[vlog] 在宅ワークの日常🌿 / 雑誌収納をアップデート / エスニック風うどん

[vlog] 在宅ワークの日常🌿 / 雑誌収納をアップデート / エスニック風うどん

As usual, I start my day by taking a vitamin C supplement.Today ‘s breakfast is a smoothie.I’ll use a banana that I’ve peeled and frozen.Bananas ripen quickly, so it might be a good idea to freeze them and use them in smoothies.I’ll add frozen blueberries and some sweeteners.I’ll use a hand blender.Even if I don’t have space to put a blender, it’s convenient because I can make smoothies in the same way.At first, there’s no lid, so I’m wondering if it will splash around? I was worried, but it turned out to be surprisingly okay◎ I’m going to spend this morning reading a magazine instead of reading a book. I ‘ve been saving up for a while since I bought BRUTUS, which has a special feature on Gen-san. I originally became a fan of Gen-san through the radio, and I’m interested not only in his great music but also in what he thinks and how he faces things, so a full-length special feature is a must-read. I admire his thoughtfulness, which you can sense in every passage and which leaves no one behind. I’ll read it carefully, marking the parts that resonate with me. The box I ordered to store magazines has arrived . I ordered two small shelves from Ieno Labo. They fit A4-sized magazines perfectly in the vertical position, so everything is neat and tidy. I can finally store the magazines that have been sleeping in my closet since I moved. I try not to buy magazines too often so that my collection doesn’t increase too much, but there are so many features that catch my eye that I find myself collecting more and more. I can’t let go of magazines that aren’t influenced by trends, so I’ll store them properly and keep them close at hand. Next is the exhibition catalog. I often buy postcards of my favorite paintings, but sometimes I can’t find a postcard of the painting I want, When I have a lot of favorites, I buy a catalog. I couldn’t fit everything in, so I’m considering buying another case. I also display mementos from my trip to the Osaka Expo. The Tower of the Sun and Myaku Myaku plush toys I bought at Expo Commemoration Park in 1970 are a dream Expo collaboration. I’m getting ready to start work. During the weekdays, it’s iced coffee season, so I usually have bottled coffee. I also prepare water so I don’t just drink coffee. It ‘s time to start work 💻 I’m making lunch . Today I’m going to have some ethnic fried udon noodles. I’m going to defrost some frozen shrimp 🦐 I’ll have some leftovers in the fridge. This is a menu to make use of paprika. I had already decided what to make, so I bought the coriander in advance. Stir-fry the paprika and shrimp with garlic. Add the udon noodles and bean sprouts and season with fish sauce. I buy this fish sauce many times at Kaldi. I also add oyster sauce to add depth . I save some coriander to put on top at the end and stir-fry the rest. Add soy sauce and the water from the thawed shrimp that I forgot to add, and the seasoning is complete. Choosing a plate that goes well with the dish is also a small pleasure. By dividing the coriander into stir-fried and topping, I can enjoy two different textures at once, which makes me feel like I’ve saved a bit. I finish it off with a splash of lemon juice to add an ethnic touch. I tend to have pasta for lunch on workdays because it’s easy to make, but this noodle lunch has given me a new lease of life. After eating rice and taking a break, I’m back to work. For the side dish , I’m going to rehydrate some wood ear mushrooms in water to use in my recently-addicted kiriboshi daikon namul soup. I’ll microwave the bean sprouts used in the kiriboshi daikon namul. I’ll also shred some cucumber for the namul, and cut up the wood ear mushrooms that I’ve rehydrated in water to use in the soup. The base flavor of the soup is chicken bone wood ear mushrooms, bean sprouts, and spinach. I added the ingredients and seasoned it with ginger, soy sauce, and oyster sauce. I had some leftover eggs, so I added them to the soup. You can add any ingredients you have in the fridge, making this a convenient soup. Add sesame oil to finish, and it’s done. Next, I made the side dish . I squeezed out the water from the dried daikon radish I’d rehydrated. I warmed the bean sprouts in the microwave and then let them cool in the fridge. I put all the ingredients in a bowl and seasoned it with chicken bones, soy sauce, garlic, vinegar, and sugar. I remembered I had some leftover ham, so I added that. All I had to do was mix it up and it was done! The main dish was 551’s shrimp shumai 🦐, which I was given as a souvenir from a business trip to Osaka. Today’s main dish is easy to heat up, and both the soup and the side dish are easy to make. I used to not be a big fan of beer, but after learning that there are actually a lot of easy-to-drink varieties , I’ll give my partner a small glass when he drinks . Recently, I’ve started to enjoy beer a little more.

みなさま、お久しぶりです、Yuka（ゆうか）です。
本日の動画は6月に撮影した素材をようやく編集したものなので、
季節外れになりますが、ぜひご覧いただけますと嬉しいです。

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