Powered By Blogger

Monday, June 29, 2015

Kimchi-Style Sautéed Cabbage



“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager

Ingredients

SERVINGS: 4

2 scallions, cut into ½” pieces, plus more, sliced
2 garlic cloves
1 1” piece peeled ginger, chopped
2 tablespoons gochujang
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon unseasoned rice vinegar
2 tablespoons vegetable oil
½ head green cabbage, cut into 1” strips
Kosher salt

Preparation

Purée scallions, garlic, ginger, gochujang, fish sauce, and rice vinegar in a blender. Heat oil in a large skillet over high heat. Cook cabbage, tossing often, until crisp-tender, about 5 minutes. Add scallion mixture and sliced scallions; season with salt.

Recipe by Brad Leone
Photograph by Danny Kim

not mine.credit and source: BON APPETIT

Sunday, June 28, 2015

Matcha & Coconut Mochi Cake

by Kendra Vaculin • April 2, 2015


Author Notes: To embark on this chewy cake journey with me, you need to first assure me that you are down with your baked good being green, and then affirm that you are on board with a cake texture unlike any cake in your past (unless you've made this before). Dense and gummy in a good way—the kind of cake you can really sink your teeth into and entirely without "crumb"— this is a block of coconut-y, green tea goodness that I couldn't get enough of. —Kendra Vaculin

Makes about 2 dozen squares

1 stick butter, softened
4 eggs
One 12-ounce can evaporated milk
One 13 1/2-ounce can coconut milk
1 1/2  teaspoons vanilla extract
3c ups  glutinous rice flour, like Mochiko (available at Japanese markets)
2 cups  sugar
2 teaspoons  baking powder
1 tablespoon  matcha powder
1 big handful of shredded coconut (I used a sweetened variety because I love that stuff—and this dessert, despite the 2 cups of sugar, is not innately that sweet — but you do you!), for sprinkling 

1.Preheat oven to 350° F. Line a rectangular 9- by 13-inch pan with parchment paper, allowing the paper to hang over the edges.

2. In a large bowl, beat butter and eggs together with a whisk until smooth. Then add the milks and the vanilla, stirring to combine. 

3.In a separate bowl, mix the rice flour, sugar, baking powder, and matcha together in a separate bowl. 

4.Add the dry mixture to the wet, and mix until you have a thick-ish, almost pancake-like batter—except, you know, it's green and smells like tea and loveliness. 

5.Pour the batter into prepared pan and baked for 60 to 70 minutes, or until a fork stuck into the center comes out clean (it will still be jiggly-ish though! It’s mochi) and the edges have browned slightly and are peeling away from the sides of the pan. 

6.Allow to cool slightly before removing cake from pan (pull it out by the parchment paper overhang). Top with a liberal sprinkling of shredded coconut. Allow to cool completely, then cut up into 24 small squares. You may need to flour the sides of your knife to be able to cut though, especially right after the cake has cooled. 

7.Mochi cake freezes super well! Store it in an airtight container with layers separated by parchment paper.

not mine.credit and owner: FOOD52

Saturday, June 27, 2015

Thursday, June 25, 2015

Gaji Bokkeum (Stir-fried Eggplants)

Gaji Bokkeum (Stir-fried Eggplants)

Oi Naengguk (Chilled Cucumber Soup)

4 servings
Ingredients
:
1 Korean cucumber or 2 Kirby (pickling) cucumbers (5 – 6 ounces)
1 cup soaked miyeok (seaweed) – about 1/2 ounce dried
1 Korean green or red chili pepper or scallion (optional)
1 tablespoon soup soy sauce
1 teaspoon Korean red chili pepper flakes
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds
For the soup:
4 cups of water
1 tablespoon soup soy sauce
3 tablespoons vinegar
salt to taste
Cut the cucumber into match sticks (julienne). Finely chop the optional chili pepper or scallion.


