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You smile. You smile often enough, but when I think of laughter passing through you, it rises to the surface, thin as oil paper. The path from expression to emotion must be the same as the path from emotion to expression, but even when you get angry or laugh your head off, I feel lonely for you. Somehow, sleep must come and appetite must return. You want to be alone, yet realize you are not. Where is this place? With eyes that say they are lonely, with lips that protest it is too noisy, you speak. And so you cannot see me. Accepting surrender becomes the only condition for going on living. I feel that laughter develops you. Lee Hyun-seung, 『Dear Objects』, Munhakdongne, 2012. The poem I love most.

How I ended up making chocolate for White Day I made it for myself, but if you want to try some, come over. If I eat it all, I don’t think I’ll sleep until the semester ends. ⋮ It all started with cacao nibs. I bought some because I was curious what they tasted like, but they tasted nothing like chocolate. They were just bitter as hell, so they sat in my cupboard, a nuisance I didn’t know what to do with. While pondering how to use them up, I came up with the grand plan of making chocolate. Originally, I was going to buy cream or just make it with milk. But then I remembered the electric whisk at my parents’ house and had the terrible thought: couldn’t I make the cream myself? I brought the whisk back with me when I visited last weekend. And so my journey toward chocolate began with the following ingredients. Ingredients: cream (to be made from butter, milk, eggs, and sugar), butter, cacao nibs, sugar, sunflower seeds (also in need of using up), and an electric whisk that doubles as a hand blender In the background, you can see the vodka I bought on a trip in my freshman year—rather awkward, given the times. First, let’s make the cream. Separate the egg yolks. If you gently pour the leftover whites into something you’re cooking later, they’ll turn into delicious poached eggs. Pour milk into a pot, add butter, and heat gently until it melts. Then whisk in the egg yolks. Huh... It looks a little yellow. I should have let the pot cool more before adding the yolks... I’m starting to worry that they cooked while I was whisking them in. There’s no going back now, so I let it cool and leave it in the fridge overnight. Add sugar to the chilled mixture as you whisk it. The internet said it would only take 10 minutes, but even after 30 minutes, only some of mine had thickened. Maybe I added too much milk, or maybe the yolks had cooked... Still, it seems to have thickened somewhat, so now I grind the cacao nibs with a mortar and pestle. Daiso sells the mortar and bowl together for 5,000 won. ⋮ I stopped grinding for a bit to go to a dinner appointment. When I took the ingredients back out of the fridge and looked at them from a distance, a thought struck me: What am I doing? I’d spent at least 30 minutes grinding cacao nibs earlier that day, and had less than 10 ml of fine cacao powder to show for it after sifting. After some deep reflection, I decided to enlist the help of a machine. The electric blender turned the cacao nibs into powder in no time. It wasn’t as fine as what I’d ground by hand, but it looked usable. I set the fine powder aside to sprinkle over the chocolate bars at the end. After chilling, the cream(?) had at least started to hold its shape. Combine the cream, ground cacao nibs, and sugar over a double boiler. Blend the whole mixture, stir it again, and repeat a few times. Now to prepare the molds for freezing the mixture. I used an ice-cube tray and brushed it with a little cooking oil to make the chocolates easier to remove later. I’m going to make one-third plain chocolate bars, one-third with sunflower seeds mixed in, and the rest topped with sunflower seeds. Carefully fill the molds with the mixture. There was more than I expected, so I filled another mold above it too. But I can already see how that one’s going to turn out... Now I freeze them overnight, then take them out of the molds. ⋮ ⋮ Hahahahaha It was a disaster. For one thing, the mixture was too thick to settle against the sides of the mold, and the exposed tops—which would become the bottoms of the bars—hardened all lumpy. Even with oil on the sides and warm water underneath, they wouldn’t come out easily. I ended up prying them out with chopsticks and mangling them in the process. I also broke the ice-cube tray by tapping it with the mortar and pestle. Heh... Next time, I’d be better off spreading the mixture on a plastic bag, letting it set, and cutting it with a knife. If there is a next time. As I write this, I haven’t even dared to take the other mold out yet. I tried arranging them nicely on a plate and sprinkling cacao powder over them, but they’re beyond saving. There’s butter and sugar in them, so they taste okay... Um... If you don’t care at all what food looks like and only care about the taste, come try some. Chocolate... please just buy it.

