A couple of friends wanted to meet up at the Coleman Pool in West Seattle, but I got the call just about 10 minutes before the last session of the day would begin. At that very moment, I was in Ballard, talking with a client of mine. I don’t keep a spare swimsuit in my car, so I had to stop at home.

The plan seemed to evolve into going to an even farther away pool, so I had to stop to fuel up my car, because after an earlier trip to Bellevue today I was running low. This delayed my departure a bit and then I learned the original plan was still on. Of course, this meant that I was now quite late for the session.

Anyway, I got about 30–40 minutes in the pool but I haven’t been swimming for about 2 years, so my endurance for lap swimming is nonexistent. But I got more time in than my friends, who managed to arrive just 10 minutes before closing.

Coleman Pool is right on the water. It is filled with filtered seawater and seems to have a minimal level of chlorine. The setting is spectacular on a day with like today, which was cloudless and very warm.

Afterward we us nibbled on bread and cheese in the surrounding Lincoln Park.

I remember there was a time when I enjoyed exploring the features of software even when I didn’t need to know a specific feature for any particular task or work I had ahead of me. In fact, I’d say that most of my life, “playing” with software has been a fairly important learning method for me, and made it possible for me to accomplish all sorts of things relatively easily that other folks I knew would have considered hopelessly complex.

I’m not sure when exactly my attitude changed… I know that at Microsoft, it shifted a bit. If a solution didn’t seem eminent and I had other things I should have been working on, I would give up on whatever esoteric solution I had in mind, stop tweaking and just move on. It was a necessary project management technique. If it wasn’t critical to the task, I’d just step away, regardless of how interesting the solution to my problem might have been.

As a business owner, I have slowly noticed an increasing drift toward impatience with software and with hardware idiosyncrasies. If something didn’t work as I expected, and it actually matters to me, I yell and scream and vent at my computer, which of course isn’t really listening. It provides a kind of stress relief.

I was doing some work with my online store over the last few days, uploading dozens of new products, including some really beautiful bamboo tea trays, some very stylish Yixing teaware, and some tea oil-based soaps and cosmetics. Unfortunately, some of the categories were getting unwieldy and confusing, as Hiromi rightly pointed out to me. Many of these problems are tough to solve without doing substantial code modifications to software that I didn’t even write, and I’m not that comfortable sacrificing a lot of time writing code for small benefits these days.

But I knew in the back of my mind that a feature to affect the display order of products within a particular category was supposed to be in the software. I knew how to adjust sort order of the categories themselves, but I never did quite figure out where in the UI this feature for sorting products within a category fell, though I had seen evidence of it in the database backend.

Finally, today, as I was doing some more manipulation of the categories on my web site, I found it. It allowed me to group things within some categories slightly more intelligently, roughly in conceptual groups rather than by something more haphazard, like alphabetical order, or pageviews/popularity-based sorting. Years ago, I would likely have discovered this feature way before I actually would have needed it. I’m clearly not that excited about learning the intricacies of the features of my software anymore…

I felt rather stupid that I have been using the same software for about 5 months and never noticed it. Actually the effect is rather subtle, but it at least allows me to group things in an order that makes sense within my mind, instead of just an apparently random list of products.

When I studied in Germany, my friends and neighbors were always surprised that I could make dinner out of “nothing.” What they meant was that I could scrape together something interesting from available ingredients, even if the ingredients might not be particularly inspiring… it was fairly common for my selection of vegetables to be consumed fairly quickly, so I might have had only half an onion, some previously cooked vegetable, and maybe some lentils or something in my pantry; suddenly I’d produce a seasoned lentil soup.

Tonight was one of those nights. I didn’t have anything special planned, but I had remnants of a dense bread, a tomato, some leftover roasted cauliflower from a few days ago, and some previously fried bell peppers. I also had a bit of smoked mozzarella left, which I bought on a whim about a week ago, probably used for something else baked in the oven last week.

So I just toasted some bread on one side under the broiler, turned it over and brushed with olive oil and rubbed with garlic, and layered on what was around; the cauliflower went on one, and some bell peppers on the other, then everything else. I used a little salt and pepper to season. I wasn’t trying to be delicate; I used thicker layers of vegetables than if I had planned a bruschetta or a pizza or something. I just wanted to use up things. So this was not delicate in any way. But it did the trick, and tasted pretty nice.

Last night I was out on a run… Rather than going up to Greenlake, for the last couple weeks I’ve just been jogging past the zoo up Phinney. I go up to about 70th and then my energy has been pretty much exhausted, so I come back alternating between walking and running. Actually I made it up to about 75th this time, but I stopped running and walked most of the way back home.  Along the way back, I ran into Etsuko at Fresh Flours, who had just closed up shop for the night and was locking the door as I crossed 61st. I said hello, and chatted about 30 seconds. She offered me a few little fruit tarts and a kind of cream puff.