Prepare the dried seaweed by soaking and rinsing well. (See my miyeok guk recipe for more.) Boil water in a small pot and add 1 teaspoon of salt. Cook the soaked seaweed briefly (blanch), about 1 minute. Drain and rinse with cold water. Drain again, squeeze out excess water and cut into bite size pieces.

In a medium size bowl, gently toss the vegetables with the next 5 ingredients. Refrigerate to chill.


In another medium size bowl, mix 4 cups of water with the soup soy sauce, vinegar, and salt. Start with a half teaspoon of salt, taste and add more if necessary. Refrigerate to chill.


When ready to serve, combine the cucumber andmiyeok mix with the soup. Stir the soup, taste and adjust the seasoning with salt to taste, if necessary. Serve in chilled bowls with a couple of ice cubes.

not mine.credit and owner: KOREANBAPSANG

Wednesday, June 24, 2015

One-Pot Summer Vegetable Chowder

COOK TIME: 30 Minutes
 PREP TIME: 20 Minutes

SERVINGS:
4 - 6


Ingredients

1 tablespoon olive oil
1 small sweet or yellow onion, finely diced
1 large or 2 small celery stalks, finely diced
1 small zucchini (about 1/2 pound), finely diced
3/4 teaspoon salt + additional salt to taste
4 cups (1 quart) chicken or vegetable broth
1 pound baby yellow or red potatoes, sliced into bite-size chunks
1 medium red bell pepper, cored and finely diced
2 cups fresh corn kernels (from about 2 small ears) or frozen corn
1/4 cup heavy cream or half and half (optional)
Whole parsley leaves or chopped parsley for garnish (optional)
Bread for serving (optional)


Preparation
One-pot summer vegetable chowderCasey Barber
1. Heat the oil in a medium (3-4 quart) stockpot or Dutch oven over medium heat.
2. Stir in the onion, celery, zucchini and 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables are very soft and translucent, about 10-12 minutes.
Ingredients for vegetable chowderCasey Barber
3. Transfer the cooked vegetables to a blender and purée with the broth until smooth, or remove the pot from the heat, add the broth, and carefully purée in the pot with an immersion blender.
4. Return the purée to the pot and place over medium-high heat. Bring to a boil, add the potatoes and bell pepper, and cook until the potatoes are just tender, about 10-12 minutes more.
5. Add the corn and cream (if using) and cook just until the corn is warmed through, about 2-3 minutes for fresh corn and 4-5 minutes for frozen corn.
6. Taste and add more salt to your taste. Divide between 6 bowls; sprinkle with parsley and serve with crusty bread if desired.
not mine.credit and source: TODAY.COM

Food Wishes Video Recipes: Butter Puff Biscuit Dough – Faster, Easier, and No...

Food Wishes Video Recipes: Butter Puff Biscuit Dough – Faster, Easier, and No...: As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definit...

Why you should travel with your partner | ABS-CBN News

Why you should travel with your partner | ABS-CBN News
Ordeal


  • means suffering a difficulty
  • any extremely severe or trying test, experience, or trial
  • A difficult or painful experience, especially one that severely tests character or endurance

credit and source: WIKIPEDIA


Tuesday, June 23, 2015

Tongue-in-cheek 

  • figure of speech used to imply that a statement or other production is humorously or otherwise not seriously intended, and it should not be taken at face value. The facial expression typically indicates that one is joking or making a mental effort. In the past, it may also have indicated contempt, but that is no longer common.
  • without really meaning what one is saying or writing.

Monday, June 22, 2015

Make this one-pot penne with fresh mozzarella, heirloom tomatoes and basil

Penne with Fresh Mozzarella, Heirloom Tomatoes and Basil

Basic ingredients for the penne pasta dish.

