Eosuri, Kim Mela, and Leaves Are Drying

20210426, #breakfastdiary 72, 12°C/mostly clear I slice the avocado and hallabong (a Korean citrus) nicely. Since I have no romaine, I decide to use the #eosuri (wild cow parsnip) filling up the kimchi fridge instead. Eosuri is a little rough and bitter, but it has its charm. I lay brie cheese on top and add a dressing. *Dressing (2 olive oil, 1 lemon juice, 1 honey, a pinch of salt and pepper) In #KimMela's #LeavesAreDrying, which I read yesterday, there's a club called 'Maeumssi' (kind heart). What this club does is climb a mountain a few times a year, scatter wild ginseng seeds, and come back down. They find meaning only in the act of scattering — they don't even record where they scattered the seeds, and so they have no interest in ever harvesting them. Well, I think it's okay not to worry about context sometimes.