Thursday, 25 February 2010
Finger lime
I've tasted "Finger lime" yesterday.
It was first time for me to see and try. It was a very unique mouth feel. The flavour is lime, taste is lime but pop in my mouth!! Every time it pops, fresh lime juice explodes.
I loved it!!! I want to buy some for myself!
I've asked price to the guy who bought this, £100 for a 1Kg..... mmmmm, maybe not.
And I've found this.....
"The Australian finger lime (citrus australasica) was identified and catalogued during the early colonisation of Australia as a potential commercially viable fruit. Catalogued and samples of fruit have been found in the Kew Economic Botany Collection, United Kingdom dating back to 1895. The finger lime is a member of the citrus family that is found in the wet sclerophyll forests abutting sub-tropical rainforests of northern New South Wales and south-eastern Queensland. It grows naturally as a small understorey tree to a height somewhere between three and five metres. It is sparsely foliated and grows extremely slowly. It bears fruit after many years or when under stress. However, when grafted to a suitable rootstock the plant is transformed into a commercially viable citrus plant.
The finger lime presents with wide genetic diversity. Not only does the fruit vary significantly in size, colour, taste and shape but also the fruiting seasons are just as diverse. Grafted varieties tend to fruit earlier in the orchard than their relations in the wild."
from http://www.freshplaza.com/news_detail.asp?id=38671
Tuesday, 23 February 2010
lazy easy pizzaaaaa!!
This is very easy pizza.
When I feel peckish or feel like between snack and supper, I make this ”easy pizza”.
You can make with something that you can find in fridge, because most of the time when I make this I can't even bother to go shopping...
Basic things that you'll need are... Tortilla("wrap" is OK), Tomato pure (or pizza sauce if you are lucky!), ham (any, I like cured ham), mozzarella cheese, olive oil and grounded pepper if you like.
Do not forget to pre-heat the oven to 180℃．
I'd cook in oven for 10, 15 min.
小腹の空いた時や、おやつと軽食の間、みたいな気分の時は時々作る、簡単ピザ。
基本的に冷蔵庫にある物で作れるし、大体これを作るときは買い物に行くのもメンドウ…な状況の方が多い。
揃えなくてはいけないのは、トルティーヤの生地、トマトピューレ（ピザソースがあればラッキー）、ハム（私は、プロシュートを良く使います）、モッツァレラチーズ、オリーブオイル、胡椒（お好みで）。
180度に予熱したオーブンで10分から長くて15分ぐらいで出来上がり。
My new baby!!
Finally, I've switched my mobile from Blackberry to iphone, yesterday...
I don't know how to use it yet.
ついに、と言うかやっとと言うか、昨日一年半使用したブラックベリーからiphoneに携帯の機種を変更しました。使い方が良く解らんプ。
Monday, 22 February 2010
Hot sake and Cold sake
Sake can be serve variety of temperatures compare to wine.
In Japan, sake is served cold, hot and warm depending on the preference of the drinker. Some people thinks bad sake is serve hot and good sake is serve cold… “I think” many restaurants used to serve in this way and some are still serving. Because as heating masks low quality and rough characters.
Regularly hot sake is consumed more in winter, and cold sake is consumed more in summer season. It does make sense doesn’t it? The four seasons are very important in Japan. We are always appreciating four seasons harvest, freshly picked seasonal foods.
In winter new batch of sake release to market that called “shin shu” means freshly brewed sake. “Hanami zake”, means flower viewing sake under the cherry blossom trees. Hiyaoroshi in autumn’s signature sake…
The history of hot sake goes way back for 100 years ago.
When you increase the temperature, it will effect to the alcohol and acid in sake. So, some of sake becomes really dry and sharp taste. Most of the western peoples who loves hot sake they may likes these characteristics. And some of them loves sake that even piping hot.
