herb fried

Special Q&A with Sexy Zone

Q1. What is the best breakfast menu for you?

Shori:
Japanese-style meal. I want to start my day and gain a lot of energy by eating rice.
Sou: White rice. Miso soup. Natto. Fried eggs. Wiener sausages.
Kento: 50% white rice and 50% brown rice. Fried eggs. Sausages. Consommé soup. Salad. Yogurt. Peppermint herb tea.
Fuma: Fried eggs.
Marius: French toast.

Q2. It’s 7PM on your day off. How do you spend the evening?

Shori: Watch all my recorded tv shows at once!
Sou: I go to a cat cafe.
Kento: I clean my room.
Fuma: I go for a meal with friends.
Marius: Have dinner at disneyland.

Q3. With these things you will be in a good mood →

Shori:
Sushi.
Sou: Videos of capybaras.
Kento: If I have planned to go eat yakiniku at a shabu shabu place, I will be in a good mood.
Fuma: Rice.
Marius: When I’m with the members ♪

Q4. A member who is naive and easily deceived by lies →

Shori:
Matsushima.
Sou: Marius-sama.
Kento: Kikuchi. Because in his drama he was deceived by Kusanagi-san.
Fuma: Matsushima.
Marius: Fuma-kun.

Q5. A place far away you would like to go to→

Shori:
Asia.
Sou: Kyoto. Korea.
Kento: Azerbaijan.
Fuma: England.
Marius: Kyushu! I want to eat ramen.

Q6. A member you would like to consult with→

Shori:
Myself.
Sou: Shori nii-san.
Kento: All four members.
Fuma: No one.
Marius: Fuma-kun. Because he knows a lot of things.

Q7. One selfish thing you would like to ask for→

Shori:
Go to see a concert abroad.
Sou: Go to Florida!
Kento: I want two stomachs.
Fuma: Have a bigger concert venue.
Marius: Say selfish things to Sou-chan (laughing).

Q8. A flower you compare yourself to→

Shori:
Rose?
Sou: Sunflower.
Kento: Strelitzia.
Fuma: Daisy. (t/n: the kanji is 菊)
Marius: Rose. Because it has thorns.

Q9. A member who is easily moved to tears→

Shori
: Marius.
Sou: Marius-sama.
Kento: Shori-kun.
Fuma: Matsushima
Marius: Sou-chan.

Q10. Favourite love song by Sexy Zone→

Shori:
„Yobisute“.
Sou: „Suki sugite“.
Kento: „Kimi ni HITOMEBORE“.
Fuma: „Yobisute“.
Marius: „Yobisute“.


Keep in mind I am not a native speaker therefore there might be mistakes in my translations. Also I’m not exactly translating word for word. Feel free to correct me in my ask box any time you want, I’d appreciate it! I apologize if someone already translated something before me and I didn’t notice, I hope you don’t mind.

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**The new cookbook from Chef Larry Edwards, Style & Spice, is now available for pre-order from Amazon @ http://amzn.to/2nOJXrX and is considered to be the most complete cookbook ever written on Southwest cooking, including a full section on the famed cocktails served at the fabled Southwest cantinas**

One of the most popular Mexican influenced foods on the market today are burritos. What is there not to love about a perfectly made burrito? Nothing quite like sinking your teeth into that flour tortilla filled with spicy goodness. Now the question is, what happens when you want something resembling burrito but with a different texture? This is how the chimichanga was born! What is a chimichanga? Well… it’s a fried burrito!

Throughout the great American Southwest, you will find a virtual plethora of chimichangas but you won’t find one quite like our Shredded Pork & Tequila Chimichanga. When it comes to the filling for a chimichanga, you can use any type of meat you prefer (or even vegan and vegetarian versions using beans as the protein). The only thing you want to make sure of is that the meat should always be shredded. This not only make the texture of the chimichanga perfect, it makes it easier to prepare (fold and seal).

Southwest versions of chimichangas are not as spicy hot as the various Mexican ones. Of course you can always make them hotter by adding some chipotle or habanero peppers. With our Shredded Pork & Tequila Chimichangas we rely on fresh Southwest herbs for our flavor and then we raise the taste roof by adding some of our favorite liquid… tequila!

As far as making a chimichanga, there is really only one secret. Once you have folded the tortilla burrito-style, you must make sure all the ends are sealed. If they are not sealed, the chimichanga will open up while it is being fried and instead of a delicious meal, you will have created an oily inedible mess. The best way to seal the tortilla is to tightly pinch the ends (openings) to seal them.
So next time you want to experience the vibrant flavors of the great American Southwest, make a batch of Shredded Pork & Tequila Chimichangas and a pitcher of homemade Sangria (various recipes in the upcoming cookbook Style & Spice) and start living the life you were meant to live!


