I’ve been avoiding the oven since the weather warms up. My kitchen feels so empty without the constant output of bread, cookies, and cakes. Just as well because I have other things on my mind. It almost feels strange that I am 100% back into my training routine. Seven weeks and counting! The last two years have been filled with so many injuries and illnesses that I don’t recall any consecutive stretches of training lasting longer than a few weeks. It was always stop and go in hopes of stopping a turning tide. It feels unreal that my effort today may one day transforms to speed on wheels. I am afraid to hope because the disappointment will be crushing…if? when? training is once again out of the question.
Last weekend I looked up my to cook list and kuzumochi caught my attention. A few months ago, I stashed away all the special ingredients for this traditional Japanese summertime delicacy and totally forgot about it. Good thing I remembered because those ingredients are not cheap in North America. It would have been a huge waste if they end up sitting in the dark corners of my pantry for years. Luckily, sourcing the ingredients is the toughest part. The recipe itself is ridiculously easy.