January 16, 2025 • 20 mins
Ever found yourself charmed by the unique jingles of Tokyo's subway? Tune into episode 9 as your friend chats about this, as well as decorative herbs, skin creams and the ’schoolies’ tradition in Australia. Jacquie also discusses the appeal of rooftop bars and shares the adventure of setting up a backyard golf driving net for some swing practice. Listen in and celebrate friendship, and ponder the little joys that connect us all.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jacquie Joy (00:01):
Welcome to the Day-to-Day Podcast, calm
Conversations with a Friend,spoken by Jacquie Joy, and you
are listening to Episode 9.
You decide to check yourmessages.
(00:23):
One new voicemail it's from oneof your friends.
You decide it's time to sitdown, make yourself comfortable
and have a listen.
Hey, hey, just wanted to playyou this sound.
(00:56):
It's the sound of our veryhard-working thermomix and it
reminds me so much of the soundor the jingles at the Tokyo
subway stations, which I justlove.
In fact, I was just watching alittle YouTube presentation
(01:19):
which featured the musicianMinoru Mukaiya I think that's
how you pronounce it and he wastalking about how he's written
music for over 110 trainstations there and how much he
enjoys bringing a little bit ofjoy and music to millions of
(01:42):
people across Japan each day.
Anyway, back to cooking.
It was great to hear that youappreciate Indian cooking as
well.
This was something I did notknow and, not surprisingly, you
sound much more advanced than me.
(02:03):
Surprisingly, you sound muchmore advanced than me and I love
the photos and especially lovedyour use of garnishing on the
curries.
It definitely gives the perfectfinishing touch and looks much
more palatable than my curryphotos.
(02:24):
The bunches of cilantro that yougot from the markets must have
smelled incredible.
It's funny with cilantro peopleeither like it or loathe it,
but it sounds both love it.
In Australia we actually callcilantro coriander and I did a
(02:49):
little bit of digging becauseI'm wondering why the same thing
, the same herb, can be calledtwo different names.
Apparently the seeds of theplant are called coriander,
which is a spice, and the leavesare called cilantro or the
(03:10):
Chinese parsley.
So I suppose cilantro isactually a little more accurate
than coriander, because we usethe leaves as well over here for
the garnishing.
Interesting that it's actuallycalled Chinese parsley, because
(03:30):
I've always associated corianderwith Mexican food more than
anything else and I love itmixed with lime and used with
chicken Absolutely delish.
And in other news you would bevery happy to hear that the
(03:52):
special snail skin cream hasarrived.
There were many choices in whattype of skin cream to buy and I
bought something called PowerEssence which seemed quite
popular, and I think it's calledthat because it actually
contains 96% of this so-calledsnail mucin.
(04:17):
So that's a lot more than Iexpected.
I sort of thought it would beabout 3 or 4% mucin.
However, I am still circling itand soon I will work up the
courage to open it and find outhow gooey it feels, and when I
(04:42):
do that, I will try it and letyou know how I go with it.
I'm actually feeling quitehopeful that it will be a
hydrating miracle, so we shallsee.
Now, are you heading away forholidays?
(05:03):
I don't think I've asked you.
We are doing a small holidayfirst up, just going to the
beach house with the kids, andwe also have a visitor from
overseas, so we want to take heras well with us and give her a
traditional Aussie beach townstyle of experience.
(05:27):
It's also at the beginning ofher Aussie holiday, so it's a
great chance for her to put herfeet up and relax after almost a
two-day journey to get here andfour plane flights.
The house that we stay at issituated right next to a
(05:49):
beautiful lake, and all of usare really looking forward to
the peace and serenity of justspending time there and existing
with nature.
So I will certainly have somegorgeous photos to send you,
particularly of the sunsets thathappen over the lake.
(06:12):
What makes it extra special isoften they have cane fires
burning at sunset as well.
So, combined with the lake, theclouds and the colours in the
sky, the photos can really bequite special.
Anyway, I'm looking forward tothat.
(06:37):
And while speaking of holidays,I suppose CJ has just finished
year 12 and returned back fromschoolies earlier this week.
Schoolies I'm not sure if you'veheard that term over there it
(06:57):
is an end of school Aussietradition here.
It's sort of a bit like thebeginning of your summer break
combined with an end of highschool celebration which lasts
for about a week.
The kids congregate often atone of the coasts.
(07:20):
Here the gold coast is the mostpopular destination for the
kids, um, but cam ended up goingto the sunshine coast, which is
still very popular.
It's just a little quieter andless hectic than the Gold Coast.
