Update on Vonage

Just a quick note to say that I'm pleased with the sound quality of Vonage. So far it meets or exceeds Verizon's quality. I'm glad to have a service that my students can use to call their friends all over the US and doesn't cost extra for any of us. It should also save me some money because now I don't have to use a calling card from home. In the past, I had the long distance service disabled and used a card from Costco.

The control freak in me likes it too. I can see from the internet who has called and who has been called. It tips me off to when I should check my messages.

Cooking in Advance

I have to go on a short business trip in the near future. Because I'm a homestay host to two international students attending Skagit Valley College, I must prepare dinners in advance of the trip. I have it easy because one guy likes everything and the other guy's favorite dinner is pork ribs. Monday I roasted two slabs of ribs. One was to eat and the other to freeze. I use a spice rub recipe from Jane Butel's "Southwestern Kitchen" and then roast them for 45 minutes at 450. I like them just like that but sauce is OK too.

The dish I made tonight is a Korean chicken dish. I marinate chicken thighs in soy sauce, ginger and garlic for an hour. In the mean time I make a sauce of chopped onions, Korean pepper paste, sugar, vinegar, ketchup (?!) and hot sauce. Brown the chicken and then add the sauce. Cook until done. Not too hard but the result is wonderful. I chill, defat and then freeze. This comes from "A Korean Mother's Cooking Notes" by Chang Sun-Young. I use her recipes a lot.

I'll be happy to provide either recipe.