Heavy snow on Saturday, but not a blizzard. Not so much that we couldn’t visit the Korean barbecue restaurant Koreana at Ann’s request, just as we did last year.

We had barbecue, of course, cooked on the grill that the waiter is lighting above, but we also ordered a dish we didn’t have last time, ddukbokki. Glad I made note of that name.

“These days, ddukbokki most often refers to spicy stir-fried rice cakes: pleasantly chewy logs smothered in a fiery red, gochujang-based sauce, often accompanied by sliced fishcakes or crunchy vegetables, dotted with scallions and sesame seeds, and topped with an egg,” the Food Network explains.

Despite the national egg shortage – I like to think the chickens are on strike, but actually a lot of them are simply dead — the restaurant didn’t short us on the egg.

“It’s commonly found at street food stalls or bunsik shops peppered all throughout Korea’s neighborhoods, granting hungry citizens easy access at any time of day,” FN continues. “Stateside, it’s been popping up at Korean food courts, pubs and even at local corner shops.”

Good to know. It’s a fine food for winter, spicy but not too spicy, chewy but not too chewy.

On the way to Koreana, we stopped at a favorite grocery store source for pie (and the birthday candles for the pie). While passing the liquor section, I noticed this.

That’s a thing? Apparently so. More than one brand. I didn’t know that, but I’m not a whiskey-drinkin’ man. In any case, I’m not planning to buy any.