The Gold Coast actually hasabout 20,000 to 30,000 kids
(07:49):
there for schoolies each year,so it is quite a big deal, and
the kids just spend timetogether, often on the beaches,
and just celebrate, I suppose,their life past at school and
and get excited about movingforward with whatever they're
doing next university work,whatever that may be.
(08:13):
I was very touched, though.
He got back from schoolies andit was very sweet.
He had bought me a gorgeouslight blue beach style necklace,
so I was very touched and feltvery lucky.
It was a bit of an earlyChristmas present and, speaking
(08:35):
of presents, I think you'll bevery excited about this.
We decided to buy the family apresent for the backyard, so we
went shopping yesterday andfound a golf driving practice
net.
Found a golf driving practicenet.
(09:02):
We spent some time assemblingit today and it was surprisingly
a very straightforward andsimple process, so it only took
us about an hour to do.
We are really happy with ourchoice of net and we just paid a
little bit more for it, hopingit would be better quality, and
I think that was a great idea.
(09:24):
We did take photos of it, whichI'll send through, and also I
did a pretty cool time-lapsevideo of us assembling the net,
so I'll send that through aswell.
I'm really interested to hearwhat you think of it, because I
(09:46):
know well you're an experiencedgolfer and I'm sure you've used
one of these practice netsbefore and are way more familiar
with this stuff than I am.
It's actually larger than Iexpected and the dimensions are
about 3 by 3 by 3 metres, whichhas got to be around 3 metres is
(10:13):
around 10 feet, so that willgive you a bit of an idea of the
size, and it also doubles as abaseball practice net or in
Australia that will be handy fora cricket practice net as well.
So next up, before we can useit, we've got to go out shopping
(10:36):
again and purchase a golfdriver.
That's my club of choice.
I think I hit drivers muchbetter than irons, and I haven't
puttered for a while, so that'ssomething we can also look at
doing a bit later I'm going toneed to circle back to you and
(11:00):
ask you for a few golf tips, I'msure.
So be ready for that.
I really would appreciate anyhelp I can get.
It's been a while since I'veplayed golf.
I think I have a reasonablysolid basic swing.
I shall take a video of it andalso send that through to you so
(11:23):
you can just check that out andsee where I can improve.
I would really appreciate it,and I do feel very lucky I can
have someone like you to askabout this.
Otherwise I would definitelyneed to be getting some lessons
to remind my body how to setmyself up properly for a golf
(11:47):
swing again.
So I'm looking forward to doingthis, probably every second day
, just to get a little bit ofmobility into my spine again and
practice a bit of hand-eyecoordination and, most of all,
it should be a bit of fun once Ican get my swing going, and
(12:09):
it's also something that we as afamily can also do together as
well, which is a bonus we as afamily can also do together as
well, which is a bonus, and sonext time I come to LA,
no-transcript, and I think,after practicing for a couple of
(12:29):
months in this golf net, I maybe able to win a hole or two off
you in our upcoming golfchallenge, so I'm looking
forward to that.
The other thing, of course, thatI'm looking forward to doing
with you when I'm in LA next isvisiting a rooftop bar or two
(12:55):
with you, because that's one ofmy favorite things to do while
I'm on holidays, and we didn'tget to do that last time.
I did get to go to a rooftopbar called the Aster.
When I was there last year, Iknow well we went to a special
(13:19):
vegetarian restaurant, which waslovely, but we do need to at
this next time.
I just loved it.
It had been recently renovatedand the rooftop area felt modern
, but it also had a bohemianstyle element to it, and they
(13:43):
even had some wooden rockingchairs there as part of the deck
furniture.
This is really novel and it wassuper fun just relaxing back,
chatting, having a few nibblesand drinks and just lulling away
(14:03):
gently on this rocking chair.
It was very relaxing,especially as the views from
there were super or veryhollywood.
You could see the hollywoodsign and also the iconic
(14:23):
buildings like or capitalrecords, because it was situated
right next to the Avalon, whichis where we attended the awards
.
So I think you would know whereit is and, look, you may have
been there before.
I just forgot to mention thatto you when I was there.
(14:45):
So I have been doing research ofa good local rooftop bar or
venue to go to.
Here we were looking at doingsomething a bit more special
than a backyard birthday partyfor CJ's upcoming big birthday.
So there are some gorgeousrooftop venues here.
(15:10):
I'm focusing in on one and I amgoing to send you a little
brochure and some pictures of it.
It has wonderful city views ofBrisbane and has a really
relaxing beach vibe, completewith a pool deck.
