One Friday evening at Momoka (yes, even ). I wanted to discover D. fine cuisine and inspired Masayo Hashimoto . As she had just finished the first draft of his thesis (!!!), there was much to celebrate. And it was a feast, both flavors (raw sea bream accompanied grapefruit us dazzled, but the salmon, based on desire, or vegetable medley also hold their promises, even the small bowl of rice perfectly cooked and seasoned, and topped with a slice of fried lotus root, is insane!) than euphoric mood of the moment. What a pleasure to see that all those hours of counseling were successful (PhD friends, do not get discouraged!).
few days later I left the office earlier than usual for my lunch break. I go to the run join two friends with whom I share this obsession at the moment for niu rou mian (牛肉 面 beef noodle soup). It is therefore natural to Pasta Living that I found them. A time too short, where proper chat while slurps his noodles (endless) proved Freestyle *. I will not reveal anything about the discussion or the exchange of exotic foods that took place during this meal, but know that the bowl of spicy noodle soup with beef (红汤 牛肉 辣 面 hong tang niu rou mian's) is fabulous and thick homemade noodles and chewy, fragrant broth and incredibly tasty ingredients accurately measured. So good that I thought about all week (and that I took my chicken four days later).
Do not worry.
is what I learned in recent weeks. Events, one day bad, can take a positive turn the next day (and vice versa). So, I remain reasonably confident. For now, there is so much to discover and learn more ...
To be honest, the real difficulties lie elsewhere: to diversify a little cake for tea time, find a date that suits everyone to have lunch while duck (will we be forced to hold a doodle why?).
For the rest, I like the exchange of gourmet shops and gourmet comments with Mr, discussions with the developer the Internet, especially when he shares his favorite video (see this little gem - with sound! - a beautifully made film and a special poetry) and when he tells how his dad's cousin, who lives just above a beach famous New Zealand, took her clothes to Holly Hunter and crew during the filming of The Piano (compared with what the video of Alex Roman ? Looking good).
Finally, some images of light on a Saturday, when I'd ALMOST flood Japan time for a stroll ** (For more information, click on the pictures) .









Breton is my uncle who taught me - by phone - to make a roast chicken. But I'm not allowed to disclose his recipe, and anyway, it would not appeal to many people: I guess everyone has his own, a recipe.
What I like best roast chicken I think it's the roast potatoes -crisp melting accompanying the juice, which goes divinely with shells and the remains, which make fabulous sandwiches and salads .
Chicken Salad with Yuzu Kosho (from She Who Eats )
is very simple. You need chicken leftovers, the finely chopped red onion, the lettuce (mizuna, mache, kale, or other), the cashew broken, and what you want.
For sauce, mix 1 teaspoon yuzu kosho , the juice of half a lemon , 2 tbsp of olive oil , salt and pepper. Remember - like me, for example - that contains kosho yuzu pepper, so go easy on them early, you can always add some if there is not enough.
******
* My technique: spoon in his left hand, chopsticks in your right hand (reverse for lefties). Enter one or two noodles that pops up and is deposited in the spoon. If noodles are too long, cutting away excess squeezing hard the tips of chopsticks (gesture of requesting practice, I admit). Dip the spoon in the soup, being careful not to lose the noodles. Add drumsticks with a slice of meat, some herbs. Open your mouth wide and enjoy. ** Thank
Carolina.