Last week, we talked about the “last straw” and how, in the case of Amy Porterfield, it prompted her to make a radical change in her career. This week, Jamie asks if she should change before she really starts:
For my response, tune in to this week’s podcast!
Ask Joan
Updates/random stuff.
- What I see: We’re very late to this party, but Anthony and I fell head first black list Wormhole We’re making our way through all nine seasons in hopes of seeing the 10th and final season of this fully immersive stage thanks to James Spader’s brilliant snark. We are also waiting for the conclusion glorySong Hye-Kyo’s much-anticipated return to Kdrama land.
- The what are you ready With Joan Molinaro podcast: As you all know, I launched a podcast last year. For the most part, it involves me reading this newsletter out loud (which is actually how it started – I was proofreading the newsletter out loud and decided to post it as a podcast!). The podcast is on, starting with last week’s episode now called, Are you ready with Joan Molinaro?, featuring interviews with inspiring and empowering people from all walks of life Don’t worry–you’ll still get a heavy dose of good, old-fashioned, Joan-style storytelling in each (along with plenty of Anthony’s music!); So, if you haven’t already, be sure to subscribe what are you ready Podcast!!
- University of Nebraska event: If any of you are in Lincoln, Nebraska this week, I will be speaking at the University of Nebraska-Lincoln March 2nd at 7:30 PM. You can find out more about the event here.
This week’s collective recipe.
This week’s recipe is inspired by the viral Kimchi Grilled Cheese Sandwich that is so popular on TikTok right now. I always love adding caramelized kimchi to cheesy things (like my kimchi mac n’ cheese or my kimchi cheese fries), so this pairing seemed like a no-brainer. My “twist”, of course, is caramelization. For those of you who have my cookbook, you will find this familiar (from Dubu Kimchi Recipe). Saute kimchi in some sesame oil, gochujang, and a little sweetener to give your sandwich that extra “umph.” Another bonus twist? I add a little sweetener to the butter I use for the bread. It’s an homage to Korean street toast, which I think is totally appropriate considering we’re sandwiching kimchi between two pieces of bread! Since the sweetener can burn easily, make sure to cook it on medium heat, so that your vegan cheese has enough time to melt!
Kimchi Grilled Cheese
2 servings
1 cup kimchi ½ tablespoon sesame oil 1 tablespoon gochujang 2 tablespoons maple syrup 1 tablespoon extra virgin olive oil 1 whole head roasted garlic 2 tablespoons vegan butter 1 teaspoon fresh chives 4 slices bread 2 slices vegan cheese ½ cup vegan cheese
- Mix together the kimchi, sesame oil, gochujang, and 1 tablespoon maple syrup. Fry the kimchi in a sauté pan with ½ tablespoon extra virgin olive oil for about 2 minutes, until the kimchi is tender. Set aside.
- In a small bowl, mix together the roasted garlic, vegan butter, chives, and 1 tablespoon maple syrup.
- Spread butter on one side of each slice of bread. Place two slices of bread, butter side down, on a non-stick skillet or cast iron over medium heat. Layer on sliced ​​vegan cheese, kimchi mixture and shredded vegan cheese. Top with remaining slice of bread, butter side up.
- Cook for about 3 minutes, until the bottom starts to brown and flip gently using a spatula (be sure to use a silicone spatula if using a non-stick pan). Cook for another 3 minutes.
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- Exclusive articles and videos from me and my team
That’s it for today, everyone! Talk to you next week!
– Joan
