Welcome to Two Thousand and Twelve!

What a fabulous year it was.  2011.  There is no need to talk about what transpired last year. All the major and noteworthy events were already recorded on this Blog.  

It is now 2012.  I am going back to work in exactly one week.  

I have been asking whether I look forward to going back to work.  I decided that I will not look forward to it, nor will I look back, lamenting it.  If I focus on either, I end up losing the most important part:  the present.  After all, the day will eventually come so there is no sense rushing it.  Since I was the one who made the conscious decision of returning to work, what is the use of grieving and lamenting the passing of my long sabbatical?  

When the leave is over, it is exactly the length of leave I needed.  No more and no less.  Comes January 8, I am to pack my brief case and my lunch bag (not necessarily in that order), set the alarm, make sure I have the correct change for the bus.  Then I start a new chapter.  

Just as the day I left for my sabbatical, my return requires no drama.  It is just another day on the calendar.  

I asked myself what kind of Year 2012 I want to create.  Then I send those same good wishes to friends and family.  I came up with a few good ideas.  

I will create my year with joy.  Joy is a state of internal happiness regardless of the events transpire.  

I will create my year with love.  The Beatles will tell you that All You Need is Love, and there's nothing you can do that can't be done.  Who am I to argue with the Beatles!?  

I will create my year with great health.  Having great health is the soundest investment I will make for myself.  Since I already have the genes on my side, I believe it's reasonable to expect some efforts on my part.   

Depending on the audience, I also wished for different lovely things for my friends, but all are the same things that I want to create for me.  

Exciting journeys that challenge paradigms.   

Gooey love with your life-partner.

A garden with bumper crops of tomatoes and carrots and peas and berries. One dear friend raises chickens.  I wished her daily fresh eggs from her hens.  I thought that was genius.

Nonstop laughters that won't bring wrinkles or crow's feet. 

A constant desire to create, to paint, to bake, to nurture, to grow, to self-develop.  

Most important of all, purpose and self-satisfaction.  

I also wish for you all these great things.  And if New Year's Resolution is your cup of tea, please consider making a Different Kind of Resolution this year. 

To quote my favorite Public Television's SIMPLY MING chef Ming Tsai: "Peace, and good eating."  

Ringing in the New Year with
Toshikoshi Kinoko Udon, a symbol for longevity.
Featured here: Organic soba, sautéed
shiitake and other wild mushrooms,
dashi broth, and garnished with
green onions and toasted nori.
Enjoyed with friend's home brew.  

Toshikoshi means "jump from one year to another".  Kinoko means mushroom in Japanese.  So this dish is roughly translated as Year End Mushroom Soba Noodles.  


(Recipe adopted from Loving Lanvin) 
Serves 4


Ingredients: 

Soba noodles for 4

For Sautéed Mushrooms:

8 Shiitake Mushrooms, stems removed and sliced
2 packages Shimeji mushrooms, ends trimmed and separated
2 packages Enoki mushrooms, ends trimmed and separated
2 Tablespoons Sesame Oil
Salt and Pepper to taste

(Feel free to substitute other kinds of mushrooms such as oyster mushrooms or crimini)

Garnish: 

1 bunch of scallions, chopped
Toasted nori, cut into thin strips
Shichimi Togarashi (Japanese Seven Spice Mix)

Dashi Soup Recipe:

6 Cups Water
1 5-6 inch piece of Kombu (dried kelp)
1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)
5 Tbsp Soy Sauce

5 Tbsp mirin

(You can also find Dashi soup base in powdered form in some Asian markets.  Be sure to buy the kind that does not have MSG) 

1.  Combine the Kombu and water in a pot over medium-low heat.  The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly).  Once the water comes to a boil, immediately turn off heat and remove the Kombu.
2.  Add the dried bonito flakes all at once.  Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.
3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels).  Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.  Add the soy sauce and mirin to the Dashi and keep hot on the stove.

Sautéed Mushrooms:
Heat sesame oil in a medium skillet over medium high heat and quickly sauté mushrooms until soft.  Salt and pepper to taste and set aside.


Preparing the Soba:
1.  Bring a large pot of water to a boil.  Add the soba noodles and lower heat to a simmer.  Do not cook Soba in a rolling boil, they are very delicate and break easily.  Cook the Soba following the instructions on the package.  Strain and rinse soba really well under cold water.
2.  Transfer the soba into four bowls and pour the hot dashi soup over the noodles.  Top with the mushrooms, chopped scallions and nori.  Serve immediately with Shichimi Togarashi on the side.