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Get Smart is probably my absolute favourite. One of the reason I wanted to go to school for engineering was to invent gadgets. lol. I also love M.A.S.H, Mad Men, Law and Order: Criminal Intent, and Frasier

The weekend finally arrived and I started going back to Colour Lovers, the site for those who love colours. I've been trying to get the hang of the "Seamless" Pattern maker. It doesn't always work for me, but I've come up with a few templates that I love. You can see that I'm trying to keep it pretty simple right now. I'll save my baroque damask for a later date. I also find that doodling helps me plan my thoughts. Unlike making a palette or colouring a palette, random inspiration doesn't seem to strike me. The pattern maker has a few bugs but I love it still. One of these days one of these patterns may end up a bag or a neck tie designed by my nearly famous friend Aja, the fashion designer.



| 凍える空から 海に海る雪は 波間にのまれて 跡形もなくなる ねえ 愛してても ああ 届かぬなら ねえ いっそ この私 身を投げましょうか? あなた 追って 出雲崎 悲しみの日本海 愛を見失い 岸壁の上 落ちる涙は 積もることのない まるで 海雪 掌 伸ばせば 冷たい幻 世間を振り切り 宿命(さだめ)だと信じた ねえ 愛されても ああ 叶わぬ中 ねえ いっそ この私 殺してください 一人きりの出雲崎 明日(あす)を待つ傘もなく 濡れたこの髪が 芯まで冷えて 恨む言葉も 水面に消えて< まるで 海雪 ねえ 愛してても ああ 届かぬなら ねえ いっそ この私 身を投げましょうか? あなた 追って 出雲崎 悲しみの日本海 愛を見失い 岸壁の上 落ちる涙は 積もることのない まるで 海雪 | From high within the frozen sky, There falls the snow upon the sea. It melts into the waves below. Of it, there shall be no trace at all. Oh… Though I love you so, Ah… If I cannot let you know, Oh… Perhaps I might as well. Shall I throw even myself over the edge? Chasing you here, to Izumozaki The Sea of Japan filled with despair. Above this cliff where love vanishes from my sight, These tears falling down Leave no drops behind. So very like the ocean snow… When I reach out my hand, I catch that briskly chill mirage. To cast away the world beyond - I had believed that would be our fate. Oh… Though you may care for me, Ah… This love can never be. Oh… Perhaps you might as well. Please consent to take my life. All alone here, at Izumozaki, I wait on tomorrow, no umbrella in my hand. With sodden hair, chilled to the core. Even my bitter words Disappear into the water’s swell. So very like the ocean snow… Oh… Though you may care for me, Ah… This love can never be. Oh… Perhaps you might as well. Please consent to take my life. Chasing you here, to Izumozaki The Sea of Japan filled with despair. Above this cliff where love vanishes from my sight, These tears falling down Leave no drops behind. So very like the ocean snow… |
On Saturday I went to Japanese Cultural and Community Centre (JCCNC) for a wagashi workshop. The class is taught by Kimika Takechi and Larry Tiscornia who have both teach about Chanoyu (the Japanese tea ceremony) They have many decades of experience and study. The class was medium size about 16 people and was 25 USD (members get 5USD off, Thanks Mrs. H ^-^).
For the uninitiated, wagashi in the American sense is similar to Tea snacks (crumpets, biscuits, etc.) but in another respect it's so much more. It's sacred and beautiful part of the chanoyu and many learn and practise years the old tradition. Most Japanese order wagashi these days from Wagashi-ya. It is important to note that Wagashi-ya and Pan-ya are two different things.
We learned how to make 2 wagashi from start to finish. Uguisumochi and hichigiri. Uguisumochi means nightingale rice cakes, it is designed to remind you of the nightingale which begins singing as spring approaches. Hichigiri literally means pull and cut and is often served in Kyoto during the Hinamatsuri (Girl's day). The class was part demonstration and part hands-on, which I loved. We learned how to make An (shiro an and regular an) and the mochi that is used in many types of wagashi, including daifuku.
It can be intimidating to try to make wagashi but it's not really so hard for the basic mochi based. Kanten (agar agar/gelatinous) may be different. It many ways there are advantages over wagashi making to baking. I kept trying to use as little shiratamako (a type of sweet rice flour) as possible during forming the uguisumochi, afraid it would make it tough as flour will do with pastry. But this is not the case, you can always dust it off at the end. Also the mochi that we made in the microwave, the first time Takechi-san forgot to add sugar and it got lumpy. That can be fixed by heating it over the stove. If An is to thick you can add mitsu (simple syrup) if it's sticky you can let it cook longer. As long as you know what to do, it can be pretty foolproof.
Next time, I'll talk more about the specific type of wagashi I made, including recipes.







