About

The blog. It’s not only about food, but also about things that I happen to be cooking up in my life. I’m all about self-improvement, preparing quick and easy meals, and finding joy in the little things. Who knows? You might even learn a thing or two or be amused/inspired and decide to come back for more. Please do. But yes, food is a BIG part of my life and this blog.

Me (in a nutshell). I’m a 1.5-generation American-Korean living in the northwest suburbs of Chicago with my husband (HB) and teen daughter (The Princess). My background is in art/design, classical piano, psychology, and English literature, and I have often been mistaken for being an educator or a doctor. (Coincidentally, that’s what my parents were.)

I live to eat and support my habit as a graphic designer and writer/copyeditor. When I’m not working on a project or doing mom duties, I’m researching, reading, brainstorming, or working out—Zumba, yoga, walking, or kickboxing.

What I’m interested in. Food, design, health/fitness, integrative medicine, education, the creative process, self-improvement, parenting issues, writing for publication, spiritual fulfillment.

I love to experiment and learn new things, and I look forward to sharing my findings with you.

Where else can you find me?
Twitter @sophiaroe
Instagram @llblossum
and my kitchen, of course!

(Updated 12/6/17)

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6 thoughts on “About

  1. I went to Korean BBQ with Scott and my parents and thought about what we were eating and what you would say about it. surely it would mean more to you— why is one of the little dishes a sweet sticky mayonaissy pasta salad?

    I am always surprised to see Korean and Japanese cuisine in the same restaurant, with all the history that there is. Your mother must have something to say about that.

    Ltu– Daniel

  2. Indeed, what’s up with the mayonaissy pasta salad at Korean restaurants? It’s definitely not part of traditional Korean dining. I asked my SIL and she said it’s more or less to bring in something comfortable/familiar to Westerners. (But why mayo-pasta and not mac-n-cheese?)

    As for why it’s not uncommon to have Korean and Japanese cuisine in the same restaurant…Koreans like fresh fish (sushi/sashimi) and Japanese like kimchee and bulgogi/kalbi (Korean BBQ). What a great way to bring the best of both worlds in one place!

    But I think I know what you’re asking. With the history between Korea and Japan, wouldn’t you expect there to be some strong feelings about having both cuisines in one place. And, interestingly enough, there is. I’ll write more about it in another post sometime soon.

  3. Thanks for the link. (I loved reading about her dad’s obsession with borsht—cracks me up!) She’s got some of my favorite foods down already—mandoo (dumplings) and pa jun (Korean pancakes). My problem has been that I’ve gotten a number of posts started, but then get distracted/interrupted and lose momentum. OK, no more excuses, I’ll have to start imposing deadlines. Gotta keep my hungry people satisfied.

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