I have been learning exponentially. I can’t explain it, but I’ve hit a new groove which has given me confidence behind the camera. These photos will not appear on WordPress as they appear to me because WordPress flattens out the color space from the larger ProPhoto I use on my computer to sRGB. It’s heartbreaking because the colors as they should appear are richer and more weighted. So, I invite you to check out my Flicker page to see these, and other, as I intended them to be seen. … Read More
(recipe follows) Shortly after I arrived in Japan I met my new best friend turned roommate, Shawn. At that time, just after university, we were each earning between five and six thousand USD per month teaching English. We had a four-bedroom apartment in Sapporo, Roller Blades, free-time and lots of greenery — life was good. It was spring, hormones were high and Shawn was crushing on a pretty girl with waist length raven hair. The weight pulled her head back so she walked deliberately, with total control. She agreed to a dinner… Read More
(recipe follows) I was watching a Japanese cooking program many years ago in which a wizened chef placed six thick slices of daikon in a large cast iron skillet filled with hot olive oil and cooked them until they browned, which took over an hour. My thighs expand just remembering it. A quick lunch or supper for me borrows from his idea. I lightly coat the bottom of the pan in sesame or olive oil and fry boiled daikon on high until the bottoms brown, between five to ten minutes depending on… Read More
Simple and easy to make the whole meal has fewer than 400 calories and can be made fat-free. This post will link to the recipes tomorrow, sorry M. R. 😉 For Daikon steak, click here. For Tofu steak, click here.