Dreamy Scandinavia, working from abroad, and managing it all!

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I haven't blogged in... over a year. I've been receiving an increasing number of emails asking me about my business, freelancing, traveling while freelancing, etc. So I figured there was some interest in hearing my voice again! Upcoming posts will include thoughts and advice stemming from your inquiries, so if you want to stay tuned, be sure to check back. Or you can follow me on BlogLovin'. 

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I thought when I started freelancing full time I would have ALL the time in the world to write out my deep thoughts, take classes, be wildly prolific with personal projects, pick up leisure reading again... well, that hasn't happened. What has happened is that I'm traveling the world twice as much as my pre-freelance life. The opportunity to travel destinations far and wide with my husband is a rare privilege. When I was tied down to a desk job (which was necessary for both my finances and for gaining career experience), I began to feel like I was squandering moments I may never get back (coincidentally, I turned 30 that year--something about turning 30 makes you recognize your mortality. If you're not there yet, beware). I was also tackling the inner voices saying: "But you have a job people would kill for!" "You run from this, you'll never get it back!" "You're crazy to think people will pay little ol' you to market their business" "You're living in dream land, come back to reality!"

When I finally mustered the courage to damper those voices, jump ship, dive into the unknown, and be my own boss, I didn't know how I would find a way to make a profitable business (bills don't stop for fun!) while balancing life between being home and being on the road, but my gut told me I had to. Thank goodness for guts. 

I could beat myself up over the fact that I'm spending my time traveling instead of tackling that 20+ long list of classes I have waiting for me on Skillshare because traveling can feel indulgent. In the beginning, I often felt guilty that I wasn't back at my desk burning the midnight oil like other designers I knew. I had anxiety that I wouldn't make enough money and have to grovel to my old boss for my job back. I had to transition my brain to understand that it didn't matter where or how I worked, but that I was building a business that fit my lifestyle. It's not for the faint of heart, but it's possible!

I'm almost 2 years in and not only have I survived, I've thrived!

Designing on the road is the easy part. You just need a laptop, internet, and the willpower to sit down and get your work done, even when you're in fun places (this is actually a lot harder than I make it sound). But lately, I have been expanding my creative services to include a newer passion of mine, and it is creative work that fits into my business on the road.

While I wouldn't call myself a professional photographer, I definitely have spent time over the last year honing my skills with lifestyle and natural light photography. It started with taking photos of my husband and his bandmates backstage and exploring cities. I wanted to give their fans a glimpse into their lives on the road. There are plenty of live music photographers out there, but not many photographers have the access to live on a tour bus with 10 dudes and document their every waking move! Just kidding, I'm really respectful and know when they want/don't want to be photographed.

I have turned that explorative hobby of making myself useful to others while on tour into client work. Over the past 6 months, I have been photographing artists all over the world for INPRNT (Check them out for amazing artists' prints that actually give most of the profit back to the artist). Traveling has also expanded my online and social following as I post about more travel and food than ever before. The big task now is getting back to posting about design! It's all a balance.

Had I stayed at my agency job, I don't think I would've spent the time to expand my creative capabilities. I used to consider myself just a Graphic Designer. Post-agency life, I am finding myself deeply immersed in my interests and have figured out ways to monetize those interests and be a more well-rounded creative. The opportunity to travel has not only changed the way I live, but also the way I work. And I feel like I'm just getting started.

If you have something you'd like me to talk about in my upcoming posts about freelance life, post a comment! Please, no questions about the band.

Ramen Lovers Rejoice!

One of our favorite things to do while traveling, especially in Japan, is to eat as much ramen as humanly possible. We are just a few weeks from embarking on another Japanese adventure and we cannot wait to noodle up! 

Ramen is traditionally a Japanese noodle soup dish made most commonly with a meat, shoyu, or miso broth. Different regions and every single chef have their own variations on how to make their broths, which can take over 24 hours to finish and are often coveted secrets. This is what make each new  bowl exciting to me, you never know what unique experience your taste buds about to have. Our current favorite ramen in the entire world is Zundoya in Osaka, Japan, and it's definitely on our list to hit again.

In anticipation of our trip, I made a pin for myself, and all of you Ramen Lovers out there, to affix to your favorite denim or bag. You can grab it here.

