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www.groovekorea.com / July 2014 62 FOOD & DRINK Edited by Shelley DeWees (shelley@groovekorea.com) I n July, when I’m sweatin’ through my American-in-Korea fashions at work and completely unable to focus on my job, my brain goes aflutter with im- ages of childhood summertime: the backyard! Running through sprinklers! Pool smell in my hair! Hot dogs in the microwave! Oh man, I would kill for a crappy Duplex cookie and some orange soda. And, no, I don’t care about that meeting just now. But we’re kids no longer, unfortunately, and there are pension contributions to make, toilet brushes to buy and grocery store gift cards to give your friends on their birthdays. Kid-time memories will just have to wait until later, until they can be properly dealt with over beers with friends on the beach ... on a trip that you can pay for with your own money, and go on without asking for permission — Wait a sec! Sprinkler-running aside, being an adult is awesome! So how about we take one of our childhood summer faves and turn it into a grown-up masterpiece? I thought you’d never ask. Making a PB & J sandwich is pretty self-explanatory, but big-person sammies require a bit more attention in terms of ingredients; white bread and grape jelly can only take you so far. About the writer: Shelley DeWees worked as a vegan chef for a Buddhist monastery before moving to Seoul. She is a columnist and the food editor for Groove Kor ea. — Ed. SEOuL vEGGIE KITChEN the maturatIon of the pb & J A kId-InspIred summertIme clAssIc gets A mAkeover Column and photos by Shelley DeWees