Setsubun - 節分

Well, I still don't know exactly how this prediction business works - it only means that particular morning is either sunny or cloudy, doesn't it? - but I simply take the Groundhog Day as another step toward the spring approaching. The day also reminds me to buy some dried soy beans.

The day of Setsu-bun usually falls around this time. This year it was yesterday, the 3rd day of February. I opened the front door, grabbed some beans and threw them outside: "Oni-wa-soto!" Grabbed more beans and this time, threw them inside over my shoulder: "Fuku-wa-uchi!" There are a few rituals I am meaning to keep doing it, no matter where I am, and this is one of them.

Inside, Jumpy is delighted to dig up and play with the beans all over the floor. Outside, hungry birds flatter to peck on the beans scattered around the icy pathway and snow covered yard. Another sure sign that says: "Just hold on, the spring is coming!" (Apparently, in less than 6 weeks!)

Ku Cake

Snowed In: 2010 Christmas Edition

Doesn't this picture look familiar? ....Oh wait...yeah, here it is...

Some of us wanted to have the White Christmas, and think we had our wishes, well almost, come true. The snow storm came roaring in NYC on Sunday, the 2nd Day of Christmas, and it did not stop until the next morning. As always, all the drifts from adjacent school parking lot ended up in our yard. It measured 80cm pileup.


We did not step outside since Christmas Eve - busy cooking and baking and playing with the new cat - but finally emerged to get to the grocery store and saw the street is snow-blocked. This photo is just taken this afternoon, around 2:30pm on 12/29. And when did it snow? 3 days ago? We kept hearing some parts of the City was neglected in terms of snow removal, but didn't think our street was one of them... The blockage spans almost 2 blocks. Sure we had some heavy snow storms in the past, but can't really remember the street was left untouched for 3 full days after it stopped!

Glad we didn't have to go anywhere. But for those who had to travel, please be careful!

Ku Cake

He Came in Peace...

The backyard kitten of the summer is now officially welcomed into our household.

For weeks we contemplated the manner of taking him in. The process of indoctrination started as we put the food dish inside and leaving the window open. The kitten comes inside but he jumps back outside as soon as finished eating...so we weren't sure if it would stay indoors. Then one weekend, we were hearing a whiny meow all night without seeing the kitten. Turned out he was trapped by the neighbor (he keeps a sizable flock of pigeons in adjacent backyard) and was about to be sent far away, who knows where! Sensing the urgency, we went to retrieve the kitten, even though it was not technically ours, yet. The kitten escapes the cage and hides in the backyard for another day.

Next day he came inside the house to eat the food. That moment the window was closed shut.

To make the long story short, he has not stepped outside since. Well, except for the trip to ASPCA... Maybe when the weather gets warmer we'll let you run around the front yard.

Ku Cake

Yard Update: June 2010

So...a month later, the yard looks much more lush in green. Thanks to cleome (pink & white flowers) and orange mint, the garbage can is now invisible beneath the thick green curtain. The hostas are about to flower (foreground). Lettuce plants in the green planter (mid-right) are providing enough young leaves for a sandwich everyday.


Some of the early tomato plants are getting bigger! Next to the tomato pot, sunflowers are totally loving this spot where strong sunshine is abundant.






Closer look at the cleome flowers: in between you can see the deep purple cluster of lavender flowers as well. Orange mint is really going strong - almost too strong - so I cut back quite often. Then I let the bruised leaves infuse the water, mix in some lime juice and bit of sugar. Very refreshing.

So far, so good. It's easier to control the weeds this year because the allotted area is significantly small. Yeah, that was a good plan.

Ku Cake

To The Dad...

Mother's Day gets all the attention...

Ku Cake

Rooftop Farm!

A few Sundays ago I participated in the free composting seminar held at the Eagle Street Rooftop Farm. I heard about this place a while ago, and ever since I have been very curious. So it was a great reason to finally check out this operation.




