Hakata (tonkotsu) ramen for introverts.

I’m staying next to Hakata Station, a district of Fukuoka, so, of course I had Hakata-style ramen for dinner. The creamy broth is made from pork bones, cooked at a rolling boil for an extended period, 12 to 60 hours, depending on the recipe. I ordered and paid at a touchscreen at the entrance. When the meal was ready, the flap at the back of the cubicle rose up, and hands appeared bearing the meal. Eye contact was impossible.

Yokohama: familiar hotel, familiar treats

Took the Keikyu line from Tokyo Haneda Airport to Yokohama and checked in to the JR (Japan Rail) Hotel as the sun was setting on Thursday. I’ve stayed here before, the rooms are compact, but have everything I need. Note the pajamas on the bed. At a konbini (convenience store), picked up nigiri (rice ball), an egg salad sandwich (Japan does these well), and a small dessert to bring back to the room.

Dates from Coachella Valley

We have a small box of Coachella Valley dates. Today we snacked on a couple, but we’re reserving most for date ice cream and other goodies. Almost all dates grown in the US are from the Coachella Valley, with seeds originally brought from the Middle East.

Categorized as Eat

Sausage Saturday sunset

Patio view from our rental. Today’s cooler, cloudier weather made for a more dramatic sunset. Third time renting this spot. And yes, it’s Sausage Saturday with sausage and cabbage for dinner, then a movie with a break for ice cream (actually frozen cashew milk). Yum.

Fresh California produce

During my cycle ride, I popped into Albertsons Supermarket for fruit and saw a lot of fresh California produce. It’ll be two or three months before Minnesota field-grown options start showing up in Minneapolis.

Owamni by the Sioux Chef: pre-colonial flavors, modern plates

Walked over to Owamni by the Sioux Chef restaurant for dinner. Enjoyed a meal of indigenous, pre-colonial  ingredients in modern recipes. This is a popular restaurant, especially since it won a national James Beard award for the best new restaurant in America. We’ll be back to try out another season’s ingredients.

Hanging Out in a Large Asian Supermarket

We met friends at United Noodles, a large Asian supermarket, too-cold-to-walk distance from our home. In their cafe, we enjoyed Hawaiian mix plates, which have distinct Asian influences. Afterward, we explored the aisles, selecting dry and fresh noodles, Japanese curry cubes, furikake, rice cracker snacks, chicken parts for a broth, and fresh vegetables.

Categorized as Eat

The Future of Work

On my walk home from a medical appointment, I passed food delivery robots idly waiting for their next gig. I opted to dine in and enjoy a lunch I’d ordered through an app, as in-person ordering wasn’t an option. Meanwhile, back at our building, a drone was conducting an exterior inspection, scanning for any maintenance issues.

Categorized as Eat, Adjust

Shh, Don’t Tell Anyone

We’ll top our Thanksgiving pie with Cool Whip, a somewhat controversial choice, though we secretly enjoy it. Lactose is not among its 17+ ingredients, the primary reason I purchased a tub. To my surprise, I still received a discount at checkout although I’d only picked up one tub, resisting a BOGO (Buy One Get One free) offer. I have my limits: BOGO offers can be wasteful.