We are also pretty excited that Orlando is having its very own Ramen Rumble next week, and Matt has been asked to judge! A fun pre-Japan event for our Ramen-loving souls. We'll report back on how Orlando is doing with its own Ramen Lovers Club.

Post your favorite ramen joints in the world below! We'd love to make start making a list.

8 hours in Paris... an adventure en vitesse!

When you think of being on tour, you probably think of spending days in beautiful cities around the world. This can be true, but generally, you're lucky if you get a very quick few hours en route to another place. Don't get me wrong, it's still more than most people get in their lifetime, but it makes it tough to really see places. You either have to plan your day down to the minute, or just wander aimlessly and enjoy your environment. I'm normally a trip planner, but we decided to do the latter this time.

Paris is one of our absolute favorite places in the world. It's where we honeymooned; it's where I first traveled internationally as a 13-year-old girl that sparked my wanderlust; it's where we are always hoping to stop through when we are touring in Europe. Fortunately, on our way between festival shows in Dinkelsbuhl, Germany and St. Nolff (in the Bretagne region on the Western coast of France), Paris was a logical place to take a quick rest and have a bite to eat.

We love to hit museums and cultural spots, but when you have less than half a day to enjoy a city, museums and busy tourist spots can be impossible, especially on a weekend. As you will see on every trip site for Paris, it would take you 100 days to see everything in the Louvre if you looked at every piece for only 30 seconds for 8-hours-a-day! And who wants to be rushed.  

So we arrived in Paris around noon, hopped off the tour bus at a centrally located hotel, freshened up, and put on our walking shoes.

If you have less than a day, I recommend focusing on a few neighborhoods you know you want to wander in. Paris is incredibly spread out into "arrondissements", each with their own character. Our favorite area to wander is Le Marais.

Galettes were first on our priority list, so we hit the charming, quaint, and perfectly Parisian Chez Imogene for both savory and sweet crepes, some midday wine, and espresso.

All filled up, we then proceeded to walk 9 miles, yes, NINE, around the 10th, 3rd, 11th, and 5th arrondissements. We didn't have many stops in mind, just the joy of a Parisian stroll.

Paris is covered in graffiti and street art. It's pretty much forbidden in our hometown of Orlando, Florida, so when we see expressively covered walls, we love to take a moment to take it in. It isn't the Louvre, but it has its place just as the Mona Lisa does.

Paolo, Matthew, and I are coffee junkies, so off to Ten Belles we went for another round of caffeine to fuel our walk. Ten Belles is tiny and charming with a beautifully appointed interior. As a designer and a dabbler in the lettering arts, a solid chalkboard menu just gets my heart going.

It was packed to the brim, so we didn't stay, but we got our iced coffee to go (iced coffee seems difficult to find in Europe!) We then spent some time browsing in the Artazart Bookstore, an incredible spot filled with every kind of creative book and knick knack imaginable. I was definitely in my happy place.

My next stop had to be Mariage Freres. I'm a tea junkie and I love the beautiful packaging and the historical legacy of the 150+ year old tea shop. I bought a few teas for home and for my mother-in-law. While passing through the MF, I spotted my dream bathtub! If anyone sees one of these lying around for less than $4k, give me a holler.

We also strolled past this guy. I don't know his story, but he seemed extraordinarily happy, and I loved his wacky steampunk bike.

Something I have to note about Paris is the beautiful attention to typography. I took a few snaps of lettering to use as inspiration for some of my lettering practice. The lettering on "la compagnie des perles" is one of my favorite styles.

While walking, we passed the Centre Pompidou, one of my top contemporary art museums in the world. We thought about breaking our stroll to hit the museum, but again, the line was about an hour to get inside, and with such a short trip, it wasn't in the cards this time. We then strolled to what turned out to be an incorrect address for a Laduree location. But it wasn't meant to be as it was time to cab back to the hotel to meet up with the rest of our group to grab dinner all together. "Family Dinner" is a tradition we try to keep alive on tour, a moment to get everyone together to eat, relax, and take a tour breather together.

We passed the Notre Dame Cathedral on our dinner walk, but the line was much too long to stand in, and many of us had already been inside on other trips. Time is the theme here! When you have very few hours to spend, waiting in a line isn't the way to go. But nevertheless, it's always a beautiful piece of architecture to admire.

