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	making bread or cake or pastry etc.
	09/10-09/12 Belgian Beer Weekend in Roppongi Hills Brussels, the Belgian capital, is the scene of a massive beer festival every year on the first weekend of September, and this year Tokyo will get a taste of that event one week later, with a three-day Belgian Beer Weekend to be held in Roppongi Hills Arena. More than forty Belgian beers will be available to try out, along with a wide assortment of tasty Belgian food. The hours are 4-9pm Friday and 11am-9pm Saturday and Sunday; admission is free, with tickets sold for beer and food. Check the website at belgianbeerweekend.jp for more information and advance-sale tickets. Review - Gaumarjos!: Gotanda The Georgian chef at this tiny bar-restaurant turns out a good range of tasty dishes from his native land, with flavors that are quite exotic for Tokyo. The menu favors the meaty, well-spiced dishes of the Eastern half of Georgia, incorporating plenty of cilantro and other herbs, nuts and garlic. Georgia is also famous for its wines, and several varieties are available by the glass. On a recent visit we started with a mixed salad platter - an appetizing assemblage of Badrijani (mashed eggplant with garlic and walnuts); Pkhali (spinach paste and walnuts); and kidney bean and walnut salad. Next was a thick, fragrant soup of the day made with rice and eggs, enlivened by a refreshing dash of wine vinegar. The beef stew had a complex tomato-based sauce and good-sized, tender chunks of beef - all good wintertime fare of course, but not unwelcome after a summer day spent in air-conditioned chill. Lamb shashlik made a great finale - charcoal-grilled with a solid, smoky flavor; well-done but still tender, and well matched to our full-bodied Cabernet. Red, white and sparkling wines are all well represented, starting at Y700/glass or Y3900/bottle. The tall, oddly shaped space - feeling more like a bar than a restaurant - is encased by double-height windows on two sides and features a big counter bar and a small balcony area upstairs. Geogian pop music videos play nonstop on the big-screen monitor. Dinner with drinks runs around Y3500, and the lunchtime buffet is Y1000. Review - Cafe Russia: Kichijoji Authentic Georgian and Russian food is prepared by native chefs in this unpretentious basement cafe. Georgian- and Russian-themed set menus (Y3000-3200 for lunch or dinner) are a good introduction to the kitchen's most popular dishes. The excellent Geogian menu starts with the wonderfully named "herring in a fur coat," a layered construction of beets, potatoes, finely diced herring fillets, eggs and carrots. Other apps are a spicy ratatouille-style ajapsandali and refreshing, lightly pickled cabbage, followed by khachapuri, a flaky pie stuffed with cheese. The main event is tabaka - a big helping of garlicky roast chicken with crisp skin and succulent, juicy meat. We also enjoyed the eggplant with walnut paste and the kharcho (spicy beef) soup, but perhaps the thick, syrupy Georgian coffee is an acquired taste. There's also an extensive a la carte menu, and lots to drink (Georgian wines, Russian vodkas). Y1000-range lunch specials are served until 5pm. New - Little Delirium: Nishi-Shinjuku This mini-branch of one of our favorite Belgian beer bars sits at the Yoyogi end of Southern Terrace; convenient to Shinjuku station but sufficiently removed from the bustling crowds. Despite the small size they boast an excellent beer list, with a rotating selection of ten on tap, plus a respectable food menu featuring roast Iberico pork, grilled horsemeat and of course mussels and frites. There's some outdoor seating. Review - Ibiza: Hiroo Ibiza calls itself a "fisherman's diner," and this unpretentious neighborhood spot offers a great selection of fresh-caught fish and seafood. Simple home-style recipes rely on the high quality of the ingredients rather than showing off any dazzling cooking tricks. On a recent visit we enjoyed kisu (whiting) fritters flavored with ume and shiso; big portions of miso-simmered ginmutsu (bluefish); and first-rate grilled salmon belly. The hone-sembei (toasted mackerel bones) were crunchy and very tasty, and the cold chunks of cucumber in miso-meat sauce provided nice contrasts of flavor, texture and temperature. If you're a fan of craft sake you'll probably find something to your liking on the extensive list; they also stock various Chinese liqueurs and ten kinds of umeshu. Budget around Y4000 with drinks. Note that the menus and service are in Japanese only, and the restaurant is quite busy, so bring a Japanese-speaking friend if you're not comfortable negotiating the menu. Review - Kokekokko: Nishi-Shinjuku Shamo is a breed of game bird known for its tasty, slightly chewy meat, and it's the bird of choice on the busy grills at Kokkekokko. This modest-looking yakitoriya serves the usual selection of chicken parts on skewers - all very high in quality - along with beautiful grilled vegetables and appealing side dishes, including chicken sashimi. Besides serving birds of distinguished pedigree (always fresh, never frozen), they also take pride in the quality of their charcoal (kishu binchotan from Wakayama) and their gourmet salt (sea salt from Bretagne). The chicken wings are