Category Archives: Family

Passing the Baton


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My twelve year old son Jack at the Seal Beach Pier.  He just began taking pictures at this time and I wanted to capture that moment.  I guess that’s the photographer in me.

With all the researching, translating and documenting I’ve done on our family history during the past several years, I’ve come to the realization I was living in the past.  And as time marched by, I wanted more time…but now, that time has gone.

I reflected on the near future; in the past month, things have changed.  Things that cannot be undone.  And I realized, too, that in addition to passing on what I’ve learned about our family history through these blogs, I need to pass the baton on as well for tomorrow.  Small things.

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For as long as I can remember, I’ve held a camera in my hand… from the time I was perhaps eight years old.  I vividly recall looking down on the ground glass of my dad’s Rolleiflex TLR.  And I know it was my grandmother or aunt who sent me a “Fujipet” 120 film camera from Japan as a gift.  It had a plastic lens.  There were two levers, one on either side of the lens; you pressed one down with your left finger to cock the shutter.  Then with your right finger, you pressed the other lever “to take the shot”.  I took a bazillion shots during our 1964 road trip to Chicago and burned through a lot of 120 film.  I don’t think mom was too happy.

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I’m in the center; dangling from my neck is the Fujipet 120 film camera. The “model” on the left is my cousin Jane.  Chicago, circa 1964.

When I was twelve, I spent a summer in Tokyo; I was born there.  My Aunt Eiko got me my first “real” camera: a Canon Demi-S.  It shot 35mm film but in “half-frame”.  In other words, if you had a 36-shot roll of film, you would get 72 shots – plus about four or five more at the end.  I loved it.  It even had a built in light meter, a soft case and a wrist strap.  It went everywhere I went.  I even bought yellow and red filters.  I used it to take photos of the TV set when Armstrong landed walked on the moon…but none of the images came out because I wanted to use my new fancy-schmancy electric strobe with a DC cord.  I got great pictures of our RCA color TV, though.  LOTS of great pictures of our TV set.  But on one – just one – you can BARELY make out Armstrong as he stepped of the Lunar Module.

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The Canon Demi-S, complete with the soft case. Under the lens, there is even a filter that enhances skin tones when shooting color.

While I did take one class in photography, everything else was self-taught through the years.  Trial and error.  That means lots of moolah down the drain…literally.  I had a full darkroom in my parent’s house at one time.  I must have developed and processed over a thousand rolls and printed thousands of pictures.  While I did win a few contests in sports photography, I never learned the critical things that define a pro…like my bud Alan Miyatake (but I did best him in ONE contest. LOL).

Since becoming a young adult, I’ve always been the “photographer”…  taking pictures at events, parties, of this and that…  I don’t know if I was any good at it but people always seemed to ask me to take photos.  Perhaps because I took them for free.  But finally, I took snapshots at my own daughter’s wedding…and not someone else’s daughter for a change.

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As I was taking my kids back to their mother’s two weeks ago, my twelve year old son surprised me by asking if he can have a “real” camera.  Totally out of the blue but I was happy.  He wanted to take pictures like his old man.

So yesterday, we headed towards the nearby beach; he wanted to take pictures of the sunset!  I handed him my (getting old) Canon DSLR and monopod and while in the car, I gave him a crash course on shutter speed, f/stops,  and ISO.

But he asked, “But don’t you just push the button, Papa?”

So with temps in the high 50’s (cold for us here) and a chilling wind, I gave him some basic instructions and I left him pretty much alone.

He took on his own challenge.

Here are a few of his photos; sure, I edited them a bit but he did darn well for his first time.

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Must be in his genes.

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As I watched Jack from a distance in that chilling wind, feelings of being alone and lament swirled.  Sadness that time has surged by with tomorrows dwindling.  It felt as if I was looking at myself…  fifty years ago… with that Fujipet camera with a plastic lens dangling from my neck.

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My son Jack must be thinking of his next shot…

I hope he continues.  The family needs a photographer.

Classic Pound Cake From Scratch


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Classic pound cake from scratch. A secret is the temperature of the unsalted butter.

So my little Cake Boss wanted to bake something with me…but what?

The funny thing was she told me the only dessert she really liked from my repertoire was the Strawberry and Almond Frangipane Tart.

Really.

Hmmph.

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Just a smartphone photo…and before the little Cake Boss started to fold in the cake flour.  It looked as if Mt. Vesuvius erupted in our house.

