tonight pasta

I've cooked a pasta with tapenade, swordfish and shishitou(green pepper).
shishitou is hot in rare cases, but It's fine this time.
and This is a white rum that I liked in this summer. It's nice to make Mojito(a cocktail with mints, sugar and lemon or lime) with it.

the foods and drinks that I've cooked and eaten recently

The wines that I've been touched.







The foods that I've cooked. tapenade with green olives and some pastas.







My favorite cup that I've got recently. nice texture and velvety touch on my mouth. I love this simple white cup.

lasagna

I've cooked a lsagna with leftover pasta sauce tonight. It was nice with an arbois wine. This wine is produced by Emmanuel Houillon since 2002. Pierre Overnoy became the senior adviser.

weekend pasta

I ate Orecchiette this weekend. the sauce was made with ground pork, shiitake mushroom and azuki(small red beans). I also added garlic, some herbs and spices in it. this sauce went together with orecchiette pasta.

risoni

I've eaten a plate of risoni pasta with simmered shirasu(tiny fish) and broccoli sauce tonight. The beer was vedett, which is made in the same company as duvel. It's different from duvel and lighter taste. I liked it too.

and these photos below are what I cooked and drunk recently. I forgot to upload the photos. tomato sauce with brown butter and black pepper, onion sauce(this is very simple and nice. I found the recipe on a magazine.), and Grolsch premium weizen(I used to like grolsch amber).

le temps des gitans

What a cheery name! It's tasty even though this wine is very easy to drink. It could be served chilled.
Tonight pasta sauce was made with garlic, chili pepper, caper, cumin, green olives, eggplant, tomato, tiny fish(shirasu), and Goya(bitter gourd which is a traditional summer vegetable of Okinawa) in it. Goya taste quite bitter, so that you should rub it with salt and rinse to reduce the bitterness.

boire tue

a unique label. but This wine wasn't that dangerous. It's easy to drink and taste nice. In a way, It could be dangerous, Because, perhaps, people would tend to drink much more than usual. Before open the wine, I drunk a can of Japanese beer, Edelpils. This beer was limited beer, and taste nice. By the way, Tonight pasta was alio olio peperoncini with shirasu(Japanese boiled tiny fish).

tonight pasta

I've eaten a pasta with a glass of white wine tonight. the pasta sauce was made with salmon, caper, garlic, red pepper, some potato, Naga-negi(kinda a Welsh onion in Japan) and fresh tomato. The wine had acidity even though it's made in Faugeres, Langudoc. This is a nice wine.

fie gris

I've got the same impression of Sauvignon blanc at the first. It smelt like pine and honey. It has nice acidity, mineral, and little bitterness. and I also got a little feeling something burn like caramel or coffee. Is this grilled oak scent? I don't know. I liked this wine anyway. This wine made by Jacky Preys. I remember I liked his pino-noir. The pasta was tuna sauce with onion, carrot, celery, garlic, pine nuts, green chili, and lemon grass.

this weekend pasta

I cooked a oil based pasta sauce with ground pork, bamboo shoots, and cumin. At the end, I dropped some nicer olive oil.

nagisa beer

I've had pasta with a Japanese beer. nagisa means beach in Japanese and it is also the name of my niece. the pasta sauce was ragu with bamboo shoots.

The wine was a rose in Loire, made by Thierry Puzelat. It smells peach and pear. The pasta was Orecchiette with tomato sauce and bamboo shoots. The cigar was Fonseca. I liked this light cigar.

marinated small fishes

I marinated small fishes. and ate it with beer as appetizer. after the appetizer, I ate pasta. tonight pasta was pork meat sauce with beans.

today's pasta

I ate pasta with rose wine as a lunch. The pasta sauce was cooked with canned tomato, caper, garlic, red pepper, harasu(which is the abdomen of salmon in Japanese, ), and Japanese onion(like welsh onion).

it tastes nice a few days after

I've tasted the rest of P'tites vignes. I think it's also nice, as if it's nicer than Yesterday. and the cheese, Garrotxa, was also nice. It smelt like mushroom at this time. As a dinner, I ate simmered lentil beans with soup stock(with bacon bone), sausages, and some risoni pasta(shaped like rice). the big green olive was include jalapeno inside it.

today's lunch

I've eaten pasta with tomato sauce simmered with canned tomato, garlic, coriander leaves.

tonight pasta

Tonight meat sauce was made with ground pork, bean, corn and canned tomato. I added little green pepper. I ate it with bucatini(the circle with a hole).

tonight pasta

tonight pasta was fedelini with tapenade paste and maitake mushroom(seems to be known as Hen of the Woods). I made this tapenade paste, little much lemon liquid, so it tastes little more sour than usual, I think. but It's not so bad.

tonight meal

I've enjoyed dinner tonight because I have a day off tomorrow.
Duinen dubbel, It's not bad all, but not so good.





the pasta sauce was made with Komatsuna and Shirasu. This is one of my favorite.




after dinner, I sipped a sake, Kuroushi. I think it's stronger than usual. nice balanced. I think that I should try Atsukan(warmed sake).



The cigar was Sancho Panza. It was the first time to puff it. and I liked this. It's inexpensive and nice balanced.

villers trippel

It's the first time to drink this beer. It tastes fruity and hoppy. It's not so strong, and nice balanced. Not bad. I drunk it with pasta. the pasta sauce was pork meat sauce with cabbage, raizins, and dried porcini mushroom. I didn't add water, only the liquid soaking porcini and the moisture of cabbage. I added little balsamic.