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Artisan Whole Wheat Bread

I like different types of bread, but this artisan bread is one of my basics that I always go back to.

I probably make some type of this bread at least once every few weeks.

This one has some whole wheat flour in addition to all-purpose flour.

I like to use whole wheat flour in my bread, but I’m still cautious with how much I use because if I put too much, it certainly affects the texture of the final product.

At this point I’m comfortable with the current ratio of 1:2.

I enjoyed slices with butter and this rhubarb and apple rhubarb jam.

So good!

The colors are beautiful too.

We moved to our condo about three years ago.

We bought most of the furniture for the new space, but I brought old baskets and storage boxes and used them with our new furniture.

Recently I had time to look closely at my storage situation, and I decided to get new storage containers that would fit the furniture better.

So I decided to get these four baskets and four jute bags for our buffet.

This is how it looks now, and I like it.

Now things are more organized and easy to find.

Steamed Beet Cinnamon Muffins

Since I liked having steamed muffins for my breakfast or a snack so much, like these carrot ones or the kiwi ones, that I decided to make another one.

I had a little beet left from a can and I thought it would be fun to have bright pink colored muffins.

They were so beautifully bright pink, and I was extremely excited.

And then, these are what I ended up with!!!!

Where did the beautiful pink color go?

I was so shocked that I almost threw them away.

Well, I calmed down a little bit a while later, and I was glad I didn’t throw them away because they were delicious.

I have no idea what happened.

I initially thought maybe it was the heat, but I remember when I made beet pasta even after cooked in hot water it did not lose the color at all and it actually ended up almost too vividly pink to eat!

But like I said, these muffins were super tasty, and I’ll definitely make them again, just not for the color but for the taste next time.

Since I didn’t get enough pink image for this post, here is something pink and beautiful.

Love peonies.

So elegant.

These are from the local farmers market as well.

Steamed Beet Cinnamon Muffins makes 8~11 muffins

100g thinly sliced cooked beet
200cc soy milk
2.5 tablespoons sugar
200g all-purpose flour
2.5 teaspoons baking powder
a pinch salt
a few sprinkles of cinnamon
2 tablespoons coconut oil

1. Combine beet, soy milk, and sugar. Puree the beet until smooth using a hand blender.
2. Combine flour, baking powder, salt, and cinnamon in a bowl, and mix well. Add the beet mixture and coconut oil. Mix until combined.
3. Pour the batter into muffin cups.
4. Steam for about 12 minutes or until cooked through.

Bukkake Soba

What do you serve with your soba noodles?

When you cannot decide what to do, how about making “Bukkake-Soba”?

Bukkake means “pile up everything” in Japanese, and that’s what I did for my lunch.

The main players were sauteed eggplant and zucchini, but the supporting players are also important.

These are some of my favorite supporting ingredients for my Bukkake-Soba: scallion, Japanese shiso, and grated radish.

You also need soup.

If you have a cute pot like this, you can separately serve soup in style.

Grated radish is important for both its taste and its beautiful pink color, which brightens up the whole dish visually and taste-wise.

Doesn’t this look tasty?

You can serve this soba hot, cold, or even at room-temperature.

Love “Bukkake”.

So flavorful and satisfying.

You can always make your vegetables into tempura, but if you don’t want to go through the hassle (if you are like me), you can use sauteed vegetables and sprinkle store-bought fried onions.

Bukkake Soba

100g cooked soba
– 1 cup water
– 3×3 inch dried Kombu
– 1 tablespoon soy sauce
– 1 tablespoon cane sugar
– salt
1/3 cup sauteed zucchini
1/3 cup sauteed eggplant
1~2 tablespoons fried onions
2 tablespoons chopped scallion
2 tablespoons chopped Shiso Japanese basil
2 radish, grated

1. Make soup. Combine water and Kombu in a small pot. Boil and then turn down to low heat. Add soy sauce, sugar, and salt. Mix well.
2. Serve soba in soup with sauteed vegetables, fried onions, scallion, Shiso, and grated radish.

Here is a picture of some of the flowers I got from the local farmers market last weekend.

I enjoy getting locally grown vegetables, but fresh flowers are also fun to look at at the market.

The prices are so reasonable, and I look forward to having more fresh flowers in our house.

Have a great weekend everyone!

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