Archive for August, 2012


Saturday, August 18th, 2012


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thank you, rei chan! there’s no days that she doesn’t play withthi toy, and we carry it everywhere!(^o^)/




Saturday, August 18th, 2012


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Last Sunday, August 12th marked her 5 month anniversary! Congrats, Jio! it has been so much fun, and will haveeven more fun!




Thursday, August 9th, 2012


I say this is the best recipe I ever made :P Well, at least for me, this is the best Quinoa salad I’ve ever eaten, when I ate a quinoa salad at my favorite restaurant, I was actually disappointed, because surely I thought they would make anything better than I would do, but, I guess I done did better! Yea, cocky me, go me! :P

So, I’ve been asked for the recipe many times by my Japanese friends, and, now I got asked by my non Japanese speaking friend! So here it is, this is for you, Matt!

Ingredients: about 12 servings (I don’t know exactly but this is for 1 dry cup of quinoa) if you just wanna make more decent amount for one family, do half. But I usually make a lot and eat this everyday for like 4 days, as of today, I’m still eating this salad I made on Tuesday! But don’t worry, I don’t feed other than my family those 3 day old food! Though it’s still perfectly delicious!

For cooking quinoa:

  • Quinoa- 1 cup
  • Water -2 cups
  • 1 pinch of sea salt

Now you’re ready to make salad!

  • 1 medium Red onion- thinly slice and put sea salt and just mix it with hand
  • 1 Persian cucumber (you can use other kind but they tend to be a lot more watery and bitter)-slice it and mix salt, lightly massage it and let it sit for about 10 min, then lightly squeeze water out
  • as much frozen corns as you like! -boil in a pan, make sure you cool them before adding to the bowl

Sauce

  • Balsamic Vinegar 2tbsp
  • Lemon Juice 1 lemon
  • Lime juice 1 lime
  • Apple cider vinegar or White wine vinegar 2 tbsp
  • Olive oil 1tbsp
  • Sea salt and pepper
  • Fresh Parsley- about 1/2 cup minced
  • Garlic powder if you have it-just a lil bit
  • Lots of Dry cranberries, golden raisins!

Ok, you will start by cooking quinoa. So far I’ve only used the pre-washed one, if yours isn’t pre-washed, you can wash quinoa as you wash rice, put them in a bowl, fill with water, wash with hands, drain, and do the same a few times, I heard.

  1. Boil 2 cups of water with a pinch of sea salt
  2. Add quinoa and turn it to very low, put a lid on and set a timer for 20min.
  3. Open the lid, fluff with folk, make sure it’s not watery, if it is, turn the heat up and let it evaporate. And Cool it down (I didn’t cool it down enough last time and cucumbers got cooked, oopsy!)

So Now that you have your quinoa,

  1. Mix all the sauce ingredients, make sure you put cranberries, so they get soaked before mixing with quinoa!
  2. Add all the veggies that you prepared as instructed in the ingredients section
  3. Add the quinoa, and let it cool in the fridge for at least 30 min. Enjoyyyy!

I hope you like it! This will be better than the one you had, Matt, since the one you had, I got stingy and only used the half amount of sauce (my defense, didn’t wanna use the whole lemon and lime that time!) and wasn’t nearly as good, so I was surprised you liked it so much and wanted this recipe! This is super easy. You better let me know when you cook it and how you like it!