this and that

we finally ate all the fresh grapes...there are still a ton in the freezer, but at least we can move onto other fruit for now...

been wanting to try this brand of yogurt.

when I first saw it online, the only way you could purchase it was to subscribe to a plan and they would send it to you.

not knowing how it tasted, I didn't want to commit to anything...I'm glad they are in the markets these days.

it is a little thicker than what we are used to but I'll get this again if I see it at the market

beni imo (purple sweet potato) ice cream from Family mart...delicious! with sweet potato paste, sweet potato ice cream and whipped cream

the temps should be going down to single digits (C) for us next week, hope it is nice weather where you are.

dean & deluca

tried their spiced mayo chicken spinach sandwich...it totally looked like egg salad but this was spiced (curry/turmeric) mayo mixed with chicken and some mashed potato...love their pickled onions and bread.

the bread has walnuts and raisins in it.
 

I thought Dean & Deluca only made muffins and quick breads, but they also make hard type of breads

we'll try their brown sugar, walnut and pecan bread for breakfast tomorrow

and their 6 grain bread with leftover soup tonight.

Our temps have dropped quite a bit, but it is still hard to figure out what to wear.

getting creative

During this time of year have been seeing grapes used in savory dishes

I recently tried using some of our shine muscat in a “sheet pan” dinner

If you've been reading our blog, you know I don't really have an oven big enough for a sheet pan to fit, so I always roast/bake on the microwave's turntable/pizza stone thingy.

I first roasted the kabocha in the oven for about 15 minutes then for the last 15 minutes, I added chicken marinated with mayo and ras el hanout spice and the grapes

In a pan, I wilted kale and red onions and added lemon dressing before serving

This was delicious and a nice way to use some of the grapes...we still have more to eat, plus more in the freezer....

marron gold

Tried a new (to me) variety of sweet potato called Marron Gold

After scrubbing it and cutting it in half 

I rubbed some olive oil on the parts that would touch the parchment paper and baked it in a 200C (400F) oven for 1 hour

This was delicious! sweet

instead of tasting like sweet potato though, this reminded me of those Chinese candied carrots

was reading about this variety, it is apparently grown in Ibusuki, Kagoshima and because they registered the name, it can only be called Marron Gold if it is grown in Ibusuki, Kagoshima, so this variety is apparently "rare" to come by.

I’m glad we tried this and will get it again if I see it at the market

aiyah

Back in July we had a butterfly...the same type we had back in September of last year.

Well, guess what I found the other day...two more caterpillars...

guess our blood orange tree is listed on their places to eat  list

the tree hasn't really recovered from last September...

and right now there aren't too many leaves left...

hoping the tree won't die...

ps we are waiting for typhoon 23 (Nakri) to pass by, 22 (Haling) did a lot of damage on Hachijojima and looks to pass there again, hoping everyone will be able to stay safe

darumaimo yaki

Came across darumaimo at the market.

It is similar to nagaimo and yamaimo, it has a higher starch content which makes it really nebaneba (sticky)
 

I cooked it like okonomiyaki except I didn't add any flour

It was really soft, but delicious

I'm glad we tried this and will buy it again if I see it at the market.

tokushima shine muscat jam (compote)

Adapted from "Mes Confitures" by Christine Ferber and online recipe by Cainz DIY

600 grams muscat grapes

100 grams sugar

1/2 of lemon juice

Rinse grapes, take off the stems and re-rinse

Cut in half and check for seeds

Add sugar

Add lemon juice

Mix everything and put into refrig overnight

Next day, put into a pot and bring to a boil

Skim off any scum

Cook about 5 minutes

Check the set

Put into jars and seal

NOTES: I ended up cooking this longer than the 5 minutes that the recipes said to.

Next time, I will either put the macerated grapes before cooking through a sieve, or the cooked grapes through a sieve so that I can get rid of the "skins"...probably the latter

I also think I should probably cut the grapes up smaller so that it will "break down" more, these kinda stayed "whole" and firm.

This isn't sweet and grape-y like the purple grape jam/jelly (because the variety is different) I know but this is still delicious.

p.s. I guess more than "jam" this was a compote (fruit sauce)...we tried this on oatmeal pancakes...my favorite way to eat pancakes these days are with greek yogurt, some kind of jam/compote, pumpkin seeds and sunflower seeds