It was incredibly challenging to find a French restaurant large enough to hold our group of 12, that would have food to please the whole group, and all of this on a Saturday night. Thankfully, we had Parisian friends help us find just the spot and make the reservation for us. The charming Le Petit Chatelet on the left bank. Dinner was incredible. A bottle (or two) of Chateauneuf-du-Pape, escargot, and Steak au Poivre. Classically French, and always perfect if you had to choose just one dinner in Paris.

Sadly, the night was coming to an end. But on our walk back to the hotel, we ran into two Trivium fans (on different streets!) who managed to spot the guys which is always humbling and a great reminder of why we are on these fantastic trips to begin with.

A rare night on tour where we actually sleep in a hotel and not on a tour bus, we headed back to our rooms for a good night of sleep before waking up early to hit the final festival show before heading home.

Chez Imogene
25 Rue Jean-Pierre Timbaud
75011 Paris, France

Ten Belles
10 Rue de la Grange aux Belles
75010 Paris, France

Artazart
83 Quai de Valmy
75010 Paris, France

Le Petit Chatelet
39 Rue de la Bûcherie
75005 Paris, France

Cherry Vanilla Bourbon Jam Jammin'

I absolutely love the concept of preserving and canning your own foods. I know this is an age old process, but despite growing up in a southern family, it's not something that was passed down to me. And with the advent of refrigeration and grocery stores filled with every kind of preserve or pickle you could want, who has the energy to can their own goods these days! The answer is me.

I've always been intrigued by shelf-stable foods. The concept that a fruit can sit in a pantry for months or a year and still not kill you when you eat it is pretty amazing. I also love the idea of being able to take seasonal fruits and freeze them in time so you can enjoy them later in the year. I've been eagerly awaiting cherry season, as it is one of the few fruits I actually love, so I've been on a major cherry binge lately.

I'm not an expert on canning so I won't go into those details, so if you intend to make this jam and properly preserve it, you should read up on proper canning techniques - you don't want to give botulism to yourself or anyone else you love! You don't have to know how to can to make this, but if you don't, you'll have to refrigerate and eat within 2 weeks, which probably isn't much of a challenge if you love cherries! I like to properly can my jams so I can give them as gifts to my food-loving friends and not make them put a timeline on when they have to consume it by.

My favorite book on canning and preserving is Canning for a New Generation. The information is incredibly easy to consume and the recipes are wildly inventive for the niche of canning! She also includes great recipes for dishes to make with your preserves. I actually used her cherry jam recipe as a base for this recipe, but added bourbon and vanilla for my own taste.

Be sure to thoroughly wash your fruits. They've been through a lot of steps to get to your home and a thorough washing is always necessary.

The first step is the biggest pain. Pitting the cherries. I've pitted about 8 pounds of cherries this week alone. My fingernails are stained (and about 5 dish towels! So don't use any that you are particularly fond of). There are many google-able ways to learn how to pit cherries, but I found the chopstick to be the best bet for me. After a splinter or two, I switched to plastic ones that ended up working much better.

Combine your cherries with 1 1/2-2 cups of sugar. I prefer raw cane sugar for the light caramel/molasses flavor that gets removed in the further refinement of white sugar, although white sugar is perfectly fine if that's what you have on hand. Cook over high heat to combine the sugar and break down the cherry juices. After about 10-15 minutes, you should have enough cherry juice to nearly cover the cherries.

Next, you strain your cherries over a bowl to separate the sugary juice. How beautiful is that juice color! All from nature.

Pectin is a necessary requirement in preserving for low acid fruits. It also thickens your jam and reduces cook time (by hours!) You can buy powdered pectin at the grocery store, but why pour grainy powder into your jam when you can get all the natural pectin you need from a few apples. Core and quarter 1 pound (2 large or 4 small) granny smith apples. Put the seeds and cores in a mesh cooking bag or a few pieces of cheesecloth tied up (like a spice sachet) to get the full pectin of the entire apple.

Next, combine the cherry juice and apples over high heat to reduce down to a syrup, about 10-15 minutes. After your juice has become a syrup, combine the cherry fruit, syrup, 3 tbsp. lemon juice and the zest of 1 lemon (for acid and to balance the sugar), 1 vanilla bean scraped with shell (or 3-4 tsp. of vanilla extract), and 4 tbsp. of bourbon. You can omit the bourbon if you want, or if you don't consume alcohol, although, the alcohol cooks out and leaves the bourbon flavor.

