Refocused on Marriage and Good Food

Refocused on Marriage and Good Food

I’m just happy to see you and me, back in stride again. ~ Frankie Beverly

Three months to the day I last posted, I’m glad to be back blogging – not only eating great food but writing about it here – while I still remember how!

And happy to say I accomplished 4 out of the 5 things I set out to do when I went away – briefly,

1) trying new dishes

2) taking a scenic drive

3) making our “house beautiful”

4) living with more intentionality

Here’s my report ~

  •  The menu at St. Clair’s Bistro and Winery in Mesilla always features something worth sampling. I don’t usually do dessert when eating out – the choices are almost invariably dairy or wheat-based – or both! – which I tend to avoid. Plus, I’ve usually little appetite for more after a good-sized main course, but it was our anniversary luncheon

Celebrating thirteen GOOD years!

More mochi . . .

Delicious Daikon

Delicious Daikon

It is said that in Japan there are four thousand different kinds of tsukemono and over one hundred different techniques for making them. ~ Donald Richie


In Japan, one eats tsukemono – Japanese pickles – during every meal, before meals as an appetizer, between meals as a snack. Between bites to clear the palate for other foods.

So it makes perfect sense that you can find pickled versions of virtually every kind of food in Japanese cuisine including fish, seeds, eggs, fruit, vegetables. And cherry blossoms!

However, pickled vegetables remain the kind of tsukemono most often consumed today just as years ago when they were the only vegetables available to Japanese country and mountain dwellers in the wintertime.

Carrots, turnips, nasu (eggplant), and kyuri (cucumber), are some of the many vegetables used for tsukemono. Daikon is one of of the crispest and spiciest of these. And it has many health benefits: [Read more…]