Spoiled with Food

I am lucky to have this job. One reason that's true is the great people I get to meet. One couple who are wintergreens regulars at the market are passionate about tofu, saying that the tofu we sell is the best they've had in the U.S. (though still not comparable to Japanese tofu quality). One of them came by after the market was closed today to tell me about hiyayakko preparations for tofu, and to make me an on-the-spot cool lunch on a really hot day. How sweet is that?

Then I had the pleasure of going to a guacamole competition/party, thrown by another market-goer who takes her guacamole VERY seriously. I'd gotten the date confused and didn't have traditional ingredients, so made Korean guacamole, with a lot of kimchee chopped finely and mixed in to mashed avocado (what I did have available). I didn't take home the big sahuaro prize, but people were intrigued. (I must reveal my inspiration: a west coast friend had just told me that Korean tacos are all the rage there.) It was a lovely gathering, and everyone wins when there's guacamole to be had and sangria flowing.

It's great getting to know you all—and your food!Korean Guacamole

• 1 ripe avocado
  
• 1 cup kim chee, diced
  
• 4 tsp kim chee brine
  
• 1Tbsp diced jalapeno
  
• Dash of sea salt

Chop avocado then mash with a fork. Gently stir in other ingredients.