" it's Spky Party Time..... "

 

" Last Day of October "

 

" if you didn't decide costume for tomorrow yet, "

👹👻👿💀😜👺👹👻👿💀😜👺

" a perfect fabric for Halloween "

designed by Edward Gorey

Where can I get this print, I wonder ?

If I can, what can I make with, in one day ?

 

" they started practice for Sunday..."

 

" Dress Rehearsal "

" 5 more days for..."

" The Opening Day "

This is the only one movie I'd like to see on the Huge Screen.

We will try to get tickets for 3D-movie theater in uptown, 

soon as initial hype dye down.

Can't wait to see Sand-Warms...

" 10/22 "

 

" Rainbow over Manhattan "

At the end of  a very busy Jonathan's Open Studio Weekend,

just before we crossed 8th Avenue and our street 

we noticed that many people were taking pictures of something. 

Everyone on the street was looking the same direction to the North East.

When we looked at the sky we saw Double Rainbow.

The Bottom one was almost a full arch, Boy that was beautiful.

It was a good way to finish the first Fall Weekend...

" SHISO "

At the end of Summer, Ms. F. brings me brunches of SHISO from her New Jersey home garden every year. 

You may see SHISO leaves on a Sashimi-plate at Japanese Restaurant.  Shiso is a very important herb in Japanese cooking.  We do use them as a garnish for many dishes, and almost always at the end as an accent for it.  It produces small purplish flowers, and we will eat them as well.  You may see them with julienned Daikon on Sashimi dishes every now and then.  

In Japan, SHISO-Flowers are not difficult to find, but here in US it's rare to see them at Japanese Grocery stores.  I didn't get flowers this year, but I got plenty of SHSO NO MI or Shiso Seeds.

I do make condiments with them, every time I get SHISO from Ms.F.

I enjoy having then as a Bouquet for few days before I start making 

SHISO-NO-MI ZUKE or Pickled Shiso Seeds.

I cut seeds and leaves from stems.

And give a Water-Bath for Seeds.

Leaves are just washed well and I enjoyed them as SHISO-Tizane.

Washed SHISO-NO-MI were left on the sunny table to dry.

After drying completely, I separated them into 2 Jars.

Then I add either Sea-Salt or Low-Sodium Soy Sauce.

Keep them in a fridge.

2 weeks or so later.

My SHISO-NO-MI Zuke is ready to taste.

They are perfect for sliced Cucumbers to make quick salad.

Or as a topping for simple steamed rice.

I'll be bring extra for Ms.F. as a Thank You.

And a remainder for the Next Summer.....

" Saturday Morning Market at Union Square "

"Dark Red Dahlia,"

What a perfect flower for Autumn...

This new flower vender only brings Dalia, many king of Dalias.

"Marigold & Pumpkin Tree"

We decided to get them next weekend.

Just a week too early to have Halloween Bouquet.

"Pumpkins & Red Chilis"

Perfect combination for Fall, don't you think ?

" 10/8, a day after "

" 10/7, it's B-Day "

Jonathan created this birthday card for me.

I think it's a lovely one, don't you think ?

" It's harvest time ! "

Rain has stopped,

Let's get busy for Harvest !

" another rainy day in fall "

 

" Naked Opera Singer, Zachary Stains "

The Unashamed Male: Performers - Part 11 Zachary Stains More naked oper...: 

Performers - Part 11 Zachary Stains More naked opera.  

In the 2006 staging of Vivaldi's opera "Ercole su'l Termodonte" at the Spoleto...