Potato and Green Bean Salad

20260822 #breakfastdiary 1813, 26°C/rain The second custom that captivated me even more than homi-ssitgi (the ritual marking the last summer weeding) is 'posae.' 曝 (po) means to bathe something in sunlight, and 曬 (sae) means to dry it in the wind. It refers to the practice of taking out all the books and clothes that had gone damp over a rainy summer, airing them in the sun, and drying them in the wind. The hanji (traditional mulberry paper) used to make books back then was vulnerable to moisture and often rotted or got eaten by insects, so this custom apparently developed to help preserve books and clothes longer. (Kim Sin-ji, In-Season Happiness) 8.22, Cheoseo (the end of the summer heat) — let's dry out our own damp-feeling hearts in the sun too. Approx. 650kcal potato and green bean salad with gamtae (sea fern) sesame-oil pesto 👆Gamtae sesame-oil pesto - blend 5 sheets of gamtae, 3T sesame oil, 2T sesame seeds, 1t garlic and 1t lemon juice.

1 new potato, 5-6 green beans, 1/3 cup green olives, 1T pecans, 2T gamtae sesame-oil pesto, 2T olive oil

1. Pour 500ml water into a pot with 1T salt, cut the potato into bite-sized pieces, and boil for about 10 minutes. 2. Just before draining, add the green beans, blanch for about 1 minute, then drain together with the potatoes. 3. Shake off excess water, plate, then top with halved green olives, pecans, 2T gamtae sesame-oil pesto, and olive oil, and mix well.