This year, we celebrated a Japanese-style New Year.
New Year’s Eve, it was tosh-koshi soba.
And, as is the custom here, we were in bed by 10:00 p.m. and missed the countdown.
Then, on New Year’s Day, it was osechi (snapper, ozoni, marron rice, fish cakes, and mochi).
Then, for dessert, we picked up for different cream buns from Hattendo: marron (chestnut), umeboshi (salted plum), matcha (green tea), ichigo (strawberry). Surprisingly, the umeboshi was my favorite for its sweet, salt, and slightly sour combination.
Speaking of sweet and salty, what say you to this? Yes/No?
— Joseph Mallozzi (@BaronDestructo) January 2, 2021
The lurid green beckons me.
Ah, this takes me back to the good old Stargate days…
Finally, I leave you with this…
What I miss most about being in production is going down to the craft service truck first thing in the morning, stuffing two breakfast sausages into a grilled cheese sandwich, slathering it with sriracha, and having it for breakfast.
That and the art.
— Joseph Mallozzi (@BaronDestructo) December 29, 2020