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Ginger White Soup
真っ白生姜スープ

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I can certainly feel that spring is just around the corner, but we still have cold days when I crave for soup.

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When I make soup, I usually make a big batch because it often seems to taste better the next day.

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For some reason I wanted to make all white soup.

I think it turned out very pretty.

I usually chop napa cabbage into bite sized pieces, but when we had a hot pot at a local Chinese restaurant they served whole leaves.

I liked the look of them in the soup, and for this soup I decided to do the same.

This is a mild tasting kind of soup where I can really appreciate the true taste of each ingredient.

I usually like to use firm tofu for a lot of my cooking, but for this soup I definitely prefer the soft one.

I love it when the tofu feels so soft and it melts in my mouth.

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Ginger White Soup

canola oil
2~4 cloves garlic, chopped
1 tablespoon chopped ginger
1 onion, sliced
2 cups cauliflower
water
2~4 cups soy milk
1/2 can corn
1/2 package soft tofu, cut into bite-sized pieces
5~10 napa cabbage leaves
sugar
salt and pepper
sesame oil
chopped chive

1. Cook garlic, ginger, and onion in oil.
2. Add cauliflower and continue to cook for a few minutes.
3. Add water to cover the cauliflower. Boil and then turn down to low-medium heat.
4. Add soy milk. Continue to cook.
5. Add corn, tofu, napa cabbage, sugar, salt, and pepper.
6. Serve with sesame oil and chive.

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A walk by the Mississippi River. One of my favorite walking/jogging courses. I keep thinking about putting this winter coat away, but it seems like I need to wait for a few more weeks…

Cloudy Sunday
曇り日曜日

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I’ve been interested in this bar/restaurant for a while, as I’ve seen so many great reviews.

We finally decided to try and went for brunch.

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We got there at 11 a.m., and we were told that there would be a 2-hour wait for a table, so we decided to take seats at the bar (we don’t like to wait and I probably wouldn’t wait even for 15 minutes!).

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A medal is always a good sign.

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We didn’t drink, but a lot of people were having a drink with their meal.

They have a bloody Mary bar and apparently it was very popular.

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We (mostly I) already did our homework last night and we knew what to order.

Terry had Gnome Hot Brown.

“Play on a Louisville classic.
Sriracha-bacon mornay,
turkey, cheddar, prosciutto,
tomatoes, sunny-side up egg,
Surly Furious bread, mixed greens”

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I had Pork Belly Hash.

“Beer Braised shredded pork belly,
two poached eggs, Brussels sprout & bacon
hash, mascarpone polenta,
chipotle hollandaise”

This was excellent!!

So so good.

I don’t like to eat a lot of rich creamy food anymore, but if I do, I want the dish to be great (not just good).

This was rich and delicious, but not heavy at all.

You could certainly tell the chef’s skills in this dish.

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Actually Terry said the same thing about his dish, too: rich and tasty but not heavy.

I can’t wait to go back for lunch or dinner next time, or for brunch again!

The Happy Gnome

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We went home full and happy.

A few hours later I was ready to get out of the house again and this time I was ready for something sweet.

Cafe Latte along with their sister shop, Bread and Chocolate are a few of our favorite weekend hangout places.

Bread and Chocolate is a good place to go in the morning but in the afternoon there aren’t many baked goods left.

So we picked Cafe Latte today hoping to find the perfect afternoon dessert.

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Terry’s lemon cream cake.

Very good.

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My tiramisu tres leches.

This was good, too, but the lemon cake was a little better.

These are big pieces, and even with the help from the cup of coffee, I felt a large amount of sugar streaming into my veins (lol).

I enjoyed them very much, but next time we should really share a piece (if we can agree on what kind, though, and that is always the problem…).

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After finishing the cake I felt the urge to walk a little before sitting in the car again.

So we went window shopping.

Pottery Barn was already decorated with the Easter-theme.

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And these pictures are from one of my favorite stores to browse, Anthropologie.

Love their colorful plates and bowls and other kitchen stuff.

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After we drove home, I still didn’t want to sit down, and I went for a long walk.

It was a dark cloudy day, but it was a good day.

Tofu Patty Bento
紫蘇豆腐ハンバーグ弁当

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I continue to make bento for lunch on the weekend.

The star of this bento was shiso (Japanese basil) tofu patties.

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It’s not that hard to make these, but they taste so good!

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You can certainly use these to make tofu burgers too, if you want.

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But this time they were served in this bento along with other great dishes, yuzu sesame carrots, balsamic roasted portabella mushrooms, and curried cabbage.

Shiso Tofu Patties

1 package extra firm tofu, microwaved for about one minute, roughly mashed with a masher
1/2 cup cooked edamame, roughly chopped
3~4 tablespoons chopped Shiso (Japanese basil)
sugar
salt and pepper
canola oil
teriyaki sauce (optional): cook 1 tablespoon of soy sauce and 1 tablespoon of cane sugar over medium heat until thickens.

1. Mix tofu, edamame, shiso, sugar, salt, and pepper well. Make patties.
2. Cook both sides, for a few minutes each, in oil.
3. Coat the patties with sauce (optional).

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I always enjoy making bento, but it’s so exciting when I get to use a new box.

This one came from Kyoto Japan and is a new addition to my small bento box collection.

Love the traditional Japanese look.

And the size is just perfect for me.

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Terry’s was of course served in his own bento box.

Although he gets the exact same dishes, it looks different in this metal box, which I think is pretty cool.

If you are interested in these and other Japanese bento boxes, check out Bento & Co.

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