Kim-Chi Hot Pot

What a way to warm up after the dreadful Black Friday shopping craze.   This is something new to our family - Kim-Chi Hot Pot.  As hesitant and doubtful we were and dreaded the 'red' sea soup - thinking that it may be terribly 'spicy hot' as 3/4 jar of the Kim-Chi were added to the hot pot - Interestingly the hot pot was not "spicy hot" as we thought.    It was a great treat.  Kim-Chi did not drown out the flavor of other ingredients.  Amazingly it brought out the flavor of each ingredients we added - various mushrooms, tofu, napa, pork, scallions, even UDON at the end.  The vinegar from the Kim-Chi has worked a wonderful magic in this hot pot.
Hot Pot - Japanese style SUKIYAKI / SHABUSHABU hot pot with lid.

Chili-Lime Eggplants with Garlic and Pearl Onions over Thick Spaghetti

In practicing to refine my plating skill, I prepared the last of the summer's eggplants sauted with garlic and pearl onions, soy sauce, sugar, salt, lime juice (limes from my garden, too), and sprinkles of chili pepper over Thick Spaghetti.

Squeeze the lemon juice or lime juice over the thick spaghetti before serving.
I find the "individual" portion size - about half cup quite appealing.

Thanksgiving Day Dinner

Although late to end the month of November with the following two posts, but better late than never.  It was a wonderful and thankful evening with families.