白いもの、など

I love native organic eggs:) taken w/ iPhone 5c

１ヶ月ほど前に下書きに入れてそのままになっていた。今朝、遠くの友人のポストを見て、はっ、そういえば。と思い出した次第。チェキで写真撮ったらアップしようと構えていたのだけど、結局撮ってなくて、iPhoneの写真。

Sorry, this is one of rumbling posts about food.
I have been craving for fresh milk, tofu, cheese, yogurt, and eggs. Of course I can find some of them in supermarkets here, but all of them have somehow a very long life, which is what I just cannot trust. I suspect such foods definitely have poisonous things to our body. But I have no choice, so I buy "fresh" milk (on the carton it says) and about eggs and cheese, I buy at the organic market I visit on Saturdays once or twice a month. Unfortunately I don't see yogurt containing no sweetener, so I haven't eaten any since I came to live here in Cebu. Instead, I make something like ricotta cheese with "fresh" milk and enjoy eating it with salt & olive oil, or fruit jam, and sometimes like in the photo above, with cake salé, pancake, or bread.
About eggs, I love eating "tamago-kake gohan", hot, just-cooked rice topped and then mixed with raw egg and a bit of soy sauce,  and tried it just once with an organic egg here; it was soooo goooood. But accepting warnings about salmonella, and rice I buy here is different from what I ate in Japan, I haven't eaten  I eat eggs cooked these days. Soft-boiled eggs, sunny-side ups, and scrambled eggs.  I guess you love eggs too:) They look lovely and taste good.

warning

I really ate and drank too much for the 2 nights! Seeming my body is apt to store fat this cold season (and due to my age;p), I have to be really careful what and how much I eat and drink from now on.

On the right is one of the dishes I made : lotus root pizza:) Rotus root, Japese leek, creamy havarti, and herbal hot sesami oil on pizza crust of whole wheet. *I use lotus root (and many other vegetables) without peeling.

ホンマに食べ過ぎ＆飲み過ぎ、季節＋年のせいもあるのか、体の中にたまってる感じですごく重いです・・・。これからは気をつけんとアカン！の戒め記事です。

昨日＆一昨日とピザを作りました。一昨日のはトマトソースにマッシュルームと椎茸、チーズにルッコラ。昨日のは右の蓮根とスパイシーラー油のピザ。野菜はたいがい皮付きで使う（無精者〜〜えへへ）ので蓮根があまりきれいに見えんけど＾＾；

昨日はラー油がポイントだったので、生地にもオリーブオイルの代わりにごま油を使ってみました。

連日使ったクリーミーハヴァティ。そのまま食べてもしっかりした風味だし、焼いてもおいしいチーズ♪ ティラミスも食べたし、チーズ取り過ぎ？

1+1=2 (maybe more)

This autum fig has been sold longer than usual. Maybe it's just I feel that way. But I don't find fig ripen just. But soon we won't find raw fig so I decided to make confiture of fig. I added strawberry, which was also not ripen enough, but I thought the sourness and the scent would give it a nice snap. Sugar, honey for sweetening, and vanilla beans for seasoning. After cooking on high heat for 10 minutes, ta-dah! You have fig and strawberry confiture full of texture of fig, scent, taste:))

無花果がずいぶん長く出回っているような気がする。でも、程よく熟れたのをちょっと過ぎた頃合い、のものには出会わずじまい。おいしいねー、ハズレやなー、という具合に、１パックの中に玉石混淆（なんて言うと言い過ぎか＾＾；）。

でもそろそろ終わりだろう、と思いジャムを作ることに。これまたあまり熟れていない小さな粒の秋苺を買って、一緒にざっくり潰してバニラビーンズと蜂蜜ときび砂糖とレモン汁を混ぜて一気に火を通して出来上がり。５００ml瓶には少し足りない量だが、林檎ジャム、梨ジャムがあるから、とっかえひっかえ冬の間はもつだろう。

いちじく＋いちごのジャムなので、２（ニィ）ジャム。笑

プチプチの食感、少し強めの酸味に、甘いバニラの香りが刺激的。
（うつわは徳島・神山工房の黒い焼き締めの鉢）

sprang : CONTAX Aria + Macro Planar 60/f2.8 + Kodak 400UC

lush

I made "tiramisu" for the first time yesterday. It was not hard to make, but it was hard to dish it out on a plate. So don't mention the look of it in the pic. Though it doesn't look good, it tasted really good;p Well, in fact I've had it as much as I liked! :D Really, I had a plateful tiramisu as you see from this pic. Oh, I have to watch calories now ...!!!

BTW the blogger navi-bar above has a changed a little, has become simpler. I like it better than the former version:)

たっぷりのティラミス、ホームメイドならではの皿一杯どっさりの量です。爆

コーヒーもたっぷりいつもの倍（いつもだってかなり多いのだけど）。雨だれコーヒ、とでもいいましょうか、時間をかけてぽたりぽたりとゆっくりこっくり淹れました。

さて、初挑戦のティラミス、見た目悪しですが（お皿に移す時に絶対壊れる！！＞m＜）、味はグーでした♪簡単に作れるのもいいわ、これ。レシピはこれです by 愛しのジローさん♪（私は白身も固く泡立てて混ぜ込んで冷やし固めました。だってもったいなかったし・・・＾＾；）

ただ、カロリーめっちゃ取ってしまったのは間違いない。やばい。

しかしこの写真、朝撮ったのに、何だか夜のよう・・・＾m＾

lush : Panasonic 822P