Ski, Eat, Drink | Hokkaido

"Power ranging" on the summit of Mt. Isola!!

Long time no see! Since my last entry I have celebrated my birthday and been away skiing in Hokkaido and eating away in Osaka, Japan, effectively putting on a couple of kilos in as short as one week. Skiing for four consecutive days and burning my quads and back muscles seemed to have little effect on counterbalancing the noticeable bump that formed around my midsection. Why, blame it on the scrumptious all-you-can-eats (a.k.a. suicide traps), daily overdose of Japanese alcohol, and the diverse, ever-pleasing seasonal Japanese cuisine. We even stashed miniature bottles of Taketsuru (竹鶴) Pure Malt 17 years in our pockets to refuel on the slopes... seriously. Black Diamond? Piece of cake.

Paying respect to the Founder of Japanese Whiskey and sampling vintage whiskeys at the Nikka Whiskey Distillery, Yoichi (余市), Hokkaido

The epitome of freshness and indulgence: sashimi don and the sweetest, melt-in-your-mouth uni sashimi... this is what bliss is  

(From left) Hokkaido-style curry; guilt-laden premium pork belly morsels heading to the grill; irresistable Hokkaido-style cheesecake that we paired with whiskey

Returning to home, "overweight" and misshaped just like my luggages, I vowed to get back in shape and stay away from any sorts of buffets until further notice and adopt a strict, healthy diet to my best ability when at home. So stay tuned for some exciting, low-carb recipes to come soon!

[Any thoughts or comments? I want to hear from you! Also check out my Facebook Fan Page and Instagram: #alvinspenthousekitchen]

Classic Red Wine Sangria

As I write this entry, I am probably already tipsy. What better way to start your day than to wake up to some booze laced with your daily serving of fruits and vitamin-C? (Alright, keep moderation in mind, guys. Especially those who went to bed over booze.) Joke aside, I am ecstatic as I whip up this giant pitcher of classic Sangria because not only is it a breathtakingly glorious day out today (good weather should never be taken granted for), my long-anticipated leave is also nearing on the horizon. I may not have a travel buddy this time, so to take advantage of my week and a half off, I am considering to take up a challenge, to learn something completely new and wild - and it might just be surfing in Bali. Stay tuned for updates!

Order a glass of Sangria at a bar or restaurant, it may set you back a hefty bunch. Make it at home, and you will soon realize that this traditional Spanish favorite costs little more than the wine you choose. It requires no mixological skills - only time in the cooler to allow flavors to mingle.

Sangria is peculiarly forgiving when it comes to variations in ingredients. Add more juice or soda for a sweeter drink, go easy on the brandy, or tip in other fruits such as peaches and halved grapes. Use fresh, quality orange juice or squeeze your own, none of that concentrate crap.

People tend to think of Sangria as a summer drink, but in fact it is just as delightful any other day, at a party, weekend brunch, or a cozy candlelight dinner like tonight with close friends. One does not need a reason to celebrate with Sangria.

To prepare...

1 bottle (750 ml) red wine (I used an Australian Shiraz) 
Orange juice of two oranges, freshly squeezed (approx. 1/2 cup)
1/4 cup brandy
1 tablespoon Simple Syrup*, or more to taste (*equal parts sugar and water, heated until sugar dissolves, cooled)
1 apple, Granny Smith or Pink Lady, cored and cut into 1-inch pieces 
Orange and lemon slices
1 can of lemon-lime soda (optional)
Fresh mint sprigs

In a pitcher, combine the red wine, orange juice, brandy, simple syrup, and fruit. Stir to combine and refrigerate until drink is chilled and flavors are blended, 4 hours up to overnight. Serve over ice and garnish with sprigs of mint. Add soda if desired.

Any hour is happy hour with a pitcher of Sangria. Salud!

[Any thoughts or comments? I want to hear from you! Also check out my Facebook Fan Page]