It’s official: I am engaged.
Though the engagement wasn’t a total surprise, the proposal was . . . and really it was THE perfect proposal for us. (A motorcycle ride – two bikes: his and mine, a Texas Hill Country river, grand cypress trees, the most beautiful engagement ring and the most loving, patient, caring, handsome man I know on one knee.) * Swoon *
One of the things that tickles me about my fiancé and makes me “sure he’s the one” is his affinity for Korean food and his true affection for it. He’s Caucasian and grew up in New England, but as a child had a neighbor whose wife was Korean. He tells me that as boys he and his brother LOVED the neighbor wife’s cooking and were always thrilled to be getting a plate of something/anything from her. (He was so excited I knew how to make kimbap, he actually texted his brother.)
He eats kimchi and mandu with beer for snacking. (I foresee many a future evening with he and my dad doing this – now I just have to teach him how to play Go-Stop.) He thinks kimpbap is the ultimate komfort food. (Made per his request. He ate 3 rolls’ worth a couple of weekends ago.) And he loves nyaeng myun (sp?). (Spicy with the gochu-jang-based sauce, not the ice-cold, tart liquid form I prefer.)
And in Korean South Texan fashion, we’ll be serving kalbi, chapchae, kimchi and dduk alongside the steaks, bbq’d chicken, potatoes, beans and corn at the reception.
Now if we could just find a church . ..
-Angie in Texas wonders if there’s such a thing as too much kalbi.
