Category Archives: daybook

for now

a sip is just a moment
a moment is just a sip
if my favorite thing to do is take a . . .
is my favorite thing to do to . . . coil in a moment?
it’s lucid 
it’s lipid
and only I can digest it



Need to learn how to
Hold chopsticks

IMG_3539 2

Discovering about strawberries and mizuame, will keep trying, even not perfect it’s still delicious. Like hand writing though, there are sooo many versions of perfect. Perfect means free of faults. Who’s to say other than what’s honest within a moment. Which is always passing, or evolving, whichever it’s hard to grasp. Like the time I gave my family a plate of peas and steamed mussels, to eat which chopsticks. Humbled by the reward of their reaction, i’ll never forget what it’s like to relate to a perfect moment.


~ ~ ~

Had an idea to grate asian pear with a onioroshi (bamboo daikon grater)  to make a sweet  sort of oroshi to be (peared) ; -P! I love these tools, as ideas stem from their properties. Just imagine! A sweet oroshi!

Happy Birthday Brooke and Milo!

World Standard Album Cover

Dear Brooke and Milo,

Happy Birthday! 
I was able to secure this record on vinyl! 
Thinking for 48 minutes you two might just bumble about together along with the music.
Mother and her fruits.
I love you!




Marrily gone round

If there is a God, I cant help but feel I am being told something.

On a train traveling to my dads house, two young boys, a toddler and another not much older, were running across a station parking lot towards its train platform. Their mom not far behind. They wore blue t-shirts and khaki shorts. Funny for March, though sunny and really nice. She had on a white t-shirt and mommy-like leggings. It was as if — though my train was not stopping there, speeding along the center track — they were all striding across the parking lot to greet someone they loved. A nice moment I felt pleased to have caught on the mundanely mute train I sat on. Until two days later, and this time, not a soon before noon train but and an early evening. And this time, I was less worried. Nearly engrossed in a new playlist, melodic love letters to my heart, the vibrating hum pulsing though everything boarded on the train. And while in this stark bliss, I happened to glance out the window to be looking at the same parking lot and to see the same two boys and mother, wearing the same clothing, walking and running, smiling and laughing. The same formation, but in the direction the were coming from last time. As if to go back to the car. There was no other loved one.

I try to avoid to feel ice run though every single fiber inside of me,
unless I’m terrified yet sure.

What just happened?



Full Moon In Paris

Life by coffee and sleep


Ten days without coffee felt like a bear’s winter hibernation. It’s the season and I seemingly never miss a clean opportunity to get sick. Slightly out of commission.
Cup of joe number one since the crash. At 3pm. Splendid! I’m upright, and thinking about what I’ve done this week. What I’ll do from this cup, onto the next one, probably tomorrow a.m. And so! It’s been a week of discovering the famed New York dollar slice. That you can indeed just order a side of plain white rice at the local Chinese haunt without a batting eye. And, a resurgence of a famed banana shake from my archives. Which I will fondly share the recipe. It’s one I learned from a Scandinavian baker, both goddess of bread and salads. She was lovely.

I did happen to make one nice dish during the down time. A simple one which I had all the ingredients to already, but one. Being the season it wasn’t hard to find. Treviso risotto.  A woody amber kick coming from a glass of dry vermouth, and a roundness by parmesan and butter. I read today an article about Japanese ikebana. An art much to do with opposing characters, harmonized. Could treviso risotto be a good meal example for that? Bitter yet creamy. Hm. It’s a thought! A bit of a silly one at that. It got me thinking about making life more like ikebana. The Scandinavian baker, both goddess of bread and salads.

Green banana shake
1 banana, best if frozen (adds creaminess!) at least for a few hours before blending
2-3 juicy dates
palmful of cashews, raw
1 small spoonful of vanilla paste
2 big handfuls of kale, removed from their stems
6-8 cubes of ice
Splash of nut milk
Blend all together until smooth. Serve in tall glass.


Treviso risotto
A recipe from the great chef Russell Norman. His book Polpo is a favorite of mine. One I slip out when I’m looking for a singular example of a fine ingredient, he probably has it. His book is a dedication to his restaurant in London, but also a definition of his experiences at aperitivo hour in Venice, Italy. 1 liters of stock, be it beef, chicken or vegetable
50g butter, room temperature
Small sprig of rosemary
1/2 onion, finely chopped
150g risotto rice, carnaroli is best
Flaky salt
Half a glass of dry vermouth
250g Treviso radicchio, cut into 1 inch pieces
30g grated parmesan
To begin, bring a pot of the stock up to a gentle simmer on the back burner. On the front burner melt two-thirds of the butter in another pot. Add the rosemary and swig around a bit for a minute only to flavor, and then remove the sprig and discard.
Add the chopped onion, sweating slowly until glossy and translucent, about 10-15 minutes.
Now add the rice, being sure to coat in the butter. Allow to toast lightly, you’ll be able to smell it if you stick you nose over the pan. Add a pinch of salt, and stir for just a few minutes until the toasty smell is slightly present.  
Now is the time! Add the vermouth and lift any sucs sticking to the pan. Sizzling away until absorbed and steamed off. Add the first ladleful of stock, just enough to soak each grain, the mixture should be still gently simmering. Add the treviso now, reserve a small palmful for the final mix.
Slowly now, add the stock, one ladleful after the last has been absorbed. About 15 minutes. The risotto is done when a grain is chewy and soft on the outside, but the inside hull has a tiny al dente bite to it. Remove from heat, fold in the last knob of butter, parmesan and the palmful of treviso leaves set aside. Cover and leave for a few minutes before serving.




Grilled treviso
And if in the end. You can’t be bothered to make risotto. Halve your treviso lengthwise, rub with olive oil, slipping into the inner leaves. Set on a hot cast iron pan, or grill, and cook undisturbed for about four minutes on both sides. Serve, sprinkled with flaky salt and a few drips from the old balsamic bottle. Paired nicely with a bouncing ball of soft mozzarella dressed in more sweet olive oil and flaky salt.


And now all I’m craving is to watch Alice in Wonderland or The Secret Garden. Until next time! Hopefully sooner than the last!