Contents Tomato Spaghetti Kimchi and Pork Dumplings Aglio e Olio Hayashi Rice Tomato Beef Stew Chocolate Check this box to see just the recipes, without the photos. Tomato Spaghetti Ingredients: rosé pasta sauce, spaghetti, frozen shrimp (optional: greens, Parmesan cheese) 1. Cook the spaghetti for the time indicated on the package. 2. Drain the pasta in a colander, then briefly sauté it with the sauce and shrimp. (The shrimp took a while to cook, so next time I think I'll sauté them in olive oil first, then add the pasta and sauce.) 3. Plate it, then sprinkle the greens that just arrived from SSG Delivery and some Parmesan cheese on top. Done! Kimchi and Pork Dumplings See the dumpling recipe here . Aglio e Olio Ingredients: garlic (I didn't have any, so I used minced garlic), olive oil, peperoncino (I didn't have any, so I used Cheongyang chili peppers), salt, frozen shrimp (optional: peppercorns, Parmesan cheese, greens, parsley) 1. Cook and drain the pasta (save about half a cup of pasta water). In five tablespoons of olive oil, sauté the (minced) garlic, sliced Cheongyang chili peppers, and shrimp, taking care not to burn them. 2. Add the cooked pasta and keep sautéing, adding a little salted pasta water at a time. Taste the pasta as you go and season with salt. 3. Transfer to a plate and top with greens, whole or ground pepper, parsley, and, if you like, Parmesan cheese. Done! Hayashi Rice Ingredients: beef for stew, tomatoes, onions, mushrooms, hayashi rice roux blocks, butter, cooking oil 1. Roughly chop the onions and tomatoes. Looks like a lot of onion? I think so too. 2. Add the cooking oil and butter to a pressure cooker. Once the butter melts, sauté the beef. 3. In go the onions and tomatoes! 4. Lock the pressure cooker lid and heat for 10 minutes. Turn off the heat and wait for the pressure to release. 5. Surprisingly, there's liquid in the pot as though you'd added water. Add the hayashi rice roux blocks and stir gently. (I didn't add water because I used so many onions, but you may need to add some.) 6. Pour it over rice and top with a fried egg. Done! Tomato Beef Stew Ingredients: 300 g beef for stew, 3 tomatoes, 1–2 onions, 2 carrots, olive oil, minced garlic, salt, pepper, maesil-cheong (I didn't have any, so I used honey), soy sauce (optional: parsley, potatoes) 1. Cut the carrots, onions, tomatoes (and potatoes, if using) into large chunks. First, remove the tomato stems, score an X on the bottoms, briefly blanch them in boiling water, and peel off the loosened skins. 2. Season the beef with one tablespoon of minced garlic and a little salt and pepper. Make a sauce by mixing half a cup of water with two tablespoons each of soy sauce and honey. 3. Add olive oil to a pressure cooker and sauté the seasoned beef. 4. In go the carrots, onions, potatoes, and sauce! Stir a little longer, until the sauce boils. 5. In go the tomatoes! <img src="https://files.gunh.ee/p/42/IMG_2361.jpeg"

