Tuesday, July 07, 2015

jar salad

playing with my food...part of dinner tonight♡ #luminarc #jarsalad : red bell pepper, orange carrot, yellow carrot, purple carrot, swiss chard, red onion, #quinoa & herb #vinaigrette #veggies #japan Trending these days are jar salads.

You layer your favorite veggies, dressing and other goodies in a jar.

Put the dressing and heavier veggies at the bottom and the lighter ones on top. Then before eating, give it a shake and then eat it straight from the jar or turn it out into a bowl.

The "trendy way" is to put your salad into a mason jar.

Me, I put my salad into a 14 oz (400 ml) Luminarc Jar with a plastic cover.

My layers: red bell pepper, orange carrot, yellow carrot, purple carrot, wilted swiss chard, diced red onion and quinoa.

Dressing: herb vinaigrette

A word of caution...I've heard that since people make a lot in advance (like for a weeks worth of lunches), there are also problems with the salads spoiling and/or getting contaminated with bacteria, so just keep in mind the kinds of things you put into your jar for the salad and how far in advance you do this.

Also, with the summer heat, you might also want to put your jar salad into an insulated bag or keep it in the refrigerator until you are ready for lunch.

For this salad, I put it together after lunch, so it would be chilled by dinner time.

jar salad When dinner time came around, I turned my salad out into a bowl, it was easier to eat that way.

The combinations are endless and I hope you enjoy this.

It's really a fun way to eat the rainbow.

Monday, July 06, 2015

lebresso

peanut butter & honey FTW♡ #breakfast #peanutbutter #honey #lebresso @le_bresso #osaka #japan I've had LeBresso on my "to try" list for some time now, the thing about this place is that they are only a coffee/tea and toast type of place, more of a "morning place" in my books, not a place where you could get a sandwich or something else for lunch.

So on Saturday, while I waited for Satoshi to finish his German class, I went to check them out for a late breakfast.

The place is small, only 7 seats along a counter.

When I got there, all the seats were taken and another customer was waiting in line for a seat as well.

After sitting and waiting for a bit, a group of 4 came and wanted to take out some toasts...they were told that they needed to wait until AFTER me and the other guy got our order in, then they could order take out?! WT?!

I was thinking, "you guys should just wait to be seated too" since they weren't gonna get served their "take-out" until after our orders went in...

Then a couple of seats opened up.

I ordered the peanut butter and honey toast...260 yen

With an iced coffee...330 yen

Their bread doesn't use eggs, I think this is the type of bread that is trending these days, instead of eggs, they use heavy cream.

Not toasted the bread is super soft.

When toasted, the texture of the bread is fluffy on the inside and the crust crisps up.

Overall, the flow of service here seemed a bit off.

I'm glad I tried this place but I probably won't be back.

LeBresso
1-1 Ajihara-cho
Tennoji, Osaka
Phone: 06.6765.8005
Monday-Friday 9:00-19:00
Saturday, Sunday & Holidays 8:00-19:00

Friday, July 03, 2015

quolofune

castella for breakfast FTW♡ #breakfast #banana #coffee #castella #quolofune #黒船 #カステラ Quolofune (pronounced ku-ro-fu-ne) is a sweets maker specializing in Western type of sweets.

Kurofune literally "black ship" is what the Japanese refer to when talking about the foreigners that came to Japan during the days of the samurai.

Recently Satoshi received this castella made by Quolofune. (thank you!)

This was lighter than most other castella we've tried, leaning more towards a chiffon cake.

I'm glad we got to try this, it was perfect for breakfast.

Have a nice weekend.

Thursday, July 02, 2015

update

goya getting taller and a little mushroom "friend" spotted #goya #plants #japan In a week, the goya got taller, I also notice a mushroom growing too.

I had to bring EVERYTHING indoors because they are not only painting, but re-doing the packing around the door jams and stuff like that.

Hopefully the building facelift for our floor will be finished soon so all my plants can go back out onto the lanai (our living/dining area is really cramped now)...