I do stop them to have piping hot sake. But not every time. I'm not happy to see sake has been wasted. When it’s too hot you couldn’t taste anything and same as too cold… I think people likes sake that ice chilled or piping hot, they have different priority, like not tasting sake, enjoying feeling of the liquid go down to throat.
If you are serving hot sake by your self, you don’t need to be in panic.
You need a following items
sauce pan
sake carafe
Sake that you wan to warm up.
Fill up water in sauce pan and bring it to boil.
Then pour sake into sake carafe, after that place the sake carafe in a hot water.
Please try not to boil sake.
In Japan, sake is served cold, hot and warm depending on the preference of the drinker. Some people thinks bad sake is serve hot and good sake is serve cold… “I think” many restaurants used to serve in this way and some are still serving. Because as heating masks low quality and rough characters.
Regularly hot sake is consumed more in winter, and cold sake is consumed more in summer season. It does make sense doesn’t it? The four seasons are very important in Japan. We are always appreciating four seasons harvest, freshly picked seasonal foods.
In winter new batch of sake release to market that called “shin shu” means freshly brewed sake. “Hanami zake”, means flower viewing sake under the cherry blossom trees. Hiyaoroshi in autumn’s signature sake…
The history of hot sake goes way back for 100 years ago.
When you increase the temperature, it will effect to the alcohol and acid in sake. So, some of sake becomes really dry and sharp taste. Most of the western peoples who loves hot sake they may likes these characteristics. And some of them loves sake that even piping hot.
I do stop them to have piping hot sake. But not every time. I'm not happy to see sake has been wasted. When it’s too hot you couldn’t taste anything and same as too cold… I think people likes sake that ice chilled or piping hot, they have different priority, like not tasting sake, enjoying feeling of the liquid go down to throat.
If you are serving hot sake by your self, you don’t need to be in panic.
You need a following items
sake carafe
Sake that you wan to warm up.
Fill up water in sauce pan and bring it to boil.
Then pour sake into sake carafe, after that place the sake carafe in a hot water.
Please try not to boil sake.
I like to have sake "Hito hada kan" or "Nuru kan" temperature, because flavours are opens up and sake turn to such a gentle, smooth and silky character.
If you are not sure what sake you can heat, what should have cold temperature.... I think better to ask someone who knows about sake, REALLY.
I'd say "generally" something that has body, good amount of acidity and depth in texture of sake, you can warm them up. If there is delicate character, herbs and fruits, crisp or elegant.... these characteristic would be better to have cold. Otherwise the balance and flavour will be totally destroyed by warmth.
Sunday, 21 February 2010
homeopathy ホメオパシー
Just started to take remedies 2 days ago.
I have a problem with sleep for more than 2 weeks...
And I have a tonsillitis, for few days already.
I've never really keen to this kind of things.
But I think this is working for me.
And it doesn't give me any side effect which is I'm really happy with.
I want to know more about now!
ホメオパシーを2日前から始めてみました。
もう2週間以上寝不足気味で、せっかく直ったのに、また扁桃腺炎になりかけてきていて、精神的にもちょっと元気がなくなってきてしまいました。
以前友人から勧められたホメオパシーのことを思い出して、早速休みの日にふらりと話を聞きに＆買いに行ってみました。
こういうのって良く解らなかったせいもあり、全く信じてなかったんだけど、なんだか飲み始めて2日、効いているようで正直スゴクびっくりです。
いつも抗生物質を飲むとあった副作用も今回は全然感じないしとっても楽チンに直ってきているので本当にありがたい。
なんだかホメオパシーにハマリつつあります。
Saturday, 20 February 2010
Super super super tomato
http://www.dailymail.co.uk/news/article-1249207/The-SUPER-TOMATO-reduce-risk-prostate-cancer.html
Is there nothing the humble tomato can't do? Not satisfied with being a hangover cure, a good source of vitamin C and great for your skin, the little red fruit is now tackling cancer.
