Author: Keiya

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My Traveler’s Notebook Passport Setup

February 5, 2019 / / 1 Comment

I guess some folks find it odd for someone so digitally oriented as myself to use an analog planner system instead of well, my phone. I have used both methods for general planning as well as note taking, and physically writing stuff down just works the best for me and well, ❤️ analogue/journaling things.

I have three notebook inserts, two folders, and the plastic sleeve insert in my TN. These are the three notebooks that I use: the Weekly Diary, Blank Notebook, and the Monthly Diary. I find that having three inserts is the most that I can include in my current setup without making the notebook too chunky. 

The plastic sleeve has a clear zipper pouch in the front and card slots in the back. I keep memory cards, checks to deposit, and stuff like that in the zipper pouch (as well as a whisker from each cat). The card slots in the back have cards that I don’t need to carry around in my wallet (club cards, stamp cards)

I have two folders: The first folder is the TN Kraft folder, which is inserted around the monthly planner notebook. I just keep blotter paper, post-it notes, shitajiki (writing bird), and stuff like that. The second notebook is a thin leather folder that I purchased at the Tokyo Station Travelers Factory store when we we visiting Japan. This folder is loosely inserted in the back.

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Draw a Thing 1/22/2018: Succulent Spread

January 28, 2018 / / 0 Comments

I had inked out a few succulent designs and tested some of the marker colors in my Traveler’s Notebook before starting the actual project in my other notebook. Two goals: First off, to do more ink drawings without outlining in pencil first; Second, the color the background without it being super streaky (compare to the rooster picture posted a while back). The yellow marker unfortunately started to run out of steam on the second half of the spread. I should have given it a break between pages to “recharge.”

It doesn’t seem to matter how thick the paper is, alcohol based markers bleed through absolutely everything I guess (Leuchtturm = 180gsm). Tools used: Pens and markers.

2017 In Summary

January 10, 2018 / / 0 Comments

A compilation of random short videos that I have recorded on my phone in 2017. All videos filmed, edited, and uploaded from my phone. I had forgotten about this project until about May, thus the lack of videos during January and February.

Draw a Thing 6/3/2017: Cacti

June 3, 2017 / / 0 Comments

My campaign to draw and/or paint a thing once a week kind of turned into draw and/or paint a thing once a year :X. I saw a YouTube video of someone watercoloring cacti and succulents so I thought that I would give it a try. Watercolor consistency ended up being too watery. Also, I think I need more than literally one brush.

Succulents: April 2nd 2017

April 2, 2017 / / 0 Comments

It is really tempting to water the lithops, but I know that I am not supposed to until the old leaves have completely dried up. No double splits this year unfortunately.

My echeverias were getting munched on and are just starting to recover. The flower stalks as well as some of the leaves were infested with some black aphid. I also ended up moving into a sunnier spot where they won’t get covered in pepper tree crap.

Lots of new leaves popping up on the baby toes.

Succulents: Mid March 2017

April 2, 2017 / / 0 Comments

I found some succulents (2x lithops and 1x fenestraria) at Ace Hardware the other weekend; We had stopped by to look for a couple of things after watching Beauty and the Beast (really enjoyed it, highly recommended). I had ended up repotting my lithops with the new plants into a one of the terrocotta pots that were discovered in a corner of the yard.

The Getty Center

March 16, 2017 / / 0 Comments

We drove up and spent the day at The Getty Center last Friday. The mother-in-law, who was in town that weekend had not been to The Getty Center yet so we figured this would be a perfect opportunity to go, particularly since we have had an itch to visit for a while. I chose not to bring my camera because I didn’t really feel like dragging it around all day; I did however snap a few photos on my phone:

Lithops

March 14, 2017 / / 0 Comments

Lithops are supposed to be “living stones” but everyone knows that they are really miniature butts. I am honestly surprised that they are still alive. Unlike the Baby Toes and other finicky plants, the lithops were more or less left outside and ignored for most of the year (I take some of my plants in when it rains to avoid overwatering and rotting).

The original plant came with 4 leaves. Shortly after purchasing it, a rabbit munched on one leaving me with 3. Lithops will flower in the Fall and split in the Spring. At around March every year each leaf will start to split, revealing a brand new leaf underneath. Occasionally 2 new leaves will appear. I was lucky enough to recieve 2 double splits bringing me up to 5 leaves.

At some point, 2 leaves died leaving me with 3. Overwatering is suspected as they were left out in heavy rain (we received a lot of rainfall lately). Since there is still quite a bit of room in the pot, I would love to fill it with other lithops. Unfortunately though, they seem to be hard to find in good condition if at all.

Also, for what it is worth: Never place anything under or near a California Pepper Tree, lest you wish for berries and shit to rain upon all that you love. So messy…

Dashi Recipe

February 20, 2017 / / 0 Comments

Dashi is a type cooking stock that is used in virtually every Japanese soup. Authentic dashi is not that hard to make but it is a bit time consuming compared to instant dashi, etc. It is however, much more rewarding to make and tastes much better in my opinion. This recipe is based off of my grandma’s recipe. I don’t remember how much kombu to use so I just sort of “estimated” that part.

Ingredients: Around 8 cups of water, 2 4″x4″ pieces of kombu (dried kelp), 2 hand fulls of katsuobushi (bonito flakes).
Tools: 2 medium soup pots (one to put on the stove and one to strain the dashi into), fine mesh strainer.

  1. Soak the kombu for at least a half hour (I’ve heard that overnight is better).
  2. Slowly bring the dashi to a boil over medium heat. You may have to skim the white crap off of the surface of the water.
  3. Just as the dashi starts to boil, turn off the heat and immediately remove the kombu.
  4. Let the dashi cool off for about 10 to 15 minutes or so.
  5. Add the katsuobushi and bring the water to a boil again.
  6. Once the dashi is boiling, turn off the heat. Let it sit for a minute or two.
  7. Strain through a fine sieve

To make miso soup for example: Make the dashi first, then add the miso paste + tofu and stuff in afterward.