나 벌써 3년차 프로 미소 연탄 봉사러 🥴
진짜진짜 힘들지만 그만큼 보람차고,
연탄 봉사하면서 매년 좋은 언니야들 만난 게 난 진짜 넘 조아요 ㅠㅠ 🥰
내년에두 가는 걸류 !!!!!!!!!!!
유청윤선수 연행하ㅡ는거 아님 ;,, ,,, ㅠ
오늘 막 계속 누구를 조져야한다며 새로운 매력을 뽐낸 이저녑 선수 ,, 🙃
끄리구 진짜 혤이언니 넘 좋아해요 🤤😍
또 오재석선수만큼 성격 좋으신분 ,, /&나?
<부제; 아낌없이 주는 주장님>
지난번에 이어서 이번해에도 미소자선축구대회 참석쓰
진짜 좋은게 선수들도 많이 만나구, 좋은 일도 하는 취지의 대회라서 1석2조!!!
학교에서 하기도 하고*선승관 처음 들어가봄ㅋㅋㅋ
내 최애들이 나오기도 하고
부천에서 열심히 먹고 수원으로 열심히 달려왔닼ㅋㅋㅋ
시간에 딱 맞춰 왔더니 1층 자리 없어서 2층에 앉았는데 다음에는 무조건 1층이요ㅠㅠㅠㅠ😢😭😢😭
경기 끝나고 사인받는데 은선오빠한테 유니폼얘기하니까 너무 선뜻 주신것...👍
종성오빠는 이제 정확히 기억하신다고 했곸ㅋㅋㅋ
승섭이랑 승범이, 우정이도 오랜만이고ㅠㅠㅠㅠ
대박인건... 오싹님께서 저를 기억하신다는 것이라는 것이다ㅠㅠㅠㅠ 지난 번에 한번 봤는데, 이름도 대략..?기억해주시고ㅠㅠㅠ
아무튼 미소 최고에요👍👍👍👍👍 내년에는 연탄행사도 참여하구 싶구만..흠흠.. (유니폼에서 좋은 냄새 나요...🤩)
Starting a new dairy #miso inspired by our time in Mystic. The caramelized #goatcheese miso @jameswayman made was killer so it must happen here. The kicker is using the @yellowfarmct workshop leftover #rugbrod & #wheatberries to make #koji for it! The definition of #kojibuildscommunity ... As always, it's just the beginning.
Thyme Restaurant it's not a new name to the industry but it's definitely being revamped and relaunched in style, situated at a new location on 5th commercial lane at Nishat off Itehaad, it's much better than it's previous one at crampy zamzama (traffic is a torture there). Coming to the food now, we ordered
Beef pineapple salad 8.5/10 spicy with the subtle sweetness of grilled pineapples nom nom.
Blow torch shrimps 8.5/10 interesting amalgamation of flavors.
Stuffed mushrooms 8/10 freshest ingredients with an edgy taste.
Surf and turf 8.5/10 perfectly cooked meats with an interesting sweet sauce.
BBQ Miso Chicken 7.75- 8/10 it was juicy and tender the flavors seeped into the meat completely, earthy smoky taste which lingers on your tongue.
Pumpkin Tres Leches with goat milk 9/10 heaven in your mouth.
Pistachio Tart 9/10 they don't get better than this.
Juicy Julep 9/10
Ginger lime fizz 8/10
Special mention: The olive bread served at the table was divine accompanied by roasted garlic drizzled with balsamic vinegar. Crispy on the outside, soft in the middle. 9/10
Overall experience based on taste, presentation, ambiance, service, quality was 8.5/10, per head starts from 1300 onward. This was a personal review and me and Nazia Latif were invited for a tasting by the eatery before their official launch on 9th October. As I always say taste is subjective, this was our experience, don't forget to share yours with us on food beat at Facebook
@thyme.pk (Swipe for pictures)
Miso is often used to flavor soups, but it also makes a deliciously robust marinade. Pair HemisFares Miso with our Miwa Somen Thin Wheat Noodles, salmon and asparagus for a festive Japanese dinner. #HemisFares#miso#SomenNoodles#somen#JapaneseFood
Prepárate para el invierno con esta sopa !!! Sopa de trigo sarraceno y miso:🍵🍵🍵 100 grs de calabaza
1 rama de apio
80 gr de trigo sarraceno
Semillas de sésamo
Aceite de sésamo o de oliva
Corte todo en cuadraditos...menos la calabaza que la he cortado en trozos grandes para jugar un poco !!! Jejejeje
Salteamos la cebolla y añadimos todo los demás ingredientes!!!!y el agua al gusto, que sea bastante que el trigo chupara agua.
25 minutos de cocción a fuego medio-bajo y listo.
Añadir al apagar el fuego 1 cs de miso y unas semillas de sésamo tostado por encima.
Super macroveganpower!💪💪💪💪 #macrobiotic#macrobiotica#vegan#veganfood#trigosarraceno#miso#invierno#silabegan#alegriadecomer
[ SHUYA Cafe de Ramen / 42-13 Broadway (Astoria) ] Simply put...this gem of a ramen-ya is STELLAR!! ◀️Swipe 🤤😍😎◀️
Bright, warm, inviting...*spacious* dining room with one of those ZEN can't-go-wrong-just-order whatever-tickles-your-mind types of delightful menus -- just try everything!!
On this visit, we had the ....
