An Unexpected Night in Tokyo

I hadn't planned to visit Tokyo this spring.  If so, I would have stayed a while and created some good blog entries (something to do later this year or next year).  But, I receive an unexpected few hours there and enjoy them.

I'm on United Flight 2, from Singapore to San Francisco, about ten hours into the 15 hour flight, somewhere in mid-Pacific between Hawaii and Alaska, when there is a medical emergency.  The closest hospital appears to be 1400 miles away in Tokyo and we turn around and head that way. Three hours later, we land in Tokyo in the evening at a deserted terminal (everybody else is long gone). United is very efficient about getting all 250 or so of us through Japan immigration and into hotels, letting us know that our flight will continue on the next afternoon.

 Beautiful gardens and restful areas in Singapore airport departure area
(before we leave for San Francisco, before the unexpected stop)

At the hotel, I quickly fall asleep, to awaken and wander the next morning.  I haven't been to Japan in a while (except to change planes) and it's great to see the Japanese gardens and culture up close again.

 Beautiful rock gardens outside hotel lobby

 Floral displays and quiet areas inside

After a morning of relaxation, it's a short shuttle bus ride back to the terminal to view the great collection of shops and restaurants in the public area.  It's like being in a Japanese city.

 Shopping mall inside airport

 Restaurants in the food court

 Artwork in the terminal

And, just outside the restaurants, an open deck area allows viewing of the planes and gates, with tables to dine while waiting and watching.  And, a section of massage chairs for relaxing inside.

Watch outside or relax inside

But, enough wandering, I get my boarding pass, go through security, and find the fabulous duty-free shopping area.  I usually browse through the food shops here for items that I can't get in the US and, today, pick up a tin of rice crackers, some seaweed wrapped.  I'll enjoy those tremendously when I get home.

 Incredible duty free shopping

Leaving the duty free shops for the gates, I stop in at the United Club for some appetizers and a Coke Zero.  Our flight (not planned to be in Japan) is leaving several hours prior to the normal, scheduled San Francisco flight and the club is not full, very quiet and relaxing.

 Hanging out in the United Club

With Coke Zero, wasabi peas, and rice crackers

Next to our gate is the last chance for sushi, attracting quite a line of people getting it to go, some electing to sit inside.

Last chance for sushi

I pass on the sushi, choosing airline fare, and we finally continue on our way to San Francisco, where I can open my beautifully-wrapped tine of rice crackers.  The Japanese tradition of wonderful wrapping enhances the joy of this acquisition.  The tin is in a cardboard sleeve, then wrapped in paper.  Each cracker is also individually wrapped.  Opening this all is a real treat.

 Treats and wrappings

As we board the plane, we find the same crew that brought us (and that aircraft) up from Singapore and they tell us that the passenger who fell ill had surgery in Tokyo the previous night and was recovering in the hospital.  We continue on our way home.

A Lazy Afternoon Making Bolognese Sauce

As the cold weather continues, we're thinking of warm and hearty dishes that complement the weather.  One that comes to mind is Bolognese sauce, which we can use several ways, by itself with pasta or, combined with a Besciamella sauce, in Lasagne Alla Bolognese.

It takes most of the afternoon to make the Bolognese sauce, but it it worth it!

First, I assemble the ingredients:  1 pound each of ground veal, ground pork, and ground beef; a cup of red wine; and chopped onion, carrots, celery, pancetta, and parsley, along with crushed red pepper flakes.

Ingredients for Bolognese sauce

As most Italian dishes start, I add about 1/4 cup of olive oil to a pot and saute a base of onions, carrots, and celery until soft.

Start with the base

Next, the pancetta is added and the mixture cooks another ten minutes.  Then, in go the three meats and I break them up with a wooden spoon and, later, a potato masher, cooking until the meats are browned.

 Vegetables and pancetta; add the meats

 Cooking and mashing until browned

Next, red pepper flakes and parsley, a little more cooking, then the wine, cooking until evaporated. I add the tomatoes, three 28-ounce cans of San Marzano tomatoes, hand crushed, continuing to stir and crush the mixture for up to three hours, until the meats and tomatoes are smooth.

Cooking, stirring, crushing

 3 hours later, ready

When the sauce is ready, the final touch is 1 cup of whole milk, stirred in, and the mixture set aside to cool.

With milk, done

We'll use this incredible sauce in several dishes over the next week.  This is definitely a great use of a lazy afternoon!

Pappa Al Pomodoro Tomato Soup

It has been a cold spring in the San Francisco Bay area, at least until afternoon when the clouds (occasionally) clear and the sun comes through.  This weather calls for warm soup and we find a fabulous new Ina Garten recipe, Pappa Al Pomodoro.

Pappa Al Pomodoro

This soup is a rich, thick mixture of many vegetables, both cooked and toasted ciabatta cubes, and, of course, tomatoes.  The cubes of ciabatta bread, Italy's answer to the French baguette, come from an elongated, flat loaf that I get at Feel Good Bakery in Alameda.

I chop, then start to cook until tender in 1/2 cup of olive oil, two onions, three carrots, a fennel bulb, and four cloves of garlic.

Start with the vegetables

Meanwhile, I prepare the remaining ingredients for the soup, two large cans of San Marzano tomatoes, hand crushed, three cups of diced ciabatta cubes (with the crust removed), four cups of stock (from our frozen stock made previously), 1/2 cup of red wine, one cup of chopped basil leaves, and 1/2 cup of grated Parmesan Reggiano cheese.

Next ingredients

The tomatoes, stock, red wine, basil and salt and pepper are added to the vegetables, then it all comes to a boil and simmers for at least 45 minutes.

All together, simmering

45 minutes later, much smoother

While the soup is simmering, I prepare the topping, spreading out on a cookie sheet three cups of ciabatta cubes, 1/4 pound of diced pancetta, 25 or so basil leaves, all covered with several tablespoons of olive oil and sprinkled with salt and pepper.  This all baked in a 375 degree oven for just under 1/2 hour, until everything is crisp.

Baking the topping

To serve, I stir the grated Parmesan Reggiano cheese into the soup, ladle it into bowls, and add the topping.

Soup and topping ready to go

Assembled and served

This is a substantial soup, with incredible complementary flavors and tastes.  Try it!

Wrapping up Chengdu

As I prepare to depart Chengdu, I find that I will miss it.  I didn't know what to expect (other than great food and pandas), but see that there is a lot more to the city.  The people are all fabulous and friendly, starting with the stranger who gave me a ride to my hotel, and the city is full of great sites, culture, and history.

Here are a few final views of Chengdu.

Bicycles waiting at the subway stop

Walkways and parks along the river

 Jianfu Square, the center of the city

Celebrating life (and the new year)

 Statues decorating the high-end shopping district

Post office, open and accessible on Sunday afternoon

Monks on [rental] bikes

 A few more panda pics

 And, goodbye to Chengdu

Until we meet again