Pimping Your Best Friend


When I think of the term “pimp,” I usually think tacky snake skin shoes and bright yellow suits, lime candy Cadillacs, cheesy hats and bad 80’s fashion.  But today’s pimp is somebody a little bit more incognito.  Somebody who blends in.  Somebody a little bit closer.  Somebody like youre best friend.

The other night I was headed into town to meet a girlfriend late for some drinks.  I called and she told me to meet her at Hush.  I told her I was with a friend, and asked if there was a door cover.  Immediately she asked… “is it a guy?”  What does it matter if it’s a guy?  This is immediately the response most girls ask when you meet up with them.  I happen to be dating this guy and even if he wasn’t there, I wasn’t going to submit to being the “bait” and eye candy to whoever her male company was.  I’m not a geisha, or a call girl, or someone you can just summon to flirt with your male company. I had a social itch, planned to meet my girlfriend for some cocktails, didn’t mind the male company, and I hoped to have a meaningful intellectual conversation with someone.  I usually will go out with a guy friend, regardless if he is a date, or just a really good friend.  I think if you want to talk to me you gotta break down some walls, and if I let some down, maybe you’ll get my number. 😉 I’m a woman with respect for myself.  When I’m out, I’m a woman with class, so if you can’t handle that then hang with the little girls. 

(hey home girl, if you read this, I’m not mad or anything, it was just an epiphany I had at the moment.  I had a great time with your friends and they are super cool!)

Ladies stop pimping your friends!  I thought I left that shit behind in Vegas.

Time Starts to Pass Before You Know it You’re Frozen…


“Life passes most people by while they’re making grand plans for it.” George Jung. (Johnny Depp) Blow

I asked my daughter what she’s going to do when she grows up.  She said she’s going to do art.  She wants to do 10 things when she’s big.  She wants to paint nails, and play computer.  She wants to make funny faces.  She said she’ll work a lot like Mommy, and give her kids respect and lots of toys.  She says adults don’t play.  I guess she sees me working all the time.

I often think how nice it would be to be a kid again.  When I was young, I couldn’t wait to grow up.   My parent’s always told me, before you know it you’re going to be a grown up and you’re going to wish you were a kid again.  Yeah right, I thought.  I’m tired of my parents bossing me around.

When I was 15 I ran away from home.  I didn’t see my parents for 3 years.  I hustled hard to pay for a hotel at the Prince in Waikiki.  I had enough money for food, but had to eat $1 menu @ Jack in the Crack often.  Once in a while I’d pick up a case of  Smirnoff Ice, or a beer. I didn’t have a lot of clothes, in fact, I could fit it all in a back pack, because sometimes when the hotel’s were full in busy season, I’d go sleep on the beach.  Yeah, I know, I’ve come a long way from my teenage years.  But that much independence taught me life.  I was free and I loved it.  I was living it up.  I wish I could go back to living in a shack by the beach, little responsibility, being happy, and feeling young again.

Now, I live in a luxury 2 bedroom condo, have 3 cars, a beautiful daughter, 5 credit cards, and an ample list of bills.  The quality of life is definitely improved, and the company is better than the last time, but I can’t help but sometimes feel like I’m not going the places I want to.  I am still pursuing my education as a fashion designer.  But I have so many passions and can’t focus it all.  I love art.  I’m a musician and composer.  I’m the creative type.  I love film and theatre, and composition.  I love food and wine, and travel.  I am in love with love itself.  Constantly looking for the perfect love (if I haven’t already passed it by).   I love writing.  Modeling.  Photography.  Expression.  This blog is my way to share my soul with the world, and feel like I am doing something worthwhile.  I’m stuck in Vegas until my lease is up in May, and I just feel like I am dying here.

I’m the ambitious type and sometimes I get caught up and lose it.  Sometimes you just have to pick up and go somewhere new and start all over.  I feel sorry for people who get caught up in something that is no good for them.  A drug addiction.  A bad relationship.  The wrong city.  A dead end career.  They are all so separate subjects, but can be equally deadly.

Know which way the wind blows. It’s sending me to LA.