(15:33):
They describe it in thebrochure as inspired by the
Mediterranean coast and itsfamous beach bars.
This rooftop offers a choice ofpoolside grazing or indoor
dining at the stunningpavilion-style restaurant,
(15:56):
complete with these black andwhite umbrellas which I know you
love.
That's not in the brochure.
Anyway, the indoor diningfeatures wooden flooring, blue
leather booths, chic rattanfurniture I'm not sure if you
say rattan, or is it rattananyway and a smattering of lush
(16:22):
pot plants.
So check it out.
I'm also going to send you someof their food options,
including this amazingcharcuterie board which I think
we shall order, and they also dohave the option of some really
(16:55):
delicate looking canapes.
There are some great choices ofseafood and sushi there, and
that reminds me of the crazyrock and sushi restaurant you
were talking about.
How was that?
You said you were going to gothere a few nights ago for a
celebration, so, um, it looksamazing.
I checked out their menu.
(17:16):
We don't have that here.
It looks like it's a bit of afranchise well upmarket
franchise style restaurant, sohopefully it comes to Australia
one day.
Now, the food which you will seeon the brochure that reminded
(17:36):
me of crazy rock was they havehomemade sushi with sesame, soy,
tuna, saku not sure if that'show you pronounce it pickled
white ginger and shoyu, which isjust a fancy name for a soy
sauce.
(17:56):
Apparently also there areamazing oyster options.
For example, we have freshlyshucked maroy Island oysters
with champagne and mignonette.
As well as that, they also haveoptions for a sashimi and or an
(18:23):
oyster station.
So look, we'll dream on.
So look, we'll dream on.
I think at this stage we mightstick to some more basic foods
that I know everyone will enjoy,and also the foods that won't
break the budget.
But it really is amazinglooking at this menu and just
(18:46):
trying to imagine how thesefoods would taste.
Anyway, it sounds like you'vebeen really busy and working
hard to catch up on all of yourcoursework, so congratulations.
It sounds like you're nearlythere and can start focusing on
(19:11):
some performance relatedprojects now.
I've been busy at work andwe'll catch you up on that next
time, because I'm going to haveto love and leave you and get a
few more things done around thehouse before I start getting
(19:34):
things ready for a dinner.
We're going to do a coconutchicken curry tonight, so you
stay well and take care, and Ihope you enjoyed your dinner at
Crazy Rock.
Please send some photos throughwhen you get a chance.
(19:55):
Okay, take care.
Bye for now.
Welcome to the Day-to-Day Podcast, calm
Conversations with a Friend,spoken by Jacquie Joy, and you
are listening to Episode 9.
You decide to check yourmessages.
(00:23):
One new voicemail it's from oneof your friends.
You decide it's time to sitdown, make yourself comfortable
and have a listen.
Hey, hey, just wanted to playyou this sound.
(00:56):
It's the sound of our veryhard-working thermomix and it
reminds me so much of the soundor the jingles at the Tokyo
subway stations, which I justlove.
In fact, I was just watching alittle YouTube presentation
(01:19):
which featured the musicianMinoru Mukaiya I think that's
how you pronounce it and he wastalking about how he's written
music for over 110 trainstations there and how much he
enjoys bringing a little bit ofjoy and music to millions of
(01:42):
people across Japan each day.
Anyway, back to cooking.
It was great to hear that youappreciate Indian cooking as
well.
This was something I did notknow and, not surprisingly, you
sound much more advanced than me.
(02:03):
Surprisingly, you sound muchmore advanced than me and I love
the photos and especially lovedyour use of garnishing on the
curries.
It definitely gives the perfectfinishing touch and looks much
more palatable than my curryphotos.
(02:24):
The bunches of cilantro that yougot from the markets must have
smelled incredible.
It's funny with cilantro peopleeither like it or loathe it,
but it sounds both love it.
In Australia we actually callcilantro coriander and I did a
(02:49):
little bit of digging becauseI'm wondering why the same thing
, the same herb, can be calledtwo different names.
Apparently the seeds of theplant are called coriander,
which is a spice, and the leavesare called cilantro or the
(03:10):
Chinese parsley.
So I suppose cilantro isactually a little more accurate
than coriander, because we usethe leaves as well over here for
the garnishing.
Interesting that it's actuallycalled Chinese parsley, because
(03:30):
I've always associated corianderwith Mexican food more than
anything else and I love itmixed with lime and used with
chicken Absolutely delish.
And in other news you would bevery happy to hear that the
(03:52):
special snail skin cream hasarrived.