one of the highlights here, or actually two of the highlights - they offer both tebanaka and tebamoto (meat from the middle and upper wing, repectively), rather than the more common tebasaki. Both are served boneless and are quite juicy and flavorful. The sasami (breast meat) is very rare on the inside, topped with fresh-ground wasabi in tiny dabs that don't overpower the flavor. The tsukune (minced chicken patty) is substantial in size and very meaty, accompanied by a richly flavored, bright-yellow raw egg for dipping. Lined up on the grill alongside the chicken skewers is an impressive array of vegetables - gigantic shiitake mushrooms, big chunks of eringi mushroom, large cubes of eggplant, and a few things you don't see every day, like baby corn and delicate, gingery myoga buds. Pickles are made from colorful Kyoto heirloom vegetables, prepared with a light touch so that they are fresh-tasting and just barely salty. Other side dishes include liver pate, tataki (chicken seared on the outside, raw in the middle), and a sashimi platter with raw chicken meat and chicken liver. Four premium sakes and a handful of shochu brands supplement the usual beer and chuhai cocktails on the drinks list. The tiny shop is wedged into a basement corner of a shopping complex, adjoining the Shinjuku station underground (there's a Uniqlo at ground level). Seating is tight but the counter is comfortably wide, the modern decor is tasteful and subdued, and the atmosphere is convivial. The sixteen counter seats fill up quickly, but there's reasonable turnover during the course of the evening if you're a single diner or a pair. Groups can reserve a table in the separate private room, which seats eight. Budget around Y3500-4500 for a dinner-size portion of food and drinks. Review - Bakuro: Ebisu If you're not well acquainted with the subtleties of horsemeat cuisine, Bakuro can be a revelation. The food here is fantastic, showcasing a surprisingly wide range of flavors and styles. The atmosphere is lively and fun, the drinks list is well put together, and prices are very reasonable for this level of quality. Bakuro occupies a narrow two-story residential building filled with antique furnishings and horse-themed bric-a-brac, which contribute to the charming retro-chic ambience. The upstairs dining area, reached via a steep staircase, is especially cozy, with little nooks, bottle-lined bookshelves and an artfully hidden toilet. Sitting on a quiet side street surrounded by other tiny drinking spots, it attracts a mostly young and well-dressed crowd - even by Ebisu standards. The horsemeat here comes raw, charcoal-grilled, and served sukiyaki-style..... Review - Paris 4ku: Nishi-Shinjuku The setting here is bistro-style (closely spaced tables and a counter) and very casual, but the food is a cut above the usual bistro fare, with dishes like beef cheeks and anago eel stewed in red wine; sauteed fish in grapefruit sauce; game-meat pies; and well-prepared steak frites. Three-course prix-fixe dinners are Y3980, or you can order a la carte. Wines are fairly reasonable and not exclusively French. Review - Esquina Brasil: Nakano This casual cafe-bar serves Brazilian-style burgers and snacks - coxinha (deep-fried chicken dumplings), empadao (pot pies), empanada (stuffed pastries), feijoada (pork and bean stew), and churrasco (grilled meats). Fruit juice smoothies (Y500) come in a variety of tropical flavors - Andean blackberry, acai, guanabana and many more - or you just can add tequila or rum to create exotic fruit cocktails. Review - Sasaratei: Nishi-Ogikubo This lively neighborhood drinking spot is a branch of the long-established Fujintei izakaya a few blocks away, and the spacious, comfortable second floor is the place to be. The menu is disarmingly eclectic - Taiwanese sausage, charcoal-grilled prawns, shashlik kebabs made from premium Yamagata pork - and everything we've tried has been first-rate. The sake list is small but serviceable - this is the kind of place where you find a label you like and stick with it, rather than exploring different breweries. Review - Kojiro: Uchisaiwaicho Seafood is the star at this reasonably priced counter shop - the owner is a fisherman and he often serves his own catch alongside the daily selections from Tsukiji. The sake list is well above average for a place this size: five regular labels plus five guest slots reserved for seasonal brews. Lunch is a great deal - Y900 gets you an excellent kaisen donburi with anago, salmon and negitoro. Dinner runs around Y3500 with drinks. New - Breadworks: Tennozu Isle Luxuriously spacious and modern in feel, this combination bakery-cafe is a comfortable place to relax with a coffee and pastry, or a quiche, cup of soup and salad. There's also a bit of outdoor seating overlooking the adjacent canal. Take-out breads include tempting savory creations like gorgonzola-walnut and bacon-rosemary rolls, as well as focacia, whole-grain loaves, bread made with beer yeast (from TY Harbor Brewery next door) and assorted pastries and cakes. Brews News #100 Reviews of Preston Ales and Nagano brewpubs in the July/August issue of our Japan beer newsletter. Bento.com Facebook fan page Check out our new Facebook fan page for extra food-photo albums, random tidbits and other exclusive content.

