Tag Archives: japan

Making My Hanko

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When I lived in Japan, I had my very own hanko, or name stamp. It was custom made for me by the high school I worked for, as I needed one for EVERYTHING when it came to living in Japan – government documents, checking in everyday at school to show my hours, signing for packages at the post office, etc. It came in its own nifty case and I loved it.

While I was still living there, I decided to make my own to sign my art with. I carved it out of a champagne cork and was pretty pleased with out it turned out. Recently, I realized I wanted to change it from saying “Liz” to “LB,” since I seem to be using “LB” for everything these days. I tried carving it out of a new champagne cork, but it turned out way too rough. I just couldn’t get a clean stamp. So I went by Arch and picked up some artist’s craft foam. It was really easy to carve and the stamp turned out beautiful and clean! In the picture above, you can see it in the upper left corner, with the arrow pointing to it.

It’s now been incorporated into the header for this website and I’ll keep using it for art and official documents ;)

Huzzah!

Mom & Dad’s Autumn Sauerkraut

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I’ve been swamped lately with my new job and the required barista training. It’s been really fun and interesting! We did drip and French press coffee training at House of Air. Then, I went to Oakland for 3 hours for 3 days to do espresso training with Blue Bottle Coffee. I went from knowing practically nothing about espresso to so much! I felt very accomplished when the last day, I made a cappuccino that was actually drinkable and delicious. Also, I loved the Blue Bottle vibe. Our trainers were very knowledgeable, yet laid back and fun to work with. And every morning, when we came in at 8 AM, they were playing  metal or punk. That’s the way to start the day!

My new coffee training reminded me a lot of learning tea ceremony in Kyoto, with my high school students. It really resonates with me that we build rituals and importance around the simple things in life – what we drink, what we eat, and understanding how they are deeply affected by the season, the month, the week, the day, and our very selves in the moment of preparation.

It’s Fall, and it’s actually been feeling like it here in SF. October is my favorite month. The cool weather, the changing leaves (as much as we get that here in CA), and the darker hours always sets me musing. It’s a thoughtful time, and this month I’ve been really feeling nostalgic and homesick for both Colorado and Japan. I’ve been yearning for “home,” even as I wonder where that is these days, as I feel more and more attached to SF, yet continue to miss other places and people. Maybe that’s why I called my parents up one evening and asked for a recipe that I always want to make when October rolls around. To me, it’s a quintessential autumn recipe; surprisingly simple and always delicious!

Another Adventure in Cooking: Mom & Dad’s Autumn Saurkraut (for 2 people)

You’ll need:

1/2 yellow onion – chopped

2 Bratwurst or Sausages – cut in half, or however you like to grill them (Fun Fact: We bought supplies the night the Giants started the series against the Phillies, and got special “Lincecum Brats”!)

1 – 1.5 red apples – peel if you like, cored, and sliced

Lots o’ sauerkraut

Proceed:

In a frying pan, brown the Brats or sausages. Add the chopped onion and when it’s soft and brown on the edges, add apple slices.

Drain out most of the liquid from the sauerkraut and add to the pan. Mix everything together.

Simmer on low for 20 – 30 minutes.

Add extras as you like: Salt and pepper, crushed red pepper, Dijon mustard (my fav!)

Notes:

Brats are a little harder to use as I found you needed to cook them longer before everything else and they have a tendency to fall apart.

If you like your apples a little firmer, I would add them later – after adding the saurkraut, maybe even once everything is set simmering – otherwise, they tend to get mushy and lost in the mix.

Enjoy!

Even More Autumn Cooking Fun: I’ve been trying to cook with squashes more, now that they’re in season. Last night we chopped up half a delicata squash and added it to a pasta sauce and were really impressed with how the texture and flavor benefited the sauce. It was so tasty! Also, we tried added freshly grated ginger to baked acorn squash and it really adds a delightful zing!

Featured Project #3: Pistachio Thief

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There are several projects I’ve completed over the last couple months that I’d like to showcase. So I’ve decided to write about one every day for the rest of the week until they’re all up.

Pistachio Thief was in the making for over a year. When I was living in Japan on JET, my good friend and fellow Kameokan (Kameokanite? Kameoka-liver? Kameoka… oh never mind – we lived in the same town!), the irrepressible Ms. Laurel Ryan with whom I had made Love Love, wrote a script for a short film and asked me to help make it happen. She wanted a mix of psuedo noir, “old timey,” silent film era slapstick-esque, and needless to say, over the top.

So a few weeks before I was set to leave Japan, we filmed it on a very warm July weekend in Kyoto in Umekoji Park. Despite our best efforts, I could never get a clear frame. I don’t know why we even bothered having extras*, because lots of folks were dead set on being in our movie, whether we wanted them to or not. A soccer team, several innocent passersby – my favorite being the granny with the umbrella who even bowed to us in a sort of apology/hello.

The shoot was very fun. Sometimes, I get nervous being “in charge,” but everything went smoothly and there was lots of laughter and frivolity, of course. Those Kameoka-peeps are a grand lot, it’s true!

Before departing for the States, I was able to do the first round of editing and we even had a mini-premiere night. I sent the movie off to Laurel’s brother, the talented Barron Ryan, who was to create the original musical score.

And then the long wait (on my end, at least), began. Pistachio Thief kept showing up on my to do list, but it wasn’t until mid-June this year that things got rolling again. I got the music, did the final round of edits, sent it back, got the final music, and BAM! It went online. So my tiny, aging Sony Handycam pulled off another project! And despite continuing to feel like a complete newbie with my friend Final Cut, I’m really pleased with the final project.

I’d really like to go back to Kyoto and film Pistachio Thief Part 2 with Laurel and who knows, maybe it will happen! Until then, I’m going to focus on my next video project, a new dance for camera I’m producing with Brendan Behan.

I’ll stop expounding now and give you what you want, via RBC, Inc. on Youtube:

* Actually, I think the whole reason for having extras is so your friends can get involved and it’s more fun!

Update: And now with behind the scenes photos from the shoot, courtesy of Dara Han!