March 1 March 2 March 3 ♫ Make It Right (feat. Lauv) - BTS ♫ A Brand New Day - BTS & Zara Larsson ♫ Dragostea Din Tic Toc (feat. Jang Yoon-jeong) - NeonPunch (Neon Punch) vs O-Zone, J.E.B Mashup I like the dazed feeling of sitting still with the music turned up loud after running as hard as I can and coming home. It feels even better than being drunk. That's how I feel right now. March 4 The iPhone's portrait enhancements are nice and all... but this is a bit much. --> One of the rules I made for myself when I started living alone was not to order food delivery. The main reason was all the trash it creates, though my dislike of waiting a long time for food played a part too. I'd rather just go out and eat. After a year and a half without ordering delivery, I developed a strange stubbornness about it and started avoiding it on principle. I never thought I'd have to break that rule against my will. I was in close contact with someone who tested positive yesterday. My test came back negative, but I plan to stay home as a precaution until next Tuesday. There was no food in the house, so delivery was my only option for today's meal. The pork noodle soup that arrived was my first food delivery since I started living alone in September 2020. It was delicious, of course, but the pile of trash in front of me and the high delivery fee convinced me that delivery wasn't for me after all. I immediately placed an order with SSG Delivery. Second delivery Looks like a lot? Yes, it's a set for two. But I ate it all, haha... I don't like adding other things to meat. Wordle 258 2/6 🟩🟨⬛⬛🟨 🟩🟩🟩🟩🟩 Let's go! March 5–7

Notice: Updates Are Ending / Nupjuk! will no longer receive updates 🇰🇷 With KLMS’s UI changing significantly over the summer break and my graduation approaching, Nupjuk! will stop receiving updates as of August 2022. At a KLMS workshop held just after the spring semester ended, I shared my experience developing this program. I have since confirmed that many of Nupjuk!’s features have been incorporated into KLMS as built-in features. I therefore expect that, starting next semester, it will be possible to use KLMS comfortably even without this program*. * Features not supported by KLMS by default will remain available in the final version of Nupjuk! (except for styling). My heartfelt thanks to everyone who has used and loved Nupjuk! over the years. August 2022 Sincerely, Gunhee Yi 🌏 Nupjuk! will be no longer updating after August 2022 as the UI of KLMS has drastically changed over summer, and as my graduation is becoming imminent. I shared my experiences on development of this program at the KLMS workshop which was held right after the end of spring term. As a result I recently confirmed that many of the functions that Nupjuk! provides are now supported by KLMS by default. I am looking forward to now being able to have a pleasant experience on KLMS even without Nupjuk!*. * Features not supported by KLMS by default are still available in the latest version of Nupjuk!(except styles). I am genuinely thankful to all of you who have used and loved Nupjuk!. August 2022 Sincerely, Gunhee Yi Our beloved Nupjuk Dashboard of Nupjuk! as of v2.2.0 Download Source Code Table of Contents Features (incomplete) External Resource References Week Calculation Release Notes - v0.1 , v0.2 , v2.0 , v2.1 , v2.1.1 , v2.2.0 , v2.3.0 Features (incomplete) Filling up this section still. But Nupjuk! is easy enough to use without any instructions! External Resource References Icons Icons for document, spreadsheet, presentation, text, file, image, zip and PDF were produced by Adrien Coquet from the Noun Project . Others are from Flaticon.com . Color Themes On choosing color themes for this extension, I refered to those following sites: colorswall.com www.color-hex.com encycolorpedia.kr Color/Symbols - KAIST * I do not own the copyright of the character, Nupjuk. If this extension infringes any copyrights, please let me know. I will take appropriate measures as soon as possible. Week Calculation Calculating current week is done in a "dirty" way. As I was not able to find any methods provided by the site to get current week, I manually put the start and end of some semesters and computed the desired value. The following is the provided semesters. If it has errors or needs to be updated, please contact me. Release Notes v0.1 Oct 16th, 2020 - Initial release as "KLMS VOD Controller". - Binds shortcut keys to control KLMS VODs. v0.2 Oct 28th, 2020 - Added shortcut to control playback speed. v2.0 Mar 2nd, 2021 - Updated to provide new features as well as to correspond to the new KLMS. - New features include - color themes deprecated on v2.3.0 - dark mode deprecated on v2.3.0 - icon vectorization deprecated on v2.3.0 - buttons to download lecture materials deprecated on v2.2.0 - automatic redirect to log-in page - long VOD jump v2.1 Mar 20th, 2021 - Colored, aligned & replaced some missed items. - More features: - options to set week to ALL when entering lecture rooms. - scroll to current week when ↵ pressed. - hide red circle when zero notifications. v2.1.1 Apr 2nd, 2021 - Colored, aligned & replaced some missed items. - Bug fix: Long jump is no longer activated permanently after switching windows with Alt/⌥ pressed. v2.2.0 Mar 7th, 2022 - Colored, aligned & replaced some missed items. - When set to dark theme, the background behind the HTML body is now dark when shown on scroll limit. - Starting & ending dates of semesters in 2022 were updated (used when jumping to current week). - More features: You can now customize your own color scheme. deprecated on v2.3.0 On KLMS main, - Erase notifications as you read them. - view subjects in a compact manner. deprecated on v2.3.0 - click anywhere on the course panel to move to the lecture room page. deprecated on v2.3.0 On the lecture room page, - click the number of students to view the list. deprecated on v2.3.0 - week sliders became more intuitive. Sliding buttons were removed. Drag or scroll instead. deprecated on v2.3.0 On Course Registration under the KAIST Academic System(cais.kaist.ac.kr), - adjust the height of course list to your needs. v2.3.0 Aug 29th, 2022 - Last major update of Nupjuk!. No new features. Features that collide with the system, or are now supported by