Touted as a 'super superfood' for its ability to reduce the risk of prostate cancer, the Moruno tomato has twice the normal levels of a natural cancer-fighting substance and as much vitamin C as a similar-sized orange.
And, from today, it's all yours for £1.50 for a 280g pack in the Tesco Finest range.
The Moruno, which took Spanish scientists two years to develop and is the result of cross-breeding 2,000 varieties, has double levels of lycopene, which gives tomatoes their red colour, and which scientists have linked to a reduced risk of prostate cancer.
Lycopene is more easily absorbed into the bloodstream when the tomatoes are cooked with certain oils, such as olive oil.
In a recent study, more than 1,000 men with prostate cancer had their post-diagnosis diets examined. Patients who had tomato sauce more than twice a week had a 44 per cent lower risk of the disease spreading．
Touted as a 'super superfood' for its ability to reduce the risk of prostate cancer, the Moruno tomato has twice the normal levels of a natural cancer-fighting substance and as much vitamin C as a similar-sized orange.
And, from today, it's all yours for £1.50 for a 280g pack in the Tesco Finest range.
The Moruno, which took Spanish scientists two years to develop and is the result of cross-breeding 2,000 varieties, has double levels of lycopene, which gives tomatoes their red colour, and which scientists have linked to a reduced risk of prostate cancer.
Lycopene is more easily absorbed into the bloodstream when the tomatoes are cooked with certain oils, such as olive oil.
In a recent study, more than 1,000 men with prostate cancer had their post-diagnosis diets examined. Patients who had tomato sauce more than twice a week had a 44 per cent lower risk of the disease spreading．
トマトは、二日酔い、美容に効果があり、ビタミンCも豊富なことが知られていますが、この度、抗がん効果がある新種のトマトが、発表されました。
”モルノ トマト”と言い、このトマトはスペイン人の科学者が2年もの年月をかけて開発したもので、2000種のトマトから品種改良を行いました。
トマトには、リコピンと言うとまとを赤くする成分が含まれていますが、この成分ががんのリスクを軽減することが研究によって明らかになりました。
研究では、1000人以上の男性がん患者を対象に行われ、トマトソースを週に2度食べた患者は44%もがんの広がるリスクが下がったと言う。
この、”モルノトマト”は英国大手スーパーマーケット、TESCO （テスコ）が先立って販売を開始、1パック280gで￡1.50。
安くはないが、食べてみる価値はあるかも…。
Friday, 19 February 2010
Thursday, 18 February 2010
Homemade Rice cracker, 手作りおかき
When I was kids, my mom used to make this rice cracker for me.
Mother of my friend also made this when we are playing with "Rika chan" dolls at frineds' place. The cracker is served in front of us always hot, nice and toasty. Sometimes sweet, sometimes just with soysauce... when we finished a bowl we always went back to kitchen and ask for another bowl.
So I thought it is common snacks for kids, and all of the mother make this at home. But I've never met any one who make homemade hot and toasty rice cracker, except my mom and my friends' mother...
I was not sure how to make this, but I've tried to coock at home.
The process is very easy. Get a Japanese Mochi which is rice cake. But it doesn't look like a "cake". This is made with very moistured and sticky type of rice. It is white, hard, and rectangle when you find in shops. So please be careful when you cut into inch size dice. Then leave it up to 1 - 2 days to get rid of the moisture in the Mochi.
As soon as the mochi get dried, just fry them in hot oil.
The mochi are crack open very quick and when the color turn to nice golden color, time to take them out.
After all rice cracker is ready, you can put them in a soy sauce and mix it.
And try make few different types of sauce, such as chilli and soy sauce or make caramel sauce and add dush of soy sauce or honey, sesame seeds, just simply salt,,,, it is so easy to make.
And last suggestion is add few drop of sesame oil in to frying oil, then cracker will have a hint of toasty sesame flavour if you like and it must be served hot.
