Breakfast (10:00 a.m.): A piece of okonomiyako and some picked vegetables for breakfast. I made three jars of pickled cucumbers, carrots, and daikon last night. Here’s the recipe:
Makes 1 jar
① Chop your favorite vegetables (I used 2 pickling cucumbers, 1 carrot, and some daikon radish) into bite-size cubes and put them in a clean jar.
② Heat 2 cups vinegar (I used apple cider), 50 grams sugar (I used brown sugar), 1/2 tablespoon pepper corns, 1 tablespoon salt, and a drizzle of soy sauce, until the sugar dissolves.
③ Pour the hot vinegar mixture into the jar. Put 2 peeled garlic cloves, 2-3 bay leaves, and 2-3 red peppers in the jar. Close the jar. Keep in a fridge for about 8 hours until they’re ready to eat!
Lunch (1:30 p.m.): Spaghetti made with king mushroomｓ, shiitake mushroomｓ, onion, and green onion, seasoned with soy sauce, and a cup of freshly-brewed Dunkin Donuts coffee. It reminded me of a meal served at a Japanese coffee shop.
Dinner (8:00 p.m.): Tiffany, Shannon, and I went over to Roya’s house to work on vision boards together. We met Roya’s friend Stephanie there (she was super cool). I ate two slices of the pesto pizzas with two glasses of red wine. The third piece was eaten by Roya’s dog when I wasn’t looking, which was probably a blessing in disguise. Thanks, Albie.
Vision Board: Here’s the Vision “Board” I made. It wasn’t a board (I used two scrapbook papers because I wanted it to be portable that didn’t take up too much space) but the idea is the same. These are some of the things that I’d like to accomplish in the next three years – do a hand stand, start a family, go to Australia (or travel around the world), stay financially stable, qualify for Boston (a girl can dream), to list a few.
I know that the whole idea of the Vision Board can be a bit cheesy, but I had a really wonderful time making this, with such wonderful friends.