Monday night we had the dubious pleasure of completing my office shelving work… I wouldn’t go so far as to say it’s actually organized, but it looks much less chaotic than it previously did. I’d actually be able to make good use of another shelf, but the next step is moving the remaining bits from my upstairs office to my storage facility. I have two spaces at ActiveSpace near the zoo, one of which is small and has a window, and the other of which is large, features high ceilings, but doesn’t get much natural light save for a partial skylight.

I’m planning to consolidate the two spaces into one, now that I really don’t see the office enough during daylight hours for a window to matter much, and don’t need quite the same amount of space as I once did.

We actually didn’t feel much like cooking after a long Monday… it was a day off from my contract project, but I never get a day off from my business. But we made something that was quite pleasant… we were hungry enough that we didn’t photograph it, though. It was tounyuu nabe, or soymilk hot pot, which I think I last had in Japan last spring, but Hiromi made it last Christmas when she visited. Basically, it’s thick, unsweetened soymilk, simmered with a bit of dried konbu, seasoned with miso and maybe a bit of salt. We used a combination of yuzu-miso (expensive, but adds a nice yuzu flavor) and komekoshi-miso. To the pot we added good, fresh tofu, some takenoko, and enoki.

Tounyuu nabe is simple food, but it is kind of special for Hiromi and me, because we ate a variation of it called toufu-dzukushi the first time we had dinner together at a fancy toufu restaurant in Kawasaki.

The last two nights, dinner was completely unremarkable, but tonight I made some yu tsai (a leafy green somewhat like nanohana) with atsuage, onions, and vegetarian “oyster sauce.” Hiromi made takenoko gohan, rice with bamboo shoots. We also had miso soup, but our itamemono wasn’t very Japanese.

Yutsai and atsuageTakenoko-gohan

After dinner I asked Hiromi if she wanted a drink, and she asked me to do something with the Moro blood oranges we got yesterday. I squeezed about four or five of them and blended the juice with a couple of shots of gin, a dash of bitters and a hint of vermouth, then shook everything up in a cocktail shaker with ice. After splitting the results into two glasses, I added an ounce or so of tonic water to each glass for a bit of effervescence.

Bloodorangeandgin

The result was quite refreshing. I’m not much an expert on mixed drinks, but I’m starting to have a bit of fun constructing them, and most of my recent endeavors have been quite passable.