Simmer for 10 more minutes to combine ingredients and to allow your jam to further thicken. Remove the apples and your apple bag, and the vanilla bean shell. Spoon your jam into your jars, let cool to room temperature and refrigerate, or continue with a proper canning process.

Last but not least, I love to create cute personalized tags for giving these out to friends! I often include serving suggestions or a treat to go with it. Try buying blank tags from your local art and craft store and decorate them. I've used a stamp I created for my personal creative brand to give them a touch of personality.

Happy jamming!

Cherry Vanilla Bourbon Jam
Makes 6 half pints

4 lbs. sweet cherries
1 1/2-2 cups raw cane sugar (to taste)
1 lb. Granny Smith apples
1 vanilla bean
3 tbsp. freshly squeezed lemon juice
Zest of 1 lemon
4 tbsp. good quality bourbon (I used Maker's Mark)
 

Bacon Deviled Eggs

I never used to be into eggs. I also never ate a hard boiled egg on purpose (to my recollection) until about a year ago. The chalky cooked yolks never spoke to me as appetizing. Matthew is pretty much obsessed with them (so much so that I've coined the hashtag #putaneggonit in his honor because he puts an egg on... everything). I slowly worked my way from scrambled eggs to fried eggs and now I'm obsessed with poached eggs. I figured it's now a good time to try making deviled eggs for the first time ever. I come from a Southern family, but somehow I made it 30 years without having made, and having eaten very few, deviled eggs.

I'm not a big fan of plain 'ol mustard and mayo versions, so when I came across a recipe for bacon deviled eggs by The Green Table in the Chelsea Market Cookbook my sister and her husband gifted to us for Christmas, I was ready to dive into my first deviled egg venture.

The hardest part about this was that we had never hard boiled eggs... ever. Again, I don't know how we made it this far in life and cooking without hard boiling an egg. It's actually kind of tough, but the instructions from The Green Table were super helpful, so I will share them!

• Use eggs that are at least 1 week old (opposite of poaching eggs, which work best when super fresh). It's hard to know how old your eggs are when you don't buy them directly from a farm, but the older the eggs, the more liquid that has evaporated and the easier they will peel.
• Put eggs in a single layer in a large saucepan, cover with cold water by 1/4" and bring to a boil over medium heat.
• Reduce the heat and simmer briskly for 2 minutes.
• Here's the trick I wouldn't have thought: Remove from heat and cover for 12 minutes.
• Drain eggs and rinse with cold water. Submerge in an ice bath for 10 minutes to cool completely.
• Rap the egg all over and peel from large end first.

Ours peeled fairly well, but maybe our eggs weren't old enough. A few didn't turn out as pretty as others, but overall, they were perfectly cooked! No weird green yolk spots.

I quickly learned that removing the yolk was a tool best left for my tiny espresso spoons. 

This is where the old me would've balked at the thought of eating these chalky things.

Another process I wouldn't have thought of is pressing the yolks through a wire mesh sieve to grate the delicate yolks perfectly. Maybe everyone does this! But again, first timer here.

The mixins' is what excited me about this recipe. No plain 'ol mayo and mustard. When your flavor in a recipe is coming heavily from spices, I like to be very particular about the quality that goes in because it can really make or break the flavor.

The recipe called for sweet relish, but I really don't like sweet pickles, so I went with a dill relish. I also used old-style whole grain dijon mustard instead of the super smooth stuff you find more regularly. My favorite is the reliable French brand, Maille, and I think it really added something extra to this recipe. I also used a high quality paprika. I find that most general brand paprika you buy from the supermarket is flavorless and used mostly for color. I used Mas Portell Smoked Sweet Paprika and the flavor is outstanding. Dollop of mayo, some cayenne, salt, and black pepper, and time to mix!

I'm the worst about misplacing tiny things, so I'm pretty much always losing and repurchasing new metal tips. The only one I could find was a large plain, so I didn't get very fancy with my filling styling.

Bacon and eggs 'til the end of time. They go together like... bacon and eggs. Matthew cooked up some super thick, high quality bacon which I think was a really important texture choice. Creating these thick bacon chunks made for a chewiness that I enjoyed and maybe wouldn't have gotten with thin-sliced bacon.