There were many choices in whattype of skin cream to buy and I
bought something called PowerEssence which seemed quite
popular, and I think it's calledthat because it actually
contains 96% of this so-calledsnail mucin.
(04:17):
So that's a lot more than Iexpected.
I sort of thought it would beabout 3 or 4% mucin.
However, I am still circling itand soon I will work up the
courage to open it and find outhow gooey it feels, and when I
(04:42):
do that, I will try it and letyou know how I go with it.
I'm actually feeling quitehopeful that it will be a
hydrating miracle, so we shallsee.
Now, are you heading away forholidays?
(05:03):
I don't think I've asked you.
We are doing a small holidayfirst up, just going to the
beach house with the kids, andwe also have a visitor from
overseas, so we want to take heras well with us and give her a
traditional Aussie beach townstyle of experience.
(05:27):
It's also at the beginning ofher Aussie holiday, so it's a
great chance for her to put herfeet up and relax after almost a
two-day journey to get here andfour plane flights.
The house that we stay at issituated right next to a
(05:49):
beautiful lake, and all of usare really looking forward to
the peace and serenity of justspending time there and existing
with nature.
So I will certainly have somegorgeous photos to send you,
particularly of the sunsets thathappen over the lake.
(06:12):
What makes it extra special isoften they have cane fires
burning at sunset as well.
So, combined with the lake, theclouds and the colours in the
sky, the photos can really bequite special.
Anyway, I'm looking forward tothat.
(06:37):
And while speaking of holidays,I suppose CJ has just finished
year 12 and returned back fromschoolies earlier this week.
Schoolies I'm not sure if you'veheard that term over there it
(06:57):
is an end of school Aussietradition here.
It's sort of a bit like thebeginning of your summer break
combined with an end of highschool celebration which lasts
for about a week.
The kids congregate often atone of the coasts.
(07:20):
Here the gold coast is the mostpopular destination for the
kids, um, but cam ended up goingto the sunshine coast, which is
still very popular.
It's just a little quieter andless hectic than the Gold Coast.
The Gold Coast actually hasabout 20,000 to 30,000 kids
(07:49):
there for schoolies each year,so it is quite a big deal, and
the kids just spend timetogether, often on the beaches,
and just celebrate, I suppose,their life past at school and
and get excited about movingforward with whatever they're
doing next university work,whatever that may be.
(08:13):
I was very touched, though.
He got back from schoolies andit was very sweet.
He had bought me a gorgeouslight blue beach style necklace,
so I was very touched and feltvery lucky.
It was a bit of an earlyChristmas present and, speaking
(08:35):
of presents, I think you'll bevery excited about this.
We decided to buy the family apresent for the backyard, so we
went shopping yesterday andfound a golf driving practice
net.
Found a golf driving practicenet.
(09:02):
We spent some time assemblingit today and it was surprisingly
a very straightforward andsimple process, so it only took
us about an hour to do.
We are really happy with ourchoice of net and we just paid a
little bit more for it, hopingit would be better quality, and
I think that was a great idea.
(09:24):
We did take photos of it, whichI'll send through, and also I
did a pretty cool time-lapsevideo of us assembling the net,
so I'll send that through aswell.
I'm really interested to hearwhat you think of it, because I
(09:46):
know well you're an experiencedgolfer and I'm sure you've used
one of these practice netsbefore and are way more familiar
with this stuff than I am.
It's actually larger than Iexpected and the dimensions are
about 3 by 3 by 3 metres, whichhas got to be around 3 metres is
(10:13):
around 10 feet, so that willgive you a bit of an idea of the
size, and it also doubles as abaseball practice net or in
Australia that will be handy fora cricket practice net as well.
So next up, before we can useit, we've got to go out shopping
(10:36):
again and purchase a golfdriver.
That's my club of choice.
I think I hit drivers muchbetter than irons, and I haven't
puttered for a while, so that'ssomething we can also look at
doing a bit later I'm going toneed to circle back to you and
(11:00):
ask you for a few golf tips, I'msure.
So be ready for that.
I really would appreciate anyhelp I can get.
It's been a while since I'veplayed golf.
I think I have a reasonablysolid basic swing.
I shall take a video of it andalso send that through to you so
(11:23):
you can just check that out andsee where I can improve.
I would really appreciate it,and I do feel very lucky I can
have someone like you to askabout this.
Otherwise I would definitelyneed to be getting some lessons
to remind my body how to setmyself up properly for a golf
(11:47):
swing again.
