Tonight, I invited some friends over and decided to cook dinner.
I actually like cooking a lot, but I hardly ever have time to do so. Ironically, I cook more for people when I'm abroad. I've hosted dinner parties for lots of people in Tokyo, Hong Kong, Paris, London and New York -- but I'm often too busy on weekdays to actually cook when I'm home.
Except on weekends.
Scroll down to read more...
THE MENU TONIGHT
Today was a sort of relaxed day, so I made it a steak night.
I'd just returned from Tokyo less than two weeks ago, and so I had some juicy wagyu steaks waiting to be served.
For the cocktail hour, I made little puff pastries filled with all sorts of things, and then baked it in the oven.
Check out TRAVELIFEMAGAZINE
in real-time via your phone or iPad
MY ORIGINAL SEAFOOD PASTA
Then for the dinner proper, I made an organic salad and my special seafood pasta.
I call it special because it's quite unlike the regular seafood pasta. I use three kinds of fish, add capers and some spices. Then I use artisanal squid ink pasta which I bring back from an Italian deli in Tokyo. I usually put in flavorful cherry tomatoes as well, but tonight I actually forgot to do so.
Nevertheless, this original seafood pasta turned out pretty well even sans tomatoes. Everyone said it was delicious.
THE MAIN EVENT
For the piece de resistance, I had the wagyu steaks.
The wagyu I brought home from Japan this time was from a special supplier in Kyushu, and I served this with soy sauce and wasabi -- which is how I always eat wagyu.
Wagyu is very high on fat, so I find that soy sauce and wasabi cut through the grease perfectly. I don't use this on other kinds of beef.
BUTTER ICE CREAM & CHOCOLATE CARAMEL
GO SO WELL TOGETHER
Then for dessert, I served butter ice cream with a dark chocolate sauce mixed with caramel and sea salt.
It was absolutely delicious, too.
Before dinner, I actually posted the menu for tonight on Facebook.
One of the guys who came tonight often comes over for dinner as he lives five minutes away. And one time he came over for dinner, you see, and he was late.
When he arrived, I asked: "What kept you?"
THE MENU'S ON FACEBOOK
He replied: "I thought dinner hadn't started. I was waiting for you to post the menu on Facebook."
So tonight, for good measure, I posted the menu on Facebook early in the evening. And sure enough, he was the first to arrive.
Of course, in between eating, we talked travel all night. And way too soon, another wonderful Saturday night ended in my never-ending, and never-endingly eventful Travelife.