discomakesitoishii blogspot.com

Discos Kitchen

Servin it up oishii! Saturday, April 3, 2010. Roasted Red Pepper and Tomato Bisque. 2 large red bell peppers. 1 T olive oil. 1 medium onion, sliced. 5 cloves garlic, sliced. 2 cups soy milk. 12 to 34 cup ground cashews. 1 t dried basil. Salt and ground black pepper to taste. Take them off the flame. The inside will keep cooking for a bit- some people wrap them in a paper bag or foil for 5 minutes, but the peppers in Japan are pretty thin, so I just let them cool on the counter for a few. Under cold ru.

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Sonus Skopeo The Sounds and Sights of my Life.

The Sounds and Sights of my Life. Here are a few shots showcasing my first use of slide film. I was kind of nervous because slide film can be more difficult to properly expose. These were all shot using expired Kodak E100 G. On a Canon EOS 750 with a 50mm lens. You can view the entire photo set here. A while back a friend and I purchased a Sun Print Kit. And inverted it into a negative in Photoshop.

seiza is for sadists

Wednesday, June 16, 2010. Thursday, June 10, was Sports Day. For those back home who, Sports Day is a massive deal in most schools.

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Discos Kitchen

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Servin it up oishii! Saturday, April 3, 2010. Roasted Red Pepper and Tomato Bisque. 2 large red bell peppers. 1 T olive oil. 1 medium onion, sliced. 5 cloves garlic, sliced. 2 cups soy milk. 12 to 34 cup ground cashews. 1 t dried basil. Salt and ground black pepper to taste. Take them off the flame. The inside will keep cooking for a bit- some people wrap them in a paper bag or foil for 5 minutes, but the peppers in Japan are pretty thin, so I just let them cool on the counter for a few. Under cold ru.

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This web page discomakesitoishii.blogspot.com states the following, "Servin it up oishii! Saturday, April 3, 2010." We saw that the webpage said " Roasted Red Pepper and Tomato Bisque." It also said " 2 large red bell peppers. 1 medium onion, sliced. 5 cloves garlic, sliced. 12 to 34 cup ground cashews. Salt and ground black pepper to taste. Take them off the flame. The inside will keep cooking for a bit- some people wrap them in a paper bag or foil for 5 minutes, but the peppers in Japan are pretty thin, so I just let them cool on the counter for a few."

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