Fireworks are what you want to do in the summer!To celebrate my son's birthday this month, I prepared a lot of hand-held fireworks and fireworks.
I don't know what will happen because the typhoon is approaching, but today, when the rain stops, I'm planning to invite the neighborhood children and have a small fireworks display.
Well, this is the 7th time for Terry.What kind of food did you make? ＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊ Summer production mode has become fully open.
But last summer was so hot that
I still have a lot of room to think that this is not the case.
When I thought that something was still lacking
There is no cicada chirping, which is indispensable as a summer feature.
"Earthquakes come in years when cicadas do not sing."
I've heard scary stories like,
I think it's probably because the rainy season ended early.
You will hear it soon.
7Cooking class for the first time.
macro history17It is said that a weak body has become stronger with age
My name is Michiyo Fujii.
"It's hot, how are you??
When I was drinking ice water, I still got sick.
Do not guzzle cold drinks.
Put it in your mouth and then drink it.
It's natural that it's hot, so
To get through the summer in good health, I will live a proper life.
There are various health methods.
Whether it fits the person's body or not.
Know your body type and decide what is right for you.
It's dangerous to just accept what you hear and do what you hear.
Continuing may lead you in a different direction.
In that sense, just "good enough" is important.
You will sweat in hot weather.Make sure you're getting enough salt
There was one point advice at the beginning.
today's menu
Japanese style spaghetti mushroom sauce
cabbage and soy milk soup
Millet croquette
Dried daikon radish pickled in achara
of green jelly5It is a product.
I started with green jelly that is eaten chilled.
pre-soaked in water
Put the agar (I used flake agar) in a pot and boil it to dissolve.
For the green color of the jelly chopped parsley,
I put it in a mortar and squeezed it with a damp cloth.
Melted agar with squeezed parsley juice
Add apple juice and pour into molds to cool.
Achara pickled in dried daikon radish,
It reminds me of the words sucha raka
I feel like I'm joking,
I thought it was an unusual name for a serious regular meal,
"It's a Portuguese word for a dish with vinegar."
I was convinced by Professor Fujii.
There is a restaurant called "Taverna Akio" near my house.
There is an Italian restaurant,
When I asked the owner, "It's a strange name,"
“Taverna is the Greek word for dining room.”
I remembered the story.
To the kiriboshi radish soaked in water and rehydrated,
Shredded carrot, kelp, finely chopped ginger, thinly sliced lemon,
I added round slices of red pepper and other ingredients and mixed with two cups of vinegar.
Millet croquettes are made by boiling soybeans that have been soaked in water overnight.
I mashed it with a mortar.
Cook cereals (wheat, millet, millet).
and fry the chopped onion
Grated yam, carrot and lotus root.
put them all in a bowl
It was molded into the firmness of an earlobe and deep-fried.
Cabbage and soy milk soup
The onions and potatoes were chopped coarsely and fried and boiled.
Let it cool and put it in a blender
Put in a pot, chopped cabbage and
Bite-sized deep-fried tofu and soy milk are added and boiled.
The last Japanese-style spaghetti mushroom sauce,
I cut onions, carrots, shimeji mushrooms, and dried shiitake mushrooms and steamed them.
Add the dashi stock to it and boil it.
Seasoned with salt, soy sauce, and pepper, and thickened with kudzu powder.
I am in charge of spaghetti made with domestic flour.
It's a big responsibility.
I was conscious of al dente, and I turned off the hot water with a little firmness.
So far so good,
Instead of sprinkling oil on Mr. Fujii after distorting,
I heard how to put oil in boiling water,
I completely forgot about it.If you declare that
"Put it on a plate before it sticks together."
I intended to thicken the steaming pasta with kudzu powder,
I put a sauce that was less thick than I thought.
This is a soup spa.
5Is it because of the variety of vegetables used and the variety of vegetables?
the number of people at the table4Was it because I was human?
It was a bit of a busy, restless, slapstick training.
After arranging the finished dishes neatly,
Another uncle who learns at the same table again.
"If you do this dish2500I can't get the yen.
If you put some wine on it, you..." Uncle plans to open in the future
The simulation of the dining room is floating in my head.
A woman sitting next to me after eating a bite of pickled Achara
"Ah, it's delicious.! Make this tonightEasy palm. It looks like it would go well with beer, ufufu."
When you eat it, it certainly has a crispy texture and a refreshing feeling,
It was the first time I tasted the spice of chili peppers.
Come to think of it, this dish didn't use fire.
I was surprised at the unexpectedness that dried daikon radish can be eaten without heating.
Millet croquette with cream croquette-like thick texture.
A light and mellow sweet cabbage and soy milk soup.
It tastes good, but
Japanese-style spaghetti that I wanted a little more thickness.
Finish with a green jelly dessert with beautiful green parsley.
The gentle sweetness of natural sweets is very nice.
Today's menu is not to chew brown rice slowly,
Since the staple food was spaghetti,
The speed of eating has become faster.
Recently, brown rice100It's fun and delicious to chew, and it's a habit.
