Misa
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Posts posted by Misa
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I prefer to go to places that accept credit/debit. I've got a visa debit card and I find that I don't spend that as capriciously as I do when using cash. Maybe if were an actual credit card, things would be different, but for me... cash is way too easy for me to lose track of how much I've spent and how much I've got left. Plus, honestly, I don't want to have to go through the hassle of trying to find an ATM (or pay the ATM fee to use a different bank's ATM) and also trying to figure out, ahead of time, how much I'll need.
And, I don't like carrying a lot of cash on me. If something happens to my wallet, and it has a bunch of cash in it, that is guaranteed to be gone. But with my debit card, I don't really have to worry about it. A few years ago, somebody stole my debit card and attempted to use it at several place - some places, the person was able to, some places not. But my money was replaced because I'd called the bank and said that my card was stolen - something that could not have happened with cash.
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We use pink at school. They're a pain. I'm assuming that they're the cheapest thing we could find.
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I, personally, would always call ahead to make sure that it is okay to bring in a cake. I know some people don't, but I think it is rude.
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Wow. I used to have a friend who kept kosher, but... I never realized how difficult that must have been for her. I think I'd get very, very frustrated.
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My favorite is vanilla. Plain, I know, but it is my favorite.
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My own hands do much better when I rub a little olive oil into them a couple of times a day... very small amounts at a time.
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Since starting school, I've started setting up mise en place more often.
I like knowing that I've got everything and no "now... did I already add that?" and no "Crud! I've got tons of stuff to chop, but the food is already cooking and the stuff I need to chop is supposed to be added RIGHT NOW!"
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Misa's probably not reading this, but I thought maybe we could talk about "bento basics".
I remember a friend saying that she thought the absolute basics of a bento were: onigiri (rice balls) with umeboshi, grilled salt salmon, boiled greens with crushed sesame seeds, and maybe a cold omelet.
I guess that's about it...it's a combination which includes contrasting colors and textures, and a grilled dish and a boiled dish. And that in turn has its roots in the most basic of Japanese meals - rice, pickles, miso soup, salt fish, and some kind of dressed vegetable.
That's very helpful, actually!
So, if you're including an omelet, are the bento boxes insulated? Or is it okay without being kept cold? My mother beat into my head that carrying eggs around for even a few hours was very dangerous to my health.
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Those anzu ame sound tasty! Is the outer layer just corn syrup? (I googled, trying to find out, but it wasn't very helpful.)
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Cream of wheat with raspberry syrup mixed in. It was a lot yummier than it sounds.
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I go to the one on 4th Avenue because it is by the busline (in fact, it is right off of Busway). And I have no car.
I never buy my flavored syrups anywhere else because the prices are so unbelievably good at Cash & Carry.
However, there are a couple of flavors that my husband wants to try but the Cash & Carry that I frequent doesn't have them, so I may try the Ballard one. If not, I might break down and buy them elsewhere, just to try them.
I have to tell you... we get quizzed on the bus when we have our syrups with us (on the way home). "Are you going to a party?" No, we just like 'em! We tend to buy at least 4 or so at a time (makes for less bus trips).
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Your dinner looks wonderful!
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Oooh. I really wish that I could read Japanese! *sigh*
I wish my mother would have made stuff like that for me when I was a kid! (Of course, she probably had never even heard of bento...)
I'd like to learn how to make creative bento, but I don't know anybody who makes them. Does anybody have suggestions on how to start? Or is more of a practice-makes-better type of thing? I'd love to make some for myself and my husband!
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The can looks nice, but the drink is foul.
Really awful stuff. -
I have loved reading this blog so far. I've always been a big fan of Pocky. They even sell it at my school, in the convenience store! I was delighted when I saw that!
How funny about the laundry information! I don't pay attention much to what the weatherman says. I live in Seattle, so I sometimes check the weather on the news, sometimes not, but I generally look outside to see what the weather is like, then dress for rain. ;o) I suppose that I'd think about it more if I had to worry about drying my clothing.
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Thanks for the responses about the smell (or rather, lack of smell).
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A friend's mother used to make bran muffins with a prune puree. If I remember correctly, she soaked the prunes in water overnight. I know she chopped them, but I can't remember whether it was before or after soaking. Then they went into the food processor.
They always seemed very moist. And very delicious.
Unfortunately, they moved a few years back and we lost contact.
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I've never rendered my own lard before, but I've been told that it stinks up your kitchen for days and days... and smells really horrible.
Was somebody just trying to be funny, or is that true?
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Brussel Sprouts: I had a really bad experience as a child. So much so that my mother, who still makes everybody eat their veggies when at her house and serves brussel sprouts on a semi-regular basis, excuses me from eating them.
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Mayonaise. I usually specify "Light Mayo" when I go out (light meaning less, not low-fat) because otherwise, my mayo can get all over everything. Eww.
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Some day, when I remember, I'm going to have to hang out after school and wait for them to hope. Maybe on one of my late days.
I pointed the sign out to my husband the other day, as we were walking by, but I've not yet been in.
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I had one of them the other night. They're really good! I wish they'd serve it in a smaller cup - I'm a big "sweets" person and a HUGE chocolate fan, but I couldn't finish more than about half. However, I realize most people wouldn't pay for a smaller cup.
I've considered trying another one with flavoring, but... it is so good the way it is that I don't know if that wouldn't ruin it.
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Squid in chow mein. Because it usually comes out super chewy.
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I love the look of the soup (with the veggie balls)! I'd never thought of doing that - but it does make sense. And it looks so pretty, too.
I'll have to try doing that sometime!
Hot weather coffee house fair.
in Pastry & Baking
Posted
I like more fruity things in the summer, but especially citrus and berry. And I get my drinks iced.
But, at a coffeehouse, I mostly tend to get the same type of baked goods, especially if it is airconditioned.