u/Maynaise88

I think the cream cheese I used (Snow Brand block) might have been a culprit in the gritty looking outcome of my icing. I’ve never had this problem with Philly or Luxe 🫣

A tasty cake nonetheless!

https://bakesbybrownsugar.com/meyer-lemon-tart/#recipe

I used this recipe for the pate sucree (and halved it because a half recipe renders one crust) and the curd, but I topped it with an Italian meringue because I wanted to keep it a few days in the fridge

I can’t move

Yes I know it's a very original concept--but I was really sick the past few weeks and didn't have any creative energy, so I just kind of winged something that would at least qualify so I could move onto the next theme.

What we have here are two very tender cuts (chuck and round) of A5 kuroge JAPANESE steak, FRENCH fries, and MOROCCAN green beans.

The pickles, consisting of myoga and paprika, were made as more of a table filler/pop of color/palate cleanser than a theme fit.

The last slide is the snack I made to nibble on while I prepared dinner. It's fresh sardines simmered in soy sauce, mirin, and homemade shiokoji, with fresh sardines, gobo, fresh sliced ginger, five peas for a little color contrast, and some sardines. It also fits the JAPAN category since the sardines came from Tottori prefecture in Japan.

The stuff in the clear dish is botan-kosho miso I made with juu-wari miso from Nagano prefecture

And okra from the farmer’s market

And okra from the farmer’s market

[effacé]

Sweet potatoes (Japanese satsuma imo in this case) are high in fiber, and adding a decent amount into a cheesecake makes it pretty high in fiber, relatively speaking. Also, I needed to use up the sweet potatoes I roasted the day before; so this was the perfect thing to incorporate them into

And despite that, I still didn’t put any tsukemono since there was already a ton of sodium

I couldn’t decide on which photo/couple of photos to use, so here’s a whole freakin photoshoot

I usually really enjoy Sally’s recipes, but these were just too sweet for me to enjoy—though I can kinda see where I could have tweaked things to match my preference. In any case these weren’t baked with myself in mind! Husband had no issue with them at least, so that’s a win in my book. Cheers to all you dads out there!

A couple weeks ago when I was texting with my dad, he mentioned that he was eating some potato soup, which made me want cheddar potato soup; so I promptly got to peeling potatoes. It was a huge bonus that I had just baked a boule of bread the day before *that,* in addition to the 16 (small-ish) taydoes hanging out in my pantry. I know I sort of went in on a head start, but this dish was made with this week's theme in mind, so here we are, dished up on my balcony garden. My only regret is that I forgot a dollop of sour cream and couldn't be bothered with it once I'd dug (haha get it, DUG) in

(...because gardening sometimes, like, requires *digging*)

Ok thank you for reading

I passed takoyakiing duty off to the Mr. and did everything else

Takoyaki fillings were arrangements of tako, beni shoga, tenkasu, konegi, sakura ebi, cheddar, smoked cheese and topped with the standard sauce/mayo/kezuriko/aonori combination or oroshi ponzu

Other dishes were katsuo tataki and hiyayakko