A good laugh and a long sleep are the best cures in the doctor’s book.
~ Irish Proverb

I hope this is true.

2 cups glutinous rice flour
500 ml cold water
250 g sugar

In a mixing bowl, add rice flour and water and knead till it is soft dough.
With the dough, shaped into small balls. Set aside.
In a sauce pot, add water to boil.
Add sugar and till syrup is boiling.
Slowly add balls into syrup.
When balls rise to the top, it is cooked.

Enjoy.

50 g brown sugar
110 g butter, softened
110 g flour
50g dried cranberry

Directions
Pre-heat oven to 190 degrees.
Cream the sugar and butter.
Add flour and cranberry and mix well.
Divide the mixture and shape a total of 18 balls.
Place on a lined baking sheet and squash slightly to make a squat flat circle.
Bake for 15 minutes.
Ok. Enjoy.

My Thanksgiving present. This bookmark is a gift from a patient who is recovering from psychiatric illness.
Thank you.

“ The stars are far brighter
Than gems without measure
The moon is far whiter
Than silver in treasure ”. J.R.R. Tolkien (The Hobbit)

I wish for another bright and fulfilling year ahead.

C ontemporary= art that has been and continues to be created during our lifetimes.

Interesting to learn about ‘Nihonshu-Do’ which is an arbitrary scale used to measure the density of the Sake compared to the density of the water. Negative values indicate more residual sugar and other unfermentable components such as fats and proteins. The lower the Nihonshu-Do value, the more dense or Amakuchi (sweet tasting). Likewise, the higher the Nihonshu-Do, the lighter the density which creates a Karakuchi (dry tasting) Sake. Most of today’s Sake generally range from -3.0 (sweet) to +20.0 (dry), with +3.0 being neutral.