Now that I'm getting settled and the cold is (hopefully) under control, my energy has been going toward three things: 1) exploring Kitakami; 2) looking for work; and 3) cooking. I love cooking. Cooking is what keeps me sane when I have nervous energy to burn or am feeling particularly pedestrian and uncreative. I've been known to crank out brownies, focaccia, and an Italian dinner in one afternoon. No one's ever complained, either.

Limited space in our teeny-tiny fridge and general social responsibility makes it necessary to use up everything in the kitchen quickly, which means that I now spend the mornings looking at the contents of the fridge thinking: "I have extra X. What can I do with X?" Two days ago, it was Theme Ingredient Butterbur. I've now cooked with butterbur twice, and can state confidently that it's every bit as good in a sake-poached salmon and sesame pasta as it is in a traditional Japanese simmered dinner.

Yesterday, Azamiryou came home with a gift from the neighbor. "Today's Theme Ingredient: Snow peas from Y-san's garden!" The snow peas became the centerpiece of a stir-fry of pork, shiitake mushrooms, and yellow pepper.

Tomorrow's Theme Ingredient: Cabbage.