SHREDDED PORK & TEQUILA CHIMIGHANGAS (makes 8)

Ingredients needed to make Shredded Pork & Tequila Chimichangas:

1 pound pork meat, trimmed of excess fat

4 small dried red peppers

4 whole peppercorns

1 tsp. whole cumin seeds

4 cloves garlic, whole and peeled

¼ cup minced cilantro

4 green onions, minced

2 tsp. Mexican oregano, minced

2 tsp. Mexican tarragon, minced

2 tsp. garlic powder

1 tsp salt

½ tsp. ground black pepper

2 tsp. hot sauce

1 cup tomato sauce

¼ cup tequila

1 cup grated Cheddar cheese

8 four tortillas

Oil for frying


Steps:
1) Bring a medium pot of water to a boil. Add the pork meat, dried red peppers, peppercorns and garlic. Lower the heat to a simmer, cover and cook 1 hour.

2) Remove the pork and discard the cooking water. Let the pork cool to the touch.

3) Shred the pork and set aside. The easiest way to shred the pork is using two forks and simply shred the meat, which is very tender.

4) In a large skillet over medium heat, combine the shredded pork, cilantro, green onions, oregano, tarragon, garlic powder, salt, pepper, hot sauce, tomato sauce and, tequila. Cook the mixture until heated through.

5) Lay the four tortillas out on a flat surface. Spoon some of the meat mixture and some Cheddar cheese onto the tortilla. Make sure not to fill it too much as you need to roll the tortilla.

6) Fold the tortilla burrito-style. Firmly pinch all the ends to seal the filling into the tortilla.

7) In a large deep skillet, heat a few inches of vegetable oil to 350 on a deep-fry thermometer.

8) Carefully place the chimichangas into the oil and fry until crisp.

9) Remove to a wire rack to drain of any excess oil. Let cool slightly before serving.

The Vital Spice: Grand Opening

When: Wednesday, April 19 (Tonight!)
Time:   6 Bells (server)
Where:  Canal side of the Trade District (Canal Tailor and Fit Shop)

The Vital Spice opens its doors to customers on Wednesday evening. Selling everything related to health care including herbs of the fresh, fried, and powdered variety, from all over the world, as well as, various exotic spices recommended for medical purposes. Specialized, hand-tailored bandages with healing salves soaked into the threads, tonics with various medical results, and much, much more!

Whether you’re a budding alchemist looking for a few more ingredients, a Mercenary or Adventurer looking to make some coin, or a brave organization fighting the good fight; The Vital Spice can supply you all with every medicinal need.

Owned and operated by Harboson Company, the Vital Spice will help you with what ails you!

(OOC: The Vital Spice is a Medicinal Store with a focus on realism and immersion for all parties involved. We actually go to pick the herbs, we actually bring them to the store, we actually have someone turn raw resources into products. All this in the name of an immersive experience for everyone.

Contact Elstine, Scassira, Sonnilynn, Galleia, or Tideguard to schedule bulk orders, or scripted RP.

Otherwise, the store will be open regularly throughout the week and will always be opened 6PM ST every Wednesday.)

@harboson-c

The Vital Spice

The Vital Spice opens its doors to each Wednesday evening. Selling everything related to health care including herbs of the fresh, fried, and powdered variety, from all over the world, as well as, various exotic spices recommended for medical purposes. Specialized, hand-tailored bandages with healing salves soaked into the threads, tonics with various medical results, and much, much more!

When:   Wednesdays (Tonight!)
Time:     6 Bells (server)
Where:  Canal side of the Trade District (Canal Tailor and Fit Shop)

Whether you’re a budding alchemist looking for a few more ingredients, a Mercenary or Adventurer looking to make some coin, or a brave organization fighting the good fight; The Vital Spice can supply you all with every medicinal need. Owned and operated by Harboson Company, the Vital Spice will help you with what ails you!

(OOC: The Vital Spice is a Medicinal Store with a focus on realism and immersion for all parties involved. We actually go to pick the herbs, we actually bring them to the store, we actually have someone turn raw resources into products. All this in the name of an immersive experience for everyone.

Contact Elstine, Scassira, Sonnilynn, Galleia, or Tideguard to schedule bulk orders, or scripted RP.)

