丸の内カフェで"PORTUGAL~ARTE E POESIA”開催中!

2011年1月26日(水)に、丸の内カフェ(千代田区丸の内3-3-1 新東京ビルジング1F)で旅と英会話スキルのセミナー”「私だけの旅」をつくる簡単英会話”の講師を勤めさせていただきました♪受講者の皆さんが、ノリノリで発音練習を一緒にやってくださったので、嬉しかったです。
http://www.marunouchicafe.com/seminar/index.html#20110126

2010年6月1日(火)~14日(月)に丸の内カフェにて、ポルトガルで描いてきた水彩画風景を展示。おかげさまで沢山の方にご来場・ご鑑賞頂きました。ありがとうございます♪

(日本ポルトガル通商修好条約締結150周年記念イベントです↓)

http://www.marunouchicafe.com/gallery/index.html#20106130

April 14, 2009

Bella Primavera!







Spring has come! I really feel good because I'm neither cold nor hot in this season!

Especially when I walk along with the beautiful cherry blossoms, I feel happiness--I don't need anything else! but these beautiful, baby pink flowers!!

However, the best season with the cherry blossom doesn't last long...at most 7-8 days, usually.

That's why people here in Japan have special feelings when they admire the flower.
(As the flower with sentimental, bitter-sweet memories, in the midst of graduation season=fiscal/business year starts in April=here!)
But, thanks to the less-than-usual rain and colder-than-expected weather of this year, we could enjoy being love with the cherry blossoms from March 23 to April 8 in Tokyo (and could be much longer in northern regions).
Many freshmen were greeted by the flowers this year at their entrance ceremonies for schools and companies/institutions. So the cherry blossom of this year may be a symbol of hopes, rather than sentimental farewells. And...I'm glad for them=freshmen and cherry blossoms!=too!!!

April 3, 2009

Pasta Carbonara e Chocolate Salame; Italian Cooking Class II


It was my second time to join the Italian Cooking Class by Davide. As I really enjoyed the last lessen and had more than enough review sessions at home, I finally decided to take another one from him.

Tonight menu was Pasta Carbonara and Chocolate Salame. Pasta Carbonara? Not Carbonara Spaghetti? Davide prefers short pasta rather than spaghetti as the sauce goes better with short, twisted shaped ones. Unlike popular carbonara sauce with lots of fresh cream, his recipe was much lighter and even tasted better and --- SO EASY TO COOK!

Here is his recipe for the pasta and dessert.

PASTA CARBONARA (Ingredients for 2 people)
#250g pasta (fugirri)
#80g of Pancetta (or bacon)
#2 eggs
#1 table spoon of cooking oil
#a spoon of unsalted butter
#pepper

DIRECTIONS:
Beat eggs and whisk until blended. Add 2 spoons of parmesan and blend the cheese with the eggs. Bring water & salt to boil in large pot. Meanwhile, fry the bacon seasoned with pepper (use butter preferably) over med heat until crisp.
When the past is done, completely drain the water, and put the past into the bowl with eggs and Parmesan to mix them.
Stir in hot bacon and finally season with salt, pepper and a little bit of oil.
Serve with grated parmesan cheese & black pepper.

CHOCOLATE SALAME (Ingredients for 6-8 persons)
#3 eggs (yoke only)
#3-4 table spoon of sugar
#75g of butter
#4 spoons unsweetened cocoa powder
#1/2 cup of Rum or Marsala
#100g of dry Biscuit
#Finely chopped walnuts of Amaretti (Optional)

DIRECTIONS:
Combine egg yolks and sugar. Whip yokes until thick and lemon colored. Add cocoa and butter partially melted. Beat until combined. Add the crumbled biscuits and transfer the mixture into a metal foil. Use hands to shape a 'salame' and wrap with the metal foil.
Put in the freezer for about one hour.