So we decided on Classic Pound Cake…sans the lemon glaze.  She didn’t want it.

…Darn.

Per the Cook’s Illustrated recipe I decided upon, the secret apparently lies in the temperature of the butter and eggs as well as using cake flour.  Do I dare say it sounded easy..?

It did…until I remembered I wasn’t baking it…alone.

I forgot I worked for the household Cake Boss.  Silly me.

Well, she plowed through it… at a eleven year old’s pace, that is.

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Before she added the egg mixture…

The ingredients used were:

  • 16 tablespoons unsalted butter (2 sticks), cold, plus extra for greasing pan
  • 3 large eggs
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 3/4 cups cake flour (7 ounces), plus extra for dusting pan
  • 1/2 teaspoon table salt
  • 1 1/4 cups sugar (8 3/4 ounces)

We followed the Cook’s Illustrated bible as best we could… And you know what? It domed wonderfully!

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It domed wonderfully…! And I had to guess on the doneness as I had no wooden skewers. Afraid to have a soggy under-baked creation, I overbaked it by about five minutes… Boo-boo.

After it cooled and nearing midnight, we got to sample her creation.

Oink oink! It was really good!

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So now, I have another addition to my man-kitchen dessert repertoire… and the little Cake Boss didn’t fire me. She nearly did after I put together her Classic White Double-Layer birthday cake. She had demanded I even off the domed tops…which I did not… and I should have listened to the very experienced little Cake Boss. 😦

But I survived to bake another day.

Spaghetti al Limone


IMG_7741Pasta al dente.

Man, who wouldn’t be salivating just reading those three little words.

Well, my kids did…not.

“Pasta?  Again, Papa?  Can we have something different…please?”

Kinda tough to hear when you’re a single dad pretending to be a miracle chef…

I’m sorry.  Cook, not chef.

And to find something that they both like?  Ha!

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To please my mollycoddled rug rats, I scoured my bible: “Cook’s Illustrated”.  In addition to the tried and true recipes of my bud and chef Cathy Thomas, Cook’s Illustrated is my go-to play book.  I think the Denver Broncos could have used one last weekend…a playbook, that is.

By sheer fortune, Cook’s Illustrated had what sounded to be a delectable pasta dish…  Spaghetti al limone.  And it sounded pretty light and (relatively) healthy to boot and it was a huge change from my man-kitchen pasta repertoire.  As an example, my from-scratch Alfredo sauce would make Fat Albert REAL happy.  It is laden with luscious butter, cream and Parmigiano-Reggiano.  The only healthy thing in it is the garlic and a dash of nutmeg.  But man, its to die for!  Oops.

So I gave Spaghetti al limone a shot…and the kids loved it!  Both of them.  Ye-haw!  Of course, garlic bread was a required accompaniment, making their smiles even bigger.

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In my attempt here, I should have used a bit more of the basil leaves; it surely would have added a bit more color and brightness.

For those interested, the ingredients are:

  • Salt
  • 1 pound spaghetti
  • 1/4 cup extra virgin olive oil, plus more for serving
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1/4 cup heavy cream
  • 1-1/2 cups reserved pasta cooking water
  • 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
  • Ground black pepper
  • 2 tablespoons shredded fresh basil leaves

(Note: For the lemon zest, I like the zester made by Microplane.  And be sure to use ONLY the yellow part of the peel and avoid the pith.)

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So whether or not you have kids to appease, engorge yourself on this pasta dish.  It’s a great cure if you’re feeling down.  Your palate will love it.

Yes.  It was that good.

And a US Marine blogger intimated that my food pictures he saw were “dated”…  meaning “Do I still cook”?

Well, he don’t get any.

That’ll teach him. 🙂

Worms


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A minister decided that a visual demonstration would add emphasis to his Sunday sermon.

Four worms were placed into four separate jars.

The first worm was put into a container of alcohol.

The second worm was put into a container of cigarette smoke.

The third worm was put into a container of chocolate syrup.

The fourth worm was put into a container of good clean soil.

At the conclusion of the sermon, the Minister reported the following results:

The first worm in alcohol . .. . Dead

The second worm in cigarette smoke . . .Dead

Third worm in chocolate syrup . . . . Dead

Fourth worm in good clean soil . . .Alive

So the Minister asked the congregation, “What did you learn from this demonstration?”

Maxine was sitting in the back, quickly raised her hand and said, “If you drink, smoke and eat chocolate, you won’t have worms.”

