The taco salad brunch with my Level 1s went well, and I'd made enough to feed my next class (Level 3), too. Perhaps the most pungent ingredient in taco spice is cumin; unfortunately, many Koreans dislike cumin's odor, which may be one reason why Mexican food has never caught on here (cf. Koreans' dislike of the smell of lamb, which is why real gyros are hard to come by in Korea). My students, however, claimed to like what I had made; they chowed down eagerly, and I chomped along with them.
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Tuesday, October 17, 2006
tossing salad with the girls
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