akanekke 35%: January 2010

1/31/10

and more music!

lesson 2. thanks to mr. huck! we are 1 step better!

too bad no sound can be heard now...

thanks for wonderful night, huck and nat! (and max!)

1/30/10

rythmical saturday~

today's BGM...

teacher tosh and student iZ

took few hour nap after this. thanks for relaxing saturday~

1/29/10

1/28/10

JK's mohawk~

ready for mohawk, JK?

start from the side (test)

then go all the way~

then smile!

more photo to come later~

my hero, maruchan

this is small video of small study case of how maruchan can be
effected by alcohol within an hour...

1/27/10

oyakodon tuesday

wonderful oyakodon made by cat! it was soooo good i forgot to take photo...

what's oyakodon?
thanks cat! it was super oishikatta!

then my main dish, desert, made by super tosh.

restaurant quality creme burlee with ace of cake style action that i can swim in...

supported by iZ. ready for any fire action.

now all in my tummy. staying with me.

thank you everyone and thank you food!

1/25/10

obsession

is this obsession or meditation?

since this photo was taken yesterday, i am sure you were up all night last night to finish this project!
thanks for having us cat!

napa drink napa drunk

it is always perfect time to visit napa. (with lovely DD!)

started with MUMM. great sparkling wine. good way to start the tasting!

then off to port wine, Prager. the guy on right, Peter(?) who works there was more drunk then we were... what a job!

great interior

then few more places, but forgot to take photo...

then, here. who can guess where this is?

great wine, great cheese, great friends, great time!

1/24/10

bagel master

my friend, K'p has been mastering her bagel making skill every day!

master's idea dose not stop at "bagel = food"... she made it into wreath!
good job!

1/22/10

sharing same blood...

pix of my nephew from 8 years ago...
i think i have so many photo of me like this too. it is clear we share same blood!

1/21/10

thanks Bradford Cockswell!

to welcome back M-ash from long trip back from india, Bradford Cockswell made us a special drinks in special way~

and some for Mr. Cockswell!

Thank you!

1/20/10

crazy rain in oakland!

this is why i bouth new jacket, shorts and shoes during lunch time!

1/19/10

1/18/10

1/17/10

1/15/10

hanging out with friends

we found new place to hang out with new friends in china town!

time moves slow here. good to be alive.

yes, mits, it's all atoms. we are all atoms...

there is even a place for work out!

try it!

1/14/10

happy birthday shi-chan!!!

message for our lovely friend in japan, shizuka...

tanjyobi, omedeto!

(in japanese...)

1/13/10

satochin is super chef!

daikon and tuna, kabocha salad, veggie grill! next, you should have "how to cook" on youtube. let's have tony shoot a video!

nitamago-chan, day 2

mmm. colors are even better looking then yesterday! that soy sauce is working hard in the fridge!

rainbow!

on the way to work. found rainbow~ you see???

1/12/10

first day back at work!

yes! finally! i am back at work~.
first time to commute by bart by my self! i did it! and it was kinda fun.

＊

we fit so well in the building like this ↓

chinese restaurant that looks like from a movie set.
ordered wun-tun with double noodles. akyo said it was thick noodle, but instead, it was double amount of noodles... could not finish it...

nekomusume on diet

finished the day with neko, iZ, akyo and 3 gin and tonic.
good few month waiting for us!

good to see you nitamago-chan!

good thing i waited 20hours to eat! yellow part is somewhat too soft, but it will be even better later tonight! 5 more to go~!

1/11/10

Mrs. kim's "you can be real Korean" kimchi recepie

i was lucky to meet famous mrs. kim, mother of my fake korean friend's real korean mom to teach me her kimchi recipe~!

here it is. enjoy!

1) cut nappa into 2.5cm to 3cm (maybe like 3cm. says mrs. kim)

2) wash nappa 3~4 times. (really really clean. maybe 5 times, says mrs. kim)

3) add salt all over the nappa. (sorry, picture missing...) (maybe a lot of salt, says mrs. kim) then wait about 30 minutes till nappa gets soft

4)cut the daikon radish in to 2cm x 2cm square. (.5mm thick) (use korean daikon radish, it's sweeter, says mrs. kim)
add into soften nappa
then add little bit of sugar

5) shred the daikon (use korean daikon radish. it's sweeter, says mrs. kim)

6) add korean pepper (maybe this much, but add little more. but maybe add more, says mrs. kim) so, really, add the pepper as much as you want...

7) add salted shrimp. you can find this at korean market. (add 2 table spoons. oh, maybe 3. or 4... says mrs. kim) again, depends on how salty you want to make. this shrimp is pretty salty~

image of 2 or 3 or 4 table spoon of salted shrimp in the shredded daikon radish

8) add chopped green onion (add about this much, says mrs. kim... how much is that?? says me...)

9) add shredded ginger (again, maybe this much, says mrs. kim...)

10) drain all the water from the soften nappa and daikon radish, and add into shredded seasoned radish. (we use hands to mix! says mrs. kim. but i forgot to take that photo...)

11) mix well, and place it in container~ (push down. pack well, says mrs. kim)
then keep out for a day, and place it in fridge. it is ready to eat, but it will get better everyday~

so, i took 1 container home. left it in the kitchen. then went to day trip. that night, i get a message from my fake korean friend, and she told me:
"oh, mom told me to tell you, make sure to double bag the container, because she packed it so much, it might explored over night!"
but i was already 100 miles away from the home...
luckily container was safe when i got home... it was best kimchi ever! thanks mrs. kim!!!

thanks to digital world...

Kimchi udon, gin, and nekomusume!

me: "what are you eating?"
neko: "pho"
me: "what are you drinking?"
neko: "shochu"

this is how hikikomori starts.
hikikomori: http://en.wikipedia.org/wiki/Hikikomori

cheers!

found you!

are you waiting for me?

nitamago

so, after dreaming about hard boiled egg last night, (because nekomusume was bragging about her nitamago) i went to whole foods and got dozen of eggs after morning walk with iZ.

sad thing is that it will not be ready till tomorrow. i may need to go to nekomusume's house just to eat hers...

the yellow part (what is it called?) need to be half done. at the end, the jelly like golden yellow will melt in your mouth. to get the half done eggs, boil the water, then gently, like you are handling tofu in the storm, drop the cold eggs in the water. then wait exactly 6min and 30sec.

then peel the skin (shell?) under running cold water. it is some what soft, so be gentle! i broke one... if it's fresh, it will peel easily. (according to some egg master)

then, dip in the special sauce. mine is super easy. recipe from nekomusume. 1 mentsuyu to 2 water. wait 12 hours to 48 hours, depends on how you like it.