The Last Weekend in September

Sunday 27th September 2009

AM

Least: Just after 5:00am, I was jolted out of my fitful sleep by the first of perhaps a hundred tram rollbys for the day. If only the Japanese engineers could have made the track as smooth as the rail network so that my sleep would be left uninterrupted. The Melbourne-ish clunk of the wheels as they pass over the gaps in the rails has the effect of shaking Sanshou at its foundations. I have heard that the Uemachi tramline (see bizarred simulation right) has been in danger of closure in the past, only to be saved by nostalgic locals who apparently live nowhere near the wonky rails.



Most: At close to 9:30am, I finally added wireless internet to our flat after days of technlogical agony. I thought I'd give it one more try after a thought I had in the very early hours of the morning. My idea failed miserably, but an idiot's guide on the internet showed me how to set the wretched thing up in less that ten minutes. Amazingly, the shonky 'bloadband' router came to life gave our laptop new freedom. The triumph I felt literally left me punching the air. Amazing.

PM

Least: Just after 2:00pm,  I scoured Youtube for footage of one Brendan Fevola disgracing himself on national TV during the Brownlow telecast. He was clearly incredibly drunk and displaying the rank boganism that is so rife in the AFL. The most boring part of it will be his fellow players tut tut tutting about his behaviour even though most of them do the very same thing every weekend. Good one Brendan.

Most: Not too long after 1:00pm, I began the very satisfying process of cooking the Autumny meal of Sanma. A student told me how to make the dish a few weeks ago, and I watched carefully as Tee of Tee's Kitchen cooked one up for me. I bought two of the long silvery fish for 200 yen down at Life and prepared them according to the simple instructions. I scored one side of the fish, added plenty of salt then grilled them in the fish grill for a total of nine minutes. The result was spectacular (above) and I served them with grated daikon, ponzu dressing and a squeeze of kabosu. I'm now looking for a new cooking adventure.