I am getting rid of waste and here's what I've got. I live in Haebangchon and pick up would be preferable around there or Noksopyeong Station. Pictures of everything for sale can be found here.http://happylunatic.blogspot.com/2007/12/for-sale.html email me at dnlgray@gmail.com All prices are OR BEST OFFER. Spliff me all you want. I really don't care. 22inch LCD TV with video out. It has a swivel platform, it can be wall mounted, and you can even plug in your computer and use it as a second monitor. 225,000 iPod Nano 2nd generation 8GB Black 130,000 ipod shuffle 2nd generation 40,000 iPod sportwrap armband for ipod classic 8,000 http://www.dicimall.kr/i_product/pro_view.html?it_num=75896Here's a link to the specs about the monitor Duplex hot water kettle 1.2 Liter 12,000 Bono Bass speakers 10,000 Ampac sling bag 12,000 Kensington white computer lock 10,000 G-combo vga upscan converter- play wii or PS2 on your computer monitor 10,000 Green Nara anion air cleaner 10,000 G...

Tonight I'm going to be hosting a quiet New Years celebration. People would probably like to know what is on the menu. My theory on appetizers is that it should be able to be eaten with the fingers with minimal mess and disturbance of conversations. Appetizers should also have a liberally based theme. Also all of this should be done without breaking the bank. The drink that everyone is aching for is gluhwien- the warmed mulled wine. I view gluhwein as a warm Sangria and I think the best food to mix with this would be "slightly Mexican." I will make red bean with roasted tomato nachos, mango salsa, and roasted corn chicken enchiladas. I know it doesn't sound too exciting, but I will use fresh ingredients in order to jazz it up a bit. Plus, it will go nicely with the gluhwien. I have been doing a recipe search for Gluhwien and one the first nugget of information I found is that it literally translate to "Glow Wine"- I think it is perfectly named. Here are the ...

At times, I suffer from "Food Paranoia." I blame my mother who would root through the refrigerator every Saturday and pull out anything that was a minute past the expiration date. Milk, one day past the expiration date, would be yanked out; she believed it was a carrier for ebola or mad cow disease. Meals would be strategically planned in order to use up condiments that were approaching their fated departure. One week we only ate hot dogs, hamburgers, and other sandwiches that could use the giant bottles of ketchup, mustard, and relish that my father bought at Costco. It was a tug of war in my household because my father was the one who took out the trash. As my mother was throwing food away, he would pull out the condiments from the garbage and return it to the refrigerator- he was so frugal that, to him, dysentery was a small price to pay for items he bought at full price. My mother did not catch on at first and believed her refrigerator was haunted- the ghosts of condime...

Chef Christian Meilinger's restaurant, Chef Meili, knows how to make people feel like a celebrity. On Christmas Eve I went to his restaurant with 8 of my friends to indulge in roast goose, turkey, duck confit, and gluvine. We started with gluvine: warmed mulled wine spiced with cloves and oranges. It, as my friends said, tasted like Christmas. We also had the house Austrian wine: medium dry with hints of currants and black cherries. It was also a refreshing addition to the meal. First course was the beet soup with horseradish threads. Beet soup? The consensus at the table was that it was "divine." The slightly tangy and sweet beets not only had a brilliant shade, the taste was bright in the mouth like a red balloon flying up towards gray clouds. The horseradish threads accented the dish with a inquisitive bite and a realization that "horseradish" was definitely misnamed- this root vegetable was more like a fine fennel with a tidbit of licorice. The main course b...

Kwanzhanamas is the festival for all. I wish you all a Kwanzaa, Hanukkah, and Christmas. And those for those that are Muslim, Happy Kwanzaaramadahanamas! Dan

It's no wonder that my students love me. Very easy to make and perfect for large classes. One is usually enough- two induces cavities. This is a classic recipe from Paula Dean that I doctored up a bit. Crust 2 cups flour 1 cup brown sugar 1 tablespoon corn starch a pinch of salt 2 sticks butter Filling 4 eggs 2 cups sugar 2 tablespoons corn starch the zest and juice of two lemons 1 tablespoon lime juice Heat the oven up to 176 degrees Celsius (350 degrees F) Grease any pan you want to make the lemon bars in. I used two bread pans and a tart pan. Mix the crust mixture- rub the flour and butter until it resembles course meal. Press the crust mixture into the pan and back for 20 minutes- the top should be lightly tan. Mix the filling mixture. ADD the corn starch separately by adding a little bit of hot water to it and forming a slurry. Pour the filling mixture on top of the crust and bake for 25 minutes.