My husband, who is in his 70s, and I moved from Tokyo to my parents' house in Ibaraki late last year. I think my husband resisted the idea of leaving the land where we had lived for 40 years.
When my parents' house became vacant and I had to manage the abandoned farmland attached to my parents' house, I was very grateful that my husband decided to go with me to Ibaraki.
Nine months have passed since then.
Since we have been here, we have had more visitors than before. We have more mutual friends and we have more things to do together.
I think that is the biggest change, a good change.
My husband didn't have many social contacts outside of work, so having friends outside of work will enrich our lives in the future.
In this video, I thought I would share with you the fun day when our new friends came to our house and the warm feelings we received from the parcels sent by our distant friends.
At any rate, it is our common friends and shared experiences that make our lives so much better.
Tiramisu recipe
250 grams of mascarpone cheese
2 eggs
50 grams of sugar (or a little less)
20~30 finger cookies (if you don't have any, you can use other cookies)
Espresso (strong brewed coffee) for 1 person
1~2 tablespoons red wine
1. Beat egg yolks with half of the sugar until white.
2. Add mascarpone cheese and mix until there are no lumps.
(The mascarpone cheese is hard, so soften it slightly at room temperature. Do not let it get too warm)
3、Cool 1 serving of espresso and add 1~2 tablespoons of wine.
4，Place the finger cookies in a large Tupperware container and pour espresso over the biscuits to soak them up.
5. Pour the mascarpone cream over the cookies.
6、Stack 3 layers of cookies and mascarpone cream in this order.
7. Chill the biscuits in the refrigerator until they are well blended.
8. Divide the biscuits among plates and sprinkle with cocoa powder.
Basil sauce recipe
50g basil leaves
12g pine nuts
A clove of garlic
60 c. olive oil
2g salt 2g salt
Boil the basil leaves so that the color of the basil sauce is bright green.
1，Roast the pine nuts lightly and let them cool.
2、Boil water in a large pot and add about 1% salt.
3，Boil basil leaves.
4、When the spinach is boiled enough, put it in ice water (add salt to the ice water as well).
5，Squeeze basil leaves tightly (use kitchen paper, etc.)
6、Mix garlic, pine nuts, salt and olive oil in a blender, add squeezed basil and stir to finish.
You can also make it with fresh basil leaves.
If fresh, they will be used up in about a week.
If boiled, I will send it to be used up in about 2 weeks.
For more information
• バジルソースの仕込み《永久保存版》基本のジェ...
29 сен 2024