私が幼い時、母は時々おかきを作ってくれました。
私が友達の家で遊んでいる時も、友人のお母さんは熱々のおかきをおやつに持ってきてくれて、ボールが空っぽになると台所へ下りて行って、新しいボールをねだったりしました。
だから、みんなのお母さんはおかきを作れるものなんだと思っていたし、私の友人もみんなあのおかきを食べたんだと思っていました。
でも私の母と、友人のお母さんを除いて、あのおかきを作ったお母さんにも、あのおかきを食べた友人にも出会う事はありませんでした。
そんなものなのかな。
さて、作り方は、こんな感じだっただろうという”思い込み”で今回私が作ってみました。
角切りの餅を、サイコロ状に切って、1，2日ほど置いて乾燥させます。水分が餅に残っていると加熱している時にとろとろになってきてしまいます。
十分乾燥したら、あとは揚げるだけ。たっぷり油を使う必要もないし、すぐにぷくぷくはじげて来ます。良い色になったら上げて、砂糖醤油に絡めて出来上がり。トーマスもこのおやつは大好きです。
油にちょっとごま油を入れると、仕上がりが香ばしいゴマの香りになります。
さめても頂けますが、熱々が一番おいしいです。
world strongest beer
Brew dog was established in 2007 and scottlands' largest independent beer brewery.
Brew dog provides cool, funky, contemporary, and progressive beers. all products are made with fresh and natural ingredience, no preservatitve, additives or pasteurization.
Sink the Bismark is 41% IPA.
This beer is containes four times the hops, four times bitterness and frozen four times to create at a staggering 41% AVB.
You can try this world strongest beer tomorrow, at following place.
Date: Friday 19th February
Place: The Rake
14 Winchester Walk, Sowthwark, London SE1 9AG
Time: 8pm-10pm
I'm going there, too.
more information http://www.brewdog.com/index.php
Brew Dog は2007年に創立された新しいビール醸造会社です。
今となってはスコットランドの中では、一番大きい民営の会社にまで成長しました。
Brew Dog が目指しているのは、”ファンキーで、クールで、斬新で、現代的な”ビールで、材料も、常に最も自然に近く、新鮮な物を使い、防腐剤や合成色などを添加せず、低音殺菌もしないこと。
この Brew Dogが世界初、アルコール度数の最も高いビールを生み出しました。
アルコール度数は41%。ホップも、苦味も通常の4倍というから驚き。
明日、19日、ロンドンのサウザークにある、The Rake というパブで夜8時から10時まで試飲会が行われます。
私も行く予定です。
Brew dog provides cool, funky, contemporary, and progressive beers. all products are made with fresh and natural ingredience, no preservatitve, additives or pasteurization.
Sink the Bismark is 41% IPA.
This beer is containes four times the hops, four times bitterness and frozen four times to create at a staggering 41% AVB.
You can try this world strongest beer tomorrow, at following place.
Date: Friday 19th February
Place: The Rake
14 Winchester Walk, Sowthwark, London SE1 9AG
Time: 8pm-10pm
I'm going there, too.
more information http://www.brewdog.com/index.php
Brew Dog は2007年に創立された新しいビール醸造会社です。
今となってはスコットランドの中では、一番大きい民営の会社にまで成長しました。
Brew Dog が目指しているのは、”ファンキーで、クールで、斬新で、現代的な”ビールで、材料も、常に最も自然に近く、新鮮な物を使い、防腐剤や合成色などを添加せず、低音殺菌もしないこと。
この Brew Dogが世界初、アルコール度数の最も高いビールを生み出しました。
アルコール度数は41%。ホップも、苦味も通常の4倍というから驚き。
明日、19日、ロンドンのサウザークにある、The Rake というパブで夜8時から10時まで試飲会が行われます。
私も行く予定です。
Sunday, 14 February 2010
Holiday in Les contamines 2
Again, after a few hours lesson with Olivier (great teacher), finally I could make few turns. I was so happy and a bit emotional...
