fedelini alla genovese

I ate fedelini with genovese paste. I added potato and haricot. The sauce entwined with pasta nicely.

weekend meals

I ate two pasta Yesterday. The left picture was capellini with sliced konbu(eatable kelp), mini tomato, okura(gombo), caper, black pepper, garlic, vinegar and salt. No oil. I think there was something missing. some herbs?
The right picture was fedelini with shirasu(boiled tiny fishs) and peruviridis(a green leaves), garlic, red peeper, white wine. I should've simmered the leaves till more soften.

Davidoff Exquisitos and Primeros

I puffed two Davidoff mini cigars tonight. I prefer Primeros this time. It was a nice balanced cigarillos. Exquisitos wasn't so good. I think I will choose Petit Corona instead of this.

an unfiltered sake 2007

I opened a sake tongiht, Junmai unfiltered sake 2007, Ume-no-yado winery. It tastes sweet and smelt like melon. This sake is made from bizen-omachi rice(備前雄町米). it says that this rice is very rare. It went together with Ara-ni(a nimino, simmered fish). Ara is a head part of a fish, this time, Tai(red sea bream). Ara part is very cheap. I simmered it with soy-sauce, sake, mirin and little suger.

tortilla

I cooked a mini tortilla again. This time, the ingredients were potato, haricot beans, squash, genovese paste, and parmigiano cheese. It tasted nicely. I will take it as tomorrow's lunch.

valminor albarino

I opened a Spanish white wine tonight. valminor albarino 2005, made in Rias Baixas where is the nice place for making white wine. It smelt pear, apple, and peach. tasted dry and nice acidity. a nice wine in summer. I also cooked a small tortilla too as tomorrow's lunch. I took a bite with the wine, just tasting. this tortilla was made with eggs, potato and shirasu(boiled tiny fish), a Japanese version. shirasu already has salty enough, so I didn't seasoning.

valminor albarino

Tonight dinner was curry with sardines and potato. I ate it with yogurt and some crackers. yogurt makes curry tasted soften.

la folle blanche

This week were extremely and sweltering hot weather. We've got evening shower today. Phew! It's still hot, but little cooler tonight. I've opened a white wine tonight, La folle blanche. One of Marc Pesnot's wine. He makes nice wines in Loire. The variety was Gros plant(made from 60 years old trees). Usually, it's said that this grape tend to be very acidy. but this wasn't. nice citrus flavor, and honey. and nice balanced acidy and little bitterness. His wines are getting nicer year by year. I don't believe why this wine is a vin de table!!!

today's lunch

I cooked pasta in my oriental style. The ingredients were garlic, ginger, red pepper, coriander leaves, the green part of leek, salted tiny whole fish(chirimenjako), fresh tomato, and little citron vert. It's not completely different from common pasta, is it? but it's not bad at all.

tonight dinner

I ate curry with rice. at this time, I simmered liver, gizzards and potato with curry paste and coconut milk. Of course, I cooked the curry paste, a south Indian taste. As a dessert, I ate vanilla ice cream with fig comport.

coffele

a soave classico 2006. This is one of few wineries that I know and be familiar. This is the first time to taste the wine in this year. It has nice acidity and bitter. and smelt like green apple, pineapple(anana), and little peach(not much ripen). It's not watery. I think the grape would be ripen richly. I will try upper wine, Superiore, "Ca Visco" next time.

fichi cotte

I cooked compote with fig. It's my favorite dessert in summer. I simmered them with white wine, water, sugar and vanilla beans. It's very simple. It goes together with vanilla ice cream.

petit tubos

I've puffed montecristo petit tubos tonight outside of my apartment. and sipped a grappa. I love the cituation like this. I think smoking cigar by myself is the best way to puff cigar. Fortunately, I've seen a shooting star tonight, after years! What a lucky night!

Genevers

I sipped a shot of genevers, Bols. It's a gin flavored juniper berry and some. It be stored in freezer.

tommrow lunch box

I cooked simmered small Iwashi(sardine). and I also cooked simmered pork liver and nira(garlic oriental chive). Usually, people stir-fries them. But I wanted to use them without oil, so that I simmered them with soy-sauce, mirin, sake. I microwaved whole Nira chive without cutting, because Recenlty, a NHK TV program,"Tameshite Gatten" , said that microwave is very useful not to miss the vitamins in Nira and taste sweeter than cooking them after cutting. I've also heard of that leek(Welsh onion) should be burned whole without cutting to get more sweet taste. It's similar. On the contrary, the base of Nira should be finely-chopped, because the TV said that finely-chopped the base of Nira is more allicin. it is the same material as garlic's. allicin increases our stamina, you know.

weekend wines

I opened two bottle of wine. the left wine was a Sauvignon blanc, Mas des Lyres. It's a nice wine as a daily wine. It smelt like grapefruit and some sweet fruits.
The other was melon de bourgogne(muscadet), Marc Pesnot, One of my favorite winery. It smelt like apple and white pepper. and it tastes like lactic acid. I like his wine.

camel cheese!?

I've never thought of camel cheese. it's said camel milk is popular in Africa. It seems that people can get it in Europe too. It's very interesting. it sounds like this cheese taste like goat cheese. It's said that Camel milk has much Vitamin B, C and Iron than cow. sounds nice.

katsunuma wine koshu vintage 1998

My sister let me open a Japanese wine. Someone gave her. I hardly drink Japanese wines though, this wasn't bad at all. dry taste, and smelt like sherry. I liked this. This wine seemed limited edition.

hanabi(firework) 2007

We've watched firework in Minato-Mirai, Yokohama. There are lots of people and very crowded. I was lucky to watch it from my sister's apartment. I tried to take some photos, but it was very difficult, and I ended up giving up and I just enjoyed watching the beautiful firework. It held only 1hour though, it was great. One of big events in Japan summer.

tonight pasta

I ate spaghetti with clams and broccoli. I like simmering broccoli till very soften when I eat pasta. People usually prefer harder vegetables in Japan. and so do I, except this pasta.
I cooked garbanzo salad for tomorrow event. it's very easy. just boil the beans, added fine chopped onion and season it with vinegar, parsley, pink pepper, salt, and nice olive oil. What is the event? I'll tell you later.

tonight dinner

I cooked a south Indian curry with beans, masala paste I've cooked, and coconut milk. and I served it with yogurt and grilled baguette. The wine was a Rhone wine, Estezargues "Domaine des bacchantes 2004". It smells nicely, juicy, currant, spicy, and well, It's really good.

tomorrow's lunchbox

I cooked some dishes as tomorrow lunch box. Simmered Iwashi(sardine or herring?), Simmered Sunagimo(chicken gizzards) and garlic(oriental?) chive, and Ratatouille(a simmered dish in France, right?). I've got a giant zucchini from one of our wine tasting members. So that, I cooked Ratatouille with zucchini. I added squash, carrot, eggplant, and shimeji mushroom.

marchese leopoldo

I've tasted an Italian wine after a while. Marchese Leopoldo, Pinot Nero 2001. a red wine in Piemonte. nice balanced wine, taste softly and smell nice. My favorite wine shop treated this wine for a change. Usually He is good at treating French wine, but he wanted to treat some Italian wine too. I like this wine at least.

risoni with shijimi and broccoli

I cooked pasta with risoni(rice shaped pasta), shijimi(freshwater clam), and broccoli tonight.