Begin doing what you want to do now.  We are not living in eternity.  We have only this moment, sparkling like a star in our hand and melting like a snowflake.

xoxo

Kristie Manning

Ichiriki- (Nabe) and my personal recipe


Have you had nabe before?  Not to be confused with shabu shabu or hot pot.  Shabu Shabu is the same meat and vegetable ingredients except you cook it in water with a little bit of konbu (seaweed).  It is plain and light.  However, nabe is the same ingredients except with flavorful broth’s.  If you haven’t eaten at Ichiriki before, it’s most likely you haven’t had nabe, unless you’re from Japan or something.  I’ve looked all over Vegas and LA for nabe and I can’t find it ANYWHERE.  I miss Ichirki, and every time I go to Hawaii, I will make sure to stop there for a pot of shio nabe.

With dim lighting and a calm atmosphere, the traditional decor includes bamboo partitions, shoji screens and private curtained tables.  One area of the restaurant you are required to take off your shoes, a Japanese tradition, where you are seated on a sunken floor on pillow seats.  It reminds me of eating with my grandma.  They have an array of mouth watering unique pupu’s (appetizers), shabu shabu, sukiyaki, a variety of nabe, and other izakaya (bar food).   Check them out on google, there’s a reason they mostly have 5 star reviews.

My favorite appetizer couldn’t be more traditional: cucumbers, with onions, with ume paste (sour pickled plum) and katsuo flakes (dried bonito fish flakes)

Karaage chicken is my daughters favorite, with mayo and Sriracha sauce.

For lunch they have smaller portions with choice of meat, (beef) shrimp and scallops for about $12

Regular nabe is about $20.  Seafood nabe contains large tiger shrimps, scallops, and king crab legs and runs about $30.  Nabe is served with a bowl of rice on the side, and I like to order a side of udon noodles as well. The ground meat in the bamboo scoop is ground chicken and pork “tsukene”.  It’s scooped into the soup and cooked with the array of meat and veggies.

You can choose from a variety of flavors such as miso, shoyu, shio (my favorite), kim chee, pirikara (spicy), and even a new flavor, I am yet to try, light ginger broth.
They have GREAT poke too!

They also have a lounge upstairs with daily drink specials, “Ichiriki LOFT.”  Try the Shiso Mojito, a shochu-based mojito with muddled fresh shiso.

The sake selection is also good and served in bamboo boxes which enhance the flavor.

Ichiriki LOFT is conveniently located at 510 Pi‘ikoi Street, just across from Ala Moana Center, with parking available in an attended lot behind the building. For more information please call (808) 591-5638.

Hours: Mon-Thu 5-11pm, Fri-Sat 5pm-12am, Sun 5-10pm
Price Range: Entrees $15.95-$45.95
Recommended: Shio Ichiriki Nabe (w/ side of udon), Ume Cucumber, Karaage
Payment: AmEx, Disc, JCB, V, MC

NABE RECIPE

I’ve learned how to make my own nabe broth because there is no nabe anywhere in Vegas.  First you cut the steams off the shiitake mushrooms and cut the caps in half and soak them in warm water for 15 minutes.  I bake a piece of ginger in olive oil until it is brown.   Add it to simmering water.  Drain the mushrooms, then boil shiitake mushrooms and ginger for 8 hours until the broth is golden.  I drain the mushrooms  and ginger then add shoyu, mirin (rice wine), MSG Makes everything taste better.  Some recipes use meat but mushrooms won’t spoil as fast as fish or meat.  Using so lessens the shelf life of the soup.  I like to refrigerate the soup and eat it over the next few days or use it in cooking of other recipes.    I asked them what the broth is made from Ichiriki and they said shiitake mushrooms because of peoples allergies.  If you want to cheat and don’t have time to lett it simmer all day, I like to use katsuo dashi powder.  It’s a little expensive.  probably $15 for a box of seasoning, but it is flavorful and can be ready in a few minutes.   And the box will last you years. I add ribeye, shrimp, scallops, crab legs, aburage, tofu, green onions, shiitake mushrooms, bamboo shoots, enoki mushrooms, udon noodles, carrots, mung bean clear noodles (long rice), fresh gobo (burdock), arabiki (berkshire pork sausages), kamaboko (fish cake) and make my own ground chicken and pork tsukene (meat balls) to put in it.  I never measure anything and always cook to taste, so  I can’t tell you the measurements.  That’s the best way to cook!  Then once you get it down perfect, write it down.

xoxo

Kristie Manning

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