[nycfem]

Ugh! I keep losing my post.

Okay, I dry-cooked cabbage, onion and carrot in my wok but I kept having to tilt the heavy wok to the side while cooking it to dump out the excess water created by the vegetables to keep them from being steamed. Does anyone have a solution to this?

Then I added Gochujang sauce which changed my life, thanks to GeorgiaMa'am who repped me with the idea, and now I can make bibimbap at home which is amazing to be able to do, and frankly I like the sauce on everything.


I also had Greek yogurt, strawberries, walnuts, kamut puffs, and cinnamon. Joy!