That pretty much ended the service.

Today is International Disturbed People’s Day.

Please send an encouraging message to a disturbed friend…

Just as I’ve done.

Egg Yolks the Man-Way


I am deathly afraid of being fired by the 11 year old household Cake Boss.

She was not completely pleased by my latest attempt to bake a cake from scratch.

I will adopt this manly method of separating egg yolks to speed up household production.

Vintage Japanese Art


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My Aunt Eiko had these in a brown paper bag of all things.

Hundreds of old Japanese artwork kept by my Great-Grandfather Wakio Shibabayama.  Born August 17, 1874 in Kaga City of the Ishikawa Prefecture.

Sumi-e.  Watercolors.  Sketches.  On thinner-than-tissue rice paper.  Dog-eared from what appears to be many years of handling by my Great-Grandfather.

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My Aunt Eiko’s knowledge of Wakio (her grandfather on her mother’s side) is unfortunately sketchy.  No pun intended.

Her knowledge of these paintings is even sketchier unfortunately.

But they survived the war and I don’t know how they did.  They are so fragile to say the least.

Surprisingly, some artwork was painted on several sheets of rice paper glued together.  I don’t know what kind of glue it was but it sure beats Krazy Glue.  And it’s non-toxic to boot.  I think.

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An apparent samurai in full armor.

Aunt Eiko knows Wakio was an accomplished artist and that he taught art in his senior years.  In Japan (and unlike here), professors were elite.  And quite a few of them were samurai towards the end of the 1800’s.  Unbeknownst to many Westerners, the Japanese government began banning the samurai around 1870 to bring civility to society… but by then, the samurai had begun transitioning to a peaceful life philosophy.  Many took up art.

And I’m not saying Wakio was samurai… but my mother drummed it into my head that “her” family heritage WAS samurai. lol

Aunt Eiko remembers Wakio passing away when he was about 80.  (It does appear that long life is in one’s genes.)

She has little information about this collection.  She recalls these sketches and watercolors were done by his students…perhaps as assignments.  I can read some of their names.

But my Great-Grandfather’s “hanko 判子”, or seal, is stamped on all of them.  In fact, there are several variations of his seal through the years.  You can see them on the samples.

Aunt Eiko also remembers that “a couple of his students” became well-known artists but cannot recall their names.

Here are some samples.  Currency can be seen for reference; in some photos, you can actually see how thin the rice paper is:

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This appears to be one of the oldest in his collection. Undated.
fan
Detail of the brush work can be seen immediately below.
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A close up of the brush detail from the fan painting immediately above.
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In spite of being folded for decades, the serenity of this piece still shines. You can see right through it, too.
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Appears to be street performers from old Japan.  You can also see it was painted on several sheets glued together.
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A dramatic sketch of what appears to be a non-Japanese warrior. Undated.
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A serene painting of a gorge.

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You can see the remarkable attention to the detail in this close-up…down to individual brush strokes.
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A fragile rice paper booklet written in Wakio’s hand… all with a brush and carbon ink. You can also see ties at the right. I don’t know exactly what it is but there is a reference to the “43rd Class” in red at the upper right. Perhaps this was his syllabus.  The seal in blue states 1947 and he was 74 years old.  The red seal apparently functions more like a signature.

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But as mentioned, Wakio was an accomplished artist.  Not to say he was famous.  Just accomplished.  My family has several of his original silk paintings, one of which is shown below.

wakio painting

We don’t exactly know where Wakio sought refuge during World War II but these delicate art pieces from long ago survived.  My aunt believes my grandmother inherited these from him upon his death.

And here is the one photo I have of my Great-Grandfather Wakio Shibayama.  You can see it on the scroll above.

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Too bad Sony hadn’t invented portable digital voice recorders.  I would have liked to have heard the story behind these remnants Old Japan.

Homemade Double-Layer BD Cake (Kinda-Sorta)


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In case you haven’t figured it out, my daughter is on the left.

My just-turned eleven old daughter had her third 11th birthday party.

That’s right.  Third one.  LOL

And, with the stuff that’s been going on our family life, I decided to try and make a “classic white double-layer birthday cake with raspberry filling and butter cream frosting” for her – from scratch.

Key word: “try”.

And dang, that’s long name for a cake, isn’t it?  Mary Poppins would be pleased.

