American Breakfast vs English Breakfast

In America we like to say breakfast is the most important meal of the day. I’m not sure that is actually true, but one thing is for certain: if Americans have the time they like to have a big, no a HUGE breakfast. The British, it seems, also like to have a big, but slightly different one. When I traveled through the UK years ago, one of the things I loved was the breakfasts served at B&Bs.

Watch the video and see how the American and English breakfasts compare.

Bed and breakfast: ベッド・アンド・ブレックファストとは、イギリスや米国、アイランド、ニュージーランド、オーストラリアなど、主に英国編各国における（多くの場合小規模な）宿泊施設で、宿泊と軽食の提供を料金に含み、比較的低価格で利用できるもののこと。

Huge: (大きさが)巨大な; (量･程度が)莫大（ばくだい）な, 大変な ; ｟くだけて｠ でっかい, 大した(↔tiny)(╳very very ～としないとしない)

English breakfast: 英国風朝食〘ベーコンエッグ･トースト･紅茶などからなる

Continental breakfast: コンチネンタルブレックファースト〘コーヒー･紅茶とパン程度の軽い朝食

How do you like your mochi?

How do you like your o-mochi? Round or Rectangular? Grilled or Boiled?

The shape and preparation of o-mochi varies from region to region in Japan. In the East, it is rectangular and usually grilled. In the West it tends to be round. Half of Kyushu grills their round mochi, while those in the Kansai and Chugoku regions boil theirs.

My wife's family from Kagoshima grills their rectangular mochi in a toaster.

Ho, ho, ho, Green Giant!

The other day, I was talking to some students about my high school's annual food drive when I explained that we boys would go canvassing for canned veggies and . . . they all gave me an odd, quizzical look.

Canned vegetables? What are canned vegetables.

So, I googled it and showed them some photos of the kind of thing I was talking about. It was only then that it dawned on me that after all these years in Japan, I don't think I have eaten many vegetables that weren't fresh and/or in season.

Take spinach. Yes, please take it.

Growing up in 'Merica, spinach was a common side dish on many dinner plates, but I don't think I ever saw raw spinach until I came here. It had always been canned or frozen when I was a kid.

Another staple veggie is peas and carrots. I've never had this here. And I thank my lucky stars because of it.

Now, I often grumble that the selection of fruits and vegetables at my local supermarket leaves much to be desired. (I was looking at a wimpy, woebegone pomegranate at the supermarket yesterday that was selling for almost ten bucks and thought nope.) But, what you can find here is fresh, usually locally grown, and of high quality. If only I could find a lime that didn't cost two bucks.

Pumpkin Pie

アメリカで、11月の第4木曜日といえば「感謝祭」

毎年、リアンの誕生日は感謝祭を兼ねて行います。

ターキー、マッシュポテト、グレイビーソース、

そして、

パンプキンパイ！

ぼくの手作りです。

美味しいです。

アメリカ人はパンプキンパイに目がないのです。

Americans, including this one, are crazy about pumpkin pie.

今年、ぼくのパンプキンパイを食べれた生徒さん！ラッキーですよ！！！

（全員分なくて、本当にごめんなさい）

Libby’s Pumpkin Pie Recipe

INGREDIENTS

• 3/4 cup  granulated sugar

• 1 teaspoon  ground cinnamon

• 1/2 teaspoon  salt

• 1/2 teaspoon  ground ginger

• 1/4 teaspoon  ground cloves

• 2  large eggs

• 1 can (15 oz.)  LIBBY'S® 100% Pure Pumpkin

• 1 can (12 fl. oz.)  NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)

• 1  unbaked 9-inch (4-cup volume) deep-dish pie shell

• Whipped cream (optional)

INSTRUCTIONS

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

For more info, go to Libby’s website.