I used to get invited to watch the rooftop viewing of glorious July 4th Fireworks up close when this building was an AIR. Now it is a converted shooting studio and full-fledged, albeit small scale, farm overlooking the East River on top. Somehow it feels fitting; to see the rows of growing vegetables against the Manhattan skyline evokes comfort and strange satisfaction.



Yes, chickens live there, too!

Plenty of practical information was given at this seminar. Now I'm ready to fill my compost bin in the yard! Sounds like I can put almost anything from the kitchen and the yard: fruits & vegetable scraps, egg shells, coffee grounds & filters (great!!!), seaweed (wha...???), and food-soiled paper towels & napkins (good news because these cannot be put out to recycling in NYC), dead leaves, pine needles, etc. Technically grains, cereals, breads are OK to compost too, but probably wise not to because these foods attract unwanted attention from certain small creatures. Well then I can feed them to the sparrows, blue jays and cardinals instead.

Now, let the compost begin!

Ku Cake

Kitten Dilemma

Look at this cute kitten! Just look at it!

Well, we spotted it (not sure if it's a boy or a girl) in the backyard with its nursing mother on Friday morning. Then it got us terribly worried: The mother disappears hours at a time, leaving the baby by itself. The internet tells me the baby should be fed every few hours at this stage (we're guessing, about 3 weeks old). What should we do? Intervene? Leave it alone as the nature takes its course?

There are numerous cats roaming our neighborhood. Some are house cats allowed to spend time outdoors. Others are feral, fending off on their own. This kitten's mother is clearly the latter. That means this little one will follow her pawsteps and grows to become another feral cat, procreating the offspring at will. But if it's given the proper food, shots, necessary surgery and home, we think it may live a long and considerably happy life. Or is it just our arrogance to think that...?

Well, right now we're leaving it alone. It's probably better to have the mother nurse it until it can eat the solid food and learn about the certain facts of life. But the situation is closely monitored. And we're ready to step in when necessary.

Our weekend was totally ruined! Total distraction! Oh well...(but we didn't mind.)

Ku Cake

Getting There...

The month of May is, perhaps, the most crucial. Because this is when the decision is made: what to plant this year.

Right now it looks like this. The perennials are almost reaching their full size: you can see two kinds of hosta plants in front. Farther back, you can see the long, narrow leaves of, what I think are related to, day lilies. Their leaves grow so fast in early spring (seriously a few inches in a day!) till June, by when they become all yellow, brown and eventually dry up. Suddenly in early- to mid- August, bunch of stalks shoot from the ground, almost overnight. And only for a few days the delicate pale pink flowers blossom. There are three kinds of evergreens in this tiny yard too. They provide the partial shade that is much needed in this otherwise totally sunny yard. Some of the weeds - peppermint, lemon balm, aster and green/red shiso - are allowed to stay, though in 'designated' areas.

This year's big addition is the compost bin. It is really exciting that all the vegetable scraps that used to go to waste can be recycled! Also a big change in planting location this year: normally occupied by the tomatoes (and eventually overtaken by evil, evil weeds), I'm experimenting the front area to be flower- and herb- centric. You see; the plantable area is not that big because there are many perennials already staking the room. On top of it there is a chunk of concrete foundation buried in the middle. So when I found a discarded metal trash can on the street the other day (yes, I am a proud dumpster diver!), I got an idea to use it as a raised planter that can also cover the foundation. Right now it still looks like a trash can half sticking out of the yard (=ugly!) but, I'm hoping, in a few months, the creeping rosemary and orange mint will nicely trail down the side. The cleome flowers, supposed to grow tall, are all around it.

Well, it was utterly satisfying planning, clearing, buying and planting for the past few weekends. But the 'instant gratification' moment is over. Now you have to be patient. I will post another picture in a few weeks to see the progress...

Ku Cake

Mike & Son Sharpening Service

These knives are over 20 years old. It started as a very basic variety; a chef's knife, a boning knife, a carving knife and a paring knife. One by one, a Santoku knife, a bread knife, a cleaver and a small paring knife joined the line up that makes up the entire set today. Naturally, some of them are becoming dull, even though they went through professional sharpening numerous times. So, reluctantly I had to consider retiring these old ones.

