Kan-Ki, Japanese Steakhouse and Sushi Bar, Jacksonville ~ restaurant review

IMG_2925
My entree: Chicken Teriyaki

My gal-pal and writing-buddy Lynn (writing as Dalyn Woods) and I were looking for a Friday evening place to eat and we decided on Kan-Ki. I looked at it’s website and found out it’s a family owned business that has three locations in Jacksonville.

So we were seated at a Hibachi table with a grill. Two other families (of three people) and already been seated and the each had a birthday celebrant. So they went for it and ordered Sushi as an appetizer, ordered grilled shrimp, steak, scallops, salmon entrees. Lynn and I weren’t celebrating anything, just out to eat and we ordered the Chicken Teriyaki. I asked for mine with fried rice and Lynn wanted steamed rice. BTW, three young women came out with drums and sang their own version of a happy birthday song. They did this at every table with a birthday.

IMG_2917
Onion ring volcano with steam next to grilling veggies

Our chef was very conversational and entertaining. The food was very good. We started out with a clear broth type soup and a salad. I asked for the ginger dressing on my salad and Lynn went for ranch. The diner to my right was a highly conversational gent and he and the chef were having a great time. It was his 17 year old daughter’s birthday.

Lynn and I enjoyed out food. There was plenty of it. I ate all of my chicken and half of the rice. I took the remainder of the rice home along with all of the veggies. Two other people at the table took food home. There was a lot to eat. All seven people at the table thought the food was good.

IMG_2919
Onion ring volcano with “lava”

I see some of the one star reviews and don’t understand them. The tables seat seven people. I will say this, if you have a group larger than seven people you will have different dynamic at the different tables. If you have 21 people and three different tables I can’t see how you could possibly have one big unified dining experience. I hope that helps.

The only point I can make is that the servers and staff were rushed. They have many hats: taking orders, serving beverages and food, banging the drum and singing a happy b’day song, removing dishes from the table. I think this rush is kind of typical of Hibachi restaurants. A lot is going on. I gave five stars because it was what I expected, plus. I wasn’t disappointed at all.

Kan-Ki Japanese Steakhouse and Sushi Bar

IMG_2921
Chicken breasts being grilled and sliced
IMG_2914
Fried rice being made

Christmas Day ~ in northeast coastal Florida

IMG_2863After my daughter Vicky made a 117 course Christmas breakfast oozing with cream cheese, butter, and powdered sugar, as well as homemade sweetbread and fresh blueberries, we had to walk some of it off before dinner. Yes, we had seriously over indulged, thus we we had to intentionally burn some calories off. My body is the temple of the Living God, and I have to treat it as if it is.

We headed for the public boat slip on a cove of the St. John’s River located at our local city park. Duval County is gorgeous in December. Here I’m with Sophie the Wonder Dog.

IMG_2872We sat on the dock and watched the sailboats, deep sea fishing boats, kayaks, paddle-boats, and jet skiers go by. Those jet skiers are hearty folk. Even though it’s Florida, the water is cold. I want to encourage those over 50, as well as “seasoned citizens” to get out and do. Go for it. Live life.

IMG_2869A nearby boat-slip…just beyond the dock.

Merry Christmas to all. The Savior was born over 2000 years ago in Bethlehem and He dwells with us. Emanuel, God with us.

May you all be blessed in the new year.

 

 

A Hiding Place ~ for Christmas presents

IMG_2840
Beauty, what are you doing in my secret hiding place???

I don’t have to hide Christmas gifts from kids anymore, as mine are adults. However, I have to hide any present in a decorative gift bag from my cats. They love to climb inside bags and hide there, or tear them apart. So, I had a brilliant idea. They’d never find the bags inside the armoire. Would they?

 

 

 

But as many as received Him, to them He gave the right to become children of God, even to those who believe in His name, ~ John 1:112 [New American Standard Bible – NASB]

Merry Christmas Everyone

 

Inspired Hostess/Bread and Butter Gifts ~ making merry

 

Coasters

I’m moving into a new condo and my mind is running to all things home/homey. Honestly, I’m NOT asking anyone to bring me a gift, but I am thinking of all of the holiday celebrations and house parties I can have in this larger home. As a teenager (in an era gone by) my friends and I spent a lot of time learning about etiquette and entertaining. At that time it was something girls/women learned (and I think it’s something boys/men need to learn). I’m often saddened by how little people think about customs and amenities. I think it’s important to preserve heritage and legacy. I still enjoy pouring over my cookbooks, especially the holiday ones, looking at table-scapes.

1 Peter 4: 8-9 [New International Version] ~ 8 Above all, love each other deeply, because love covers over a multitude of sins. 9 Offer hospitality to one another without grumbling.

On that note…it’s a good rule-of-thumb that unless you’ve been asked by the hostess/host to bring a food-item, such as the salad, always bring a small gift to dinner or to a house party. These have been called Hostess Gifts and/or Bread and Butter Gifts. This gift should be something the hostess/host can easily handle while performing all the duties required of him/her in making guests comfortable. My gal-pals and I have a ten-dollar limit on all gifts (birthday, Christmas, etc.). If you don’t know the host/hostess that well, shoot for $10 – $15. If you’re on a very strict budget, don’t turn down an invite because you can’t afford a gift. Go to Dollar General or an off-price store and purchase a gift that looks as if it cost ten dollars.