SHUYA RAMEN - chicken, fish, clam hybrid-broth (TRIPLE-umami - depth of flavor is insane, yet so light!!), melty pork chashu and gooey ajitama egg
ASSARI YUZU SHIO RAMEN - littleneck clams, yuzu, mizuna in a salt-based, ultra-clean soup [***also note how the pottery/bowl the ramen was served in evokes the inside of a clam's shell....sooo gorgeous 🤩😍😘😱]
TEBASAKI WINGS - fried chicken wings w. housemade spicy sauce
PORK BUN - pillowy-soft steamed bun, tender-melty pork chashu w. an egg tartar sauce
Chef Shuya sent out some random, crazy-fresh akami tuna nigiri....just cuz 😘
Seriously...this quiet, unassuming spot is helmed by a total ROCKSTAR chef who tends his own garden (for the freshest organic produce), is an accomplished sushi chef in his own right....makes his own pottery (every bowl he serves his KILLER ramen in is handmade and stunning!!!!) --- this is a consummate master at work whom I admire so much; the holistic, gentle, masterful approach he brings to his craft is humbling and we are so lucky he chose to open a shop in Astoria to share it with us!!!
GO GO GO...take the time to tour his entire menu - small dishes made for sharing (tapas-style) and pay attention to his expertly-concocted, crystal-light, seafood-spiked broth style....and be prepared to be blown away 🤯🤯🤯😍😍😍🤩🤩🤩
[ MU Ramen / 1209 Jackson Ave, LIC ] I remember back when Mu was just a popup takeover of a BAGEL shop....it's def come a long way!!
Nowadays, the menu has settled into a new direction and rhythm - and kind of went into cahoots with some fancypants meats...Jamon de Iberico, anyone? Dry-aged beef burger with caramelized onion??
Definitely more restaurant-that-happens-to-feature-superb ramen than traditional 'ramen-ya'...I mean, Chef Smookler *is* an alum of Per Se...so...quelle surprise 😎
On this visit I thought I'd try the "Dry Aged Wagyu Ribeye Maki Hand Roll DIY" - dry-aged ribeye/wagyu beef, scallions, wasabi, sushi rice, roasted nori sheets...not something I'll reorder, but, you know, tried it...
Also ordered "The Harlan" burger - dry-aged beef, caramelized onions, cheese, ketchup, sesame bun....was super, super greasy!! As far as premium burgers go, I think you can find other options in NYC...
Finally....the "Mu Tonkotsu Ramen" - Kurabuta pork-based soup, ton toro, kikurage, menma, negi...naruto. Very solid bowl...it's deliciously rich, featuring a very clean and deep pork flavor. Excellent noodles (courtesy of Sun Noodle, of course...) you should come for this bowl...alone!! Oiishi!!
[Might have to come back to check out "The Flying Pig" ramen - 🐷 Iberico-pork bone broth, Jamon de Iberico and negi...stay tuned!!]
[ ICHIRAN, Midtown NYC / 132 West 31st ] On an impulse, decided to finally pop-in to try the cult-famed holy tonkotsu from "the company that leads the world in researching Tonkotsu Ramen"..
Laser-focused on just ONE menu item - TONKOTSU - with every component of the dish [Hiden no tare, Dashi, Tonkotsu broth, noodles] featuring highly-guarded, obsessively perfected recipes...I was excited to experience the ULTIMATE expression of this Classic Ramen from Japan!
The midtown location is true to Ichiran's famous restaurant design - you get assigned a number that corresponds to a "flavor-concentration booth" - personal eating cubicle, basically.
Fill-out a little order slip that asks you to highlight your preferences - how rich you want the soup [very!], how al dente you want your noodles [if you're a slow eater, opt for extra firm], indicate whether you want extra garlic or seasonings...press a button and someone grabs the slip to jumpstart your order...which literally shows up a minute later via hands-only [never saw the face of my server...LOL!]
No-tipping policy but obviously service is built-in to the price with a bowl costing $18.90 - only extras are beverages [Asahi Super Dry $8.90; Matcha draft beer $9.90; Matcha Green tea $4.90; Ramune $4.90; Calpico $4.90] and ONE dessert choice - Matcha Pudding $9.90...water is free and self-service.
Solid bowl for sure...very clean! 'pork-ful' flavor-packed soup, perfect thin-style noodles and ultra thin-slices of lean pork.....but, we New Yorkers are quite spoiled by the paralyzing array of choices for top-flight ramen!!
For a quick, dependable and tasty option - (assuming you don't end up waiting in a long queue...) it's worth a visit to experience The Original ....😉😉😉🍲🍲🍲!!
[ RAMEN SHACK, LIC (Queensbridge) / 13-13 40th Avenue, NYC ] Eating through a menu has never been more exciting, satisfying or worthwhile. Those who are in the know, KNOW that tucked unassumingly behind a quiet, random side-street door awaits Ramen-nirvana.
To visit Ramen Shack and slurp the bowls of Keizo Shimamoto is to truly begin to understand and appreciate the soul of this humble but beloved and deceptively complex dish.
Shimamoto painstakingly produces beautifully balanced, nuanced and downright delicious bowls. His "Classic" offerings are a textbook study of traditional bowls one can find all over Japan (except...you can enjoy them in NYC, USA!!! 🤯😲) - Shoyu, Shio, Tonkotsu.
Exploring his other "Specialty" bowls...well, that brings its own rewards as it dawns on you how limitless his creativity is and how lucky we are to have such a talented and passionate ramen-meister amongst us who is so dedicated to pushing his craft forward to new heights.
Pictured here -- [ The Triple Threat ]: Triple-blend broth, Shoyu Tare, Gyofun, Fried Onion, Pork Belly, Kikurage, Menma, Scallions, Shiso, Nori.......🤯🤯🤯😍🤤