Friend of Thomas recommended one crepe place around corner where we stay.
Creperie Ty-Breiz
The restaurant is warm, cozy and homely. All furnitures are nice rough wooden textured. They are so cute. I loved this table. We could play backgammon but dinner was served earlier than we thought....
Thomas ordered minced beef steak+egg+cheese+tomato+mushroom+ham+creamy spicy sauce and I had potatoes+bacon bits+mushrooms+crème fraiche.
It was very nice and filling.
The restaurant is warm, cozy and homely. All furnitures are nice rough wooden textured. They are so cute. I loved this table. We could play backgammon but dinner was served earlier than we thought....
Thomas ordered minced beef steak+egg+cheese+tomato+mushroom+ham+creamy spicy sauce and I had potatoes+bacon bits+mushrooms+crème fraiche.
We also had a bottle of cider and génépi on side.
Génépi is local drink in savoie in France and northern Italy.
They are made with very aromatic Alpin plants (Artemisia mutellina, Artemisia spicata, Artemisia umbelliformis and Artemisia glacialis) Those flowers are traditionally harvested in August and macerate in alcohol. It has 40% alcohol by volume.
It is very complex and has intense aromas of thyme and liquorish, syrupy and sweet. But not sticky.
(photo from:http://www.ceillac.com/page-fleurs/genjaune-ag.htm)
(photo from:http://www.ceillac.com/page-fleurs/genjaune-ag.htm)
We had dessert too.
We've ordered Banana+Nutella+Rhum．It was very simple but feel so warm.
We had loads of alcohol tonight. I think so...
今日もまた、昨日と同じ先生の下、2時間の猛練習をしました。(トーマスはその間、羽を伸ばし、遠くの方で一人スノボーを堪能）
お陰で、ターンもなんとかサマになるぐらいに出来るようになって、先生にお礼を言って別れる時には、また泣きそうになってしまった…。
また、ビールをｘ杯飲んだ後、トーマスの友人のお勧めの店でクレープを食べました。
泊まっている所からも3分ぐらいの距離で、一日中営業、しかもこの辺りでは遅くまで営業していることもあって、私達はその後3，4回はここで食事をしました。
店内は一言で、”あったか”という感じ。アルプスの少女ハイジに出てきそうな、ゴテゴテした手作り風の木のテーブルや、椅子がとてもいい感じで、照明も柔らか。
テーブルにペイントされたバックギャモンを見ているうちに、なんだか久しぶりに遊んでみたくなりましたが、予想以上に早く（実はそうでもないのかも）おいしそうなクレープが並んだので、早速頂きました。
私が注文したのはじゃがいも+マッシュルーム+クレームフレッシュ（フランスの食事には欠かせない、サワークリームに近い製法で作られたクリーム。サワークリームより酸味は少なくて、少し重たい。デザートから、その他どんな料理にも使える。トーマスは多分これがないと生きて行けないと思う）で、トーマスはじゃがいも+たまご+チーズ+ハム+ピリ辛クリームソース+ひき肉入りの、なんとも贅沢なクレープをオーダーしました。
クレープは薄くてさらっと頂けるけど、ジャガイモと、クレームフレッシュのコンビネーションはやっぱりどっしり来ます。でもロンドンのスーパーで買えるクレームフレッシュとはやっぱり全然違う味で、こちらの方がとろっ、こってりという感じ。
ボトルでサイダーを一本と、ジェネピをチェーサーで（私達は、何かそんな感じだった）頂きました。ジェネピはこの地域とイタリア北部等で食前、食後酒として飲まれるリキュールで、その原料の高山植物の名前でもあります。夏に刈り取ったジェネピを、砂糖と一緒にアルコールに着けたもので、作る人や場所によってオリジナルのレシピがあるそうです。アルコール度数は40％で、香りは強い香草、例えばタイムやリコリスみたい。とろみのある甘い味ですが、そんなに重くなく、わりと飲みやすいと思いました。
お腹が一杯にも関わらず、勢いもあってデザートを注文してしまいました。
おぉ、
青い炎とともにやって来た私達のデザートは、バナナ+ヌテラ（チョコレートのペースト）+ラム、なんともまたあったかい感じ。お腹が一杯だったにも関わらず、やっぱり平らげてしまいました…。
今日もたんと飲み、たんと食べました。
また明日も頑張って滑るぞー!