A few weekends ago I noticed an old-fashioned truck parked across the street. As I am always curious about everything 'antique', I took a closer look of this vehicle. Turns out: it is a mobile knife sharpening service operating out of the truck that goes around all over Brooklyn. The truck is barely big enough for one person to move between work tables (equipped with several grinding machines and sanding tool). Its interior is lined with wooden panels that are covered with small tools, dusts and grease. The father operates the machines while the son deals with customers. I also counted three bull terriers keeping their company. Apparently they are the 5th generation in business since 1941.

I ran home, grabbed the knives and returned to the truck. "It'd be a few minutes wait" while they finish someone before me. Sure! I used to employ the sharpening service in the City that requires a week to complete. So I can definitely wait for "a few minutes", no problem! Mere 5 minutes and $12 later, my knives are all sharpened as good as new. The old man told me to be careful now that these are "very sharp". Well, the knives are more dangerous when they are NOT sharp!

I am very happy to report; Mike and his son saved my knives. And how would you find them? Call the number: 212-365-4903. I know I will.

Ku Cake

Spring Comes Running!

What a difference one week makes! Last week, the Union Square was cold, wet, windy, and desolate. Only here and there stand the brave farmers tables, displaying the bounty of mostly brown colored produce & products... We could see our breaths. Our hands were stiff from cold. As we exchanged words, all were wishes for the warmer weather to arrive soon!

And the Daylight Saving Time began.

Suddenly, as if it were waiting for the sign, the clouds parted. The sunshine is strong. We shed our long boots and heavy winter coats! Will this be it? Will we be able to welcome the spring this weekend without further delay?

We'll see... The spring of New York City is notoriously capricious. We always get the one last hurrah of the winter storm in late March or early April - always after the early starter narcissus blooms - to remind us who's the boss. One day it's 70 degrees temperature, and the next day it's back to low 40's. It continues like this for a couple of months; this is the season when you have to keep both winter and summer clothes ready in our closet.

Just give us ramps! And all will be well...

Ku Cake

A Message in the Cup

Happy Valentine's Day...

Ku Cake

Ice Sculptures

The Wednesday's blizzard is already a distant memory in the heart of Manhattan. But, step out to the outer boroughs you'll encounter the snow country. Sun during the day melts away some of the ice, then it freezes over the chilly night. Look at these beautiful ice sculptures all over my yard! Let me enjoy them for a few days.

Ku Cake

大根足(=daikon ashi) !!!

"Daikon radish legs": Since childhood I always had them, and I always will. So let's make the best of them. Though I won't have any skinny thighs, at least I'd like to keep the shapely big legs.

I once read a book called "Mindless Eating: Why We Eat More Than We Think" by Brian Wansink, PhD (Bantam Books 2006). The book is a culmination of what I already knew (or suspected) but provided "why" from psychological standpoint. It suggests many small changes you can do to influence your overall diet. (What I mean by 'diet' is 'the way you eat', of course!) I really like the idea: it's sensible to implement 'little' things that can make a big difference rather than to try a drastic one that will not last. And those 'little' diet changes may lead to a change in your life style or philosophy.

So, let's make those little changes. After a month-and-a-half long of holiday feasted in sugar (desserts), salt (snacks), and fat (practically everything I ate!), I will watch what I eat, when I eat and how much I eat. Simple, right?

1. Eat when hungry.
To me this will be the biggest change. We are all creatures of habit. Once you set the routine, it's hard to stray away. And that includes your food and meal time. Some mornings I wake up starving. Another morning, not so much. So I just listen to what my belly says: if it's hungry I will eat. Not because I have to eat this and that now. Luckily I work at an office that permits the flexible lunch time. So it's easier for me to moderate the "demand (= hunger)" and "supply (= meal)" during the day.

