I often wonder why we love to organize our time into segments; minutes, hours, weeks, months and then years. Every moment of our lives must be just as precious as any but the accomplishment of completion, achievement bringing satisfaction quite often is measured by time, I the same.
Year 2018 had been quite a turbulent year to our family, not as gentle as we hoped and expected it to be. My husband underwent surgery after cancer test claimed in doubt, my daughter is suffering from serious migraine attacks unfortunately with no successful remedy disabling her daily life. Unfortunately we do not live in a world of fantasies, miracles and abracadabras, nor do I have a magic wand to let troubles and worries go away.
But this is the start of a brand new year 2019. Letting our worries aside, January 1st which we call ‘gantan‘ in Japan, calls for a day to celebrate with gratitude from our hearts.
Although we have our own traditional ritual food for New Years Day, ‘osechi’ ; I’ve decided to prepare something more western for our small munchkin-grandchildren to experience.
My New Year’s menu was created upon my own concept of “colorful, diversity and no boundaries”.See alsoChinese CookingRecipeVegan FoodPickled Radish in Soy Sauce | 大根の醤油漬け 醤蘿蔔（ジャンローポウ）
My New Year’s menu was created upon my own concept of “colorful, diversity and no boundaries”.
Strawberry and assorted fruits sponge decoration cakeHighlights for our munchkins!
Strawberry and assorted fruits sponge decoration cake
A glimpse of behind the scenes.