plastic baking crystals guide

Basic Quick Mix And Recipes
By By Rachel Paxton

With an easy basic quick mix, you can make a wide variety of inexpensive homemade biscuits, breads, and other baked goods. This mix is easy to make and store and great for any family on a tight budget.

Basic Quick Mix Recipe

10 c. all-purpose flour
1 1/4 c. nonfat dry milk
1/3 c. powder
1 tbsp. salt
2 c. vegetable shortening (room temperature)

Measure flour into a large bowl. Stir in powder, dry milk, and salt, mixing well. Use an electric mixer on medium speed to mix shortening into other ingredients until mixture resembles coarse cornmeal.

Storing mix:

Store basic quick mix in a ziploc bag or container with a tight lid. This mix can be stored at room temperature about 2 weeks. Will keep a couple of months in refrigerator or freezer. Bring mix to room temperature before using.

Using mix:

Do not sift mix for recipes. Stir lightly before measuring mix. When measuring mix into a bowl, level off measuring cup with the straight edge of a knife.

Basic Biscuits

2 c. basic quick mix
1/2 c. water

Stir together quick mix and water. Turn dough onto a lightly floured board, kneading lightly. Roll 1/2 inch thick. Cut with biscuit cutter and place on ungreased

Family Vacation Memories in Montreal, Canada
Luxury Experience Company (http://www.l-e-company.com/) President, Edward F. Nesta, people travel for emotion, passion, and knowledge. Looking to combine these two philosophies, my teen nephew, Steven M. Argen, and I flew to Montréal, Canada (http://www.tourism-montreal.org/) for a family vacation where he had the opportunity to learn French as well as experience the many attractions and adventures of this enchanted city.
Cirque Eloize iD, Montreal, Canada
Cirque Éloize (http://www.cirque-eloize.com/en) directed by Jeannot Painchaud that creatively captured all of the exhilaration that makes the circus so widely appealing for all ages.
Jet Boating with Saute Moutons Lachine Rapids Jet Boat Tours, Montreal, Canada
Saute Moutons Lachine Rapids Jet Boat Tours (http://www.jetboatingmontreal.com/) in Montréal, Canada (http://www.tourism-montreal.org/). This is one adventure where staying dry was not an option.
Greenwich Concours d'Elegance International 2010, Greenwich, Connecticut, USA
Greenwich Concours d'Elegance International 2010 (http://www.greenwichconcours.com/) in Greenwich, Connecticut felt like taking a whirlwind tour of Europe over the course of two-days experiencing exceptional classic, vintage, and collectible automobiles arranged by Founders Bruce and Gene Wennerstrom.
Greenwich Concours d'Elegance Americana 2010, Greenwich, Connecticut, USA
Greenwich Concours d'Elegance (http://www.greenwichconcours.com/) founded by Bruce and Genia Wennerstrom and held in Greenwich, Connecticut attracts collectors and fans of vintage, classic, and collectible automobiles, and motorcycles. Luxury Experience (http://www.luxuryexperience.com/) attended both days of the show, beginning with the opening day, Greenwich Concours Americana 2010, which had an excellent collection of American automobiles ranging from a 1907 Stanley K Roadster to a 2009 Chevrolet Corvette ZR-1 Coupe.
Marian Petrescu Quartet Thrivin' Live at the Jazz Standard, New York
Marian Petrescu Quartet with Andreas Öberg - Thrivin' Live at the Jazz Standard (http://resonancerecords.com/) is one of those unique live recordings where all the stars were aligned and magic happened. It was an evening of anticipation and excitement; and after the opening track Cakewalk, there was awe from the audience.
David Benoit - Earthglow
Long, sultry, summer days require cool refreshment to quench one's thirst; and the jazz album David Benoit Earthglow, produced by five time GRAMMY® nominated composer and pianist David Benoit and Clark Germain on the Heads Up International label, a division of Concord Music Group, is as satisfying as an ice-cold glass of lemonade on a sweltering day.
Fabulous Fall 2010 Fashions from Black Coffee, Deola Sagoe, Loin Cloth and Ashes, and Ports 1961
Luxury Experience (http://www.luxuryexperience.com/) proudly presents Fabulous Fall 2010 Women's Fashions from Black Coffee (http://www.blackcoffee.co.za/), Deola Sagoe (http://www.deolasagoedesign.com/), Loin Cloth Ashes (http://www.loinclothandashes.com/), and Ports 1961 (http://www.ports1961.com/), as we experienced the collections during Mercedes-Benz Fashion Week (http://www.mbfashionweek.com/) in New York.
