Takao Maple

A small garden on a quiet street in Kyoto. Evening breezes waft through a Takao Maple, whose leaves of gold and cinnabar hint at the beginnings of autumn, a time of softening colors and early sunsets. A gentle time between the warmth and vitality of summer and the hushed chill of winter, when both seasons cross paths and nature creates some of its most glorious shades.

Japanese yarn-dyed crossweave fabrics speak of the colors of nature. 100% cotton yarns are dyed, and then each yarn color is chosen to complement another when joined as warp and weft. The result is on one side, floating warp and weft yarns cross each other's path to create a subtle pattern on the reverse side. This produces a softened shade and hand that will last for many years and perhaps be repurposed into new and different silhouettes. 

                                                                    The autumn moon is bright;

                                                                    Sea-waves whirl up to my gate,

                                                                    Crested silvery white

                                                                             -Matsuo Basho 1644-1694

The fabric.....

The food....

Noodles in Spicy Lemon Grass Broth

Add tofu or shrimp to this

3 stalks fresh lemon grass (10-12" long)

1/2 bunch fresh cilantro (about 2 oz.)

5 c. chicken or vegetable broth

1/2 c. chopping green onions (including green tops)

6 thin slices peeled fresh ginger

3 fresh hot red chiles, seeded and quartered or

   dried red chile, crushed

3 cloves garlic, peeled

1 tsp. black peppercorns

9 oz. Japanese soba noodles

Rinse lemon grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers,      then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 c. cilantro leaves, reserving stems.

In a 4-6 qt. pan, combine broth, crushed lemon grass, cilantro stems, 1/4 c. green onions, ginger, chiles, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain simmer, and cook 30 min. Pour through strainer over a large bowl; discard solids. Re-heat, adding shrimp or cubes of firm tofu.

Meanwhile, cook noodles separately according to package instructions. Mound noodles in  soup bowls and ladle broth over noodles. Sprinkle with chopped cilantro and remaining 1/4 c. green onions.

Matcha Green Tea Ice Cream

1 tablespoon matcha green tea powder, or more to taste
1 cup whole milk

• 2 cups heavy whipping cream

3/4 c. white sugar
2 eggs

Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha powder is completely dissolved. Gradually whisk remaining milk into matcha mixture. Combine cream and matcha mixture in a pot over medium-high heat; cook, stirring occasionally, until heated through, about 5 min.

Whisk sugar and eggs together in a bowl. Pour 1/2 c. hot matcha mixture into egg mixture; mix thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot. Cook and stir matcha mixture over med-high heat until heat through, about 3 min. Remove from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours. Freeze in ice cream freezer according to manufacturers instructions.

The purses....

Haiku Bags from Studio Lizzy

3 different purses, with vintage Japanese and hand-dyed fabrics

Hand silk-screened motif on back and Haiku on one inside pocket

Bee Haiku Bag
Vintage Japanese fabric with vintage button

Hand silk-screened back

One of two inside pockets

1.