Revealing a family recipe passed down through generations If you eat these and get fat, don’t blame me Ingredients Kimchi 1 2 : ground pork 2 : firm tofu 1 : glass noodles 1 Dumpling wrappers Eggs Seasoned salt, pepper, sesame oil Recipe Take the dumpling wrappers out of the refrigerator. Cook the glass noodles, drain them in a sieve, and let them cool 2 . Put the kimchi in a bowl, chop it finely, then pour off the liquid. Cut the glass noodles into small pieces and add them to the kimchi. Squeeze the water out of the tofu, then add it and the ground pork to the kimchi and noodles. Add the eggs, sesame oil, pepper, and seasoned salt, and mix everything thoroughly 3 . (If refrigerating the filling, wrap the bowl in a plastic bag to seal it.) Shape the wrappers and filling into dumplings 4 . Boil them in boiling water for 7–8 minutes, then scoop them out. Slurp them up. 1 — The kimchi must be well fermented. Dumplings made with kimchi that isn’t fully fermented really don’t taste good. 2 — The noodles will cook again when you boil the finished dumplings, so don’t cook them all the way through. Never rinse them in cold water to cool them down! You want as little moisture as possible in the filling. Be just as thorough about draining the kimchi and squeezing the water out of the tofu. 3 — One egg per 300 g of ground pork is about right. The kimchi is already seasoned, and you’ll be dipping the dumplings in soy sauce, so season lightly. 4 — Egg white works better than water for sealing the edges of the dumplings. How to eat them Pour some brewed soy sauce into a small dipping dish. Hold one side of a dumpling with your hand, dip the other side in the soy sauce, and bite off half. Spoon a little soy sauce onto the exposed filling of the remaining half, then eat it. DEMO (On another day) (On another day)

It’s butter, not garlic Hold still for a second

Contents Campus dining Eating out Instant food, takeout, and home cooking Home-cooked meals during quarantine after returning home Campus dining If the food at my home university had been like this, I would’ve had a GPA above 4.0. Eating out Instant food, takeout, and home cooking Home-cooked meals during quarantine after returning home <img src="https://files.gunh.ee/p/37/격리/20200322_193400.jpg"

Why Don’t the Pilgrims Return? Perhaps only those who encounter a crack in everyday life go on to seek the truth about the world? ... Olive knew that love also meant facing the world alongside someone. ... When he said he would leave, he wore the best smile I had seen on him through all his unhappiness. That was when I knew. We would suffer there. But we would be happier still. Spectrum Rui was looking at Hee-jin. He was also looking at the sunset stretching out behind her. “Then, Rui, to you…” Hee-jin saw the red glow of the sunset reflected in Rui’s eyes. “It must look as though that landscape is speaking to you.” ... “He is a remarkable and beautiful creature.” The Symbiosis Hypothesis “Babies…” “Complex, profound, philosophical babies.”