fresh and healthy

We decided to have sandwiches for lunch so I cut our first lettuce from our "farmville" in the back. Then while Michael went to get the sandwich stuff from the store, I prepared a fresh zucchini salad with tomatos and chives, Mirin sweet rice wine, olive oil, balsamic vinegar, and sea salt. The zucchini and chives also came straight from the garden. I'm enjoying this a lot.





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quick trip to las vegas

All the tea in China... and Nepal, and India, and Japan, and Hawaii, and Africa, and...

I'm in Las Vegas for, um, about 16 hours to see my college friend Bachan who exports wonderful tea from Nepal.
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iPhone365 #365: iPhone

I decided for the final picture in my iPhone365 series to take a picture of the device I had been using for all the images from the last 364 days: my first-generation iPhone. I call it the "Classic iPhone."
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iPhone365 #364: yogurt

If you add crushed peanuts and brownies to chocolate and peanut butter frozen yogurt, you don't really need ice cream.
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iPhone365 #363: brick patio repair

Almost done repairing the right half of the brick patio. Each brick I put back in place made me think of Bob and Daniel.
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iPhone365 #362: quick lunch

Salad and coffee with Michael and Henry.
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iPhone365 #361: squash

Yellow and French squash from a friend's garden plus garlic, onion, ginger, patis, pepper, and a pound of chicken meat equals nice, hot supper on a cold, cloudy Monday night. Pair with salabat with cinnamon and honey.
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iPhone365 #360: healthy egg salad breakfast

Healthy Egg Salad Breakfast
-adapted from Su-Mei Yu's recipe, Executive Chef, Saffron

1 hardboiled egg, sliced/cubed
1 med-large roma tomato diced
1/4 cup cubed firm tofu or garbanzo beans or avocado
1 tbsp minced onion
1 tsp cilantro or basil or parsley
1 tsp celery salt
1 tsp lemon or lime juice
a pinch of crushed red pepper flakes
a pinch of sea salt

Combine everything EXCEPT egg in a bowl. Mix well and let sit for five minutes. Add egg and gently mix. Serve with warm or toasted pita/arabic bread.
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iPhone365 #359: dead zone

This is where my favorite Lebanese restaurant used to be. They tore down the mall to build a mixed use residential/commercial center. But it was right before the economic meltdown. Now, more than two years later, it is still an empty lot.
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iPhone365 #358: gyudon at kayaba

Gyudon was one of my semi-regular staples when I lived in Okinawa. Now never a month goes by without me driving over to Kayaba on Kearny Mesa to get my dose of it.
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iPhone365 #357: francesco's kitchen

The giant zucchini flower in my farmville made me think of dinners at Francesco's kitchen in Paterno, Italy.
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iPhone365 #356: rooting herbs

Recipes call for a tablespoon of fresh this or that herb, but you can't buy just a tablespoon of it. Instead, it costs between 3 and 4 dollars for a little bundle in a plastic box. You use the small amount that you need and the rest of it rots in the fridge. So I thought, why can't I grow them? Fresh herbs and no waste.
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iPhone365 #355: pendulum diet

After a very healthy Memorial Day barbecue yesterday (almost vegetarian), we went to Fuddruckers for a dose of burger and fries today. I had unsweetened brewed tea to lessen the guilt.
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