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new-yearsHappy New Year!

I put together this sparkly ornament from a post on Craft Gawker just a few minutes before we headed out to shop for supplies for our annual Korean dinner. First, lunch at Cap Noodle in Palisades Park, New Jersey, then to Super H-Mart in Ridgefield for kimchi, meat, veggies, sauces, OB Beer and of course soju.hmartThe table decorations included shiny streamers from a Martha Stewart tutorial (so much easier to use jump rings to join them) and a print from Eat, Drink Chic.new-years-tableThe last time I posted pics of making mandu was in 2011 but we’ve made them every year for as long as I can remember: shredded cabbage, zucchini, mix of ground meats, bread crumbs and seasonings (especially sesame oil, my favorite).mandu-prepI tried a few different shapes this year.mandu-wrappedBut any fried shape is good to me.mandu-cookedJap Chae is seasoned vegetables with clear noodles: we’ve made them with sweet potato, yam and bean thread.jap-chaeAnd of course lots of rice (we usually make white, fried, sticky and sticky fried), bulgogi (marinated beef, not pictured), sparkling pink Prosecco with glittery pompoms and my first time making cake pops (with a gluten-free cake mix).new-years-table-setHope your holiday season was happy and warm and you’re ready to take on 2013!cake-pops