You are currently browsing the monthly archive for January 2012.

I love simple pasta, aglio olio e peperoncino with dried tomato and chili.

Boil water with salt and a bit of olive oil. Cook pasta.

In a pan place sliced garlic and olive oil. Cook over medium flame.

Add cut dried chili and dried tomato out from oil. Stir fry until garlic turns into golden color.

Sprinkle salt, papper. Add pasta. Serve on a plate. Sprinkle shaved cheese.

*

Dried Tomato in oil and Chili olive oil

Cook 2 glass small bottles.

Slice tomato and dry. Or get dried tomato. Cut into tiny pieces by kitchen scissors. Pour dried tomato and pepper seeds into one bottle.

Pour chili powder and cut chili in another bottle.

Slice garlic. Stir fry a lot of sliced garlic in rather big amount of olive oil over medium flame. Fry until garlic turns into golden color.

Half of the oil is poured into dried tomato-bottle.

Rest of oil and garlic are poured into chili-bottle. 

Add some new virgin oil into both bottles until the oil covers the ingredients.

Stir and wait until cool down.

*

Both of them are often turned into salad dressing with vinegar, salt and pepper, or added on pasta, bread as flavor.

*

Sweet and sour from tomato. Spicy from chili.

Taste of tripical Sun!

*

Advertisements

My friend posted her status in her facebook on 17th January.

*

17 years passed after Hanshin-awaji earthquake, in which 6434 people passed away.

At that time I was elementary shool girl far from there.

*

Last year me and my friends who suffered from the disaster performed Japanese drum session in front of a station where got severe damage from it.

Having seen many audience tearing, first time I really realized how terrible suffer they are going though.

*

This year I quietly pray for peace in all over the world.

Peace of the people who passed away

Peace for the people who keep walking with hope in spirit.

*

Beat the drum with her small hands.

Send her heart beat, encourage in walking forward.

Walk togather. Pray together.

*

I cought a cold, felt lazy to cook.

Open frezer. Take out brown rice and dried veges which I frozen the other day.

Place Konbu-sea kelp and cold water in a pot. Heat over middle flame. Add Sake, Mirin and soy sauce like noodle soup but lighter taste.

Add frozen rice and dried veges, carrot, pumpkin, mushrooms. Stair gently.

Cut some green veges and deep fried sliced beancard in one bite size. Add it.

When everythings are cooked, serve in a bowl. Place Nori-seaweed on top.

*

Be careful tongue get burned. Warmth from the Sun go into whole body.

Will get well soon.

*

Before going out for holiday, check my fridge. Many veges are still in.

I need to eat up. I don’t want to waste their lives!

*

Most veges can be dried.

Slice into one bite size thin piece.

Dry in the tropical Sun next to washed clothes.

*

Half dried veges for stir-fly.

Enjoy cruncy taste.

Full dried veges for soup.

Enjoy veges absorbing soup.

*

Sunset comes, bring into room

or put in plastic bag, keep in fridge or freezer (last long).

*

Come back from holiday. I cook home meal with full of veges.

*

Taking view away from a book in cool evening, I feel missing something.

Close the book, walk towards kitchen.

Warm a cup of milk. Sit on a sofa.

Stir milk with cinnamon stick with brown rock sugar.

Warmth inside my palms, thinking my friends who gave this sweetness.

Ready to go to bed. Sweet dreams are waiting.

*

Traditional Japanese meal is composed of 1 soup, 3 dishes(or 1 dish) and rice bowl. 3 dishes are composed main dish and two side dishes with different way of cook.

From cooking side of view, it is lots of work to prepare small side dishes. For saving energy, when I prepare veges, I do more than for that meal, prepare for side dishes for the other days.

Most often I cook the rest of veges into Japanese pickles.

or

veges bathing in soup

Prepare veges. Cut veges like tomato. Blanch veges in salted boiling water like spinach.

I like slice pumpkin and mix with salt for a while. Squeeze it.

Place in a bowl with cold noodle soup.

*

Instead cooking noodle soup,

Put Konbu kelp in a teapot, pour boiling water, get clear soup. Add  tick sweet sauce. Wait until cool down.

or

Pour noodle soup. (Noodle soup has two kinds. One type is used directly. Other is used with water)

*

Small treats are mindful way of life. Offer kind words to the people around us. Life is pleasant.