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My two oldest celebrated Brooke’s 11th birthday a week earlier during her real birthday.
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That’s my beloved Green Bay Packers t-shirt… Oh, and my four great kids.

This ol’ mechanic thought he could throw this cake together easily…  You know, like if I was Major Nelson with Jeannie at his side.

And I wish I did have Jeannie.  Only for her blinks, of course.

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Most of the key ingredients. By the way, I use old medicine cups that came with children’s medicines to pour in extracts.  They even have markings on the side.

I followed the recipe from Cook’s Illustrated.  Its recipes are proven battle plans for old mechanics that are easy to follow with predictable results.

But they forgot to consider my age and my (poorly) man-equipped kitchen this time.  Unthinkable.

This time, two (and a half) things went wrong while making the cake:

1.  As I didn’t have a flat beater for my KitchenAid stand mixer, the cake flour/butter mixture couldn’t get “crumbly” enough.  I believe this kept the cake from properly rising while baking.  (Well, there were three things that went wrong: it was overbaked by a couple of minutes.)

2.  I over-whipped the frosting, making it REAL tough to spread…  It was worse than cold peanut butter.  But it tasted just fine.

And while no fault of the recipe, I ran out of frosting; because the cakes had domed too much, there was a gap around the circumference my belly could have sneaked through.  I ended up shoving a LOT of frosting in to fill the gap.

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Smuckers raspberry preserves over the almond-buttercream frosting. Spread from the inside to just short of the edge. It’ll squish out.

Since Brooke has gotten hooked on “Cake Boss” (darn fake reality shows), she has become an eleven year old expert on how to frost and decorate cakes.  She was “lovingly critical” on how the frosting was being put on…a little after midnight.  “Pa-paaah! I told you.  You should have cut off the domes.  It’s too high now so you’ve got a HUGE gap!”  (My oldest, Robyn, is probably snickering to herself, “Haha.  Now you know what its like!)

You have no idea how close I was to being fired by the household Cake Boss, let me tell you.  But since it was after midnight (yes, she was still up), I would have received double-time.

For a cake stand, I had to improvise.  The cake was first placed onto the bottom of a 9″ springform pan.  Then that bottom was placed on top of a 9” Pyrex pie dish which was atop a mixing bowl.  Complicated.  Pain to use.  But I did it.  Frustratingly.  With the Cake Boss still cracking orders to boot.

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Anyways, the girls ate it.  They said it was good.  I made sure they said that.

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Brooke’s four closest friends.

Below, you can see the HUGE gap between the layers I was nearly fired over.  Admittedly, the gap (all the way around the cake) measured about an inch:

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So now I know better next time.  And I did order the right flat beater and a revolving cake stand.

But the 11 year old Cake Boss is still here.

I have a great idea.

I should join the baker’s union.

They would keep me from being fired.

Goosebumps


2013 was a year of further cutbacks in military spending.

Unfortunately, this means fewer military flyovers – from burials with full military honors to big events.

Well, Americans did step up to the plate at Arrowhead Stadium.

Forty-nine pilots flying their own planes made for a spine-tingling, most memorable flyover.

They only people missing were Ronnie and John Wayne.

(Thanks to Lou Smith)

America


My best to you, America, for the New Year.

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Big Time Sucky


I’m sorry, nice-minded bloggers…

But this REALLY a prime-time sucky.

Worse than a twerky even.

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It’s not just Obama approving a paltry 1% pay increase for our military… It’s that a military man or woman can’t support his or her family.  Paltry pay.  And it keeps getting worse.

Please view the related short news broadcast and news print by clicking on the image below…  Hear the extent of the horrendous impact on our military and veterans – AND THEIR FAMILIES.

vet pay cut

And remember, they got SEQUESTERED earlier this year.  More cuts in household income.

Alternate direct link: http://video.foxnews.com/v/2966371566001/growing-need-for-govt-assistance-among-military-men-women/#

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You don’t need to be accurate to get your point across.

Congress people pay themselves somewheres over $150,000 a year – certainly no ILLICIT income, of course – and don’t get shot at or maimed.  They take LONG recesses (i.e., vacations), too.

And Obama sends these poor guys and gals to get shot at?  At less than a $20,000 salary?  (And he takes vacations to Hawai’i costing us MILLIONS each time.)

But wounded or disabled vets?  THEY should get lifetime pay.

Period.

Not the self-centered bozos in Washington, DC.

Period.

Rant over.

Sorry.