It sort of undermined my whole reason for jogging, I supposed, but I was happy to have something nice for breakfast this morning. Half of the cream puff served as dessert tonight as well. Although a little soft after a night in the refrigerator, it had a nice custard filling. The tart was just what I needed to start the morning… that, and a standard Seattle dose of cafe latte, which I made at home.

I don’t customarily plan an entire three course meal around a single ingredient, except to celebrate some seasonal excess, like fantastic tomatoes or the fall mushroom season.

However, over the last month or two, I started to want to push the boundaries of my usual matcha adventures…

I’ve become comfortable letting matcha play a role in sweets, cocktails, and so on, and I have done a matcha flavored cream sauce before, but I never really let it play a starring role in a planned meal. I wanted to test the capacity of matcha to play different roles. In addition to its obvious applications in desserts and sweets, it also has herbal and spice-like qualities I wanted to explore. I thought maybe I would revisit my matcha cream sauce again, but this time make some homemade gnocchi instead of throwing together a quick lunch with some dry pasta from my pantry. In this case, I could let the matcha serve the role of an herb. I also wanted to use it as a seasoning, so I thought maybe a simple tempura would be nice. And I couldn’t really envision a three course meal highlighting matcha without it serving a role as a dessert flavoring, so I decided to go way back in my repertoire to produce a green tea cheesecake. I had made a matcha mousse in Germany in 1996 or so, but I think it wan’t until 1998 or so when I decided to make a cheesecake with it.

When I first attended FoodEx and Hoteres Japan back in 2004, I was intrigued by the idea of a matcha-jio, or matcha seasoned salt. The primary suggested application was as a seasoning for tempura, but I have also seen it used to season oborodoufu (custard tofu) served in small portions. I don’t really make tempura all that often, but I thought that tempura could be analogous to a “fritto misto”, and since tempura was itself a fusion of Japanese and Portuguese cooking, it seemed fitting as a gateway between the European and Japanese elements of the meal I envisioned.

Even though I’m at Uwajimaya at least weekly, I don’t really know where to find matcha salt in Seattle. I do, however, have a small mortar and pestle, and a fairly substantial supply of matcha for cooking, since I’ve been functioning as a sales broker for Three Tree Tea. So I ground some salt up to a fine snowflake-like powder, and combined it with a fairly substantial proportion of matcha for cooking (grade A).

I spotted some freshly harvested local green beans (ingen), and some well packed Chinese lotus root (renkon). For color contrast I thought a few slices of carrot would be nice. I decided to make tempura the “old fashioned” way, which is not with a batter, but by bathing the vegetables in very cold water with a beaten egg, and dipping into flour. This allows for a very thin coating that allows the colors to come through. I did sprinkle everything a tiny amount of salt after frying before plating.

A few weeks ago at La Medusa, Hiromi and I had a nice “sappari” sauced pasta made with a fava bean cream, served with salt-marinated fava beans. I thought it was a good model for what I had in mind for my gnocchi.

For the pasta, I wanted the matcha to function much like rosemary or thyme or any other herb would work in a sauce. My goal was to make it recognizable if you were familiar with it, just strong enough that you would miss it if it weren’t there. So I chose to use a very small amount of cutting-board minced garlic (roughly half a clove), 2 tbsp. butter, 2–3 tbsp. cream (unmeasured), and a bit of parmesan. I prepared matcha by whisking about 3/4 tsp. of the powder in about 1/4 cup of my pasta water. I had some salt-water boiled edamame, which I had dropped in an ice bath after cooking. After boiling the gnocchi, which were a simple potato-based gnocchi with no special seasoning, I combined them with the edamame and the sauce and kept cooking a couple more minutes in the cream sauce (adjusting salt as needed). As a tea, matcha can become bitter or astringent when cooked for a long time, so I combined it into the sauce just before adding the gnocchi.

Gnocchi seem an ideal gateway between Japanese and Italian cuisine. The mild sweetness of the potatoes in gnocchi and the sweet-savory nature of “dango” or Japanese dumplings seemed to make the medium even more fitting. In fact, the first time I made a matcha cream sauce a few weeks ago, I used a tiny amount of sugar (1/4–1/2 tsp) just to make the sauce smoother. This time I skipped that. If someone served me a matcha cream pasta at a restaurant, I would be happy with either choice. The sauce was simple, clean-tasting, and slightly herby without any noticeable astringency.

In the morning I baked a moderately-sweetened green tea cheesecake. I am not a fan of the increasingly ubiquitous super-sweet cheesecakes. Matcha does need a bit of sugar for balance in sweets, so I did use a tiny bit more than if I were just doing a simple lemon zest cheesecake that might be topped with some fruit.

