It’s been a wonderful summer, maybe the best one we’ve had yet, I’m not really sure; life is always full of adventure and good things with The Professor and I count myself very lucky to have him as my life partner. Our travel schedule has been jam-packed traversing to both coasts, to Italy and back again – busy at times, exhausting at times, but always, always, rewarding. The work we are privileged to do fills our need for creativity and the people we meet are warm and genuine; some become friends forever – making our lives very rich indeed.
We taught our first hands-on video workshop this summer – it was one of those items on our ‘list’ of things we’ve wanted to do for a couple of years now; three days of a combination of instruction and field work, sharing meals around the dinner table and surviving the ‘question and answer’ sessions of curious minds as to ‘how The Professor and I met, what is it like working together and being married, the dance of juggling and balancing work and life.’ In some ways, these sessions are eye-opening because what we do just comes second-nature to us; we don’t really think about it.
But the question that made me pause for a moment was, ‘How do you keep from killing each other while working together?’ My answer is simply this: I trust him. I trust that whatever he is saying in that moment is important, that there is no hidden agenda or ulterior motive and that I’m loved enough that he wants me to be the best I can possibly be. Always. And that trust gives us both the freedom to be exactly who we are without the fear of losing that love or somehow damaging the relationship.
As a kid, I always wanted to be wherever the adults were talking; I wanted to hear the stories, the laughs, the tears – it wasn’t about hearing the gossip-du-jour but sitting at the table or perched on a stool or feet dangling from a picnic bench – it was always about the stories and how those stories connected people. It’s those kinds of conversations around a table, on a street corner, on a walk, in a home, a coffeeshop, a 17th-century villa in Italy, a campfire, a restaurant or a summer potluck – all are opportunities to connect, to have ‘face-time’, to hug, to laugh, to share babies, to be real, to give of ourselves and to be filled up.
We call it ‘Joy Rising’ – take a look at a video we made from our experience at Big Summer Potluck and see what we mean:
These kimchi-deviled eggs may have been the hit of weekend – everyone was talking about them! I’ve tweaked Joe Yonan’s recipe just a bit but think he’ll like these too! And if you don’t already have Joe’s book, I highly recommend!
KIMCHI DEVILED EGGS
Slightly adapted from Eat Your Vegetables, Joe Yonan
- 6 hard-boiled eggs
- ½-cup store-bought kimchi (preferably spicy)
- ¼-cup Sabra Roasted Garlic hummus
- All of the egg yolks from the hard-boiled eggs
- Sriracha and Black Sesame Seeds for garnish
TO HARD-BOIL EGGS:
Everyone has their own method for making hard-boiled eggs and if you have a way that works for you, use it! Here’s how I make hard-boiled eggs:
- First and foremost, make sure the eggs you’re going to hard-boil are at least 1 week old – 10-days to 2 weeks is better
- Place 6 eggs in a saucepan and add enough cold water to just barely cover the eggs
- Turn heat on high and allow the water/eggs to come to a boil, uncovered
- Once the water is at a rolling boil, turn off heat, cover with lid and set time for 10 minutes
- Remove from heat, drain hot water and run eggs under cold water (an ice bath is even better)
- Tap the large round end of each egg to crack (that is where the air pocket should be) and place cracked egg back into cold/ice water
- When eggs are cool enough to handle, crack the shells holding them in the water while you peel (the water seems to help in releasing the shell); once peeled, pat dry and set aside
FOR THE FILLING:
- Cut eggs in halves and pop out the yolks; set aside
- Measure kimchi and squeeze excess liquid; rough chop and place in the bowl of a food processor fitted with blade
- Add hummus and hard-boiled egg yolks, blend till smooth; taste and add sriracha if you’d like a little more heat
TO FILL THE EGGS:
- Pipe or scoop filling into hollowed out eggs, add a few drops of srirracha to the top (I took a toothpick and swirled the srirracha and sprinkle with black sesame seeds
- Eggs can be filled up to an hour ahead; add sriracha and black sesame seeds right before serving