There are several kinds of abalone, and you need to be a good diver to to pick expensive kinds. What I can pick most of the time are the ones in above photo -- cheap, chewy (almost rubbery) type. I think you can see how I pick one by clicking here (if the link works).
But if cooked in a pressure cooker, the chewy type abalones are not bad. I often cook them that way first, then slice and mix them into batter with chopped onions to deep-fry them.
In spring, nature's blessings are abundant in the mountains as well. I picked lots of leaves from my small sansho pepper tree, ground them and mixed with miso (fermented soybean paste) and mirin (rice wine). It makes a very fragrant and tasty glaze.
About a month after my aunt's death, her friend brought me some bamboo shoots and asked me to cook them as an offering to my aunt.
And I went fishing once in May, 2015. This was the catch. I think I deep-fried them.
Now I'm very lucky that in my prefecture, there is a cafe called The Delta Blues Cafe. These two photos show what I ate there in June 2015. Maybe it's a good thing that the place is far from where I live now... Otherwise I would quit cooking at home and spend all my time eating at this restaurant and chatting about the South...
Dad planted tomatoes again...
... and I made tomato sauce again, like I did a year ago.
And I joined a BBQ, too.
Last photo: Mango ice cream @ Merry Garden.