The beginning of spring has passed, and the cold has eased considerably
This is the XNUMXth Terry blog that has already become familiar.
******************************************************************* The cold days are continuing.
Lately I've been stumbling around, news and newspapers
I haven't seen it much, so I didn't know, but
It is said to be the coldest on record this year.
I don't like winter, but when it's this cold
Rather, something like a resolution similar to giving up comes out,
"Alright, let's do it."
I notice myself becoming challenging.
Today, when I felt that the cold had eased a little,
cooking class8I took the second class.
The lecturer is Mr. Izumi Takeuchi,
The menu is rice with kidney beans,
brown rice cream soup,
Two colors Takano,
cabbage salad tofu dressing,
Suddenly dumpling.
Unique to macrobiotic cuisine
Brown rice cream soup is a staple of dietary cuisine.
When your body is weak and food won't pass through your throat
I will have it, but today it is soup as a side dish,
Made from brown rice flour.
According to Mr. Takeuchi, in the advanced course,
There is a menu called authentic brown rice cream,
This means that the brown rice is roasted before it is made.
Nishiki Takano often ate when I was a child.
A traditional feast dish with carrots sandwiched between koya tofu
It is wrapped in seaweed and fried.
I hate carrots
I just liked this and ate it.
It's the first time I've heard of dumplings, so
If you thought it was unique to this world,
Local cuisine of Kumamoto Prefecture, at product exhibitions, etc.
It is said that they are sometimes sold.
A dough made by kneading shiratama dumpling powder and wheat flour with water,
Anko and sweet potato are wrapped and steamed.
"Suddenly" I want to eat,
It means that it can be made immediately.
So that's it.
I was told that the better the dough is kneaded, the better it tastes.
From the experience of making mochi the other day,
With that image, fold it like a pro
I tried to create an atmosphere by hitting the ball,
Everyone was busy and no one was paying attention.
Lightly blanched wakame seaweed,
Slightly cooked cabbage salad,
Put the tofu and seasonings in a blender.
I ate it with the dressing I made.
"When I go to the supermarket, there are many kinds of
There is dressing, but it's easy, so
Please make it at home,” says Takeuchi.
I was lying around the most
I can't even finish the rice with kidney beans.
Suddenly dumplings that I was thinking of bringing home2All the pieces are finished.
I have broken the iron rule of being hungry.
It's almost spring.
*********************************************************************************************** There are only two more entries left for Terry's beginner's diary.
We are still accepting applications for public cooking classes and various seminars.
If you are interested, please take a look.