Wednesday, July 01, 2015

thank you!

tasting @malagoschocolate single origin bean to bar & b.t. mcelrath super red chocolate bar♡ #chocolate #philippines #usa I think it was a couple of weeks ago that my friend Rona, sent me a message saying that she was sending me some chocolate.

The bar on the left is by Malagos Chocolate. A chocolate maker in the Philippines. Their 65% cacao single origin bean to bar was creamy with hints of fruits and is made from Trinitario Cacao beans.

The bar on the right is by B.T. McElrath. I've tried their salty dog bites before (love!). This particular bar is 70% cacao and filled with dried fruits like strawberry, raspberry and cherry. There was a LOT of dried fruit in there!

I really liked both bars and am glad I got to try both.

Thanks Rona! I appreciate your kindness.

Tuesday, June 30, 2015

foodie saturday

hayashi rice #lunch #harijyucurryshop #osaka #japan #ハヤシライス #はり重カレーショップ #大阪 Saturday, after Satoshi's German class, we went to check out Hariyu Curry Shop.

Satoshi had the beef katsu curry...the katsu just as tender as when I had it the week before. Though he said the curry could've been spicier...950 yen

I had their hayashi rice (hashed beef) is a rich demi-glace based "beef stew". It was so good, though their peas were on the hard side...850 yen

Since they get their beef from their meat shop, we definitely recommend the beef dishes!

matcha latte #mondialkaffee328 #osaka #matchalatte #japan #抹茶ラテ Since we had time before meeting up with Satoshi's friend for dinner, we went to check out Mondial Kaffee 328.

I was surprised it was right across the street from El.Zocalo Burrito.

In fact, the building that the cafe is in was new too.

Not a very large shop, they did have many chairs to lounge in.

Satoshi had their European blend while I had their matcha latte.

I liked that this latte wasn't overly sweet like some matcha lattes can be.

australian buffet (there was crocodile, kangaroo & lamb) #dinner #buffet #latergram #osaka  #japan Dinner was with Satoshi's friend and his wife at a hotel buffet.

The buffet's theme was Australian. There was crocodile, kangaroo, lamb and lamingtons. I loved their chocolate fountain, you could coat just about anything with it at their dessert station.

thanks for today! #sunset #osaka #japan #latergram #nofilter A great foodie day, filled with lots of walking and lots of talking.

Harijyu Curry Shop
1-9-17 Dotombori
Chuo, Osaka
Phone: 06.6213.4736
Closed Tuesdays
Hours: 11:00-21:00

Mondial Kaffee 328
1-6-16 Kita-horie
Nishi-ku, Osaka
Phone: 06.6585.9955
Hours: 8:30-21:00, call to see if they are open--days off not determined

ANA Crown Plaza Hotel
1-3-1 Dojimahama
Kita-ku, Osaka
Phone: 06.6347.1112

Monday, June 29, 2015

ethnic bean salad

ethnic bean salad Dunno where I scribbled down this recipe from, so if it is yours, please leave me a comment and I will adjust my post to link back and credit you.

Dressing:
1/2 cup EVOO
1/2 cup red wine vinegar
3 tablespoons lime juice
2 tablespoons sugar
1 tablespoon salt
1/2 tablespoon pepper
1 clove garlic
1/2 tablespoon cumin
1/2 teaspoon chili powder
sriracha sauce

1 can of garbanzo beans, rinsed
a nice handful of edamame, cooked and shelled
half a red bell pepper, diced
handful of cilantro

NOTES: I hadn't scribbled down any amounts for the beans or cilantro, so I am noting what I used. Also, I cut the dressing in half. I didn't have red wine vinegar and used white wine vinegar instead. I grated the garlic and put in 1/2 teaspoon of sriracha.

The recipe didn't call for the edamame or red bell pepper, I just threw it in for color.

I like the flavors of this salad, a little tart, sweet and a little spicy. The taste was similar to the Fragrant Tuna and Chickpea Salad that I often make.

Next time, I would add more bean varieties, a little diced onion and maybe even a can of corn.

I'm making this again.