Author has written 2 stories for G-Gundam.
Real name: Melanie
things i enjoy: Reading, Running, watching anime, writing recently well actually 2 years ago became a Huge K-pop Fan
Super Junior, SHINee, CNBlue, TVXQ,MBLAQ are a few groups I like.
Favorite Animes: G Gundam, Inuyasha, Sailor Moon, Vampire Knight, Evangelion, Cyborg 009, and Yu Yu Hakusho and Kaze No Stigma
Dislikes: spinach and papya
Favorite Bands:Linkin Park, Three Days Grace, SR-71, Eve 6 and Sum 41
Things for Chapter 9
it’s the second photo titled Picnic Area in Sea Forest Perserve
Recipe for Chapter 4
Give it a try, especially if you've got kids. Here are the recipes: Chicken Nanban with Japanses tartar sauce
Japanese-style tartar sauce
1/2 ounces finely chopped onions
2 hard boiled eggs, peeled and finely chopped
3 tablespoons mayonnaise
1/2 ounces finely chopped gherkins (cornichons)
2 tablespoons finely chopped parsley
Juice from 1/2 lemon
Freshly cracked black pepper
If you can, make this tartar sauce a day or two ahead of time, to give the flavors a chance to leisurely mingle. Place the onions and a pinch of salt in a cheesecloth or thin towel (or Japanese sarashi), fold the cloth over the onions and squeeze the onions to expel the slime and sharpness. Place the onions under cold running water, then squeeze again to dry. Once the onions are ready, add them and the eggs, mayonnaise, gherkins, parsley, lemon and black pepper to a bowl and mix until well combined. Keep in the fridge until you're ready to use.
Nanban vinegar mixture
1/4 cup plus 1 tablespoon Japanese rice vinegar
1/4 cup soy sauce
1/4 cup sugar
1 Japanese chili (optional)
Combine the vinegar, soy sauce, sugar and chili in a saucepan and bring to a boil over medium heat. Reduce the heat to the lowest setting to keep the vinegar warm while you prepare the chicken.
4 filets of chicken breast, flattened with the back of a heavy knife
Salt and pepper
1 beaten egg
Vegetable oil for deep frying
Season the chicken with salt and pepper. Prepare a deep fying station: Set up 1 plate with flour, 1 bowl with the beaten egg, and a vessel for deep frying on your burner. I like to use a cast-iron skillet filled with about 1 inch of oil. Heat the oil to about 360 degrees F (or 180 degrees C). I use a deep fry thermometer to gauge oil temperature. When the oil is ready, dredge the fillets in flour, shake off excess flour, then dip in the egg, shaking off excess egg. Carefully slide the fillet into the hot oil. Deep fry in batches, if necessary, depending on the size of your skillet. Cook for about 8 minutes, turning once. When the fillets are golden brown and cooked through, transfer them to a newspaper lined sheet to absorb excess oil. Then using chopsticks or tongs, dip the fillet into the warm vinegar mixture, making sure to coat both sides. Transfer to a cutting board, slice the fillets, and serve hot with the tartar sauce on the side. Enjoy!
THIS IS WHAT RAIN WILL BE WEARING TO THE FESTIVAL AND WHAT SHE IS WEARING AT THE END OF CHAPTER 6 BEGINNING OF CH 7