All posts tagged: blogging101

Kyoto Day 1: April 11th, 2015

13.5miles. I walked 13.5 miles today. My feet and legs are a bit sore but I’m planning to walk around the city today again.  This is my friends’ first time to visit Kyoto and they wanted to visit Rokuonji (Kinkakji). Not my favorite but yet still impressive. My highlight of my the day was to visit Ryoanji zen Templar for the 4th time. This is my another chapter of my life started. I’m forever grateful for that. This is cherry blossom at Ryoanji.       It’s just before 7 in the morning. Let’s see what’s waiting for me to explore in this amazing city. 

Today’s Happy Thoughts: My Favorite Things

I saw someone was writing what 5 thing that make her happy on her blog.  I was inspired by her and here are 5 things make me happy at this moment, 10:56am on April 7th Tue (it changes slightly & often J) The fact that my longtime friend Rika will be joining me in Kyoto this next week for 1.5 days.  I haven’t seen her since December 2008.  She is such a caring, kind, classy and beautiful (inside and out) person.  When I was younger, I always wonder why I didn’t grow up like her.  She has my highest regards. Going to visit Kyoto in 1.5 days.  I am not completely excited yet but it makes me happy when I think about all these food I can eat (I will pig out when I am there!) and temples I visit just spend some time with myself. Oh my god, I can’t believe I am writing about this.  This Japanese TV show called “Dr. Koto Shinryojo” is actually making me happy?  Yes it is.  Don’t judge.  …

April 4th 3.0: mkt.

Ethan Stowell is beloved, down to earth kind of guy.  He owns 9 restaurants and 1 pizzeria all in Seattle.  He will be opening 3 more this year.  Yes, he is beloved and down to earth kind of guy, but he is also crazy. He is crazy about food.  He is crazy about connection and relationships between food and people who eat his food.  Most of his restaurants are intimate settings.  Some have community table and some only seat 30 people or so.  Kitchens are not hidden, usually open.  Today is April 4th and it is a special day for me.  Archie was successful not to disclose where he was taking me this last Saturday night until we were almost there. Here is mkt.in Meridian neighborhood near Green Lake in Seattle.  When I opened the door, first thing you see is an small and open kitchen with 5-seat counter.  Very close to people sitting next to you.  We were seated right in front of Alvin. Perfect.  I was able to see what he was cooking …

April 4th: Love Letter to the Best Friend

I’m overwhelmed with happiness when I am with you. I am so madly in love with you. I wish there was a better way to say it. I am not the most eloquent when saying this but I know what I feel. When I think about you or about us, the emotion build up inside and spill out. It’s embarrassing at times but I like the feelings that I feel for you. My favorite times with you are just being near you. It could be a rainy day at home or walking through the park or a lovely dinner for the two of us or traveling to some new exciting place, it doesn’t matter I just want you near me. Forever.  I love you so much – Jeff M.  

Happy Weekend Eve: Friday

I don’t like Wednesdays because it feels like my week lasts for eternity.  I don’t mind Mondays and my favorite is Friday eve (=Thursday).  Usually I am exhausted on Fridays and all I want to do Friday evening is to vegetate but it is fun to think that the weekend is coming soon. So, here is some good news for you.  Your weekend is near 🙂

Good Luck Veggie: Renkon (Lotus Roots)

It is a good luck vegetable so Japanese people eat Lotus Roots as part of special New Year meal.  Why is this root vegetable is good luck?  As you can see you can see holes of Renkon as photo shown below.  It is said that you can see the future.  Also, Renkon produces tons of seeds, therefore it means “productivity.”  Kind of clever, huh? I am fortunate enough to be able to buy Renkon at Asian market in International District so I keep it in my fridge often.  I usually simply sautée it with different kinds of seasonings each time.  Last night, I sliced it in ½-inch thick, sautéed with sesame oil (I love sesame oil by the way, so fragrant), sprinkle of salt, splash of fish sauce and dash of black vinegar.  I am very enthusiastic about black vinegar.  This is one of  several fermented seasonings that I am in love with.  Black vinegar is very smooth, malty and mellow, not stingy.  When you cook vegetables, any meat or fish, your dish ALWAYS come …