food
110 posts
The part of my tiny, tiny place, where work will be conducted, will be known and refered to as “the studio”. Anyways, it’s half ready (missing a 30″ monitor to double as a tv, and some harddrives), and as such, celebrations were in order.
Starting with a modern sukiyaki. Recipie as follows:
[Shop photo of the fake sable fur rug — link broken]fake sable fur rug +
Eames chairs +
Nelson Star Clock + [Amazon photo of the Iwachu cast-iron nabe — link broken]Ironcast nabe from Iwachu +[Rakuten photo of the Miyabi gas burner — link broken]Miyabi gas burner
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… pics to follow …
Valntine’seThe tale of the fattening never seem to stop.
Accompaning me to Goro’s Diner were a set of physical attributes served to remind me what will be should I continue on this journey. My veins cried and my heart yelped as I ordered the “American Burger” hiding eggs, cuts of bacon and mayonese somewhere around the patty.
Behold, the mountain of buttery threath to your health – doubledose’d.
What’s not in the picture is 3 plates with 4 servings -each- of highcaliber meat. And me.
Technically not made by me; Masami made it as part of her pretty great birthday-package.But I did ate’d it.
It was that time of year again, the Art Festival spectacle that is Geisai at Tama Art University.
This year, such as 6 years ago, I were the outsider (i.e. not student) and were left to my own faith after closing hours. Alas, managed to get away in one piece.
Been a while with the BySpice-guys. Brought the belated can of surstromming and ruined the evening for a lot of bystanders. All in the name of fun, of course.
I enjoy my cooking. Newfound interest: cakes.
More homemade cakes to come…