Some People Come To Japan And Turn Japanese

and others retreat to their roots.Because, there’s only so much salt, sugar and seaweed a girl can take. Ah, I feel so ready to move on to my next chapter… though I know how important it is to enjoy the now and how dangerous it is to wait wait wait. Especially when we don’t know what could happen the very next second. So, I have booked my ticket to Spain! For which, as you can imagine, I am crazy excited. I wish it was sooner. And this wish is dangerous. So, I must try to be positive and to continue making the most of my current situation. Because there are a lot of things I (hate is a strong word but still) hate about my job and my place of residence. But, it’s not forever. It’s a learning experience. It HAS been an incredible learning experience and and this too shall pass. So I will continue to actively foster creativity in my everyday at the same time as eagerly awaiting my future adventures.

“When we are no longer able to change a situation, we are challenged to change ourselves.”
-Viktor E. Frankl

Pictures: my number 1 love, which used to be a pancake but is now a Persian breakfast and my Persian-inspired bento which is actually a big contradiction because Lunch for Iranians is the biggest meal of the day. So, this tiny thing would definitely not be sufficient but alas the flavors are there. Recipe below.
1 cup brown jasmine rice
1/2 tsp turmeric
1/2 small pumpkin
1 punnet of cherry tomatoes
bunch of fresh parsley (chopped or torn)
1/2 cup raw walnut pieces
1/4 cup raisins
bunch of young radish (sliced thin)

3 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp water
1 tbsp honey or maple syrup
1/2 tsp curry powder
1/2 tsp turmeric
1/2 tsp black pepper

Cook rice as per packet instructions but incorporate the turmeric in the cooking water.
Once done, let cool.

Chop pumpkin small then toss in a bowl with a tbsp of oil (I used olive) and a sprinkle of salt and pepper then bake in a toaster oven or oven oven on high (220C) turning every now and then and keeping a close eye on it for 20 or so minutes or until crispy and golden. Again, let cool.

Mix rice and pumpkin with remaining salad ingredients together.

To make the dressing, combine all ingredients in a small jar and do as T Swift and shake shake shake it IN TO the salad.

Refrigerate before nomnom for best results or  bon appétit if you just can’t wait!


  1. Mmmm, looks delicious. I want to get into making bento boxes – there’s so many fun variations and they always come out beautiful!



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  2. Have a question what is your name? May 2nd, it is I want to thank you for liking my stuff if no one else likes it and Lease it’s making an impact on your life and I appreciate your encouragement. Look forward to many more posts. In fact I’ll be working on 2 today the first one is entitled don’t be a Demas and also the second title is when you’re old look at your mold. the second title in question seems to be a funny title at heart however it’s very sincere title about how God does not make junk and we all have a good talents good God can use for us to become better people

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  3. Turning Japanese was a favorite of mine; you’ll love it (tee-hee!). The other one was annoying and I didn’t like it, but it has Japanese expressions in it. Type your YouTube search with “lyrics”, so you get the written version of what they’re singing, ‘cuz they sing fast. New picnick song!

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  4. Hey! Are you going back to NZ first before you go to Spain after your contract ends, or is your BoE paying for you to go straight to Europe? I’m asking because I want to go to Italy with my mom after my contract ends and I don’t know if I can just go there first. Thanks!

    Liked by 1 person

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