Creperoe Ty-Breiz
74170 Les Contamines
tel: 0450471832
Wednesday, 10 February 2010
Holiday in Les contamines 1
I was crying like a small emotionally disturbed child.
Fall down too many times. I hated this sports already. I wanted to shoot the person who invented snow board.
It was my first time to try snowboard and I already hated it in the first hour.
I flew to Geneva, and drove down to south west for about an hour, we arrived at Les Contamines. Les contamine is a commune in the Haute-Savoie region in south-eastern France.
My boy friend suggested me to take a lesson when i started to cry. So we went to ESF (ski school) to arrange a personnal trainer for me.
After a 2 hours lesson with great trainer I could take a lift and do “dead leaf slide” from top of the easiest slope.
I promised my trainer to come back tomorrow and left the slopes for a bowl of hot chocolate.
Les Contamine is a very small village. Not like Chamonix. Chamonix is also beautiful, bigger, more buildings and loads more tourists. Even I could find some Japanese sign in shops window…
Waitress brought a machine and swiched on to heat the cheese.
Cheese was exceptionally soft and mild flavour. I was pushing cheese and potatoes into my mouth. It was so delicious, I didn't use any seasonings.
The conbination of creamy savoury cheese, ham and simple boiled potato were just perfect. I couldn’t stop eating. I was aiming to have at least 5 cm scrape of cheese for just MY SELF. But cheese and potatoes were so filling. even both us couldnt have 5cm scrape. I wanted to eat more but my stomach was telling me to calm down..
Haaaaaa.... Gochiso samadeshita!!!!
レ コンタミンはフランスの南東にある、有名な山のモンブランのすぐ近くで、ロンドンからはイージージェットでスイスのジュネーブへ飛んで、空港から車で一時間ぐらいのところにあるものすごく田舎町です。私の彼がそんな私を見かねて、スノボーのレッスンをとることを勧めてくれて、その足で予約をしに行きました。はあぁ(ため息）
先生はすぐ予約できて、しかも英語で教えてくれる人が丁度空いていたのでラッキー。
お陰で2時間の練習で、さっきまで乗れなかったリフトに乗って、山のテッペンまで行けるようになったし、”枯葉”みたいになら滑れるようになって、本当に良かった。次の日も同じ時間に予約をして山を下りました。部屋に帰ってホットチョコレートを飲み、ふう、一休み。ほのぼの。
晩御飯はラクレットを食べに。
Fall down too many times. I hated this sports already. I wanted to shoot the person who invented snow board.
It was my first time to try snowboard and I already hated it in the first hour.
I flew to Geneva, and drove down to south west for about an hour, we arrived at Les Contamines. Les contamine is a commune in the Haute-Savoie region in south-eastern France.
My boy friend suggested me to take a lesson when i started to cry. So we went to ESF (ski school) to arrange a personnal trainer for me.
After a 2 hours lesson with great trainer I could take a lift and do “dead leaf slide” from top of the easiest slope.
I promised my trainer to come back tomorrow and left the slopes for a bowl of hot chocolate.
Les Contamine is a very small village. Not like Chamonix. Chamonix is also beautiful, bigger, more buildings and loads more tourists. Even I could find some Japanese sign in shops window…
I had a raclette at this beautiful place in Les Contamines. Raclette is a type of unpasteurised cheese and also a dish indigenous to parts of switzerland, Wallonia and France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto oiled potatoes or baguette. The best friends of raclette are gherkins, pickeled baby onions, ham, cured ham, salads and white wine. (more info http://en.wikipedia.org/wiki/Raclette)
Waitress brought a machine and swiched on to heat the cheese.
