Colourful meal

Made a new batch of puréed red kidney beans. Some I’ve put on expressed milk plastic storage for long duration storage in the fridge (one week at the most) and two servings on the storage box which Yui will be eating within a day or two.

Spinach green. Tomato red. Kidney beans (金時豆) brown.

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For Yui’s dinner earlier this evening, I scooped out a portion of the olive oil-sautéed minced meat and onions (no salt and before I turned it into chili con carne) the Mom and Dad are having and put it on Yui’s rice together with a serving each of the spinach and tomato.

Ah, so thankful for our little happy eater. When I was a kid, I was such a picky eater that I probably haven’t eaten three quarters of the types of food Yui has been eating. Keep it up anak!

Jelly in PET bottle

When I buy from the vending machine, it’s usually very easy to select what drink I wanted. Sometimes I just look at the drawing at the label and decide what to buy without actually reading what’s written on it (for now I can only read hiragana and katakana).

Was very thirsty and I wanted something different from my usual caffe latte/milk tea/apple juice fare so I opted for this pear/nashi.

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I only read about the “La France JELLY” after opening the cap and finding out that I can only drink a sip.

Now, why would one put jelly in a PET bottle? How can one scoop out the jelly?
———
an update
When I bought the bottle and realised it was jelly I bought, I shook it about three times every now and then for about one hour. No change. Turns out you have to shake it 10 times.

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I don’t like jellies actually. But this one? I think I’m gonna buy again the next time I see one in the vending machine.

the nikujaga story

I was excited to cook nikujaga for our dinner last night. We have carrots to go with the meat and for green beans I can put in string beans (finally, there’s one available in our area!). We have merin as well and of course Japanese soy sauce, and there’s sesame oil for added taste.

When I served the dish, I announced “we have nikujaga for dinner!” with relish and pride because I thought the dish turned out really good. And Hubs replied with an excited “whoa”. Then prayer. Then we dug into our bowls. When even after Hubs already had mouthfuls, and he was spooning the dish with a thoughtful expression on his face, I got concerned that he didn’t like it. So I asked.

Then he said, “it’s good. But where is the jaga?”.

And so I learned jaga doesn’t mean “mix”. It’s short for jagaimo which means potatoes. @_@ Niku, I know is for meat.

One thing that made me happy though. Hubs said that finally, my cooking tasted Japanese and not Filipino. I’ve always been baffled before because even when I’ve used Japanese ingredients, it still tasted Filipino. So now, I think I finally learned the trade. ^_^

yakiimo is heaven

It’s warm now as May approaches. So I wasn’t expecting roasted sweet potato (or yakiimo in Japanese) would still be sold – they’re usually around during the colder months. But when we saw a man eating his yakiimo passionately on a bench near the grocery section in Ito Yokado, I also craved for one; which had Mayumi laughing and saying “yappari!” (I knew it!). 😀

Happy me the big ones are available again this time!

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Yakiimo is so sweet it’s like candied sweet potato. Roasting it on the stone however, brought out its natural sweetness.

Ah. Love.

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Yui had her share of the goodness as well, had it with her oatmeal. Like Mommy, like daughter I think. 🙂

I used to hear yakiimo jingles on speakers attached to the trucks of yakiimo sellers. They’re very seldom seen nowadays and that yakiimo are now more frequently sold in supermarkets. I’d prefer buying the traditional way though albeit Ito yokado probably has the best yakiimo in the region. 😀

baby food: steamed tofu and hard-boiled egg yolk

I’ve loved this soft, silky tofu ever since Okasan sent us a box for the first time some two years ago.

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Tofu is one of the suggested baby first foods for 5~6 months that was listed in the guide book/brochures that I got from the ward office. But I delayed on giving Yui one because I only have this Morinaga tofu in mind for Yui and I hadn’t bought one yet.

When we had our first orientation at the daycare last Sunday however, tofu was among those that we need to feed Yui before she goes to daycare – they’ll be feeding Yui this so it would be best if we observe for ourselves first if yui has any reactions to the food.

Thankfully, Okasan sent us two boxes last week. Talk about perfect timing.

So this morning for lunch (Yui’s first time for twice a day feeding!), I thought of giving Yui steamed tofu with hard-boiled egg yolk which she already had with her rice cereal for two dinners.

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This Morinaga tofu can actually be eaten as is, without cooking. But I wanted to play it safe with Yui so I had it steamed.

Did the baby like it? Just look at that smile.

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Steam cooked shrimp and scallops

Thought of following Yui’s way and go for the healthier option – steaming our dish for dinner.

I wanted to achieve this.

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But I can’t read the instructions. I can read at least that it takes 10 minutes to cook it. And that aside from the scallops and shrimp, there’s mayonnaise and curry flavor on it. Am not too keen on curry so I bought this instead:

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The cooking paper was easy to find thanks to Mayumi being around.

I thought of adding mushrooms too.

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End result.

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Total time from preps up to the steamer’s “ting” is 20 minutes. Loved it how Hubs loved the resulting taste. 😀
Experiment, a success!

Lessons learnt for next time though: I want bigger scallops, the ones that I really like and will use fresh shrimp next time, not frozen ones.

sakura yogurt

Everyone in the house, save for the baby, is addicted to this one right now.

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