2. Know what goes inside the body.
Look at the food/meal you are going to eat/drink. Really, look at it and see what they are made of. And know what you are going to put in your body. It's easy to 'imagine' the food going down if you can see and know what they are. But it may require a lot of imagination on your part if you don't know your food. I normally buy produces at the farmer's market so I know where they come from. But if they come from supermarket, you will never know where they come from, how they were handled, and worse, what's in it. Buying the raw ingredients, will probably lower the 'unknown' ratio. But the higher the processing, the more unknown, and many cases undesirable, stuff are inside that food. So, the rule is really simple: Try to reduce the unknown. Think if you can tolerate the thought of consuming that unknown stuff. Because they are going inside your body.

3. Eat fruit at the end of meal.
When I saw this motto on the list of "Rules to Eat By" (by Michael Pollan, published on the NY Times Magazine last October), I immediately remembered my mother used to giving us fruit at the end of dinner. (She still does). It could be apple, pear, strawberry, whatever it is in season. She'd peel them, cut up and put on the table. Now I am reviving that tradition myself, it seems to make a lot of sense. Fruits provide many vitamins to help digestion. Also they suppress the immediate craving for dessert. So nowadays, every time I eat, I end my meal with a bite to an apple or clementine. I will munch on chocolate only when I REALLY NEED them.

4. Don't eat too late. Don't eat too fast.
Apparently it's not the actual time that's crucial. It's how much time between your last eating and your going to sleep. So I try not to eat after 9pm - giving it at least 2 hours before I become dormant. This seem to help regulating the digesting cycle...well, just take my word because I won't go into detail! I am also slowing down the speed of my eating. This relates to #1 and #2 above: I eat slower so I would know when I no longer feel hungry. Also I want to enjoy the food as I am eating; really savor it with eyes, nose and the mouth.

5. Cook what you eat.
I guess this summarize all of the above. It's not a change I want to implement, rather, it is a renewed pledge.

Here's to the shapely big legs!

Ku Cake

New Year Greeting

Wishing you the happy arrival of year 2010.

Ku Cake

Snowed In

The first major snow storm just hit the New York area yesterday. It started out as flurries in the late morning, just like the weather report predicted. It stopped awhile so I didn't pay much attention until later... Then at around 6pm I looked outside the window, and wow! It was really SNOWING; not just snowing but it was downright blizzard. And it continued to snow through the night.

It's cold, I'm snowed in, what do I do? Cook slow food, of course! I was in the mood for coq au vin AND the pot roast. I need the dish that lasts for a long time once cooked, because I'm expecting another round of baking for Christmas. You gotta eat!

First, the chicken: Organic, no-hormone chicken legs and drumsticks go into the 12" frying pan. Brown both side. Add plenty of salt & pepper, and dried oregano & thyme harvested from the yard. Throw onions that's cut in big pieces, and half a head of garlic. Then pour some white wine. Reduce the heat and cook for one hour with lid on.

The pot roast is equally simple. First, add salt & pepper to the meat which is about 3 lbs. Then I browned all sides of the beef. In a meantime cut onions and the rest of the garlic. I also wanted to finish off cabbage in the fridge, so cut that, too. When the meat is browned, add those to the pot. Add water about half an inch high and simmer it for 2 hours, rotating beef a couple of times. Then add carrots to the pan, too. I am going to slice the beef and save a lot for the later. It will make a nice sandwich, great addition to the ramen noodle, stewed in sweet-soy sauce with more vegetables - the use of it will be endless. The vegetable & soup is stored separately in the freezer for another snowy days...

As always, my walkway to the street, about 30 feet long, collected the 12" deep snow drifted from the schoolyard next door. Oh man, I have to dig myself out tomorrow morning.

Ku Cake

Halloween Night Past...

It was all treats, no tricks.

Ku Cake

Mother's Day

After a week of cold and soggy weather, we in New York are enjoying the gorgeous weekend. It's about time!

Wishing all the mothers out there - especially mine - a happy Mother's Day!

Ku Cake