I hope you like clamming too

dug from the Chiba shore, during the new moon spring tide last weekend.

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Glorious First of June pork rillettes

What better way to celebrate than with a French recipe comprised of economical parts of pork boiled to death and smashed into a paste?  I am sure the authentic dish comes in a fancy crock, artistically photographed with strategically placed rustic bread or dried herbs and some kind of artesan chopping board.  Mine comes in plastic tupperware from a 100-yen shop.  Properly cured and fat-sealed, rillettes should technically last several weeks or longer; for some reason in my house they only survive about two days!

First batch of the year

Would you like to see my plums, Madam?  I finally got round to studying how to prune and look after Japanese ume plum trees.  Indeed there is a Japanese proverb: only an idiot cuts a sakura tree, and only an idiot does not cut an ume tree.  Such work starts in winter and seemed to have immediate benefits, rewarding me with a bumper crop this year.  This is this year’s first batch of ume syrup, a non-alcoholic, very sugary extract of the fruits.

Golden Week pole dancing

in Gunma

I doubt I could reach his undergarments to stick cash in them.

Finally got the Weber out again

Southern proverb: if you boil/steam your ribs, the terrorists have won.  These guys came from Aichi’s finest Western meat supplier; done in a little under 4 hours on the Weber, with sakura wood smoke.

It was okay

Plentiful shirogisu (Japanese whiting) sashimi.  NB: I didn’t make it, the onsen did!  And thank you Mr. K. for taking the photo!

Not much going on

since it is a busy time of year here, but I managed to find time to go fishing on Sunday!  There was no Jonah/厄病神 on board, which meant there wasn’t a breath of wind, it was warm but not hot, the sea was calm and the fish gave sport all day long.  And we finished the day in Tokyo onsen!