Happy New Year — I’ve missed you all!
Fist off, I started this blog a year ago today — time flies.
I need to apologize for the unintended absence. For my birthday (on October 6th) ANA sent me a special promotion which I used to take an unscheduled, unplanned, always needed two-week vacation. When I came back I had essays up the kazoo to grade and, by chance, there was opening for a promotion.
I wanted the promotion.
I needed to prepare for the test (the first step in the application process), then for three successive interviews. I made it to the third and final group interview, but I didn’t get the job. That was at the end of November.
I sulked through most of December before getting in holiday mode — cooking, shopping, planning, and getting all my work done as our third year students graduate.
Excuses aside, I’m back. I didn’t mean to take a long holiday. Life happens — and I don’t get paid for this, so priorities. 😉
I did have time to consider what my blog means to me in the time I was away. I did start this as a means to reach out and connect with other people who share my passion for cooking and food — all things connected to food and eating. My blog then turned into a photography blog. I tried different ways to separate the two but photography was more fun to post about, however it’s not my real goal. I want to focus on my cooking and so I’m going to keep my photography in Flicker with a few here and there to liven up a given post.
I do love photography, perhaps even more than food. To take pictures and edit them require lots of time. To balance blogging and photography I’m setting a goal to post here once a week. I might post more, but I’d rather post a quality food post that’s informative than several small ones. We’ll see how it works out.
For this first week of the new year I thought I’d post about our New Year’s Osetchi.
Every year I’ve been in Japan for the New Year’s holiday I’ve spent the week it takes to make all the best dishes I can eek out of my kitchen — and it’s expensive. Two years ago I spent the equivalent of 700USD for Osetchi and it’s accompaniments (crab, sashimi, wine, etc). This year I purchased one of the many pre-made osetchi boxes available through department stores. They range in price from 2000USD to a modest 100USD. The food should be enough that it lasts for three days. I went with the Dean & Deluca osetchi box and it was one of the best decisions I’ve made.
I enjoy Japanese traditional foods (tray one); however, the other two trays of western delicacies blew them away. The duck confit, the home made sausages, the sea urchin mouse and on and on and on were some of the best things I’ve eaten in ages. The beef! I’ve never had beef so tender that it literally begins to melt while chewing.
So enjoy these photos of my first feast of the New Year and let me know in the comments how you’ve all been doing.
The new year in Japan.
On January 2nd the Imperial Family opens the East wing of their palace to the public. While we may not enter their residence we are allowed into the mail courtyard. The family makes an appearance at the window, the Emperor makes a short speech, and they all wave. It’s my first time attending — I’ve never been to a more crowded place in all my life (I’m tall enough to see just how crowded it was). These are a few photos I took at the event.