it's the time of the season for etc.

Above: Drew's Pub Quiz at The Tara (no longer anything resembling the Irish bar it used to be), our first night there, fun even though we came in dead last (we were the only two-person team). Drinkable-yet-affordable wine by the glass; pleasant people; moderately hard questions, etc. I'm sure we'll be back.


I decided in bed this morning that the answer to the question "when is the best time to visit Amsterdam" is either June or December. I'm basing this strictly on cheap and unusual entertainment options: this month has been so full of potential shit to do we have been thoroughly spoiled for choice. And December is the winter version of June, this-wise.

So between season closings (English for this? it's when a regularly occurring concert series has their last night of the season before closing in July and August...the Dutch for this is seizoensafsluiting), overdue socializing, friends from out of town, and especially special shows for unfortunately recently dead people, tonight is our last quiet night at home for the next several days.

And thus we are trying to have something light and healthy, so I'll be trying to do something Japanese.

Less healthily: I'm also reminding myself to try and eat at The General Muir next time I'm in the ATL. Also the next time I'm celebrating some weight-loss milestone, I should make this sandwich with mortadella, smoked mozzarella and pistachio pesto.


tofu dengaku.

400g tofu
3 tbsp miso
1 and 1/2 tbsp raw sugar
1 tbsp mirin
1 tbsp sake (I replaced the mirin and sake with 2 tbsp shao xing and a little extra sugar)
2 tbsp dashi

These are not my directions yet: wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a plate on top the tofu and let sit for about 15 minutes. Meanwhile, mix dashi, sake, mirin, sugar, and miso in a sauce pan. Simmer it on low heat, stirring constantly until thickened. Set aside. Slice tofu into 1/2 inch thick rectangles and dry with paper towels. Lightly oil a baking tray for a toaster oven. Place tofu pieces on the tray. Cook tofu on high heat in the toaster oven for about 8 minutes, or until the surface is firm. Spread miso sauce on the tofu pieces and cook until sauce is warm.


benihana salad dressing.

1/4 cup sweet onion
1 tbsp peanut or other neutral oil
2 tbsp mayonnaise
1/4 cup rice vinegar
1 tbsp minced fresh ginger
2 tbsp minced celery
1 tbsp ketchup
2 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper

Process everything pretty thoroughly. This was really good.


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