ts soy sauce, divided
2 Tb julienned black fungus
10 lg shiitake mushrooms, sliced
2 hd garlic, minced, divided
1 Tb sugar
3 Tb water
1 lg yellow onion, sliced
1 pn salt
3 c julienned carrots
3 handfuls dangmyeon (Korean sweet potato noodles)
sesame seeds for garnishing
h - Sauce A
3 Tb minced garlic
sesame oil for frying
8 Tb guk ganjang (Korean soup soy sauce)
6 Tb sesame oil
3 Tb sugar

Slice beef into long thin strips, and marinate
in bulgogi sauce

Blanch spinach in salted boiling water 40 sec. Drain
and squeeze out excess water from the spinach. Toss
in 1 Tb sesame oil and 2 ts soy sauce. Set aside,
in the fridge if necessary.

Lightly stir-cook shiitake and black fungus in 3 Tb
soy sauce, 2 ts minced garlic, 2 Tb sesame oil,
1 Tb sugar, and 3 Tb water, tossing frequently,
until sauce is just about absorbed. Set aside, store
in fridge if necessary.

Fry beef with 1 ts sesame oil and 1 Tb of its
marinade. It'll cook very fast so as soon as it turns
colour, remove from heat and set aside, in the fridge
if necessary.

Fry onions in 1 Tb sesame oil and 1 pn salt about
2 min or until translucent, finishing by tossing in
2 ts minced garlic, until just fragrant. Set aside
in fridge.

Fry carrots in 2 Tb sesame oil and 2 ts soy sauce,
until just soft, finishing off by stir-frying
through 2 ts minced garlic. Set aside, in the
fridge if necessary.

Cook dangmyeon in salted boiling water until just
translucent. Drain and set aside.

For sauce A lightly fry 3 Tb minced garlic in sesame
oil; drain. Mix together all ingredients in a bowl
until sugar dissolves.

Toss noodles with sauce A. Start with about 5 Tb of
sauce, taste before increasing amount of sauce. Some
prefer it less salty, I like mine robust, so I added
about 7 Tb of sauce.

Combine with all of the chilled ingredients that were
set aside earlier and toss through. If you have kids,
this is where they can help. Now, you can serve it
immediately, tepid, or store in the fridge for
subsequent eating. Or, you can heat it through again,
for a piping hot dish.

Serve with lashings of sesame seeds, black or white are fine.

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