Can words describe this very breath of spring? Can a photo explain how it makes me feel? Here I found a space to take a deep breath and finally let it all go, thanks to a mid-week holiday. Ahhh… release.
Here I sit in our favourite park, the air is fresh and everything surrounding us is a vibrant green. Whilst munching on beautifully prepared take out sushi and a crispy salad, I am content planning more lessons and brushing up my Nihongo skills. This combination of sun and working at my own pace feels amazing.
I know it’s a holiday and work’s a no go area. It’s time to rest right? Time to take your mind off of the stressful things in life. Do the things you never have time to do. Time to make the most of your time out of work, ehe?
Well…Having had a rush of inspiration I wanted to grab it with both hands. I’m on a roll. What a load off! Oh, how I love when that happens. Everything feels like it’s all in the right place again.
These days all I can think about is work. Always looking for ways how to improve what I do. As the responsibilities are increasing, unfortunately so is my stress. I’m slowly becoming used to this change in pace and now looking at it as a perfect way to gain more experience.
I am so lucky to have someone to talk to about, work, new ideas and issues that arise. Someone who is on the same page as me.
Andy has been Mr motivator, always staying positive for me and helping me through my slightly chaotic working life. We tend to bounce off one another, so to speak, when it comes to creating the best possibilities for lessons. I love his focus, his drive. I definitely feed off of it. He is my muse, my inspiration. He has been from the beginning. Almost 10 years…wow, he has had to put up with me for that long. Cheers Andy!
One of my favourite ways to return the favour is to have him be my guinea pig. He loves his food more than I do! He re-energises his muse juice by feeding on the food I cook. What’s more and what’s best is, he offers the best comments and criticism on new dishes happen I try out. The comments are what keep me motivated and experimental and creative. I guess they are what feed him too.
The encouragement is what keeps me searching for new ways to view what I eat and why I eat it.
Keeping healthy is important for us, and so is eating. I see it as a hobby that will definitely not go out of fashion. Something that isn’t a phase. I still have a lot to learn, and now look to those with the experience to offer their guidance.
So far the best part about cooking is the sharing.
So I want to share this one with you.
I know everyone says their cake is the best, but this one is by far the best of the bunch!! Well, out of the cakes I have made in my rice cooker so far. I never usually crave cake to the point I can’t stop thinking about it. This one has sent me to a whole new world of cake!! (I really need to get working out. Working, cooking, eating, blogging!! I can feel my body becoming spongy as I type). What’s amazing is that like my other cakes, this one it isn’t wasted calories. You are getting some goodness from them. Just try not to eat the entire cake to yourself. This, however, will be a challenge.
This one is coming with me to mountains to share with one of my closest friends here in Japan, Sofie. Maaaaan we are gonna miss you so much! Don’t go! 😦
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- a little under 3/4 of a cup of oil (half olive oil/half ground nut oil)
- 3 large finely grated carrots
- 3/4 cup sugar
- 2 egg whites (whipped)
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- a generous pinch of ground cloves
- a pinch or turmeric
- 1 handful crushed pecans/walnut’s
- Juice and zest of one lemon
- In a large bowl sift the flour 3 times. The 3rd time sift it together with the baking soda,powder, salt and spices.
- Finely grate the carrots (this is the work out for me. A perfect way to burn a few calories)
- In another bowl combine the sugar, oil, carrots and lemon juice then add the flour and mix together well.
- Finally, with a spatula, fold in the soft peaked egg whites.
- Transfer to your greased rice cooker pan or if you are using a regular oven, use a greased cake tin.
- RICE COOKER: set to CAKE then TIME is for 60 mins
- PREHEATED OVEN at 180˚C or 350˚F cook for 45 mins
- Finally let it rest on a cooling tray before cutting then serve.
- I don’t like frosting, I also don’t think this cake needs it either, due to it being so full of flavour and so moist.