Elvin Bishop - Red Dog Speaks
Elvin Bishop - Red Dog Speaks (http://www.deltagroovemusic.com/). The release contains Elvin's cutting wit, powerful blues grooves, and an all-star cast of musicians.
Blantyre, Lenox, Massachusetts, USA
Blantyre (http://www.blantyre.com/) is a dream of a resort nestled on 110-acres in Lenox, Massachusetts (http://www.berkshires.org/) in the Berkshires. Built in 1902, owner Ann Fitzpatrick Brown has lovingly transformed the Gilded Age mansion once a private residence, into a luxury country house hotel with an excellent restaurant, The Dining Room at Blantyre featuring Relais Chateaux Grand Chef Christopher Brooks, an award winning wine cellar, and an inviting Spa, called The Potting Shed Spa.
The Online Marketplace Has Changed How We Deal With A Customer One-On-One
It seems that the pendulum has definitely swung over to the online marketplace as the driving force for how to engage a customer even with respect to how you engage them when they walk into your office or retail store.
The Potting Shed Spa at Blantyre, Lenox, Massachusetts, USA
Berkshires (http://www.berkshires.org/), in Lenox, Massachusetts, and as every gardener knows, for plants to thrive, they must be cared for, nourished, and above all else, cherished. Forgive our indulgent metaphor, however it is important to remember that people also need those same ingredients to lead healthy lives; making time in hectic schedules for Spa treatments provides us with the opportunity to regenerate our minds and bodies, rejuvenated to tackle the ups and downs of everyday life. Relax, you earned and deserve Spa time.
The Dining Room at Blantyre - Lenox, Massachusetts, USA
The Dining Room at Blantyre (http://www.blantyre.com/) in Lenox, Massachusetts (http://www.berkshires.org/) in the Berkshire Mountains with Relais Chateaux Grand Chef Christopher Brooks (http://www.relaischateaux.com/) was an experience, a sumptuous Luxury Experience (http://www.luxuryexperience.com/), that began with the tradition of having a glass of champagne, wine, or a cocktail accompanied by canapés on the Covered Terrace, in the Main Hall, or in the Music Room where a concert pianist played a grand piano, and you think, my how sophisticated and civil; and there the pampering began.
Chef Christopher Brooks Recipes - Blantyre, Lenox, Massachusetts, USA
Relais Châteaux Grand Chef Christopher Brooks of The Dining Room at Blantyre in Lenox, Massachusetts in the Berkshires graciously shares his recipes for Cucumber Panna Cotta; New England Cod with Zucchini Cake and Romesco; and Peach and Raspberry Salad. Once a former Gilded Age mansion, Blantyre is a stunning luxury hotel with 19 rooms and suites, and has an award-winning fine dining restaurant featuring exceptional country house cuisine.
The World of Blantyre and The Cookery of Christopher Brooks by Claire Hopley
Relais Châteaux Country House Hotel (http://www.relaischateaux.com/) located in Berkshires (http://www.berkshires.org), and recipes from Grand Chef Christopher Brooks.

cookie sheet. Bake at 425 degrees for 10 minutes.

Note: For drop biscuits, increase water to 2/3 cup. After mixing flour and water together, drop by spoonfuls onto a greased cookie sheet. 1/3 c. grated cheese can be added to dough before dropping onto cookie sheet.

Basic Muffins

2 c. basic quick mix
4 tsp. sugar
1 egg, beaten
2/3 c. water

Stir sugar into quick mix. Add water and egg. Fill greased muffin tins 2/3 c. full and bake at 400 degrees for 20 minutes. Variation: Add 1/2 c. of favorite chopped fruit.

Basic Pancakes

2 c. basic quick mix
1 tsp. sugar
1 egg, beaten
1 c. water

Stir sugar into quick mix. Add water and egg. Pour pancakes onto heated griddle, turning pancakes when bubbles appear on the pancake surface.

The Internet is a great source for more quick mix recipes. Just type "quick mix recipes" into your favorite search engine!

Rachel Paxton is a freelance writer and mom of four. For inspirational articles and tips for everyday living, visit her web sites at http://www.creativehomemaking.com and http://www.frugal-home-decor.com

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