We were blown away. These were freaking DELICIOUS and a huge hit with the crowd I made them for. I can't wait to experiment with my own recipes now that I have the hang of what makes a great deviled egg. Stay tuned! I might be obsessed.

Recipe from The Chelsea Market Cookbook by The Green Table

Serves 6 (we made a double recipe)

• 2 slices bacon
• 6 large eggs
• 2 tbsp. mayonnaise
• 1 tbsp. + 1 1/2 tsp. pickle relish
• 1 1/2 tsp. dijon mustard
• 1/4 teaspoon sweet paprika 
• 1/4 tsp. cayenne (or to taste)
• kosher salt and freshly ground pepper
• paprika or Aleppo pepper for sprinkling

Marlowe San Francisco

San Francisco is so jammed packed with an endless array of sensational restaurants, it's easy to get overwhelmed by options and end up revisiting your old reliables time and time again. We made an effort on this trip to try out newer restaurants, not only to us, but to San Franciscans as well. Once you've been to a city more than a few times, it's time to start experiencing the city like a local, and that means trying new hot spots.

We found the charming Marlowe on a few blogs and sites (Eater SF rarely fails us). We never went to their previous, smaller location, but word is that the menu is more extensive in this new location with a full liquor bar. As usual on our trips, we had already stuffed ourselves with breakfast, so by mid-afternoon (and a very long walking effort to work up a hunger) we made our way to Marlowe and shared a few dishes.

Although cramped seating, the interior design is on point! It feels French cafe meets American farmhouse, with a bright, light vibe and wall to wall subway tiling complete with a taxidermied bull (is that a bull?  I'm not quite up on my grazing animals).

We started with the di Stefano Burrata. Burrata is a newer obsession of ours. If you're not familiar, it is a creamy mozzarella and cream blend with a beautifully soft texture. Mixed with bitter greens and savory sourdough, it's unbelievably simple, balanced, and satisfying. Marlowe's burrata dish included grilled pears, crunchy hazelnuts, and an oregano vinaigrette on sourdough. San Francisco sourdough cannot be topped!

On vacation, afternoon cocktails are a must. Matt had the smoky La Cuchilla - a nice blend of tequila, mezcal, grapefruit, and maraschino. I had a prosecco special. Marlowe's cocktail menu is extensive and diverse. Something for everyone!

If there's a burger at a New American joint, we almost always have to order it. A perfect burger is often a reflection of an entire menu for us. Maybe it's because we both grew up on cheeseburgers, an American family staple (at least in the 80s and 90s). Marlowe's burger, topped with a mild horseradish aioli and caramelized onions, did not disappoint. I'm guessing their fries are housemade as they are dubbed "Marlowe Fries" and they tasted incredibly fresh. They have a sister restaurant (Marlowe Burger) that we definitely want to try next time. Overall, a solid lunch spot with a vibrant menu. Next time we come here, we will try the Deviled Egg Sandwich, some hindsight regrets missing out on that!

Marlowe
500 Brannan St, San Francisco, CA 94107
(415) 777-1413
marlowesf.com

Toasted Rice Ice Cream with Coconut and Black Tea

We recently had a dinner party with a few friends who also share a love of fantastic food. It's not very often that Matt and I make a full menu including all beverages and courses being on theme. We were making two thai dishes, one curry and one peanut pork belly, so we wanted to finish off the meal with a unique ice cream that tied into these flavors.

It's no secret that we are obsessed with Jeni's Ice Cream. Her flavors are inventive, robust, and exciting -- not your average cream! I highly recommend buying her books ASAP.

I was in charge of dessert, so when I saw the title "Toasted Rice Ice Cream with a whiff of coconut and black tea" while perusing the book, I knew it was the flavor for the evening. 

I wouldn't say making ice cream is difficult, but you do have to pay attention to details. This wasn't one of the simpler ice creams I've churned, but only because there are many layers of flavors. My biggest advice in making ice cream is focusing on ingredients. High quality, high flavor, organic where possible -- it truly makes a difference.

The recipe starts off with toasting jasmine rice. It wasn't easy to get even toasting, but I think it made for a prettier mix of colors anyways.

You essentially make a rice pudding with the toasted rice by cooking the rice in sugar and coconut milk (full fat!)

I then brought the ingredients together, after infusing with black tea, to complete the base which includes the ingredient that I have decided is Jeni's magical secret -- cream cheese!

