Latest Posts

Banana Carrot Muffin | バナナ・キャロット・マフィン

Banana muffins being one of my favorites, the bananas come in handy but seemingly with a glimpse….they start go ripe and not quite scrumptious for fresh consumption, that’s when they go into the muffin at a perfect match and timing.

With the banana muffin, chocolate chips tend to be one of my regular ingredients (which you can never go wrong) but today feeling slightly creative, explored to find a different partner…hum! maybe…carrots. I grated (shredded) the carrots and tried mixing it into the banana muffin. Read More

Apple Claufoutis | アップル・クラフティ

Apples are slowly disappearing until come next winter. The early birds (year harvest) start appearing around the end of August ~ early October, which implicates that the rest -non-sesasonal apples sold in stores are probably kept in storage.

Being a fruit lover, ‘Apple Claufoutis‘ is one of my husband’s favorite cakes (pies?).  He prefers more fruit than batter so I tend to increase the proportion of fruit than than the normal recipe.

The Apple Cloufoutis is so simple, nobody can get this wrong.

The recipe is here to click!


 

「林檎」大好き。リンゴはいつの時期でもスーパーで切らすことなく売られていますが、、実は8月〜10月が収穫時期なのですよね。保存技術がよほどいいのか、質のいいリンゴは一年中手に入ります。(ありがたいことに)

フルーツ大好きな主人の大好物の一つとも言える「アップルクラフティ」。我が家のアップルクラフティはアップルの量の方が生地より多いのが特徴。どちらかというとアップルの間に生地が少々ある、、リンゴ焼きケーキです。

レシピ、作り方、いたって簡単です。ご興味のある方はこちらからレシピリンク

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slide show of ‘Making Apple Claufoutis’ |アップルクラフティの作り方

 

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British (Sandwich) Loaf | イギリス パン

My goodness…time flies.

As cherry blossoms feather away, it’s already the middle of April and our country looks forward to a spring break, namely Golden Week (4/29 – 5/6). Spring is supposed to be one of our best seasons in Japan but rarely are we experiencing the pleasant “spring days” Read More

Okogi & Aralia Sprouts | 春の食材 おこぎ・たらの芽

Aralia Sprouts” and “Okogi“.

These spring (wild) vegetables are not so much the common Spring vegetables;  ‘Aralia sprouts‘ has a little bit more recognition than the Okogi, the Aralia sprouts being new buds from the Arilia tree. The buds have a rose-like thorn along the stem, so extra care is necessary during preparation.  The most common style of cooking ‘tempura’. Read More

my craftwork….CraftsvillaTOKYO spring renewal | クラフトワークのサイト・リニューワル

I’ve been doing a lot of craftwork lately and I’ve finally managed to renew my ‘craft shop’ at ETSY | CraftsvillaTOKYO with new collections of handmade BAGs. Most of my craftwork are ‘fabric arts’, a lot of sewing, a lot of stitches and sashiko works. Just recently was lucky to encounter some Kantha fabrics from India which has inspired my creativity to do something more different, think different.

All off my craftwork are a one of kind and perhaps as with any artist, motivation and idea are given for just one item and then to moves on  to the next.

Links from this site will jump to my ETSY site, CraftsvillaTOKYO.

Here are some of the recent craftwork….see more to visit my CraftsvillaTOKYO shop.


 

ついつい怠り気味のクラフトワーク・サイトでしたが、、

海外のクリエイターがあつまるETSYサイト

ETSY site, CraftsvillaTOKYO

 

をリニューアルしました。

ファブリックアートを中心に最近はバック作りにちょっとハマり気味。

インドからカンサ生地を手に入れ、念願のカンサバックを作って見たり。

趣味サイトですがご興味の方、お立ち寄り頂けると幸いです。

単品ばかりですが心を込めてつくった作品です。宜しくお願いします。

 

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Spring has arrived…|春の到来です

Oh dear……time flies.

Each month seemed busier than the previous, for reasons not prefer to mention specifically but to be blunt…’a natural ebb and flow of life’.

Anyway my last post was (way) over a month ago, disengaged from the habit of blogging nevertheless it has been on my ‘to do list’.

I hope to grow back into the habit of blog posting upon the arrival of spring and the beautiful cherry blossoms yet in full bloom in some areas of Japan.

なんだか、、

あっという間に月日が経ち、、

久しぶりの投稿です。

気がつくと「春」。そして今年も日本列島は桜で大騒ぎ。

我が家の近辺は桜が多し。

いつも特別なお花見なぞせずですが山梨に野菜に買いに行ったついでに、、いつも素通りする「神代桜」に立ち寄ってみたら、、ほっ、ほっ、ほっ、ラッキーに樹齢2000年の桜「満開」でした!

 

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This cherry blossom is approximately 2000 years old, ‘Jindai Sakura’ in Yamanashi prefecture.

 

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What our small garden looks like…..

 

 

easy bread…Milk Bread | 簡単な牛乳パン

This is a nice ‘soft dough milk bread’ which is nice to have in your bread making recipe files. The dough is the all time favorite, a soft white bread which essentially can be made into a loaf or shaped into these little table buns which you can break it with your finger at your dinner table. It’s simple to make and the best think with home made breads are….guaranteed no added preservatives. Read More