Exchange Diary 交換日記 No.32 ☀/⛅
Today’s Sweets were “Whole wheat bread and Navel tube cake”
>> Ingredients of whole wheat bread are whole wheat, bread flour, vegetable oil, sugar, water.
Ingredients of navel tube cake are egg, flour, sugar, vegetable oil, juice and grated peel of navel given by Ms. Matsumoto.
Ms. Kida “Smoked cheese-fried rice and Tempra (Fritter) mix”
>>Her idea of applying strong salty taste of cheese to fried rice was successful. The smoky flavor upgraded the dish. The tempra mix can be useful incoming season to enjoy spring flavor such as Artemisia and Aralia sprout.
Ms. Ise told me about previous official residence before Yuge. People often told her “we have never thought someone lives there!” I can’t help but tell how brave she was to live in such a building. Please use tax for that.
Debut Internet
Searching for information about “Feijoa” whose jam was brought in curry & jam session the other day. The shape of flower is very unique. Harvest season is autumn. I know at least three people who grow it in Kamijima-cho, so I understand that warm Setonaikai, Inland sea is suitable to grow it.
今日のおやつは、“全粒粉のパン、ネーブルシフォンケーキ”
>>全粒粉のパンの材料は、強力粉、全粒粉、サラダ油、砂糖、塩、イースト、水。ネーブルシフォンケーキの材料は、卵、小麦粉、砂糖、サラダ油、松本さんから頂いたネーブルの果汁と皮のすりおろし。
貴田さんの“スモークチーズ入りチャーハン、天ぷら粉”
>>チーズの強い塩味をチャーハンの味付けに生かすアイデアはばっちり。そこにスモークの香りが加わってグレードアップ。天ぷら粉は、よもぎ、タラの芽など春の味覚を楽しむこれからの季節に活躍予定。
井瀬さんから、弓削に来る前の官舎の様子を聞きました。人が住んでいると思わなった、とよく言われたという建物での生活は、勇敢としかいいようのないもの。税金はここに使ってほしい。
