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This morning after dropping off Koa at school, I was driving on the street in the 25 mph school zone when someone in a pickup truck was coming up behind me, perhaps driving at 40 mph. I was hoping that there was a police car waiting on the side of the road (as they often are here), but there wasn’t. However, I saw a police cruiser coming the other direction. As we passed by each other, I glanced in the rear-view mirror and saw him make a U-turn, then he pulled right behind the truck. At the next intersection, the lights on top of the cruiser lit up and the truck pulled over. I almost cheered when those lights came on!
I might be in the minority on this, but I love to see people get pulled over for speeding, especially in school zones and residential neighborhoods. I mean, it’s really dangerous and there’s no good excuse to be speeding in places where kids or pets could be crossing the street. Sometimes I’m driving at the speed limit of 30 or 35 mph and someone starts tailgating me, and might even flash their high-beams. I used to get upset at this, but now I realize it’s not my problem. It’s their problem and not worth my time. Plus, there’s no way in hell that I am going to get a speeding ticket because of some jerk tailgating me in the neighborhood.
Today’s photo is of some signs at Bay’s high school which I thought were funny. Since Bay is graduating soon, this might have been my last chance to take a photo of it. ☺🐷
I hope you had a good day!
🎶 Enjoy the lush synth, and have a great Thursday!
So burgers and steaks are staples of the backyard grill, but tonight Mariko grilled up some sliced pork, which had been soaking in a Vietnamese-style marinade. It smelled absolutely amazing as it cooked on the barbecue!
But the pork was just one ingredient for the banh mi that we had for dinner. Cilantro, pickled radish and carrot, and jalapeño rounded out the filling for the homemade baguette. It was so delicious, and of course, there were no leftovers. 😆
I hope you had a nice day!
こんばんは。How’s it going?
This evening I cooked up some frozen gyoza for Bay and me to eat for dinner. Over the years, I’ve gotten better at cooking gyoza, which I’ll admit doesn’t take much skill, but it’s a fun way to cook them nonetheless.
Basically, I put a little oil in the pan, then arrange the gyoza flat side down, in a nice pattern. Spiral is always a nice-looking design. Next, I get the pan hot and sizzling, then add a centimeter or two of water and cover the pan so that the gyoza steam through. After a few minutes, take the cover off and continue cooking until the water has disappeared. If you like, you can add a little sesame oil to the pan for flavor.
Cook until the bottom of the gyoza are golden brown and a little crispy, then use a spatula to loosen them a bit from the pan. To serve them up, put a large plate upside down over the pan, then with the palm of one hand on the top of the plate and the other grabbing the handle of the pan, turn the entire production upside down so that the plate is on the bottom and the gyoza fall off the pan and onto the plate. The sizzling, golden-brown side will be facing up.
If all goes well, you should have something that looks like this:
For dipping, we use ponzu or shoyu, and maybe add some chili oil as well. Sometimes we’ll just use good rayu chili oil by itself. It’s so good!
I hope you had a delicious day!