[夏の思い出食事ダイアリーと秋の浴衣] トマトジャム/ヨーグルトレモントースト/新生姜の甘酢漬けで作る鰻の押し寿司 等々/松煙染小紋/小千谷縮

[夏の思い出食事ダイアリーと秋の浴衣] トマトジャム/ヨーグルトレモントースト/新生姜の甘酢漬けで作る鰻の押し寿司 等々/松煙染小紋/小千谷縮

This is tomato jam that I made repeatedly this summer. It is made by peeling and de-veining three medium-ripe tomatoes, loosening the fruit, and boiling it down to one-third of its volume. At first I was making it for my grandchildren, but it turned out to be surprisingly delicious so I started making it for adults as well. For adults, you can add a sweetener such as maple, but the natural sweetness of tomatoes is very delicious. I tried cream cheese, cucumber, and tomato jam with salt and pepper. This video is a bit of a summer meal diary and a bit of an autumn yukata record. I topped it with plenty of sugar-free yogurt. It’s delicious either grilled or not. I tried making iced orange tea with Earl Grey. This was a big hit with my tea-loving cousin. The day I received a lot of corn that was delicious even when eaten raw. Add the sweet boiling water from which the corn was boiled. Strain through a colander, add soy milk to adjust the consistency, and season with a little onion koji and flavored butter. I served this at a small gathering and it was very well received. This is corn soup that has been chilled in the refrigerator. Cold matcha tea was often served to accompany the sweets. In early September, I was still wearing the Ojiya Chijimi kimono. This is a video of me wearing it in midsummer. At this time, I am wearing only the undergarment, a half-collar, and a slightly shorter length. The obiage is pure white. I tried to make it look as cool as possible. And at the end of September, I’m still wearing my yukata. I brewed a hojicha latte with sweets from “EBISU MAMEZONO”. It contains black beans along with azuki beans and is very delicious. This yukata is dyed with pine smoke and has a cotton pongee texture, and the fabric is thick, making it perfect for September. I also made the obi an autumn color and added a burgundy color to the obijime. It’s fun to create a sense of the season, but it’s still hot and a bit of a hassle. Fresh ginger pickled in sweet vinegar. The seasoning is white miso, sugar, and dashi soup, and the proportions are appropriate. I soaked it in salt water for about 10 minutes to remove the scum. I heated it in a 600 watt microwave for 2-3 minutes. Pressed sushi of eel and conger eel. Sauce (for one person) 3 tablespoons olive oil 1.5 tablespoons balsamic vinegar 1 teaspoon light soy sauce Salt Pepper Lemon juice as appropriate. Peach, cucumber, and mozzarella cheese are mixed into the sauce, mixed with boiled pasta, and topped with prosciutto.

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ゆく夏を見送りながら朝夕の僅かなひと時に秋の気配を感じますこの頃です。飛ぶ様に今年の夏も過ぎてしまいまして　なかなか落ち着いて動画を編集します時間が取れぬまま　9月も終わる頃となってしまいました。

私にとりましてはあっという間に通り過ぎてしまう60数年分の一年であっても　ベビーちゃんにとっては目まぐるしく成長する一年　またある人にとっては残り少ない人生の掛け替えの無い一年になる場合もあります。
であるならば何気なく過ぎてしまう日々でも大切に過ごさなくてはいけないのに〜〜と思ったり😅💦
今年はなんとなく心が落ち着かずソワソワな気分で過ごしています〜

夏の食事ダイアリーと秋の浴衣を少し編集しました。
ご覧頂けましたら嬉しいです。
季節の変わり目　皆様どうぞご自愛くださいませ〜