Cheese was exceptionally soft and mild flavour. I was pushing cheese and potatoes into my mouth. It was so delicious, I didn't use any seasonings.
The conbination of creamy savoury cheese, ham and simple boiled potato were just perfect. I couldn’t stop eating. I was aiming to have at least 5 cm scrape of cheese for just MY SELF. But cheese and potatoes were so filling. even both us couldnt have 5cm scrape. I wanted to eat more but my stomach was telling me to calm down..
Haaaaaa.... Gochiso samadeshita!!!!
チョット恥ずかしいことに、私は涙をこらえ切れなくなってしまいました。
初めてのスノボーなのに、滑り方と、止まり方を10分で教えてもらって、いきなり急なスロープに連れて行かれるし、シリモチばっかり付いて全然上手くならないし、リフトにも上手く乗れなくて、覚えているだけで最低5回は、大勢の人の見ている前ですっころんでしまい、本当にケチョンとしてしまった。
お陰で、スノボーがすでに大嫌いになった。レ コンタミンはフランスの南東にある、有名な山のモンブランのすぐ近くで、ロンドンからはイージージェットでスイスのジュネーブへ飛んで、空港から車で一時間ぐらいのところにあるものすごく田舎町です。私の彼がそんな私を見かねて、スノボーのレッスンをとることを勧めてくれて、その足で予約をしに行きました。はあぁ(ため息）
先生はすぐ予約できて、しかも英語で教えてくれる人が丁度空いていたのでラッキー。
お陰で2時間の練習で、さっきまで乗れなかったリフトに乗って、山のテッペンまで行けるようになったし、”枯葉”みたいになら滑れるようになって、本当に良かった。次の日も同じ時間に予約をして山を下りました。部屋に帰ってホットチョコレートを飲み、ふう、一休み。ほのぼの。
んん、私はもうすっかり当たり前に思えるようになったけど、フランス人て、みなさんホットチョコレートとか、コーヒーとか、マグカップじゃなくてボウルで飲むんですよね。
チョコのあんまり得意でない私はチョット少なめで。身体がぽかぽかしてきて、なんだか眠くなってしまったのでここでお昼寝。zzz…。
さて、寝起き早々お腹が空いていたので早速晩御飯を食べに外へ。
トーマスの友達と、軽く一杯飲むつもりが、はしごをしてしまい、ｘｘ杯目のビールを飲み終わったところで、ふぅ、やっと晩御飯を食べに行きました。
晩御飯はラクレットを食べに。
ラクレットとは、スイスや、フランスのサヴォア地方の料理の名前とともに、チーズの名前でも有ります。ラクレットは、暖めたチーズの表面を削り落として、茹でたジャガイモや、ハム、サラダ、きゅうりや玉葱のピクルスと一緒に食べます。（もっと詳しくはhttp://ja.wikipedia.org/wiki/%E3%83%A9%E3%82%AF%E3%83%AC%E3%83%83%E3%83%88）
フロアーに一人しかいないウェイトレスが、チーズと、チーズをを温める装置をテーブルにセットしてくれて、電源を入れてほんの少しでチーズがブチブチ音を立ててきました。
チーズを傾けて、とろけた部分を削ぎ取って、頂きました。
おー、これはオイシイ!!!! 感激!!
チーズの塩分と、ハムの甘さと、ジャガイモがお口の中で本当にまろやか。チーズもあまり強い香りのあるタイプでもないので、どんどん食が進みました。
一人で、5cmぐらいは食べるぞと意気込んではいたものの、なんと二人で5cmにも満たないくらいでした。
本当においしかったー!
また夢が一つ叶ってしまった。
ゴチソウ様でした。
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