Last night I went to a wonderful concert put on by the local chapter of the American Guild of Organists and the Friends of Music and the Arts, a performance of music in the Jewish Tradition. It was absolutely lovely, and a not at all traditional, way for me to spend a Monday evening.
There was one delightful moment when a particular organ piece was played, and I recognized it, as I had been idly looking over the score and listening to it in my head while it was spread out on a counter at the church. Even more delightfully, it was far more beautifully realized than I had imagined it. This is perhaps not surprising, as the organ is not actually an instrument I imagine well in my head when reading scores, other instruments come more easily to my thoughts, but it was a magical moment nonetheless, as I listened to the music and visualized the notes dancing across the page.
On the more mundane front, I've been experimenting with ways to use my homemade kimchi, and I am very happy with the results so far. At first, I feared that the I had made the kimchi a little too spicy, but that was mostly because I served it as a side with a pork chop, and perhaps I needed something else on my plate to balance its heat. I've since tried it with the roasted brussels sprouts recipe that Frances recommended in her comment, and it is excellent as a side dish, and mixed into a morning hash or omelet.
I've also made this kimchi omelet recipe several times, and it is wonderful for either breakfast or a light supper. In fact it seems that kimchi and eggs are just meant to go together, and I have begun experimenting accordingly. And since I live in Tennessee, and there is apparently a bit of a porkish theme going on here, kimchi also pairs beautifully with pulled pork barbecue. The garlic and the heat enhance the smoky flavor of the pork. In fact, kimchi and pulled pork would probably make a fantabulous sandwich, except that I don't have any gluten-free, dairy-free buns in the house, and don't feel like making a batch just for me. (and I haven't found a store-bought bun I'm willing to eat again) I'm perfectly happy with my pork and kimchi on a plate, or made into a kind of hash with an egg (of course).
All of this is just a long winded way of saying yes, I will be making more kimchi.
Lastly, since I did not plague you with terrible iPhone photos of kimchi, I shall instead plague you with a pretty terrible photo of the mountains in the distance taken during my morning walk on Sunday. It reminds me that I really should carry a camera with me, and learn to use it. I will, one of these days.