The base of the matcha cheesecake was essentially 8 oz. Philadelphia cream cheese, 2 tbsp. sour cream, 3 tbsp. sugar, 2 level tsp. matcha whipped with the softened cream cheese and sugar, a few drops pure vanilla extract, and one egg. I made a simple graham cracker crust. I used two very small (maybe 4”) springform pans. After the cheesecake came out of the oven, I made a sour cream and sugar topping which had additional matcha blended in. I served about 1/2 of the small cheesecake per person, which was more than really necessary but not overwhelming. Just before serving, I dusted a bit more matcha on top and on the plate.

The final product: Gnocchi with edamame in a matcha cream sauce; Renkon to ingen to ninjin no tempura with Matcha-shio, and matcha cheesecake with anko (red bean paste).

Dinner is served!

This month's Is My Blog Burning theme is tea as an ingredient, hosted by A La Cuisine, so please take a look at what other folks have imagined. By Japanese standards, my dishes are probably slightly conventional but still somehow very much my own, so I'm sure you'll find some more radical uses of tea over there.

As an ex-Microsoft employee, I'm by no means easily discouraged by technological irritations. Of course, I do tend to scream and yell at my machines when they give me trouble, just like anyone else (it's not just me, is it, Doctor?). But it seems to me that when I have one small computer or cell phone problem, I have an unfortunate streak. Usually one problem coincides with another which coincides with yet another.

Recently, for the second time, my cell phone seemed to take a disliking to the manufacturer's power chargers, and the only way I can get my cell phone charged up is by connecting the data cable to my notebook's USB port. That's a minor inconvenience, and I can live with it. It just happened a couple of weeks ago and I kind of live on my cell phone these days, so I didn't want to send it in for repair.

I have another desktop machine, which is essentially a salvaged 5 year old PC with a newer processor, motherboard, and DVD-RW. It has an NTFS based file system. I never quite got this machine fully optimal, but I do use it at my office for basic tasks, or when I forget to bring my laptop to work. I was finally installing Service Pack 2 late last week on my office desktop machine, and some file permissions-related problem caused the install to fail. I didn't investigate, but I just allowed the machine to reboot. It turns out it didn't quite successfully uninstall the partial update, and my whole installation was hosed.

Then, Monday night, my laptop had a familiar problem, now out of warranty: the power clip on the motherboard seemed to misbehave, and I couldn't get it to charge the battery or sustain a power connection. This has happened before a couple of times. Apparently I have to be super-careful to make sure the AC Adapter Plug never gets jiggled or plugged in too casually, because it seems to be very easy to damage. When such a problem occurs, the whole motherboard gets replaced.

So by Tuesday, I had trouble with absolutely every essential piece of electronics in my life. It took me hours to recover my office desktop configuration, but it's now functional enough to be used for real work, including printing shipping labels and so on. So I'm up to speed again, but I wasted a lot of time, and now a substantial amount of money because of the laptop repair.

Somehow I’ve been getting to bed late recently, even though I’m reasonably sleepy at normal hours. I started jogging again this week, and I’m hoping it will contribute to being more restful at appropriate times of day.

I should be reporting on the mostly good business news this week, but I’ve been a little distracted… I’ll talk more later.

I wanted to make sure I made it to Fresh Flours on their opening day, so I came for a late breakfast with my roommate. The space was jumping; a steady stream of adventurous joggers, baby-stroller wielding couples, and meandering neighborhood residents flowed through, and decimated most of the available pastry selection in short order.

There were a number of tempting things, but I got started with two of the more Japanese-ish fusions, and my roommate chose a sibling of the Almond Brioche Toast I first tried at Essential Bakery, where Keiji (Fresh Flours owner and baker) has previously worked.

The cautious use of sugar was a big plus. The fact that this place is in my neighborhood will make it a frequent destination for me… but I better walk there in the future or it will make me fat quickly. I had a morning latte, which was very nice; it’s made with Victrola coffee.

Below: Matcha macaron, kabocha muffin, and almond brioche toast by Fresh Flours.

I made a small delivery to complete the order of my new customer, Les Cadeaux Gourmets, in Queen Anne. They have picked up both my dragon beard candy and the Matcha Latte from Three Tree Tea, so I went and helped them with setting up a display stand and I dropped off the second part of their order, which is the Matcha Latte.

Last night I was playing around a bit and I made my second attempt at an Irish Matcha. When the weather was still cool, it occurred to me that a classic Irish coffee, made with a bit of brown sugar and coffee, then floated with cream, was only a short stretch from my infused gin, and considering that a Matcha Latte works quite well with whole milk, and matcha itself works well with desserts like cheesecake and ice cream. I’ve established that Matcha and gin works well, so I didn’t think it would be too much of a stretch to this.

I haven’t yet managed a decent photo, but I wanted to leave at least some visual impression, so here we go. I’m quite fond of this drink, but I think it will be more fun in winter.

