“I got the best adult toy ever.”
When I said that on the Facebook, some of our friends got overly curious about what it is.
What do you think it is?
I got an Iphone, finally. It’s a lot more easy and fun than I thought, and to my surprise, it saves me a ton of time. As you know, I like things easy, efficient and fun.
One example is taking a photo for my blog.
OK, the quality of the photo may not be as good as it could be, but just being able to take a photo, upload it on Facebook immediately without downloading and all that hassle, AND be able to use it for my blog post right away. I’m writing this post as a reply to my email with that photo on my IPhone. WordPress has this great feature that if I send it to a particular email ID, it gets posted on my blog immediately. It’s amazing as soon as I push “Send/Receive” on my Outlook, I will find an email from WordPress that a new article is posted on “Secrets of a Kitchen Wizard”.
So when I made this new dish my friend Fumi told me about, I took a photo with my brand new IPhone and posted on Facebook immediately, as a practice. Yes, it’s the dish those who came to my class last Saturday get to sample. : )
She found this recipe from a new Japanese movie called “Eatrip” that I’d love to see.
The combination of strawberries and radishes sounds a bit strange, but it’s really nice and refreshing. Best to eat it when it’s marinated for about 3 hours, not too long (it gets limp.)
Marinated Strawberries & Radishes (from Japanese movie “Eatrip“)
- 1 pack strawberries (cut in half or quarter if big)
- 1 bunch radishes – about 10 (sliced thin)
- 2 TBS Extra Virgin Olive Oil (EVOO)
- 2 TBS Red Wine Vinegar
- 2 TBS Turbinado or Brown Sugar
- Salt and Pepper to taste
1. Mix EVOO, Wine Vinegar, Sugar well in a container with a lid.
2. Add Strawberries and radishes and mix gently to coat them well with the vinaigrette. Season with a little bit of Salt and pepper to taste.
3. Cover, and let it marinate for about 3 hours in the fridge.
Note: You can use the leftover juice as strawberry vinaigrette for salad. I mixed it with mentsuyu noodle soup base for my cold Japanese noodle salad the next day, it was delicious! (and yes, my leftover sliced radishes also adorned this pretty dish.) I’ll share the recipe on the next post!
By the way, it’s still not late to sign-up for Diageo Wine-Pairing Teleseminar on Friday, and get access to their great Employee Wine Sale.
Want to know more? Check out this post.
Feel free to share with your friends and family who’d love to stock up great wine for great price!
So what’s your favorite function or apps on your IPhone? Please share with me.