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To celebrate a New Year (it is tomorrow already in Japan), we had sukiyaki for dinner tonight. Sukiyaki on New Year's Eve is Kayo's family's long tradition. This year I learned to half-freeze the beef before slicing paper thin, and the trick really worked. The meal was accompanied by warm sake (thanks to Kozue for the perfect sake set) and Joe's newly acquired bottle of "sho-chu." Good stuff!! "Kampai!"Our New Year's Eve dinner tasted very much like at home....
While Joe got to assemble his new tool chest, which is temporarily a stand for the poinsettia, Kayo got a shiny 12" stainless steel frying pan for Christmas. Not much surprise for the both of us. Last night I was cooking sweet and sour pork for dinner and thought that brand-new pan would be perfect to cook in. When Joe came home from work, he was a bit disappointed that he didn't even get to put a bow on it. But I don't think he cared after tasting the sweet and sour pork. I used my mom's recipe. Yum....
These photos will have to do for now. Like Joe says, a deer hanging in the garage doesn't make a good picture.... But I wanted to post a couple of photos of Joe's deer before it goes to get processed. Poor thing... with such pretty eyes, I know, I know.... Well, wait till you taste yummy venison sausage.