SERVINGS:
4-6

Ingredients
  • ¾ pound dry penne pasta
    • 6 ounces high quality mozzarella cheese, diced large
    • 2 cups heirloom tomatoes, core removed, diced medium
    • 1-2 sprigs fresh basil, sliced thick
    • 1-2 sprigs fresh oregano, picked
    • 3 tablespoons extra virgin olive oil
    • Salt, to taste
    • ¼ teaspoon crushed red pepper flakes
    • ½ clove garlic, minced
Preparation
  • Penne pasta with heirloom tomatoes, grated parmesan cheese, basil and other ingredients. Brandon Goodwin / TODAY
    1. Cook pasta following the manufacturer's instructions.
    2. In a large mixing bowl have tomatoes, mozzarella, garlic and basil in the mixing bowl
    3. Once pasta is cooked add to the mixing bowl and toss seasoning with olive oil, salt and red pepper flakes.
    4. Add extra olive oil if desired
    5. Divide into serving vessels and enjoy
  • not mine.credit and source: TODAY.COM

Saturday, June 20, 2015

Actress Inoue Waka is pregnant with her first child

January 28, 2015 @ 12:17 pm

On January 27, actress Inoue Waka (34) reported through her official blog that she is 5-months pregnant with her first child.
Inoue, who married film director Iizuka Ken (36) in May of 2012, announced, "It's a personal matter, but at this time, we as a couple, have been blessed with a new life. I'm currently 5-months pregnant and have entered my stable period. I'm scheduled to give birth in July." She expressed, "It's my first time, so I am anxious and confused, but I feel the joy and happiness of gaining a new family member.
Inoue continued, "While praying that our child will grow healthily, we hope to mature as husband and wife." Finally, she called out to her fans, "I am happy to finally announce this to everyone. Please continue to support me."
Congratulations!
not mine.credit and source: TOKYOHIVE

GREEN EGGS AND HAM | Recipes | Nigella Lawson

GREEN EGGS AND HAM | Recipes | Nigella Lawson

PASTA ALLA GENOVESE | Recipes | Nigella Lawson

PASTA ALLA GENOVESE | Recipes | Nigella Lawson

絢香、第1子女児を無事出産 水嶋ヒロがパパに

2015-06-19 10:08



歌手の絢香(27)が19日、自身のブログを更新。第1子女児を無事出産したことを発表した。

 「皆様へ」の書き出しで「我が子の穏やかな寝顔を見る度、本当に嬉しくて仕方がありません。産まれてきてくれたその瞬間から、まるで神様にウィンクをされたかのような、そんな幸福で有難い気持ちに私達をさせてくれています」と感激。

 「これまで歩んできた道程が、出産を無事に終えることに繋がっていたのだと思うと、人生で経験してきた出来事や全ての出会いに感謝の気持ちでいっぱいです。本当にありがとうございます」と感謝し、「未来をつくっていく1人として、神様からお預かりした大切な命だということを忘れずに、大事に育てていきます」と母としての決意を記した。

 ブログは夫の水嶋ヒロ(31)との連名で締めくくられている。

 事務所関係者によると、水嶋も都内の病院で出産に立ち会ったという。水嶋はこの日、自身のインスタグラムに小さな愛娘の手を取る家族の写真を掲載。「I'm a dad.」と短い言葉で父になった喜びを表した。

 二人は2009年2月に結婚。昨年12月に絢香の第1子妊娠が明らかになっていた。絢香は今年11月、1年ぶりのツアーとなる『絢香 レインボーロード TOUR 2015-2016 ~道は続くよ~』で本格復帰予定。 

not mine.credit and source: ORICON
2015-06-19 10:00:41
テーマ:

皆様へ



私達の赤ちゃんが、無事産まれてきてくれたことをここにご報告させてください。

我が子の穏やかな寝顔を見る度、本当に嬉しくて仕方がありません。
産まれてきてくれたその瞬間から、まるで神様にウィンクをされたかのような、そんな幸福で有難い気持ちに私達をさせてくれています。