Jason’s Irish Matcha

1 shot (1.5 fl oz) of your favorite Irish whiskey, in glass
4 fl. oz. hot water (about 165–180F)
2 tsp. Ippuku Matcha Latte mix by Three Tree Tea
2 tbsp. cream, whipped and rested

Boil some water, and pour 4 oz. into measuring cup. Add the 2 tsp. Matcha Latte mix and stir until blended. Pour this matcha blend into a glass. Carefully float cream atop.

If, for example, you don’t have the same Matcha Latte mix as I do, try whisking furiously about 1/2 tsp of matcha into the water, then add 1.5 tsp. sugar. For a more Irish effect, use brown sugar. The flavor profile of brown sugar is somewhat similar to kokutou/kurozatou, /Japanese “black sugar”, because of the molasses content, so I would expect that to work fairly well.

When I was younger, my family moved around frequently, from city to city or sometimes relatively short stretches within town. This usually required renting a truck from U-Haul whose every panel was plastered with the slogan “Adventures in Moving.” Usually the adventure part involved exhaust fumes coming into the passenger cabin, an overheated engine, or some small electrical fire, so the phrase “Adventures in Moving” became a standard inside joke for several years, as our minds filled with images of disaster.

People don’t want moving to be an adventure. Likewise, an importer does not want a shipment to be an adventure.

If, for example, you remind your shipping vendor about three times to make sure FDA Prior Notice is filed and noted on the airwaybill before shipping the cargo, several days before and on the day of departure, you would like that to happen. It’s not sort of a Las Vegas, “hey, if this doesn’t pan out, I only wagered a little bit of money and it’s no big deal; it’s the experience of just being here that I came for” kind of thing, it’s a “will I see my cargo at all and how much will the FDA penalize me and will I ever be able to convince the shipping vendor that they owe me that money since it was their mistake after all, and if so, will I ever see the refund” kind of thing.

Adventure is not what we want; it’s not the experience of shipping something, it’s the getting the cargo in a timely manner that I care about. I’m all for zen-like experiences, you know, when I’m on a four hour bicycle ride or jogging around Greenlake, or maybe if I'm cooking a really good meal. In such cases, I don’t mind something being about the process and not about the result.

But importers are not particularly excited by shipping products. That’s why we usually let someone else handle the freight arrangements. Importers are excited about receiving products, and then actually selling them.

So, when I found out on Tuesday that, in spite of at least three days reminders from my supplier and me, requests for fax copies (which we did not receive), I was a little peeved when my customs broker told me that the cargo might be refused because no prior notice was filed. Or, if the FDA decided they would release the cargo in spite of lacking prior notice, they could still penalize me some amount of money which is likely to be whatever tiny amount of money I could possibly home to profit from this shipment and then some.

My customs broker went ahead and filed prior notice. It turns out that I got the shipment in a timely manner. But the remaining unknowns still make me very irritated. I was paying a premium for my particular shipping vendor because they never screw anything up, but they did this time. So I’m not very happy about that.  I think my next shipment will be handled by someone else.

I went to deliver something to one of my customers, Fresh Flours, which is just awaiting final inspections before they open. They were having some computer trouble, and remembered that I used to work for Microsoft, so I was recruited to investigate the problem. Somehow I managed to solve it… it was deceptively simple. Anyway, I was given a preview of coming things to take home… some black sesame cookies and some chocolate cookies with nutty slivers (maybe almond).

They are quite nice… only mildly sweet, full of nutty flavor, and with a nice sugar crunch on the outside…

I also made a brief stop at Les Cadeaux Gourmets, originally just to look for something yummy to substitute for my standard Dragon Beard Candy gift for folks who have had enough already. Anyway, I got to talking with the owners, and suddenly found myself with a new customer… I’ll reveal more later…

I was a little more aggressive today pitching the products we sell, and the additional energy seemed to help motivate my assistants a bit. We sold a bit more than yesterday, but it was still a bit quieter than this time last year.

I’m hoping that the event will produce some internet orders and it seems like a couple of possible corporate gift customers showed some interest. I didn’t come away any richer than I started the weekend, but it wasn’t too bad.

We had a little dinner at Vegetasia, after drinking tea with proprietor Nancy, which was really nice… some Singapore-style “curry” soup with noodles, slightly acidic, and a dish made with bamboo shoots, fried yuba in nori, and a nice deep-flavored sauce. Nancy also made us some grilled tofu with plum sauce and cilantro as an almost dessert kind of thing.

Actually my lunch was also from Vegetasia… some baozi (steamed buns, these with whole wheat dough) and chimaki (the Japanese name for a leaf-wrapped sticky rice dumpling, this made with chestnuts and some “vegetarian ham”), and a spring roll… I just ordered from their little table in front of the restaurant during the festival.