Never rush your chilling process. It's important to allow your base to get completely chilled before putting it into your churn. If you put warm base into a frozen churn, the temperature won't stay cold enough long enough to freeze and your texture will be off.

This ice cream turned out a beautiful toasted color. I garnished with mango, mint, and a sprinkle of black sesame seeds for vibrancy and contrast. Next time, I will toast the sesame seeds to bring their flavor out more. This was a really interesting ice cream with subtle flavors and dense chewiness. One scoop was just enough to finish off our meal. Can't wait for my next Jeni's recipe! I plan to churn my way through the entire book.

Fancy Cubin': Lychee Gin Cocktail with Lychee Rose Ice Spheres

I'm obsessed with fancy ice cubes -- especially oversized ones that don't melt quickly in your cocktail. I've had large square cubes for awhile and have played with freezing cranberries and rosemary at Christmas for festive ice, but when I came across a recipe for a Lychee Gin Cocktail in a cookbook from one of Matt's favorite restaurants, Chin Chin, I finally had to buy sphere molds. I highly recommend Tovolo brand -- so easy!

Lychees are funny little Chinese fruit. I love floral flavors like elderflower, but find lychees hard to find uses for (for me at least). I don't think they taste fantastic out of a can, the texture is squishy, and they sit in a syrup. But, they're not particularly easy to find fresh. When I saw Chin Chin's Lychee cocktail (and because I love gin everything!) I had to try it. Putting lychees in ice cubes, then eating them soaked in booze -- sounded like a grand use to me!

First, you line the ice mold with washed (preferably organic/pesticide free) rose petals and place a lychee in the middle. Next, you pour warm distilled water or previously boiled water in your mold. Boiled or distilled water will make your ice cubes more clear. Straight tap water tends to create cloudy ice. Here's a little science on that. You then freeze for at least 6-8 hours, undisturbed (even though it's hard not to peek!)

And voila! Rose Lychee spheres. As you drink your cocktail, the petals and lychee will (very slowly) melt into your cocktail (if it makes it that long - mine didn't!)

Now for the cocktail. By Chin Chin, Melbourne, Australia.

30 ml Gin
15 ml Lychee Liqueur
15 ml Dolin Blanc Vermouth
10 ml Fresh Lemon Juice
5 ml Maraschino Liqueur (I prefer Luxardo)

And an extra photo -- because how cool do these look?!

Our Tokyo Adventure in 72 hours

We got off the bullet train from Osaka, squeezed ourselves into a tiny cab, and made our way through midday Tokyo traffic. We were exhausted, but ready to walk the streets of our favorite neighborhood, Shibuya, in Tokyo.

Shibuya is full of energy. It's like the Times Square of Tokyo. Bright lights, cute kids, full streets all hours of the day and night. We love to just walk and people watch, stumble through a street arcade, grab a bite of food, then keep walking. We love the beautiful izakaya shops tucked into 3rd and 4th floors stacked on top of each other, hundreds of places to eat on one street.

Another neighborhood we love to adventure through is Harajuku. We take a back walking path from Shibuya that is pedestrian-only. We walked past vintage shops, unique stores, and some of Japan's hippest kids. At the end of the path, we always make our way to Kiddyland. 5 stories of toys and more toys.

Another one of our favorite spots to stop and eat is Harajukugyozaru - a happy little place that pretty much serves only gyoza and beer. All you really need after a long walk in chilly weather.

A new find on this trip through Harajuki was amazing coffee at Nozy Coffee/The Roastery (see previous post!)

We also spend a lot of time wandering through music stores in Japan because they've become a relic of the past in America (and maybe everywhere else in the world?) The joy of shopping for physical albums and magazines is still alive and well in Japan. Appreciation for album art, having something to hold in your hand from the band you love, is something we miss. While browsing through Burrrn! Magazine in a Tower Records, we stumbled across Matt's monthly column which included photos from Metal+Honey!

Breakfast is hard to find in Japan, and we are breakfast junkies. It's not a meal that is eaten out often, especially before work, unless you're still drunk and out from the night before and you grab some quick ramen before pulling yourself together to get to the office -- cue salaryman jokes. By day 5-6, we couldn't eat anymore ramen breakfasts, or granola bars brought from home in the hotel, and ventured out to find where the expats go. We knew that surely Americans living in Tokyo had found places to go out and get an omelet. After winding through some backstreets, we found the charming Good Honest Grub.

