My mother-in-law is engaged! This is her third marriage and I hope it’ll be a happily ever after for her. Chris and I have been together for almost 15 years and it has been a wonderful and blissful union. I hope she finds the same with her new fiancé. She sounded really happy over the phone about being engaged to a man she has known for 20 years. I’m happy that she’s happy. She deserves it. She’ll be visiting us with her new fiancé next Tuesday. I know, odd day but they’re only in town for a day. This means I’ll be cleaning the house this weekend.
When E and M were visiting with the girls, one of the activities we did was oyster shucking. Chris and I were in charge of making the condiments for the oysters. And Kimi took care of the barbecue items. We made a mignonette and this butter. We used this butter to barbecue the oysters and it was delicious! If you have never been oyster shucking before, it’s quite the experience. It’s great for big groups but be sure to bring plenty of muscles with you.
I know today’s recipe doesn’t exactly scream Mother’s Day but it’s so darn cute and tasty that I thought I’d share it anyway. Plus it’s so easy to put together and it’s finger food! That being said, this is a scrumptious starter for any brunch, even a Mother’s Day’s brunch.
I love this dipping sauce. I made it specifically for the Haemul Pajeon dish but you can use this dipping sauce for pot stickers, green onion pancakes, or any dumpling dishes you like. My Mom used to make a similar dipping sauce for dumplings and turnip cakes but she leaves out the red pepper flakes and sesame seeds. She also added brown sugar in hers.