I baked the venison on wine for a day and then baked it in the oven at 80 degrees for 80 minutes, worrying about parasites. It was delicious, but the healthy venison had no fat, so it tasted quite light. It may be different when baked at about 60 degrees.
I was surprised that the spouse had received it the other day, as if it were a decoration on the pillar of a Greek temple. When I hear it, it’s from a small but famous store called Kisatoji’s Ozasa. When I looked it up, it was in the shape of a Reishi. It doesn’t seem to have anything to do with Greece.
There seems to be more than 1 kg of venison I got yesterday. Thaw in the refrigerator last night. I cut the lump and bleeded this morning. After imitating, I rubbed it with sake and salt and washed with water. Then add it to red wine. I think I will make a steak tonight. What about the rest? Please tell me how to eat deliciously.
It was the first time in five months since the groundbreaking ceremony in March. Checked the raising of the ridge beam and the brightness of the top light. It is about 35 degrees outside but about 30 degrees inside.
The Tokyo Bay Area Reader 4, “Tokyo Waterfront,” was an excellent book for the second semester’s assignment, although it took some time. The book shows the logic of the growth of the bay coast and landfill in
1) The conflict between the port and the city,
2)The growth of the port in its logistics, in the web of invisible information and visible architecture of warehouses,
3)The growth of the city, which was supported by urban expo.
As I worked on the Rinkai Fukutoshin project in real-time, this book reminded me of the bubble era, and it made me reflect on what I was doing back then, and I think about the various things that we have done in those days and how they have been passed on to the present day.