Fair. I went to the South District Human Services Chamber. We were discussing an eating place for children. Then, I went to “Yazu-hon-ya.” No customer at there. There were some products Yazuya produced between books at bookshelves. There were cards that Classifications of books in front of bookshelves. But it was very small, and so you couldn’t see it maybe. I thought I’ve never seen customers there. I saw the TV program “The Talkative cooking with Emiko Kaminuma.” This time, the menu was “To boil up flatfish with soy soup.” For a piece of flatfish, grilled tofu, and a naganegi onion. “What? You permit to eat two piece of flatfish per person? I’ve seemed it’s an only one piece per person. I can’t believe it. Today is a good day like a birthday.” I’ve had some good advice. When I made a “To boil up flatfish with soy soup”, I should boil up a flatfish with 80-degree hot water before I boil up it with soy soup. Also, I should use high heat when I boil up a flatfish with soy soup because if I use low heat and boil up a long time, it becomes a kind of soup. The flatfish lose a good taste itself.
晴れ。南区社会福祉協議会に行く。１時間くらいこども食堂について話す。それから「やず本屋」に行く。客はいない。本と本の間に、やずやが発売しているサプリメント商品が置かれている。棚に貼ってある、本の分類を示すカードが小さくて、だから文字も小さくて、見えない。いつ来てもお客さんいないだろうなあと思いながら店を出る。上沼恵美子のおしゃべりクッキングで「かれいの煮つけ」を作っていた。かれいが４切れ、焼き豆腐とネギ。「え！？かれい１人、２切れいいんですか。てっきり１人、１切れかと思いましたわ。もう、そんな誕生日ですやん。」かれいの臭みを取るために80度くらいのお湯で茹でるのと、煮汁に入れたら強火でさっと煮ること。弱火でコトコト煮ると煮汁の方に魚の旨味が出て、スープになってしまう。僕は弱火でコトコト煮ちゃいそうだったから、良いこと聞いたなと、得した気分になった。