これまで歩んできた道程が、出産を無事に終えることに繋がっていたのだと思うと、人生で経験してきた出来事や全ての出会いに感謝の気持ちでいっぱいです。

本当にありがとうございます。

未来をつくっていく1人として、神様からお預かりした大切な命だということを忘れずに、大事に育てていきます。



水嶋ヒロ  絢香


{BC4C11A8-35D0-4A04-98F2-61BE5E741652:01}
not mine.credit and source: AYAKA OFFICIAL BLOG

Friday, June 19, 2015

絢香&水嶋ヒロ夫妻に第1子誕生 「憧れ夫婦が家族に」祝福のコメント相次ぐ

2015-06-19 15:57 配信

【モデルプレス】俳優の水嶋ヒロ(31)の妻で歌手の絢香(27)が19日、第1子出産を発表。ファンから祝福のコメントが相次いでいる。
絢香&水嶋ヒロ夫妻に第1子誕生 “憧れ夫婦が家族に”祝福のコメント相次ぐ【モデルプレス】
絢香は同日付のブログにて、第1子誕生を報告。「我が子の穏やかな寝顔を見る度、本当に嬉しくて仕方がありません。産まれてきてくれたその瞬間から、まるで神様にウィンクをされたかのような、そんな幸福で有難い気持ちに私達をさせてくれています」と幸せいっぱいにつづった。

◆“憧れの夫婦”が“憧れの家族”へ 祝福コメント殺到

水嶋も自身のInstagramにて、「I'm a dad. #mytreasures(お父さんになりました。#僕の宝物)」というコメントとともに、絢香と同じく我が子の手首に赤いリボンを結んだ写真を公開。出産前から、それぞれのSNSで妊娠中の様子や産まれてくる我が子への思いを明かしていただけに、ファンからは「おめでとうございます 素敵なパパになって下さい」「無事に産まれて私も嬉しいです」「思わず涙が出てしまいました」など祝福のコメントが殺到している。

幸せいっぱいの3ショットも公開/水嶋ヒロInstagramより
結婚6周年を祝った際の家族ショット/水嶋ヒロInstagramより
2人は2009年に結婚。同時に絢香がバセドウ病を患っていることを明かし、治療に専念するため同年をもって歌手活動を活動休止。2011年に活動を再開するまで、水嶋は自身の仕事をセーブし献身的に絢香を見守り続けた。

SNSでも度々2ショット写真を披露するなど仲の良いことで知られ、“憧れの夫婦”と多くの支持を集めており、ファンからは「この2人がママパパとか素敵」「憧れの夫婦から憧れの家族になった」「ほんと幸せな家庭築いてほしいこれからもずっと!!」など、羨望のコメントも多数寄せられている。(modelpress編集部)



not mine.credit and source: MODELPRESS

水嶋ヒロ&絢香が公開した赤ちゃんの写真に大反響!


2015年6月19日 11時50分

俳優の水嶋ヒロと歌手の絢香が19日、第1子が誕生したことを公式サイトなどで発表。二人は同日、それぞれのInstagramやブログで、赤ちゃんの手が写った写真を公開し、反響を呼んでいる。

二人はこの日、「私達の赤ちゃんが、無事産まれてきてくれたことをここにご報告させてください」と連名でコメントを発表。出産日などの詳細は明かしていないが、「我が子の穏やかな寝顔を見る度、本当に嬉しくて仕方がありません。産まれてきてくれたその瞬間から、まるで神様にウィンクをされたかのような、そんな幸福で有難い気持ちに私達をさせてくれています」と喜びをつづった。
 同日、自身のInstagramを更新した水嶋は「I'm a dad. #mytreasures」(パパになりました。僕の宝物)というメッセージと共に、赤いリボンが巻かれた赤ちゃんの手に、水嶋と絢香のものとみられる手が触れている、愛あふれる写真をアップ。
 写真は投稿からわずか1時間ほどで3万件を超える「いいね!」を記録し、ファンから「もうこの写真ほんと素敵です!!!」「可愛いお手て~ おめでとうございます」「天使ーー!!」などと祝福の声が続々と寄せられている。(編集部・中山雄一朗)

