Anna N

I used Google translate and the best I can decipher is that one package is mixed with 270 mL of hot water. Good enough for me.

The Ramen soup base. Please.

When I was making such things more frequently for the family then I kept the crumble topping frozen. But this was a spur of the moment so I just made it up.

So were you able to get the instructions translated?

I do not know how others do it but for me the yolk becomes a dip as it were for my rice. It is Japanese rice so it is easy to deal with when you’re using chopsticks.

These look and sound amazing.

I don’t often make dessert just for myself but tonight the apple I planned on eating was perhaps a little past its prime shall we say? So I turned it into an apple crisp which perfectly hit the spot.

Just got word that they went over very well.

Didn’t quite know what to do with the duck carnitas but I also had a box of Spanish rice flavour Rice-A-Roni and so I put two and two together and came up with this. This is a rice bowl with the carnitas, sliced scallions, duck skin and tomato petals. Problem of course is that never having had carnitas before I have nothing to compare it with. This made a tasty dinner. That is as much as I can say. Obviously I did not think this experiment through very well.

Leftover rice reheated with a drizzle of sesame oil then topped with a 90°C/8 minute egg, some sliced scallions and a shake of schichimi togarishi.

I don’t think it needs to be either/or.

So this almost came to a disastrous end. I put them in icewater to chill them down at 10:30 last night and almost forgot them. Fortunately something alerted me to the need to get up and refrigerate them while they were still icy cold! This morning I reheated them enough to melt the fat and allow me to work with him and divided them up into liquid, skin and flesh (and because no one was watching I gnawed the bones). I will work further with them either later today or tomorrow.

Mine does not stick up past the level of the surrounding lid. That’s the way it is on both of mine. When pressure is reached it just reaches the level of the lid not above it as do many others that I have had in the past.

It looks perfectly normal to me. What do you think is missing? If you turn it upside down and back up again the right way do you see the valve move? It does look a bit odd when I look more closely.

Still making her own tortillas and growing her own coffee. Here.

Mushroom and shrimp pom-pom sushi (here), cucumber and ginger pickle and a ponzu-glazed chicken thigh. There was also miso soup but my carefully crafted carrot inclusions sank and so the photograph was just too boring.

After two consecutive failures I played the safe card today. Thick and Chewy Oatmeal Raisin Cookies from Smitten Kitchen.

Confusion cuisine. German speck, Italian Gorgonzola, Ontario hot house tomatoes and lettuce and a Japanese inspired dressing. Have you not heard of globalization?

Step two: Swimming? paddling? in 74°C water for eight hours.

I won’t be drinking either one of them today but I did want to share. These were a gift and are from a local craft brewery. Click.

Miso soup, cucumber pickle and mixed rice (Takikomi).

I was given some farm fresh eggs yesterday so breakfast was a no-brainer.

An egg improves just about everything.

Step one: salt, Mexican oregano and lime juice. Into the fridge now for 24 hours. I will turn them over once or twice.

It’s a such a shame.