2022-03-20 16:37:55
Theme:Blog

and so, a before cutting them, I took a self-shot

I went with a straight cut 😆

The trimming method, is a mystery 😂
I love curled floaty bangs too though ♡
Of course what’s calming is this here

Ah,
an incident that happened that I talked about during the instalive,
I’ll put up a picture of the 『Cucumber and ginger cooking』

It was refreshingly delicious ❣️
And, with the celery I had left yesterday,
I used the carrorts I had left at home,
and just made some kinpira

Even thoguh I wanted to sense the celery the carrot’s prominence was too strong 🥕 lol
I put in too many carrots huh 😂 (I put in all the carrors we had at home ☺️
But it came out delicious!✨
Ah, in the same flow, I’ll put up a bit of cooking againーーー!☺️
I saw the recipe on the cooking page for the now on sale Bijin Hyakka April issue and made that,
Slow boiled pork dressed with TomaKim [tl:Tomato Kimchee] 🍅

It was really very delicious❣️❣️✨
I love kimchee!
The other day, I reaーーーlly wanted to eat garlic french bread,
But they weren’t selling any at the super market,
I bought normal french bread and made some

It was really simple
It was yummy, I was satisfied
Seeing this, now I want to eat bread again too 🥖
I love french bread!
I love things with chewy texture!!!
I put it up on twitter too but,
Current in fashion? In topic?
☆Mayaku Tamago☆ [tl: Mayak Eggs aka Korean Marinated Eggs]

It was yummy so,
I made a second batch too☺️

The sauce is so all-purpose!
On rice
on nattou
with soba dipping sauce
In this style as a cooking sauce you can use it, it’s super good ✨

This is, chicken breast steak
For lookign to the end, thank you so much 💗💗💗