not mine.credit and source: CINEMATODAY

絢香、第1子出産を発表「本当に嬉しくて仕方がありません」

2015-06-19 10:28 配信

【モデルプレス】俳優の水嶋ヒロ(31)の妻で歌手の絢香(27)が、第1子となる女児の出産を発表した。
第一子出産を報告した絢香(右)と夫の水嶋ヒロ(左)【モデルプレス】
第一子出産を報告した絢香/オフィシャルブログ(Ameba)より
19日付けのブログを更新した絢香は「私達の赤ちゃんが、無事産まれてきてくれたことをここにご報告させてください」と第1子誕生を報告。「我が子の穏やかな寝顔を見る度、本当に嬉しくて仕方がありません。産まれてきてくれたその瞬間から、まるで神様にウィンクをされたかのような、そんな幸福で有難い気持ちに私達をさせてくれています」と幸せいっぱいに綴った。

また「これまで歩んできた道程が、出産を無事に終えることに繋がっていたのだと思うと、人生で経験してきた出来事や全ての出会いに感謝の気持ちでいっぱいです本当にありがとうございます」とあふれる思いを打ち明け、「未来をつくっていく1人として、神様からお預かりした大切な命だということを忘れずに、大事に育てていきます」と母親としての決意を語り、夫の水嶋との連名で締めくくった。

2人は2009年2月に極秘入籍し、同年4月に結婚を発表した。(modelpress編集部)

not mine.credit and source: MODELPRESS

Wednesday, June 17, 2015

How To Make Homemade Whipped Cream

How To Make Homemade Whipped Cream

CHOCOLATE BROWNIE COOKIES

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.



YIELD: Makes 2 dozen

INGREDIENTS

3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces bittersweet chocolate, chopped
3 tablespoons cacao nibs

PREPARATION

Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).


DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

not mine.credit and owner: EPICURIOUS

Food Wishes Video Recipes: Mocha Semifreddo – Bad Technique Makes for a Great...

Food Wishes Video Recipes: Mocha Semifreddo – Bad Technique Makes for a Great...: I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich...

Nasu no miso dengaku: Japanese slow-roasted eggplant with dengaku sauce

nasu_misodengaku_500.jpg
It's still summertime, but I can feel the cooler days of fall coming, especially in the evenings when the temperature is dropping just a bit more than it did a few weeks ago. This is one of the best times of the year for food lovers, especially if you love vegetables.
Eggplants (aubergines) are in high season now and will be around for at least another month or so. While you can get them year-round, they are at their best of course in their natural season.
This is a classic Japanese way of serving eggplant, and it's really easy. All you do is to slowly roast the eggplant until tender, either in the oven or on the stovetop in a frying pan, then serve with a glossy, salty-sweet dengaku (田楽)sauce. I could eat this every day, with a bowl of plain rice and some coldmugicha to wash it down.

Recipe: Slow roasted eggplant (aubergine) with dengaku sauce (nasu no miso dengaku 茄子の味噌田楽)

