Today we have yet another out of line post I guess.
On Dec 18 there was a Dolpa 26 held in Tokyo, an event Ksusha wanted to attend, so just as if we had not enough flying already we boarded a plane and went to Japan (again).
We have read before that Japanese Dolpas are very unlike USA dolpas, but wanted to see it all with our own eyes anyway.
To get to Japanese dolpa you need to buy a guidebook, special booklet that is used as a ticket and explains the planned activities, has various forms and such.
The guidebook might come in two forms too, just a guidebook or with lunch tickets. They are sold in VOLKS showrooms or on the VOLKS website. Some events are very popular and the guide books are sold out fast, some events are less popular and the guidebooks are available for quite a while.
On November 19, 2011 USA branch of Japanese company Volks - the VolksUSA were celebrating its 6th anniversary! Hooray! So, on this occasion me and Hina-chan made a rich dark red cake with cream sweet frosting at home. This cake is very nourishing so, it would be very useful for a big party. And thanks to combination of the colors of this cake it would be looking very beautifil on your Christmas or New Year's table and I think it will impress every sweet tooth!
So, today in the menu we have:
Red Velvet Cake with Cream Cheese Frosting.
Since we were tired after the long travel and late bedtime, we woke up pretty late and only left the hotel at about 11am.
We barely got back from Seattle as it was time to go to Japan. The trip we have planned for a long time already, to go and see the fall colors.
So, on Nov 21st we got to the airport and boarded an aircraft to Detroit first.
Ok, a bit rushed continuation of the SC11 post.
The next day (Wednesday) we also spent on the show floor. Not all that much of interesting stuff happened, but here are some more pictures.
While we have not finished publishing the Paris trip yet, we have been on the go constantly ever since then.
Just this Friday we got back from SuperComputing 2011 conference and I am publishing some pictures of it now with more to follow.
SC11 was held in Seattle this time.
The pictures start with a lunch we had at Oba-san sushi restaurant right after we have arrived on Nov 12th.
Bento-box I had.
Continuing our report from the day 4 in Paris.
First of all after exiting from the Cathedral I decided to walk it around
Our forth day in Paris. Green went to some work-related meetings that were the reason for our Paris trip And I went to the Cite island in the centre of Paris.
Exiting out of subway I immediately saw Palace of Justice. This is the place where Justice is dispensed since XVI century till this day.
Well, should we continue with hot dishes for autumn evenings series? Today I want to introduce you to an incredibly delicious dish! Its rich flavor will make entire family to gather in the kitchen while it's being prepared and perhaps not only family but also your neighbors. This recipe calls for a rich brown sauce Demi-glace of French cuisine which is used as a base for other sauces. It also makes your sauce thick. Ready-made demi-glace looks like a thick brown paste and that's how it sold in some stores. But if you can't find ready-made one, it does not mean that you would not be able to make this dish. I propose a substitute in this recipe that you can prepare yourself. It's of course not the real French demi-glace, but it's the best replacement that I can offer you.
So, today in the menu we have:
Pork and Pumpkin Stew.
It's fall time again and everything around is oh so nice yellow and red.
Every time I drive to the lab (about once a week), I see these gorgeous views, and so finally I stopped to take these few pictures.