Benedicts, omelets, smoothies, and breakfast potatoes -- just what we were missing from home. 

In anticipation of the big Knotfest show, we moved on our final vacation day in Tokyo across town to the quieter Minato district to a famous old hotel that is known for hosting celebrities and diplomats, Hotel Okura. It was fun to stay somewhere with a lot of history, majestic lobbies, and a sense of old (1970s?) Japan. There's something enjoyable about places that are traditionally fancy (and expensive), but haven't been redecorated in decades.

Complimentary kimono robe and slippers? Don't mind if I do.

And finally, the event we had been waiting for. Robot Restaurant for some glitter, fake boobs, and sensory overload in the finest sense of the phrase. And it was glorious. 

Our Osaka Adventure in 72 Hours: Part Two

We started off our last full day in Osaka at a cat cafe. Animal cafe's in Japan are amusing to Americans because it's an odd concept to pay to hang out with domesticated animal breeds that most of us have at home. In large cities on the tiny island of Japan, the ability to have a pet is more of rarity. Tokyo is currently the most populous metropolitan area in the world, so I imagine every square foot of home space is valuable.  

Matthew is allergic to cats and I've never been fond of cats (and quite honestly, I had never even touched a cat until a few years ago) -- let's just say we are dog people. That being said, over the past few years, I've taken more of a liking to these cute creatures, especially the cat of our travel mate and Matthew's bandmate, Paolo. Paolo is a cat whisperer of sorts so we all agreed this was definitely on the to-do bucket list for our trip. I mostly watched on the sidelines and drank my matcha tea latte that came with our entry fee (only $10 per hour) while locals giggled and took endless photos of the cats. Definitely a unique experience.

We then grabbed some amazing ramen at Ramen Zundoya in Shinsaibashi. One of our Osakan friends had just spent a full year eating ramen nearly every single day in Osaka to find the very best, so we trusted his judgment. At Zundoya, you can actually choose how fatty you want your broth! We went with regular fatty, which already seemed like a decadent choice. The broth was rich, almost thick, and incredibly flavorful. Definitely on our Osaka list for all future visits. 

With bellies full, we bundled up on this cool winter day and headed to Osaka Castle for some scenic walking, fall leaves, and a little culture. Along the way, we had the opportunity to rent samurai outfits to walk around in, but we declined and experienced it by laughing at others. This guy was thoroughly enjoying himself.

Onto the castle! Crazy enough, we didn't feel like going in. We just wanted to see the exterior architecture in all its glory. I'm a little wild for gilded gold trimmings. 

Osaka Castle

With our friends Paolo, Yoko, and Yuichi at Osaka Castle

A family photo op to document the trip.

Family portrait in front of Osaka Castle

We then headed back to catch the Mr. Big show! Don't know who Mr. Big is? Don't worry, I only know the huge monster ballad To Be With You. < Click on it! You know you want to soundtrack the rest of this post with all of that early 90s glory. Being "huge in Japan" is definitely a real thing. Many bands experience years, even decades, of major success in this tiny region of the world well after the US has forgotten. 

After the show, we headed to Rock Rock Bar and were treated to some authentic home cooking with my favorite dish, sukiyaki, a sweet and salty stew prepared tableside in a hot pot with thinly shaved beef (we were treated to kobe beef!) and vegetables. Our chef was Seiji, the owner of Rock Rock, prepared an amazing meal and we stuffed ourselves beyond capacity.

Sukiyaki in Rock Rock Bar by Seiji

Seiji prepares sukiyaki

We were exhausted and said our goodbyes to our good friends who showed us an amazing time. Matthew and Paolo updated their very old polaroid on Rock Rock's wall of fame and we were on our way to rest up for our travels to Tokyo the next day. 

The next morning we caught the shinkansen (bullet train) to Tokyo. If the US had enough sense to create high speed trains across the country, there would be an amazing ability for the average American to travel economically and efficiently. Riding the shinkansen is definitely part of an authentic Japanese travel experience.

Paolo waiting on the platform.

Shinkansen

Passing Mt. Fuji is always a beautiful sight. Here's a crummy iphone video in real time speed!

Ramen Zundoya
Ōsaka-fu, Ōsaka-shi, Chūō-ku, Shinsaibashisuji, １丁目５−７