Nancy Singleton Hachisu's Profile
| Display Name: | Nancy Singleton Hachisu |
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| Member Since: | 12/25/11 |
Latest Comments...
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Cute! Summer Project: Make Vegetable Maki Sushi With Kids! |
4/30/12 11:07 AM |
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I would not buy this, but perhaps might have 20+ years ago. Back when I was setting up my kitchen, I bought plenty of questionably useless little kitchen gadgets. They now reside in a box in my storage house. Nonetheless, I think it essential for people to find that out on their own. If you are still in the stage of considering these fun, but (in the end) drawer-cluttering gadgets, enjoy them while you can. Next stop...scale down. But scale down cannot happen without the acquisitions, so they are not a bad thing. Go for it if you think it will make you love spritzing that lemon. Would You Buy This? Stem Lemon Spritzer |
1/23/12 11:17 AM |
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Sweeteves: I think there is a very real way to intertwine food into English teaching in Japan because of the great interest in western baking. And most schools are happy to see teachers take more of an initiative. To realize your dream, the most important thing to keep in mind is that a BA is required for obtaining a work visa in Japan (unless you have Canadian, Australian, or GB citizenship). After that, enthusiasm and willingness to plunge are all you need. Keep at it! Christmas Eve in Japan Holiday Guest Post from Nancy Singleton Hachisu of Indigo Days |
12/27/11 9:43 PM |
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Casey, nothing like gougères and champagne to put a lift in your step. The kids all call them cheesy-puffs and their fame is legendary (though we adults love the beverage+ set). We are done with Christmas day here...so after a mad feast (Thanksgiving, Christmas Eve, & Christmas Day) no more gougères until next year. Kind of like the vegetables--when we have a lot, we eat them all the time. See you in NYC in March/April (IACP).-N. Christmas Eve in Japan Holiday Guest Post from Nancy Singleton Hachisu of Indigo Days |
12/25/11 10:50 AM |