夕方、雨がぱらつきました。もうすっかり涼しいです、１８度。１４度くらいまで下がるみたいです。。夜中から湿度が高くなっていて８０％近くなり家の中はちょっとむっとしている感はありましたが、ドアを開ければとても涼しく、そのまま夜まで開けていたらテレビを見ている間に寒くなりました。今夜はエアコンは必要なさそうです。
It rained a little bit earlier and the temperature has gone down to 18C, quite cool. It’s expected to go down to 14C tonight. The humidity went up during the night and it was quite humid all day, almost 80%, so it felt a little stuffy inside during the day. However, with a door open it was very pleasant. We left one door open have been watching TV and it had gone quite chilly. I don’t think we’ll need the air-conditioning on tonight.
イギリスに引っ越して来てからは、初お好み焼き！すっかり賞味期限が切れたシンガポールから持って来た天かす、食べてみたら大丈夫そうだったので使っちゃいました。日本の薄力粉は妹に送ってもらい、ネットで紅ショウガも見つけて（随分高かったような記憶。。。）用意万端だったのですが、なかなか機会がなく、やっと。キャベツは硬くていまいちなファームショップで買った例のスイートハート・キャベツです。細くシュレッドして焼けば大丈夫。いつものように一銭焼き（一般的に言われる一銭焼きとは全く違って、昔神戸のお店でよくいただいていて薄くてカリカリしたもの）を前菜代わりに先に焼いてから、ベーコンをのせたお好み焼き。久しぶりのお好み焼き、とっても美味しかったです。我が家は、キャベツたっぷり（スライサーで薄い千切りにします）、山芋入り（ロンドンからオーダーした擦ったものを冷凍したもの）、卵たっぷり、生地は緩めで少なめ、キャベツがシャキシャキする柔らかめのものです。いつも目分量なので硬さ加減が毎回多少違います、今回は美味しくできました、
Today’s dinner was Okonomiyaki – the first time to make this in England. I brought Tenkasu (one of the necessary ingredients, it’s like fried batter) from Singapore, it’s way out of its use-by date but it seemed OK when I tried so we went ahead and used it. My sister sent me Japanese cake flour and I found red pickled ginger online sometime ago (it was quite expensive but will last long) so we could have had okonomiyaki any time, but somehow we hadn’t had an opportunity. Cabbage is the sweetheart cabbage that we bought in a farm shop – very tough but was OK shredded very thinly and cooked. First we had Issenyaki as always – it’s like a savory crispy pancake – before making a big okonomiyaki with bacon. Usually you use thinly sliced pork belly but we prefer bacon as pork belly in Singapore was quite gamey and here you cannot get thinly sliced meat anyway. We enjoyed it very much. As I don’t measure anything it’s different slightly every time, sometimes it comes out better than other times and it was very good today. I like it with lots of cabbage, lots of eggs, a little Yamaimo (I bought some frozen grated one from London), not a lot of batter – so it’s light and you get the texture of the cabbage.