nasu_misodengaku_sm.jpg
Serves 1-2, depending on what else is served at the same meal.
  • 1 large, round or 2-3 small, fresh eggplants. Try to get ones with thin skins.
  • Olive or sesame oil
For the dengaku sauce:
  • 3 Tbs. miso. Here I've used a haccho miso (八丁味噌)with some texture to it, but any miso you like will do. See Japanese miso primer.
  • 1 Tbs. sugar
  • 1 Tbs. sake
  • 1 Tbs. mirin
  • 1 tsp. grated fresh ginger
  • 1 tsp. olive oil or sesame oil
  • water
Prepare the eggplant, according to the type:
If you're using a big round one: Cut off the blossom end, and reserve to use as a decoration.
If you are using a big long one (e.g. the standard Italian or American type eggplant): Take off the blossom end (optionally reserve for use as decoration) and cut the eggplant into thick slices crosswise, or into half lengthwise. (Note that I don't recommend this type of eggplant for this, since the skin tends to be rather tough. Choose one of the other kinds if you can.)
If you're using a small thin Asian-type eggplant: Cut in half lengthwise, keeping the blossom end on for decorative purposes.
Rub the cut surfaces of the eggplant with a little sesame or olive oil. Roast it in an oven at 200°C / 400°F, cut side down and tented with some loose foil until tender (the time depends on the size of the eggplant, but it's about 10 minutes for a small eggplant, 30 minutes for a big eggplant, with the slices somewhere in between). It's tender when you can pierce through easily with a skewer. You can try cooking the eggplant in a toaster oven too, but I haven't tested this myself so you're on your own as to timing and so on.
Alternatively, you can slow-roast the eggplant in a dry frying pan. Place cut-side down in a non-stick pan, and cover loosely with some aluminum foil. Pan-roast until tender over medium-low heat, turning once. This method is especially suited for small eggplant - it takes 5-10 minutes and doesn't heat up the kitchen as much as the oven method.
While the eggplant cooks, prepare the dengaku sauce. Combine all the ingredients in a small pan, and set over low heat. Mix the sauce vigorously with a wooden spoon, until the sauce turns glossy. Adjust the consistency by adding drops of water. It should not be too runny, but should flow thickly, rather like a thick ketchup.
Serve the eggplant warm, coated with sauce.

About dengaku sauce

Dengaku (田楽 - the characters mean 'rice paddy' + 'harmony' or 'music' or 'play') is a classic miso based sauce. There are many variations, but the basics are the same: miso with sweetener, a little oil for adding gloss, and sake and/or mirin for added flavor. Sometimes a little soy sauce is added, or dashi stock instead of water, or even MSG. My version comes from my mother, of course, and is quite simple.
You can make dengaku sauce in quantity and keep it in a closed jar in the refrigerator, but I don't bother since it's so easy to make fresh. If you do make it and store it, warm it up a bit before using.
Dengaku sauce is terrific on other grilled or roasted vegetables, firm tofu, blanched konnyaku, and so on. It's a bit sweet for my taste for serving on meat and fish, but you can try it out!
Add spice to dengaku-sauced foods by sprinkling on some shichimi tohgarashi (7-ingredient pepper, seeEssential staples of a Japanese pantry).

Big, fat, round eggplant

These are the eggplants I used for the version at the top of the page, bought at my favorite farmer's market in Provence:
Big fat round eggplants
You might be thinkng, "But Japanese eggplants are small and thin and cute!" Well the standard ones are, but in Kyoto (the home of Japanese haute cuisine) there is a variety of eggplant that is similar to the one in the photo called kamonasu (賀茂茄子)- big, round, and quite thin-skinned. Here's a photo of one.
There's nothing like the combination of juicy, soft eggplant with that sweet-salty, thick dengaku sauce. Wait, I think I need to go to the market today...

Other favorite eggplant recipes from the archives:

Kyoto: Finding the Perfect Souvenir

By ROB GOSS

Yatsuhashi


In Japan, souvenirs were born to be eaten. And in Kyoto the choice of edible souvenirs is staggering. There's creamy green tea pudding, sesame flavored cookies, and innumerable pickles and dried fish, but nothing really screams "I've been to Kyoto" quite like yatsuhashi or nama yatsuhashi. The former, a cinnamon-flavored cookie made from glutinous rice flour, is hard enough to break teeth, but the latter, a floppy unbaked version typically flavored with cinnamon, green tea or sesame (and often wrapped around sweet red bean paste), is just about the perfect match for a cup of green tea.
You can pick up both varieties at the numerous souvenir shops in Kyoto Station and at major tourist attractions, but if you are in Gion, go straight to the source and visit Izutsu Yatsuhashi Honkan, a yatsuhashi maker that's been in business since 1805.
not mine.credit and source: TIME.COM

