Rumah Shujindakara

Bagian terparah dari baking phobia saya adalah Pie dan Tart. Pertama karena buat crustnya itu macem2 banget metodenya, ada yang pake food processor, ada yang menteganya dipotong2 kecil terus dibekuin dan diadon pake tangan dengan cara dipencet/dicubit, plus ada yang menteganya diaduk bersama gula seperti membuat biskuit. Kedua aturan memanggangnya gak konsisten, ada resep yang pake acara dipanggang crustnya dulu baru dipanggang lagi berikut isi...ada yang langsung dipanggang berikut isi. Membingungkan! Ketiga, yang bikin stress juga karena adonan banyak pake mentega (mahal bowww), jadi harus dikerjakan cepet2 supaya mentega gak leleh n mengakibatkan hasil akhir gak ngembang plus gak garing kriuk kriuk. Keempat,  pas memasang crust di cetakan selalu aja robek2 ampe diulang berkali2. Terakhir, karena microwave saya gak bisa pake cetakan logam jadinya gak bisa make cetakan bongkar pasang, akibatnya pas udah mateng ngeluarin dari cetakan juga jadi perjuangan tersendiri. Untuk problem

Watched the news about this year Akutagawa Prize winner; both male and female writers for the writer prize and new comer writer. First read Akutagawa Prize winner writer's book when I was in college (in english translation) and the impression was that the prize must really go to good writers even a foreigner could enjoy the story (though I didnt read Japanese writers works at that time). In the news, 26 year old Mariko Asabuki as the winner of the new comer writer talked about her prize winning book. "No message whatsoever, only for immersing ourselves in the beauty of words". The judges explained why the book won the prize, "the back and forth plot and the choice of words...difficult book". I didnt know if being difficult (to understand) is a good point for a book, for winning the Akutagawa Prize. So just for curiosity I wanted to get the book. Had to be disappointed coz the book was already out of print. I was about to forget this book but found it in Kino