Arroz con pollo
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I was gonna guess gapao rice!
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A regular-sized order of “abura soba” (¥780/$5.20) at the Amagasaki location of Kirinji, a chain restaurant which ONLY sells a special type of ramen known as “Abura Soba”. Rather than me explain it, I took photos of signs in the restaurant which explain it and how to eat it and used my phone’s translation app to translate the Japanese into English. I chose to post both the original Japanese signs as well as the translated versions.
I was taken to this restaurant by 3 young friends who enjoy ramen. In general, I’m not a ramen fan and much prefer udon or soba because ramen is a bit heavy for me. And this was no exception as the name “Abura Soba” means “oil noodles”…this was indeed oily.
But I’m glad I tried it, but I don’t think I’d ever want to eat it again.
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Brunch = Ham/tomato/onion/provolone omelet with a side of toasted Italian bun.
Time for a new non-stick egg pan, things are starting to get messy
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The English Translations from Japan never cease to delight me.
There is just something about the phrasing, and sincerity/honesty that is completely endearing.
Hoping to make it to Japan this Year, note will be made about "Abura Soba”.
Thanks for all your Posts
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Today’s oddball Sunday omelet had sweet tooth mushrooms,shrimp bits, ramen and havarti. The mushrooms were a mistake–this variety tastes bitter. I should have looked them up before I bought them.
It was kind of overstuffed. I’m surprised I could get a decent fold.
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What kind of mushrooms were they?
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Sweet tooth, mis-named because they weren’t sweet at all. Wiki says the bitter taste is mostly present in older mushrooms, and I did have to cut away some slimy bits.
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Thank you, too. The translation in the photo wasn’t done by a person, but by Apple’s photo translation app on my iPhone. It (the app) and its translation ability is flawed for sure, but even a human who doesn’t do such translations for a living would more than likely do such a poor job. That being said, such apps and their “skills” at translation are quite amazing and sadly make it difficult to try to make a living out of translation work.
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Hahaha! It took me a second to realize fun guys = fungi 
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Dim sum lunch set at “Rokumeiso” in Kobe’s Chinatown called “Nanking-machi”. For a total of ¥1078/USD $7.17, you get the following:
︎Your choice of shark fin noodle soup, char siu noodle soup, dandan noodle soup or fried rice (I chose the fried rice)
︎Xiaolongbao
︎Siumai
︎a steamed pork bun
︎“Chimaki” (a steamed glutinous rice dumpling with meat and vegetables wrapped in bamboo leaves)
︎karaage (fried chicken)
︎a spring roll
︎deep fried squid
︎hargow (shrimp dumplings)
︎sesame balls
︎almond tofu or mango pudding (I chose the almond tofu)
︎Chinese tea
Everything except the “chimaki” and almond tofu were very good. The “chimaki” had ground meat in it (not sure if it was beef or pork) and the almond tofu was tasteless…the worst I’ve ever had. But because those were the ONLY issues and the price was so very reasonable, I’ve no issues.
This meal was with my friend Rie who, along with her husband Yuta. put me up in their home for about 3.5 months. She came all the way from Tokushima to Kobe to say goodbye to me…a one way bus trip of about 2 hours! Thank you for EVERYTHING, Rie. You are TRULY an angel and I’ll miss you, Yuta and your adorable dogs, Amber and Chai.
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Your salad is pretty, and the dappled light is lovely
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A small bowl of jambalaya from last night’s amazing potluck over rice. No pic, was hongry 
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Thank you. The salad was pretty good considering I was trying to finish up some veggies in the fridge. I finished up the last bit of arugula and yellow pepper and some cherry tomatoes I am still working on.
I live in a western facing apartment so I get the afternoon sun and a lovely view to boot.
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Made this Jamaican pan chicken to serve with leftover sesame rice for me and leftover rice and beans for mom, along with a quick carrot and cabbage vinegar slaw.
This marinade is delicious… with double the salt. I tasted the marinade and knew it wasn’t salty enough to season a 4-lb chicken (mine was closer to 4.5 lbs). And doing the math, 3 tbsp of soy sauce is about 7 g of salt, plus 6 g more you end up with 13 g of salt for a chicken that weighs 1820 g, so not even 1% salt, and that doesn’t take into account the weight of the marinade ingredients. So yeah, double salt made thoroughly seasoned, juicy, tender chicken.
I also like to cut up chicken into smaller pieces for the grill. I’ve stopped cooking whole chicken as I don’t love spatchcocked chicken on the grill (love the rotisserie attachment for whole chicken) and prefer cutting up the legs and breast for better seasoned, more evenly cooked meat.
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It’s #tacotuesday, so what better way to use up the leftover Mississippi roast? Zackly!
I crisped up the tender meat in its own fat, and fried the tortillas in rendered chicken fat from my breakfast /pre-lunch solo snack 
Added diced onion, pickled jalapeños, Herdez avo salsa, lime & cilantro. Hit the spot.
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Tostaco a Mutant Masa Snack! 
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