Author Archive for tomoko

Moving Sale

We are moving back to Toronto in about a month from now.
Initially we were planning to move everything in our apartment with us by U-hall or some kind of truck.
However, after a long discussion and travel cost calculations, we came to a conclusion that flying back will simply save us a grand so that we are selling all the furniture, cat stuff, some books and kitchen stuff to people here in Winnipeg.

Here are some pictures of the stuff we would like to offer at reasonable ( and negotiable) prices.
Take a quick peek and let me know if you are interested in any of them.

400x600-DSC_6808

Jalapeño plant ($10)
You can take up to 5 jalapeños every month!

600x400-DSC_6823

Ivy in IKEA plant pot ($3)

400x600-DSC_6841

Ivy growing really long in IKEA pot ($3)

600x400-DSC_6783

Brown color chair x4 ($10 each, 4 for $30)
Flower print IKEA table lamp ($5)
Brown coffee table + Side table x2 (3 piece set $20)

600x400-DSC_6853

Cat scratching post ($10)

400x600-DSC_6846

Light Blue 2-storey cat house ($30)

600x400-DSC_6863

Dark brown micro suede sofa ($70)

600x400-DSC_6866

Microwave ($25)

DSC_6748

Apartment gardening plants / Tomato, Shiso, Jabañero pepper,Basils, Thai basils, Asparagus(growing), Chives, Times and Small jalapeño plants.

radio

Radio ( we are still thinking if we should sell this or take it with us…)

bike.jpg

bike2.jpg
Bike ($50)

400x600-DSC_6894

Vacuum cleaner ($35)

600x400-DSC_6908

George Foreman Electric Griddle ($20) Used about 5 times, very clean

600x400-DSC_6911

Japanese pot/ Nabe ($10)

600x400-DSC_6930

Marble pastry board ($15)

600x400-DSC_6946

IKEA box NEW ( $4 each, 2 for $7)

Here is the list of stuff we don’t have pictures yet

- Queen size mattress ($100)
- Basic tool box ($10)
- Circular saw ($30)
- Book / Criminal code of Canada ($3)
- Japanese books
- Knife block and 2 knives ($15)
- Orange wall clock ($5)
- Light blue polka dot ironing board NEW ($15)
- Cutting board (free)
- Cheese grater (free)
- Big wok (free)
- Rug (free)

Easy and Tasty Bread

Tariq is into baking bread and it’s been quite successful.

Here is the link for the recipe.

DSC_6732

材料

  • 3cup小麦粉(1カップ=250ml)
    *小麦粉は国によって違うので、多少調整が必要かも…
  • 1/4 tsp インスタントイースト
  • 1 1/4 tsp 塩
  • 1 5/8 cup 水

作り方

  1. 大きなボールに粉類をぜんぶ混ぜる
    *レーズン、くるみ、ハーブなどを入れたい場合はここで一緒にまぜる
  2. 水を入れる
    * 生地がべちょっとなって、しっかり粉が混ざりあうまでまぜる。こねないでOK
  3. サランラップでボールを覆って、12ー18時間置く。
    *室温は21度を保つこと。(冬は少なめ、夏は多めに時間を置く)
  4. 生地を封筒を折る感じで、二回折る。
    *詳しい折り方はリンクのビデオ参照
  5. 折り目を上にして15分ねかせる
  6. 折り目が下になるようにキッチンタオルの上に生地を移動させる。
    *キッチンタオルに小麦粉をまぶしておくと、生地がタオルにくっつかない
  7. 生地の上にオーツやコーンミールなどのせたい場合はここでのせて、タオルで生地全体を覆って、2時間ねかせる
  8. 待っている間(ねかせ始めて1時間半後くらいから)ふた付きの耐熱鍋をオーブンで温める。温度は450F 
    *日本だと232C。お鍋が温度に耐えられるかどうかチェックを忘れずに。私たちが使うle creuset も、プラスチックの把手を外してオーブンに入れます
  9. お鍋をオーブンから取り出し、生地を中に入れ30分焼く。
    *しっかりパンが均一になるように、お鍋少し揺らしながら入れると良い
  10. ふたをとって、さらに15分ほど焼く
    *オーブンによって温度が違うので、焦げないようにこまめにチェックすること!
  11. パンをお鍋から取り出して、45分ほどラックの上でよく冷ます。
  12. でっきあっがり〜

みたらし団子

DSC_6364

I was craving so much for my favorite Japanese sweet called みたらしだんご(Mitarashi-dango) so I made them today for myself.
Instead of using water, I used soft Tofu for this recipe as I read somewhere that will make dango softer.
The result was good, not too great as it has some tofu taste.
I am sure it’s healthier and less calories than chocolates or cakes so I will recommend this for someone who is on a diet.

Here is recipe for Mitarashi-dango

+Dango (Rice cake) +

220ml Mochi-ko (Sweet rice flour)
300g Soft tofu
3tbsp Sugar

+Sauce +

1 tbsp Soy sauce
2 tbsp Brown sugar
3 tbsp Water
1/2 tbsp Corn Starch

+Directions+

- Mix Mochiko flour and tofu well until the texture feels like ear lobs.
- Make small balls out of the dough and boil them in the boiling water for about 3 min.
- Spear them with skewer and toast them on a frying pan in order to slightly brown them.
- Heat brown sugar and soy sauce in another small pot, add water + starch later and mix well
- Coat the dango with the sauce and ready to eat!

This is the high-calorie pecan pie that Tariq made last weekend.

DSC_6307

Here is the recipe.