Saturday, we went straight into Summer.
The temps went up to 27C (81F)!
Even at night it was still in the 20s (70s)...I am pretty sure it is gonna be blazing this year.
I made some crackers to eat with some hummus...
1.5 cup plain flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tsp salt
1/4 cup extra virgin olive oil
1 tsp sesame oil
1/2 cup water
Preheat oven to 180C (350F) and line an oven tray with baking paper.
In a mixing bowl stir together the flours, sesame seeds, and salt.
Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible.
Each piece of dough should yield a rectangle about 34 cm x 16cm (13 inches x 6 inches).
Cut each rectangle into strips measuring about 4 cm x 17cm (1.5 inches x 6.6 inches) and roll again.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt.
Bake until crisp and pale golden – about 15-18 minutes.
Allow to cool fully then store in an airtight container.
NOTES: I made half the recipe and the dough was easy to put together.
I need to look for my rolling pin and make these thinner the next time, but these were delicious!
For our snack the other day I made Martha Stewart's Outrageous Chocolate Cookies...Makes 24 cookies
8 ounce chocolate, chopped (226 grams)
4 tablespoons butter (56 grams)
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
12 ounce chocolate chunks (340 grams)
Preheat oven to 350F (180C).
Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat.
In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy.
Reduce speed to low; beat in melted chocolate.
Mix in flour mixture until just combined.
Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets.
Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
*Don't worry if the batter seems thin.
It should look more like a brownie batter than a cookie dough.
Cookies can be stored in an airtight container at room temperature for two to three days.
NOTES: I made half of this recipe and am pretty sure it is called "outrageous" because of the copious amounts of chocolate! so rich! one cookie was definitely enough...will try eating this with some vanilla ice cream and will freeze some too.
Apparently it is popular in Kyoto.
Since Satoshi is from Kyoto, he knew about this dish...me, not so much.
It seemed easy to make, so on my weekly grocery run, I picked up some aburaage (fried tofu) and dehydrated green onion.
Kinugasa donburi makes 2 servings : adapted from the internet
1 aburaage (fried tofu), thinly sliced
300 milliliters dashi (stock)
2.5 tablespoons shoyu (soy sauce)
1 tablespoon mirin (sweet rice wine)
1 tablespoon sugar
2 eggs, beaten
green onion, thinly sliced
slurry
cooked rice
In a pan, heat the stock, shoyu, mirin, sugar.
When the liquid comes to a boil, add the aburaage.
Turn the heat down to a simmer and heat the aburaage through.
Add the beaten eggs and slurry
Turn off the heat and stir until the sauce gets thick
Pour over rice and top with fresh green onion enjoy!
NOTES: so fast, easy and delicious. Like oyakodon but without chicken.
If you use dehydrated green onion, put it into the sauce when you add the aburaage.
Will definitely make this again.
Yesterday, Satoshi went to have his hair cut.
I offered to cut it for him, but he was too chicken to let me.
During this state of emergency, dunno why barber shops are allowed to operate but hair salons are not allowed.
The first thing I want to do when we can get out and about is get my hair colored...I am beginning to look like Flower from Bambi...gasp!
Our state of emergency has been extended until the end of May.
Since Satoshi still hasn't received a router for his computer for work, he will just be at home until the end of May.
Early this morning and the other night, Chiba prefecture has had size 4 earthquakes which set off the alarms on our phones and scared the beejeezus out of us (especially the one this morning at nearly 2 am!)
We definitely do not need a natural disaster on top of this virus thingy.
Hope everyone is doing well.
Take care.
you heard there's a severe flour shortage at the markets here from everyone quarantining and nothing else to do?
ReplyDeleteI was looking at that kinugasa recipe and was thinking without the eggs, I wonder if that could make that aburage rice that I've been looking for, putting the dashi ingredients with uncooked rice, like making takikome.
My hair stylist once recommended that I buy Bigen, the one that you mix a conditioner with color in equal parts to tide me over between color appt. It worked so well, I don't have her color my hair anymore., I use #7 color but mix a tad of #5 or #6 in to get a little lighter color. Saved myself $80 plus tip for years! Since you have longer hair, you only need to mix a little to cover your part. As long as not windy LOL, then one box should last several or more touchups!
I've been reading about the earthquakes. People have been commenting that the alerts are more scary. Even here when we get flood or ballistic missile warnings, the alerts are so loud and scary. Glad the earthquakes weren't too bad where you are.
Even though we were extended until end of May, people getting more antsy or something. Tons more traffic on the road and people about. Gov just announced today that the malls and retail are opening. Too bad not restaurants.
You guys take care! Hope someone isn't driving you nuts :)
v
Definitely do not need anything to compound the current situation Kat. We've been having some record heat here and folks are starting to worry about fire season.
ReplyDeletethanks for telling me about Bigen V, I still will wait for the hair salons to open :) hope the restaurants will be open for you soon!
ReplyDeleteyikes Kirk, fire season has been krazy for you guys the past couple of years, hopefully there won't be a fire season this year.
Take care you two.
Kat