Lasagne is a collated noodle dish.

My perfect lasagne would be straightforward al denté noodles framed with luscious sauce, just as lightning, seen against extravagantly swirling deep blue and grey clouds, is both dramatic and simple.

This recipe is not that, but it is luscious, subtle, to remember, to repeat.

As Christmas 2012 dinner, it is especially memorable because we shared it with an unexpected and charming guest.

Oh winter cold, winter dark, winter comforts so dearly embraced: it’s when friendly time beside the fire and good food is most satisfying.

A Japanese nabemono (hot pot) is a warm and convivial way of sharing and eating a meal. A pot of water or broth simmers in the center of the table, surrounded by plates of meat, fish, tofu, fruits, and vegetables. With chopsticks (or fondu forks) diners slide morsels of food into the simmering stock to cook, then lifts them out to a plate.

I have not gotten around to buying a table-top heat source to present such an entertaining feast

This Christmas, my sister and my daughter changed all that: they surprised me with an induction cooktop and prepared a lovely Christmas Eve shabu shabu!

It’s been many years since I decorated for Christmas.

This year has been different. I discovered the faux stained glass installation I made in 1979. I’d displayed them for several years, then we moved to apartments/house with small windows so they went into deep storage. When I found them a few weeks ago, my first impulse was, “Bah! Humbug!” and toss them into the recycle bin. But both husband and daughter said, “NO!!”

Onsen tomango, Japanese hot spring eggs achieve a perfect balance between cooked and raw: the white with a texture like delicate custard, the yolk firm but bright yellow with a creamy texture. I cannot duplicate the slow cooking in a natural hot spring. Soft cooked eggs are the closest, and very delicious topping toast, noodles, or salads. But they are very tricky to cook to exactly the balance of cooked but runny. Until Mr. Tess brought home a gift of these wonderful silicone “poach pods” I thought poached eggs were beyond my kitchen skills. They work like magic! And are easy to clean, and don’t take up much kitchen drawer space.

Summer’s end.…from anticipation in May,
temptation in late June to early July,
satisfaction in August,
suspecting the transitory state of life in September,realizing in October that it’s time to turn the heat on!This post is only the (pictorial) progress of a couple of shiso plants in one summer.

WordPress.com has a new “gallery” format. See what you think of the “mosaic tiling.” Hover over individual photos to see a caption. Click on one and you can see a carousel of the pictures from a previous post. Most of the pictures include a brief description.

Families are like fudge – mostly sweet with a few nuts. ~Author Unknown
My husband’s family (some of them) came to dinner before their trip up north to walk the Mackinac Bridge on Labor Day. While a meal is not only about the food, but the folks gathered around the table, I wanted a Japanese style meal without being frazzled. This menu includes easy prepare-ahead foods.

Tourists who travel to the top of the mitten (Northern Michigan) are called “fudgies” by the locals. Many spend money on fudge in the many gift shops around Mackinaw City, St. Ignas, Mackinaw Island…

Rice, rice, rice: so many to choose from! Risotto, mochigami, haigamai, brown, and a 6-grain blend. All delicious.