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Glass Shards
What is pure and ephemeral come apart and pieced together again
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4th-Oct-2014 10:24 pm - Hola
nishiyama maki
I don't know who I'm writing this for. Future me? Imaginary LJ friends that I have not spoken to in years?

This is my first time updating since I moved to Vancouver. I miss Montreal and Japan, but I also never want to leave here. My parents are living in Toronto now. I still can't tell where home is, but it's here for now so I may as well enjoy.

22nd-Oct-2011 10:43 pm - Alysa and Kimmy make Ohno Cookies
nishiyama maki
Alysa: So, before we make more, i think we should see how he tastes.

Kimmy: ...

*cuts Ohno cookie in half to share*

*has trouble cutting*

Alysa: Damn he's hard.

Kimmy: O.O

Arisa: O.O

Kimmy: We can't do this anymore!

Alysa: We really can't! What am I supposed to do next, ask you how he tastes?!

Kimmy: NO.

*both die laughing*
11th-Oct-2011 09:17 pm - Life Update
nishiyama maki
Wow~. Relaxing, watching j-pop music videos for the first time in a loooong time. This feels GREAT after a rough Immunology exam today.  <3 Arashi's Troublemaker on za ripiiiiiiito~~~! <3

14th-Sep-2011 11:29 pm - Quotes for the lulz
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Utaban. Nakai on Kinki Kids.

"When you guys die, I want your to die together. Like this, holding hands."

16th-Jun-2011 10:49 pm - Zamami
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What to Do

Bike Rental

Zamami Rental Car - Cheapest for everything, only place to get a car:

Zamami Rental Car 1 hour 2 hours 3 hours 4 hours 6 hours 12 hours 24 hours
Bicycle - - ¥500 - ¥800 ¥1000 ¥1500
50cc Scooter (Bike) - ¥2000 ¥2500 - ¥3000 ¥4500 -
Car ¥3150 ¥3670 ¥4720 ¥5250 ¥6300 ¥7350 ¥8400
4th-Mar-2011 10:22 pm(no subject)
nishiyama maki
Have discovered the technique of dealing with emotional stress via intense physical activity. I'm gonna go run a triathalon right about now.

Wrote another song today called Christmas heartbreak. First draft lyrics. Maybe will post once I'm done using up energy.
nishiyama maki
I found a recipe for Asparagus Risotto that looked interesting, so modified it and made Portobello Mushroom Risotto!

Note: *** This is NOT my picture. My good camera & USB cable are M.I.A. at the moment. Pictures will be up as soon as I get them back!**

400g sliced portobello mushrooms (large slices)
3 cups chicken stock
4 tbsp butter
1 small onion, finely chopped
2 cups medium-grain risotto rice (Italian or Arborio)
1 coup freshly grated parmesan cheese
salt & finely ground black pepper

Boil at least 5 cups of water. Add the mushrooms and keep the water boiling until the mushrooms are just undercooked (about 5 minutes). Remove the mushrooms and cut them to bite-size if desired. Keep 3 cups of the water the mushrooms boiled in aside for later use.

Place stock in a saucepan (I used the same one I had boiled the mushrooms in). Add 3.5 cups of mushroom-cooking water to the stock and keep it simmering until needed.

Heat 3 tbsp of butter in a heavy frying pan/casserole. Add the finely chopped onion and cook until soft and golden. Add the rice and mix to coat with butter, 1-2 minutes.

Stir in 1/2 a ladleful of the hot liquid. With a wooden spoon, stir the rice constantly until all the liquid has been absorbed. Add more liquid, bit by bit, until the rice cooks (10-20 minutes depending on the rice). Midway through, add the mushrooms.

Do not worry if all the liquid isn't used up by the time the rice is cooked. If you run out of stock/liquid before the rice cooks, use HOT water to continue cooking the rice.

After removing the pan from the heat, stir in the cheese. Add the remaining butter only if you think its necessary. Though the recipe calls for parmesan, in my case, I actually hated the TreStelle Parmesan I bought - it smelled processed and synthetic - so I opted to use good old Romano Lupa instead. It's unconventional, but I preferred it to the cheap (expensive) parmesan, and it tasted great.

Review: This recipe was alright. Tasty, but I'd definitely make some changes if I make it again. For instance, risotto usually calls for white wine, and I can just imagine how nicely it would have enhanced the flavour of this dish.
As a more general complaint, who decides how much butter goes into these recipes? I literally cannot believe the amount of butter I'm expected to put in, every time. Here, 5 tbsp were called for - I only set aside 4, and used at most 3.5tbsp total. Still found it too buttery, but anyway.
Lastly, as I stated, I did not like the parmesan I purchased, and gave up on it after stirring in about 1/2 a cup. From that point on I opted for Romano cheese. The end result was a "parmano" risotto, and I can't complain. That being said, cheese, as far as I'm concerned, is the key to risotto - you want to make a good choice. I'll be more careful next time.
What I did love about this risotto was the almost purple colour of the rice once it finished cooking. Though risotto is probably too rich of a dish for me to ever fully enjoy, it's a colourful, hearty dish that fits almost any pallet. I'd consider serving it to company - I'm thinking as a side, with a lean meat chicken) and a light, crisp salad to offset its heaviness. Hopefully once i work out the kinks in this recipe and maybe add a couple more ingredient (shallots?) I think this'll become a useful recipe to have on hand.

Picture as soon as my USB cable comes back from argentina. T____T

Music to Cook to:

6th-Feb-2011 02:12 pm(no subject)
nishiyama maki
Sooooooooooooooooooo I got my boyfriend's facebook account disabled. What did I do?

I posted a picture of Gackt's 2002/2003 Takano Yuri Beauty Clinic ad campaign on his wall. Ya, the naked one. Where you can't see anything. =_=

I fail. And as much this will be hilarious in retrospect, I feel REALLY guilty right now. And hope it can be reactivated, even though he claims to to care.

1st-Feb-2011 04:02 pm - Recipe Files - 01
nishiyama maki
Welcome to Post 01 of the AriMei Recipe Files! XD

Sorry, been obsessed with baking lately. Cookies especially, so here's one that you all must try.

And since I'm supposed to be taking pictures, here's one of the most recent batch.

Oatmeal Chocolate Chip Cookies

Brown Sugar............................... 2 cups (packed)
Butter............................................ 3/4 cup (room temperature, soft)
Eggs............................................. 2
Vanilla.......................................... 1 tsp

All-purpose flour........................ 2 cups
Baking Powder.......................... 1 tsp
Baking Soda.............................. 1/2 tsp
Rolled Oat.................................. 2 cups
semi-sweet chocolate chips.. 2 cups

Preheat oven to 350 degrees Fahrenheit.

Cream together butter and brown sugar. Beat in eggs 1 at a time. Add vanilla.

Add remaining ingredients in order, mixing well. Drop by spoonfulls onto baking sheet greased or lined with parchment paper (my preferred method). Bake for 8-10 minutes. Makes about 40 cookies.

(c) Jean Pare, with alterations by me.
4th-Jan-2011 11:12 pm - Kyoto Sites
nishiyama maki
Fushimi Inari-taisha

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