Chestnuts and Sweet Potato Steamed Rice 栗と薩摩芋のおこわ
Deep into the Autumn – my craving for chestnuts rice happens this time of year. However, removing the hard outer and inner shell of chestnuts is quite a task which I simply loath. I wish I have a Chestnuts rad 2 (栗くり坊主２see video, it’s all in Japanese but you will see what I’m talking about) gadget. It seems to do a wonderful job. I wish I had invented this handy tool.
The idea of using chestnuts in heavy syrup in place of fresh ones is a bit wild. I fear that it may lead to a costly mistake?- one jar of chestnuts sets you back like $7 and only seven in the jar… what ..the…heck! Is there gold in there? Good news is that I didn’t have to deal with the dreadful shell business…yeah it was a tad sweet but not too shabby. OK, I’ll only make it this way if I’m pressed for time.
Necessary equipments: Steamer pan or bamboo steamer lined with silicone, coated parchment paper or moist cloth. Cookie sheet lined with parchment paper.
- Water 350cc
- Salt 2 teaspoons
- Sake 2 Tablespoons
- Kosher salt to taste (optional)
We raked the leaves last Saturday. There is more to come. “Then why are we doing it now?” said my husband. Because… this is in the Honey-Do list?Many of my friends deck their house for Halloween. Me? Not this year, I just don’t want to go up in the chilly attic to search for the ‘Halloween’ box. My friend made this loveable Frankenstein. Dressed up like a million dollar trooper…I start tap dancing and singing – Puttin’ on the Ritz! Now if you’re blue… watch Young FrankenSteve version. Super-duper!
I hope you have a fun Halloween!