*

Traditionaly New Year day is the most important turning points of the year in Japan. Every one get one age elder on that day, not own birthday.

For celebration birthday together, we  prepare spacial food boxes. In the boxes there are many kinds of food which has lucky meaning. Family bless each other and have together.

Last year only Mum and me. Still we smiled each other  for being able to celebrate.

*

The next day I left home.

Mum handed me a lunch box.

*

At the airport

I opened it waiting gate opened.

Mum put lucky foods in.

*

I tasted her love with tearing.

Wondering why I needed to go.

*

Need to go for making own life has something worth.

Wish every Mums be healthy and happy.

*

Happy New year !

Wish you all have good year

with smile on face peace in mind.

*

I have a bit beach break for holiday.

Due to Little bang’s meditation retreat at the studio on Wednesday 4th,

Dragon year 2012

Ristorative class at Ariyasom starts from

Tuesday 10th 11:30am.

secound week back to normal

*

See you!

*

Cocoon Studio

Tuesdays and Thursdays 10am to 1130am and 3pm to 430pm. 4 classes a week.

コクーン・スタジオ

毎週火曜と木曜の午前クラス(10時から11時半まで)と午後クラス(3時から4時半まで)週4クラスです。

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 146 other followers

Categories

Follow me Instagram 'natsukonat'

Japanese traditional New Year period is until today. Tomorrow 2018 first class in on. Let’s start fresh breathing!
松の内も今日まで。明日は2018年の最初のクラスです。気持ちよく息ましょう。
-
#yoga #yogasingapore #iyengaryoga #cocoonstudiosg #singapore #tgpagar #outram #duxtonplainpark #ヨガ #シンガポールヨガ #ヨガシンガポール #シンガポールライフ #アイアンガーヨガ #コクーンスタジオ #シンガポール Surya Namaskar in cold morning.
寒い朝には太陽礼拝
-
#yoga #yogasingapore #iyengaryoga #cocoonstudiosg #ヨガ #シンガポールヨガ #ヨガシンガポール #シンガポールライフ #アイアンガーヨガ #コクーンスタジオ #シンガポール #太陽礼拝 #スリヤナマスカラ #sunsalutation #suryanamaskar Happy New Year 2018. May we see beauty in each moment.
2018年、あけましておめでとうとございます。その瞬間ごとの美しさが感じられますように。 2017 is about to reborn to 2018.
Namaste to everyone, every moment. Breath out. Breath in.
もうすぐ2017年から2018年に生まれ変わる。みんなに、全ての時間に感謝を。生きをはいて、生きをすって。
-
#yoga #yogasingapore #iyengaryoga #cocoonstudiosg #singapore #tgpagar #outram #duxtonplainpark #ヨガ #シンガポールヨガ #ヨガシンガポール #シンガポールライフ #アイアンガーヨガ #コクーンスタジオ #シンガポール #ピンチャマユラーサナ #pinchamayurasana ‘Without leaves Sakura tree looks no life. But the babies of blossoms hide in its twigs.’ When time comes, pink blossoms sing its life.
「葉が落ちた桜の木は、死んでいるみたいに見えるけど、そうじゃないの。桜の花はぎゅっと小さくなって、枝に隠れてるだけ。」その時が来たら、ピンク色に花は生命を唄う。
-
#sakura #桜 #君の膵臓をたべたい #letmeeatyourpancreas Olop’s workshop 2017
Lovely to meet him again. Intense yet joyful quiet moments. See you again.
2017年のオロップ先生のワークショップ。又お会いできて嬉しい。キツイけど楽しい、静かな時間。又お会いしましょう。
-
#yoga #yogasingapore #iyengaryoga #cocoonstudiosg #singapore #tgpagar #outram #duxtonplainpark #ヨガ #シンガポールヨガ #ヨガシンガポール #シンガポールライフ #アイアンガーヨガ #コクーンスタジオ #シンガポール #ヨガワークショップ #オロップアルピピ先生 #yogaworkshop #oloparpipi
%d bloggers like this: