Finally folks, we are back to the planning table for the next big adventure. And I’m back to Japan, after (when I get there) FOUR LONG YEARS. This time is a little different. Myself and my good friend Kev will be flying out at the end of October 2018 to spend Halloween in Tokyo, before […]Read More Japan 2018
25/02/14 About a month ago, back when I was still teaching regularly, I was sat at home thinking to myself “It’s been a month now that we’ve been on winter break, and I haven’t done anything. I haven’t even left Kansai since being here.” So, I rather impulsively decided to take a trip to Hiroshima. […]Read More Hiroshima pt. 1
I’d say that I am a fairly seasoned traveller by now, and I’ve learnt a thing or two about being both a traveller, and a tourist. This piece of advice isn’t about how to get as much bang for your buck, how to survive 12 hour flights or the best bars in Shanghai. Nothing like […]Read More My Number #1 Travel Tip
I have recently found a very simple but very good cooking show on YouTube, called Cooking with Babish (made by Andrew Rea). In this show, the creator takes food from famous scenes in movies, such as The Prison Sauce from mafia crime drama The Goodfellas, The World’s Greatest Sandwich from Spanglish, or Ross’ Leftover Thanksgiving […]Read More Aglio e Olio from the movie Chef (2014)
Another tasty and easy recipe from BBC Good Food here. The recipe itself calls for loin of lamb, however unfortunately we couldn’t find any at short notice, and our local butchers had shop. This dish is probably the closest I’ve gotten to a proper English roast, and I was pretty surprised how it came out. The […]Read More Lamb Shoulder with Wilted Spinach, New Potatoes Carrots and Redcurrant Sauce
It appears to me, in this country, that people aren’t visiting their local markets anymore.Traditional high street staples such as butchers, fishmongers, and green grocers appear to be in decline with the growth of big chain supermarkets. I understand it, supermarkets are convenient, everything is right there in one place, easy to find. Just one […]Read More Thoughts on Markets
This was a great recipe I found recently and tried out for the first time a coupe of days ago. As we’ve been watching Vikings again recently, we figured we’d have something Scandanavian inspired, but not the usual salmon I often do. A bit of searching later and we had this – Icelandic Baked Cod […]Read More Icelandic Baked Cod – Bakaðri Þorski
via Daily Prompt: Underground All my life, I’ve lived in small places, villages, towns, small cities. The underground has always, for me, marked a big city. I’ve been on them the world over, from London, to New York, to Paris, to Tokyo. And everyone of them makes me, most often, feel a sense of excitement. […]Read More Daily Prompt: Underground
Student: Hey Sensei, soup first or noodles first? Sensei: First, observe the whole bow. Student: Yes. Sensei: Appreciate its gesalt. Savour the aromas. Jewels of fat glistening on the surface. Bamboo shoots shining.Seaweed slowly sinking. Spring onions floating. Concentrate on the three pork slices… They play the key role but moderately hidden. Sensei: First, […]Read More Hey Sensei, soup first or noodles first?
Chicken & Pork Broth Ramen with Chashu Pork Belly, Scallions, Egg & Spinach ToppingsRead More Ramen Attempt #??