GeezLouies.net

One of the most popular links on our site is a duk boki recipe. Since my wife was craving for some yummy food, we decided to go through this recipe again.

Here’s the original recipe

Duk Boki (Ingredients)

1/2 lb. Duk (Cylindrical rice cake)
1 tbsp Gochujang (hot pepper paste)
1/2 tbsp miso
1 garlic clove, chopped finely
1/2 tsp red pepper powder
1 stalk bok choy
1 scallion chopped
Sesame oil
1/2 cup chicken broth
2 tsp sugar
1/4 lb beef chuck
1 Carrot, sliced
Black pepper

Steps:
1. Soak Duk in cold water for 10 minutes
2. Cut beef into 1/4 inch thick 1? x 2? slices.
3. Mix beef, black pepper, garlic and 1 tsp sesame oil in bowl
4. Brown beef in a frying pan
5. Add in carrots, scallions, bok choy, and duk, chicken broth, mix and cover and steam for about 10 minutes or until vegetables are soft.
6. Mix the gochujang, hot pepper, miso, sugar and 2 tsps water in bowl until blended.
7. Add mixture to the pan and stir. Add broth as needed if sauce becomes too thick.
8. Ready to serve when the duk is soft!

We didn’t have bok choy, so left it out and we didn’t use meat this time. We had some leftover tempura so we fried that up. My wife also suggests using brown sugar for the part where it says sugar.

This time around we had hard boiled eggs and ramen noodles. I added a whole package, but it was too much, a half package works well. You want to do this LAST when everything is done otherwise the ramen will be too well cooked (MUSHY).

So this was actually a vegetarian version of the Duk Boki, thanks to the versatility of tempura.

Have fun and happy eats!

It was an interesting day since E1 and MommyG were getting over a stomach bug. E1 celebrated her 3rd b-day and to surprise us was E2 taking her first steps. We were watching and waiting with the camera and got this video during the commercial break of American Idol…

Enjoy.

E2’s first steps from Geezlouies on Vimeo.

Apparently our family plan has been cloned by some very sneaky people. Our phone bill says we’ve been making calls to the Jamaica, Dominican Republic, Tunisia, Morocco, and various places throughout the world. I assure you we have not.

This has resulted in over a $1000 in each of our six phones… totaling over $6000 in phone charges this past month.

I’ve been calling our Sprint Customer Service and the Fraudulent Claims, changing all passwords, PINs, reseting ID, numbers upon numbers… Sprint has been very helpful, customer service has been hit or miss since most do not handle fraud cases and have no idea what I’m talking about when I called.

The Fraud department I’ve talked to twice and have been a little bit more helpful since I guess they deal with this on a more frequent basis. 3 of our lines have been contained. I just checked this morning and 3 other lines are still making International Calls. I thought they could just put a block on all international calls, but apparently they either can’t do it or do not understand me when I tell them they need to do it (cuz they blocked both international calls and domestic long distance last week). But one thing Sprint has assured us and re-assured us is that we are not responsible for these calls and won’t be charged.

In any case, I am just not comfortable having $thousands of dollars worth of fraudulent calls made on my lines and showing up on my bill/records. What I did do was canceled our automatic bill pay. I’m not going to accidentally have $thousands withdrawn from my account, even though I have their assurance. Please send me something in writing :).

I’m going to talk to Fraud department every day until this is resolved. This is Day 8 and counting.

For those of you on Sprint, Fraud department is: 888-788-0788

P.S. Even though customer service can direct you there, a lot of times they have don’t know what I am talking about when I tell them “my cell phone has been cloned”, “unauthorize calls made on my cell”, “I DID NOT MAKE INTERNATIONAL CALLS.” Many times they’ll ask me if I made international calls, if I just don’t remember making them, if I lent it to somebody to make those calls.

My suggestion for Sprint: If cases are not resolved, make sure the log is available so that the next customer service rep can see the log history and be able to continue where we left off… maybe that will make things easier and speed up the process.

Thank you! and Lord, give me patience.

Partial disclaimer: Please note I am only publicizing this just as a record to indicate I have been pursuing this issue for the past week starting from Saturday February 27, 2010. I am in no way criticizing Sprint, Sprint’s Fraud Department, or Sprint’s Customer Service Representatives. This is just a record in case the $Thousands of dollars might accidentally be charged to us.

An inside look at Geezlouies household during the snow blizzard of 2010. We spent it with Jane Fonda.

How did you pass the time?

E1 had a fun time playing with her 4th auntie… It was reading time at the local library and then the McDonald’s play area.

Playdate with Madison and Riley at the Ihop.

Almost 1/2 of all Americans have donated to help Haiti recover. But Haiti needs something more fundamental than relief from the present situation; they need jobs that they can count on for years ahead.

According to this article in the NYTimes, Haiti is full of possible sources of export including Mangoes, Coffee, light manufacturing, and possibly tourism but needs basic infrastructure like roads, electrical grids and ports.

Found this link through Harvard Econ Prof. Greg Mankiw’s blog.

Still news of aftershocks and estimated 150-200k dead. Please continue to pray for Haiti and her people as well as for the relief efforts that are still under way.

If you have time, please watch this report from Mars Hill Church and Churches helping churches.

From “Spices of Life,” by Nina Simonds (Knopf, 2005) for Ginger Honey-Glazed Salmon 4 to 6 servings

Here, a simple, versatile, made-from-scratch sauce serves as both marinade and glaze. It may also be used on firm white fish or shellfish such as cod, halibut, haddock or scallops.

For the ginger-honey marinade:
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey or maple syrup
1 teaspoon toasted sesame oil

For the salmon:
4 to 6 salmon steaks or fillets (about 6 ounces each), rinsed and patted dry
About 3 tablespoons extra-virgin olive oil for the grill

To make the marinade, mix the orange juice, soy sauce, ginger, honey or maple syrup, and sesame oil in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly.

Place the salmon in a single layer in a shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes as time allows, cover and refrigerate for 30 minutes.

Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil. Transfer the salmon to the grill rack or the pan, discarding the marinade. Cook, brushing with the marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top.

We serve the salmon on a bed of lettuce with whole wheat couscous from trader joes… yummmy.