Coasters make a wonderful gift and are extremely useful to the person who loves to entertain. They can never have too many coasters.

kitchen utensils

Kitchen utensils are something everyone can use. They could be wooden, or plastic in bright colors, or in black/white. There are even whimsical ones. I’ve seen a salad spoon set with a bride painted on one spoon in non-toxic paint and the groom painted on the other. Super cute.

hand soaps

Hand soaps are practical and beautiful. I like both practical and beautiful. There are wonderful scented soaps and they come both in bars and in liquid form in pumps. These are readily available in super markets, drug stores, off-price stores. You could even throw in a scrub. A twist on this would be shower gels or environmentally friendly kitchen soaps.

herbed oil

Herbed cooking oil is terrific for the hostess/host know as a gourmet cook. You could add a container of Himalayan pink sea salt, or any other small gourmet item…and bon appetite!

A box of chocolates, the old stand by, is always fun. The hostess/host can open it and put it our for guests. More than a few people at the party will love chocolate.

Things not to bring, or to be cautious with.

Uncut flowers you get at the supermarket or other markets is not a good idea. The hostess/host will be in a better outfit. She/he will have to go find a vase that fits, or will have to cut the flowers to a vase he/she has and mix in the powder that comes with the flowers. This is messy and will take her/him about ten minutes. Bringing flowers in a vase is also not a good idea because someone may be allergic. Scented candles have the same problems with allergies. Be sure you know your host/hostess will use them.

Wine and liquor should only be brought if you know your host/hostess will drink it, and if you know what they like to drink. Don’t bring a $12 bottle of wine to a wine connoisseur. It will sit in the back of their wine cabinet for years.

Never bring dessert. Never. The host/hostess will feel obligated to put yours out and they won’t know what to do with the one they’ve made.

 

 

 

 

 

Warm Greek Pasta Salad ~ yum

1980-01-01 00.00.28
The Finish!

I saw this recipe on a food website and the photo looked sooo good, but then the photos usually do. So, I said to myself, “Self, let’s try it”…and of course, I made some changes.

Note: I live alone and cook for one. However, I usually prepare food for two or three and freeze what I don’t eat for another meal. This recipe can be easily doubled.

So, let’s start with the warm part.

Boil water and cook 2 C of whole wheat pasta according to directions.

1980-01-01 00.00.33-1

 

Then, in a large skillet (I have a ceramic one I love that’s a semi-wok), liberally spray olive oil pan-spray,  saute 1/2 C roughly chopped red onion, 1 tsp minced garlic (I used the jarred variety), 1/2 tsp ground black pepper. Cook until the onion begins to become translucent.

Add 1/2 a package of frozen chopped spinach (I used organic). When it appears to need more pan spray, I add 1/4 C water and let it steam. Also add 1/2 tsp jarred vegetable bouillon. I use very little salt and the bouillon has enough for me. Taste to see if you need to add salt. When thoroughly cooked, as seen above, add 4 tsp red wine vinegar and stir through. Turn off the burner and let it cool…but it will still be warm. Note: Don’t be afraid to taste as you cook. Professional cooks keep forks and spoons handy for tasting.

1980-01-01 00.00.08-1

Add the cooked whole wheat pasta to the spinach mixture. If you want to get rid of starch, first rinse the pasta with warm water, then add to skillet. (Note: I placed two portions into plastic containers. One I saved for later in the week, one I froze. Then later, when thawed and warmed, I would add the fresh ingredients.) But, this recipe if for the entire amount.

1980-01-01 00.00.28

 

Place entire amount of warm, cooked ingredients in serving dish large enough to add 1 C of sliced Kalamata olives, 2 chopped fresh plum tomatoes, [Note: You can use 1 1/2 C sliced cherry tomatoes. I think grape tomatoes are too small.] 2 Tbsp virgin olive oil (I used organic), 9 oz of crumbled feta cheese. Gently mix. That might seem like a lot of Feta, but it’s the protein for this dish.

This serves three for dinner, four for lunch. It can be easily doubled. You can serve it with a loaf of rustic bread. I don’t because I eat lowish/lower carb. Of course, if I have guests, I’d serve it with a loaf of bread and olive oil on the side to dunk the bread.

 

 

 

 

 

 

Bunnies ~ in my bookcase

1980-01-01 00.01.17-1

I’ve got my plush bunnies, a little lamb, candle eggs, as well as a few Easter mugs I’d received as gifts…all arranged in my bookcase. There are a few more Eastery items placed here and there around the house. They make me feel happy.

“Folks are usually about as happy as they make their minds up to be.” ~ Abraham Lincoln.

“These things I have spoken to you so that My joy may be in you, and that your joy may be made full.”  ~  John 15:11 [New American Standard Bible]

A merry heart does good, like medicine, But a broken spirit dries the bones. ~ Proverbs 17:22 [New Kind James Version]