So I'm looking forward to doingthis, probably every second day
, just to get a little bit ofmobility into my spine again and
practice a bit of hand-eyecoordination and, most of all,
it should be a bit of fun once Ican get my swing going, and
(12:09):
it's also something that we as afamily can also do together as
well, which is a bonus we as afamily can also do together as
well, which is a bonus, and sonext time I come to LA,
no-transcript, and I think,after practicing for a couple of
(12:29):
months in this golf net, I maybe able to win a hole or two off
you in our upcoming golfchallenge, so I'm looking
forward to that.
The other thing, of course, thatI'm looking forward to doing
with you when I'm in LA next isvisiting a rooftop bar or two
(12:55):
with you, because that's one ofmy favorite things to do while
I'm on holidays, and we didn'tget to do that last time.
I did get to go to a rooftopbar called the Aster.
When I was there last year, Iknow well we went to a special
(13:19):
vegetarian restaurant, which waslovely, but we do need to at
this next time.
I just loved it.
It had been recently renovatedand the rooftop area felt modern
, but it also had a bohemianstyle element to it, and they
(13:43):
even had some wooden rockingchairs there as part of the deck
furniture.
This is really novel and it wassuper fun just relaxing back,
chatting, having a few nibblesand drinks and just lulling away
(14:03):
gently on this rocking chair.
It was very relaxing,especially as the views from
there were super or veryhollywood.
You could see the hollywoodsign and also the iconic
(14:23):
buildings like or capitalrecords, because it was situated
right next to the Avalon, whichis where we attended the awards
.
So I think you would know whereit is and, look, you may have
been there before.
I just forgot to mention thatto you when I was there.
(14:45):
So I have been doing research ofa good local rooftop bar or
venue to go to.
Here we were looking at doingsomething a bit more special
than a backyard birthday partyfor CJ's upcoming big birthday.
So there are some gorgeousrooftop venues here.
(15:10):
I'm focusing in on one and I amgoing to send you a little
brochure and some pictures of it.
It has wonderful city views ofBrisbane and has a really
relaxing beach vibe, completewith a pool deck.
(15:33):
They describe it in thebrochure as inspired by the
Mediterranean coast and itsfamous beach bars.
This rooftop offers a choice ofpoolside grazing or indoor
dining at the stunningpavilion-style restaurant,
(15:56):
complete with these black andwhite umbrellas which I know you
love.
That's not in the brochure.
Anyway, the indoor diningfeatures wooden flooring, blue
leather booths, chic rattanfurniture I'm not sure if you
say rattan, or is it rattananyway and a smattering of lush
(16:22):
pot plants.
So check it out.
I'm also going to send you someof their food options,
including this amazingcharcuterie board which I think
we shall order, and they also dohave the option of some really
(16:55):
delicate looking canapes.
There are some great choices ofseafood and sushi there, and
that reminds me of the crazyrock and sushi restaurant you
were talking about.
How was that?
You said you were going to gothere a few nights ago for a
celebration, so, um, it looksamazing.
I checked out their menu.
(17:16):
We don't have that here.
It looks like it's a bit of afranchise well upmarket
franchise style restaurant, sohopefully it comes to Australia
one day.
Now, the food which you will seeon the brochure that reminded
(17:36):
me of crazy rock was they havehomemade sushi with sesame, soy,
tuna, saku not sure if that'show you pronounce it pickled
white ginger and shoyu, which isjust a fancy name for a soy
sauce.
(17:56):
Apparently also there areamazing oyster options.
For example, we have freshlyshucked maroy Island oysters
with champagne and mignonette.
As well as that, they also haveoptions for a sashimi and or an
(18:23):
oyster station.
So look, we'll dream on.
So look, we'll dream on.
I think at this stage we mightstick to some more basic foods
that I know everyone will enjoy,and also the foods that won't
break the budget.
But it really is amazinglooking at this menu and just
(18:46):
trying to imagine how thesefoods would taste.
Anyway, it sounds like you'vebeen really busy and working
hard to catch up on all of yourcoursework, so congratulations.
It sounds like you're nearlythere and can start focusing on
(19:11):
some performance relatedprojects now.
I've been busy at work andwe'll catch you up on that next
time, because I'm going to haveto love and leave you and get a
few more things done around thehouse before I start getting
(19:34):
things ready for a dinner.
We're going to do a coconutchicken curry tonight, so you
stay well and take care, and Ihope you enjoyed your dinner at
Crazy Rock.
Please send some photos throughwhen you get a chance.
(19:55):
Okay, take care.
Bye for now.
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