Yatsuhashi




 (八ツ橋 or 八橋?) is a Japanese confectionery sold mainly as a souvenir sweet (miyagegashi). It is one of the best known meibutsu (famous regional products) of Kyoto. It is made from glutinous rice flour (上新粉 jōshinko?)sugar and cinnamon. Baked, it is similar to senbei. Raw, unbaked yatsuhashi (Nama yatsuhashi) has a soft, mochi-like texture and is often eaten wrapped around red bean paste ( an?), and may come in a variety of different flavours.

not mine.credit and source: WIKIPEDIA

藤本敏史&木下優樹菜、喜びの妊娠報告 2人目「楽しみ」

2015-05-14 20:32

TBS『ニンゲン観察バラエティ モニタリング』で、第2子妊娠を発表したタレントの木下優樹菜(27)と、夫でお笑いコンビ・FUJIWARA藤本敏史(44)夫妻が14日、連名のFAXで「これからもっと賑やかになることを楽しみにしながら家族一同過ごしております」と喜びのコメントを寄せた。

 二人は連名で「このたび、藤本家にもう1人、家族が増えることになりました」と報告。「これからもっと賑やかになることを楽しみにしながら家族一同過ごしております。夫婦共々一層精進していきますので、よろしくお願いします」と呼びかけた。

 優樹菜は現在妊娠4ヶ月で、出産予定日は11月。二人は2010年8月に結婚し、12年8月に第1子女児の莉々菜ちゃんが誕生した。 

not mine.credit and source: ORICON

Fujimoto Toshifumi and Kinoshita Yukina are expecting their 2nd child

On May 14, comedian Fujimoto Toshifumi (44) and talento Kinoshita Yukina (27) sent a fax to media outlets announcing that they are expecting their second child. 

The couple reported, "At this time, the Fujimoto family will be gaining a new family member." They also called out to their fans, "The whole family is looking forward to becoming more lively. We will work even harder, so please continue to support us."

Kinoshita is currently 4-months pregnant and is expected to give birth sometime in November. The two tied the knot back in August of 2010 and welcomed their 1st child, daughter Ririna, in August of 2012. 

Congratulations to the happy couple!

not mine.credit and owner:TOKYOHIVE

テーマ:
ご報告


私事ではありますが、

この度、新しい命を授かることができました。

今は無事に安定期に入り、
すくすくと私のお腹の中で育っています。母子手帳を手にした時、とても幸せを感じることができました♡

いつも応援して支えてくださる皆様や、家族、友人、関係者の皆様に感謝し、

この大事な命を守っていきたいと思っています。


お仕事につきましては、
体調に気遣い、出来る限り頑張りたいと思っていますので、
どうか、あたたかく見守っていて下さいますようお願い致します!


後藤真希

not mine.credit and owner: GOTO MAKI OFFICIAL BLOG

後藤真希、第1子妊娠を発表

2015-06-17 12:30 配信

【モデルプレス】元モーニング娘。の後藤真希(29)が17日、第1子妊娠を発表した。
第1子妊娠を発表した後藤真希【モデルプレス】
後藤真希
同日、「みなさまへご報告。」と題した自身のブログにて「私事ではありますが、この度、新しい命を授かることができました」と報告。「今は無事に安定期に入り、すくすくと私のお腹の中で育っています」と順調であることを語った。

また「母子手帳を手にした時、とても幸せを感じることができました」と母としての喜びを明かすとともに、「いつも応援して支えてくださる皆様や、家族、友人、関係者の皆様に感謝し、この大事な命を守っていきたいと思っています」と決意をつづった。

今後の活動については「体調に気遣い、出来る限り頑張りたいと思っています」と言い、「どうか、あたたかく見守っていて下さいますようお願い致します」と結んでいる。

後藤は2014年7月に、3歳年下の会社員男性と結婚。今年2月に東京近郊のホテルにて挙式・披露宴を行った。(modelpress編集部)

not mine.credit and source: MODELPRESS