@harboson-c

Zimbits in Rome
  • Jack takes Bitty to Rome during Winter Break after Christmas. They only go for about a week, right before school starts its spring semester, but Bitty has always wanted to go to Italy and Jack has more than enough money to take them on a holiday.
  • The first thing Bitty notices is that there are no pies.
  • I mean, yeah, there are pies. But there’s no pies. He can see them pre-packaged in the markets, he sees versions of fruit filled pastries in the bakeries but…they aren’t pies.
  • Fortunately, Jack manages to distract with the distinct lack of southern food and Bitty has something else to worry about completely.
  • Jack gets his carbs in. So many carbs. More carbs than when he’s eating Bitty’s pies because there is pizza and pasta everywhere. 
  • One of the first things they do in Rome is visit the Vatican Museum. Neither of them are Catholic, but it’s still interesting and they learn a lot about the history and architecture of the building. They learn about the artwork and the gifts given to the Popes throughout history and why things are the way they are. 
  • Bitty takes a lot of selfies with the statues while Jack keeps a photo diary of their trip. Most of the pictures are candids of Bitty in each place they visit, but a few are for Shitty and Lardo who requested certain images of artwork and monuments.
  • They find the differences between American and Italian McDonalds. For one, there’s a Nutella Burger for dessert in Rome, as well as garlic and herb curly fries. Bitty is appalled at the Nutella Burger.

“A burger made of Nutella Jack! Nutella!”

“Bitty, you’re eating a Nutella crepe right now.”

“There is a difference.”

  • Bitty loves the fact that cappuccinos are delicious and cheap in Rome.
  • Jack is personally a fan of the makkachinos. 
  • GELATO IS EVERYWHERE. Bitty does not care that it is freezing, he will eat the damned gelato. Jack is used to the cold and indulges his boyfriend, supplying him with the sugarly treat.
  • There is a five story Zara Jack, Bitty is going in and he’s never coming out.
  • There are hats with giant pompoms for five euros Jack.
  • They make wishes at the Trevi Fountain, coins tossed behind their backs with their eyes closed.
  • Jack wishes these moments with Bitty would never end.
  • Bitty wishes he could live the Lizzie McGuire movie.
  • They may have different priorities for Rome.
  • The Pantheon is HUGE okay, Bitty gets dizzy staring up at the huge circular opening in the middle. Jack follows him around to make sure no one bumps into him since Bitty isn’t paying attention.
  • Churches are really pretty and Bitty wants to take them home with him and what do you mean you don’t have enough money to bring them back Jack, what kind of boyfriend are you
  • I don’t care that they’re historical sights, Jack, I want this to be my house
  • Jack just presents framed pictures of their trips to Bitty instead.
  • Bitty likes that a lot better and decorates their apartment with their selfies 
  • The trip is only a week, but they have fun. They ate, they walked, they gained ten pounds.
  • Perfect vacation.

© Courtesy of Lardo

Travel Tuesday: At Lardo in Portland, Oregon, the “dirty fries” are topped with pork scraps, marinated peppers, fried herbs, and Parmesan. Little bits of skin are left on these hand-cut fries, so you get even more texture here than you would with a paler version. Pair them with one of ten (mostly West Coast) beers on tap.

Here, more of the best french fries in the US.

Quiche with spinach, mushrooms and herbs
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My friend wrote a great article called “How my kid didn’t ruin my life”. It’s something I think I had to read in these days. I am mom for over 6 months now. And it seems I’m mostly mom. I love my child and I love to spend time with her, but… of course there’s “but”… I had to fight with myself for quite some time. Why? Because there was no time for Marta. I still get up, do some gymnastic (I try at least), put on make up (yep yep) and cook. But there’s no much time left for creative stuff. I have pictures from Japan, where I spent a month in 2014 and I didn’t go through them yet. I have so many things to do, that I made a list. But list doesn’t go shorter unfortunately. So it’s good to read that with few months my internal fight will be over. Does each mother go through it? I wrote it so many times - I knew that my life will change but I didn’t get how much of it will. It did completely. No more quiet creative mornings over a coffee in an empty cafe, no more random walks and stops to read a book on a grass, no more waking up Tomasz with a basket full of goodies and telling him that we have a photo shoot in 10 minutes because I had a dream. No more no more. What do I get? Cool gal, her attemps to talk, her smile, her hugs. Everything that matters. But I still sometimes miss Marta and her crazy ideas. Now thanks to my friend and her article I know that Marta didn’t go away. She’s still here, struggling a bit, because she’s in a totally new world. But she’ll be back soon. And I can’t wait.

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