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‘It’s yours!’ my friend gave me with big smile.
Thank you. This is the Vietnamese kitchen tool I’ve been looking for.
That is for tearing Water Morning Glory stem into tin lines.
Greenish green Peperoncino
Wash Walter morning glory. Take off leaves with stem and top.
Insert the needle into the bottom of stem. Carefully pull the stem.
Make a lots of thin green lines.
Blanch the lines for a while. Drain and leave for cooling down.
Slice garlic. Cut dried tomato. Tear Eringi-mushrooms. Cut paprika into tin pieces.
Place olive oil and garlic in non-stick pan. Place over medium flame.
Stair till getting good small.
Add other ingredients salt, pepper and sliced chili. Add more oil.
When everything is cooked, serve on a plate.
Sprinkle Parmigiano cheese as you like.
Oh! It’s all right. The calories are very low!
※
Special thanks to Aosawa-san. The recipe is based on her book.
After the morning class I need to put fuel in me.
Love to have lunch in local food court with students. Chat chat chat.
Come back to studio. I need to refresh my body, mind,,, and my breath.
Have a tea spoon of non-oil-stirfried Fennel seed. Crunch crunch crunch.
Lay down for a while with sweet cool breathing.
Ready for afternoon class.
Hello girls!
Every time I visit Mum, I find Japan keeps changing.
Even classic interior train has display as information board.
Japanese love ‘Kaizen’- ‘continually improve all functions in daily manners’.
Japanese are proud of this word, which spread out from their small islands.
Japanese are proud of their improvement, which they can see and show in charts.
i don’t oppose. It’s good. But how about our inside?
Do we forget Zen tradition?
Do we forget happiness?
Do we forget ourselves?
Can I stand still for a while?
A summer day in the city of Angels 