Might be a sign of age, but my lower back has been hurting recently. it happens just after i wake up, and the pain is severe enough that i take almost a minute to go from lying down to standing up. actually, i've noticed that this happens maybe once or twice a year, when i have long breaks (and thus spend more time in bed), and not during times of activity. could be that lying down too much produces some sort of muscle strain, and/or there's an imbalance in muscle strength/flexibility somewhere. it's a sign to be more active. hopefully returning back to work next week will go some way to speeding up my recovery. seriously though - getting injured while doing nothing!
the main goal next week (aside from zoom with the IP firm) is operation konnyaku. you might wonder why i'm making konnyaku for japanese people, seeing as it originates from japan. well, the konnyaku that most people are familiar with here is savoury - they add it to stews in cube or noodle form. and while sweet versions do exist, they aren't as widespread. furthermore, i'm using ribena as flavouring. i don't think it's very available here? anyway, i have 8 packets of konnyaku powder left, and this will probably be how i allocate them. each packet can make approximately 72 pieces (depending on how big you cut them), so that's about 3 groups of people per packet.
1: board of education office, volleyball team and band in the bigger school
2: the rest of the first floor in the town hall, maybe accounts department as well
3: second floor of the town hall
4: third floor of the town hall
5: teachers and kids in the smaller primary and secondary school
6: teachers in the 2 other primary schools
looks like i'll need fewer packets than i thought. well, maybe i'll save the last 2 for backup or experiments. before i forget, i think i should record my process for reference.
ingredients
750mL room-temperature water
30g sugar (adjust accordingly to your taste)
200mL ribena concentrate
1 packet redman konnyaku powder (10g)
steps
1. add sugar and ribena concentrate to water
2. add konnyaku powder VERY gradually, stirring all the time (goal is no/minimal lumps)
3. bring the mixture to boil over low/medium-low heat, with stirring
4. when mixture is simmering and konnyaku has dissolved (completely smooth but thick mixture), take it off the heat
5. stir gently, ensuring no air bubbles are in or on the mixture
7. while the mixture is still liquid, pour into a mould (i used an 8-inch square baking tin)
8. chill in the fridge for 3 hours minimum, or overnight
9. cut into desired serving sizes
as far as my recipes go, this is one of the simpler/faster ones. takes maybe 15 minutes of active work from start to finish, excluding the setting and chilling time, of course.
other things that happened in the past few days...met my JET friend, his wife, and a japanese teacher that we both worked with for dinner. my friend is finishing JET and going to fukuoka for another teaching job. not for the first time, i felt envious of him. not because of his new job or anything like that, but because he's one of those people who genuinely loves teaching. i'm sure that if i applied to a university or science-type high school, i'd be able to find a position. but it wouldn't bring me job satisfaction/fulfilment. anyway, we ate at an izakaya down in shimanto city (down for me, up for him). i think my favourite dish for the night would be the gyu-suji miso. it's beef and konnyaku chunks braised in some kind of miso sauce. it had a distinct cheesy flavour which i really enjoyed. my friend's wife said she managed to recreate it, so i'm looking forward to trying the recipe that she shared with me.
shimanto city is the other major city in kochi prefecture, apart from kochi city. while it's more modern than my town, it's still far from what i'd call a "city". i regret going down so early! thought i'd find fun things to do there...sadly, no. i ended up having to kill about 3 hours before dinner. there was a dragonfly park, but the admission fee into the linked museum was 880 yen. no thanks. still, i managed to fulfill a sidequest objective, and got bonito sticks for scary JC friend. the way you use them is, you put them in soy sauce and let the whole thing marinate for a week or so. then, the soy sauce gets an extra umami kick from the bonito. i did consider getting a set for myself, but no point at this time, i think.
have you heard of the term "planned obsolescence"? it's the practice of designing/manufacturing products with a limited (short) lifespan. of course, everything has a lifespan, but things made with planned obsolescence fail within 3-5 years, as opposed to 5-10 years or even longer. one side of my sennheiser wireless earphones died sometime last year, and when i wrote in to ask if they could be repaired, the company said that they were discontinuing service for the product line. considering i paid about $300 for them and used them less than 50 times, i feel it's kind of a waste. to be fair, the other side still works, but having only one side isn't much good, is it? i don't know what i'll do with it...maybe since i'm treating them as gone anyway, i'll try to open them up and see if i can get them working again. would be a bonus if i could. the service centre staff said that given their age, a battery problem was the most likely reason for failure. wonder where i can get spare parts?
it's back to work tomorrow. i know i have a lot of 4-day work weeks during summer break, but i can't remember if next week will be one of those. operation konnyaku aside, my other goal for the week is to settle my leave allocation for next term, as well as to pin down an end-date. i'm currently leaning closer to end-november, but we'll see.
-random thought of the day: Need to use more ingredients!-