Most of you know our parent company PLUS Corporation is in Tokyo, Japan. Many have asked about my fellow co-workers (friends) in Japan. They are all ok and business is going along as normal as they can. They have black-outs (power outages) every now and then, along with the changing bus schedule.
Last week we received an email from on of our contacts. It was so sweet I thought I would share it.
It really puts things into perspective and actually brought me to tears.
*The english is a little choppy but you get the idea.
-----Original Message-----
From: PLUS(JPN)/ K. Nakano
Sent: Tuesday, March 22, 2011 8:39 PM
Cc: PFC ?????; ?????? ?????
Subject: One of the US great support to the people in the disaster regions
Dear Joe-san and all friends at PCA,
How are you?
I am very glad to share this great great news with you and all friends at PCA.
After the earthquake, I watch TV news everyday and I was so impressed the one last night. USS Ronald Reagan is now off shore of the disaster region and they have been supporting relief efforts under the "Operation TOMODACHI (friend)". So the flight deck is like a distribution center of food and water company. The news introduced that one of the helicopters left the carrier to delivery food and water to the poeple. But the crew were not told any destinations, so they were looking for reasonable points from the upper air that seemed to be still isolated because of disconnection of roads. The helicoper delivered 17 places on the day and one of them was an elementary school which became an evacuation place. People there bowed so deeply and took hands of the crew with shedding tears. The young crew member smiled and looked so satisfied with his duty. Of course, I was moved to tears! And I felt that it was my honor to work together with PCA people.
The accident of the nuclear power complex has not been resolved yet and there is also a huge problem in Libya. Under such circumstances, US military is giving us a lot of support. If you have any US military members among your family, relatives and friends, it would be greatly appreciated to send them our gratitude and best regards.
Sincerely yours,
Kiyonori Nakano of PLUS Furniture
Wednesday, March 30, 2011
Tuesday, March 08, 2011
Spicy Thai Noodle Soup
I love Thai soups so I kind of just threw a bunch of stuff together.
Ingredients -
-2 quarts chicken broth
-2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
-1 teaspoon chili garlic paste
-1 garlic clove, chopped (I used a garlic press)
-1 bunch of straw mushrooms
-1 pound large shrimp, peeled with tails on or sliced cook chicken*
-2 limes, juiced
-2 green onions, sliced
-1 handful fresh cilantro, chopped
-1-2 handfuls of bean sprouts
-Thin Rice Noodles (I used half a box of Thai Kitchen Thin Rice Noodles)
Directions -
Bring the stock to boil over medium heat in a saucepan. Add lemongrass,garlic, and chili garlic paste. Lower heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add mushrooms. Simmer for 5 minutes. Toss in the shrimp (or cooked chicken) and Rice Noodles, cook for about 8 minutes until noodles are soft and shrimp are pink. Remove from the heat and add the lime juice, green onions,cilantro, and bean sprouts. Taste for if you want more spice add more chili paste.
Ingredients -
-2 quarts chicken broth
-2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
-1 teaspoon chili garlic paste
-1 garlic clove, chopped (I used a garlic press)
-1 bunch of straw mushrooms
-1 pound large shrimp, peeled with tails on or sliced cook chicken*
-2 limes, juiced
-2 green onions, sliced
-1 handful fresh cilantro, chopped
-1-2 handfuls of bean sprouts
-Thin Rice Noodles (I used half a box of Thai Kitchen Thin Rice Noodles)
Directions -
Bring the stock to boil over medium heat in a saucepan. Add lemongrass,garlic, and chili garlic paste. Lower heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add mushrooms. Simmer for 5 minutes. Toss in the shrimp (or cooked chicken) and Rice Noodles, cook for about 8 minutes until noodles are soft and shrimp are pink. Remove from the heat and add the lime juice, green onions,cilantro, and bean sprouts. Taste for if you want more spice add more chili paste.
Tom Yum Goong
One of my favorite Thai soups. It is pretty easy and simple to make.
Ingredients -
-2 quarts chicken broth
-2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
-4 kaffir lime leaves (I haven't used them but can find them at the Asian market)
-1-inch piece fresh galangal or ginger (I used galangal which you can also find at the Asian market)
-2 red chilies, sliced (Jalapeno or Serrano chilies work too)
-2 tablespoons fish sauce
-1 1/2 teaspoons sugar
-1 bunch of straw mushrooms
-1 pound large shrimp, peeled with tails on
-2 limes, juiced
-2 green onions, sliced
-1 handful fresh cilantro, chopped
Directions -
Bring the stock to boil over medium heat in a saucepan. Add lemongrass, kaffir lime leaves, galangal, and chilies. (I also add about 1 tsp of chili garlic paste for a little more spice, we like spicy). Lower heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices.
When eating don't eat the lemongrass and lime leaves they are for flavor only.
Ingredients -
-2 quarts chicken broth
-2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
-4 kaffir lime leaves (I haven't used them but can find them at the Asian market)
-1-inch piece fresh galangal or ginger (I used galangal which you can also find at the Asian market)
-2 red chilies, sliced (Jalapeno or Serrano chilies work too)
-2 tablespoons fish sauce
-1 1/2 teaspoons sugar
-1 bunch of straw mushrooms
-1 pound large shrimp, peeled with tails on
-2 limes, juiced
-2 green onions, sliced
-1 handful fresh cilantro, chopped
Directions -
Bring the stock to boil over medium heat in a saucepan. Add lemongrass, kaffir lime leaves, galangal, and chilies. (I also add about 1 tsp of chili garlic paste for a little more spice, we like spicy). Lower heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices.
When eating don't eat the lemongrass and lime leaves they are for flavor only.
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