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aimeekittyI emailed a company to ask if their L size women's juban (under kimono) would fit me, or if they could make me a custom one. (after this email I just friggin made my own :P~)
This was their reply to me:
----------------------------------
"Dear Mr. or Ms. Aimee Steinberger;
We are afraid the size L is too small for you.
The name of Aimee seems to be a womens name for me, but is
the required Juban is for men? (translation: you are ginormous! you must be a man!)
If the required Juban (Hanjuban or Nagajuban) is for men;
we can custom make the set ((blah blah what they will charge)(
I hope the above information will be of any help for you.
regards,
(personwhohasneverseenatallgirl)
"
----------------------------------
but you know, I really can't complain too much, because I'm able to take Ouran Host Club everywhere I go on my ipod. (as well as my picture references for things I'm working on and my entire mp3 collection instead of just 1/5 of it... and tomorrow I'm getting a PINK IPOD CASE, CAUSE YOU KNOW HUGE MEN LIKE PINK.)
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Those of you who arent done getting chubby for the holidays, want to try this Red Velvet Cake Recipe? It's the one my Mommy Vi used to make all the time. The really important parts are in bold. No cheating or it will turn out tough and weird. Also, prepare to be covered in red food coloring and sugar. Not nessesarily bad. :)
Red Velvet Cake
1 cup butter (not margarine)
2 cups sugar
2 eggs
1 tbsp. Cocoa ( like in can Hershey’s dry cocoa)
1 tbsp vinegar (could be regular vinegar or apple cider vinegar)
½ tsp salt
l ½ tsp. Baking Soda (needs to be relatively fresh)
2 ½ cups cake flour (look for with regular flour in baking aisle of gro store)
1 cup buttermilk
1 tsp vanilla (real not imitation)
2 oz red food color ( like two bottles)
Cream butter and sugar for about 20 min until light and fluffy in mixer – this makes cake light; then add eggs one at a time.
Make a paste of vinegar and cocoa; add to creamed mixture.
Sift salt, soda, and flour together. Sift this 2 more times –this makes cake light –
Add flour mixture to creamed mixture alternately with vanilla, buttermilk and food coloring rather quickly. Blend until just blended. Don’t over mix. This will make cake tough.
Pour evenly into 3 greased and floured 9 inch cake pans ( I cut a piece of wax paper and put in bottom of cake pans, this way it will come out of pan with no problem.) (note from aimee: dude. use the wax paper
Bake for 30 minutes at 350. (I always set my buzzer for 20 minutes and keep checking with tooth pick. Ovens can cook fast or slow. When the tooth pick is not wet the cake is done.
The secret is not to over bake it. (note from aimee: on my oven, I cooked it at 325, and it was about right. I think my oven is hot. The first time I made this cake I overcooked it and it wasn't very good at all. Also, don't MOVE the cake in the oven to check it, the cake might fall. instead, carefully reach in with a toothpick. If a few crumbs come off with the toothpick, that's about right. If the toothpick is totally clean you probably overcooked it. If it comes out really gooey, then cook it more.)
I leave cake in pans on counter for 10 minutes. Note that they'll keep cooking just a tiny bit while in the pan. Then put wire racks over cake in pans and turn them upside down – remove waxed paper and let cool completely.
(Most cakes freeze very well – so you can do this several days before you need the cake – Just put in air tight container and put in freezer. I usually frost cake and then freeze it for when I need it)
ALSO: note that cream cheese icing CAN spoil, so you can't leave this cake out on the counter for hours. You need to refrigerate it if you aren't going to eat it right away.
Frosting for Red velvet Cake (SUPER EASY!)
1 8 oz pkg cream cheese
1 stick butter
1 box powdered sugar
2 tsp vanilla.
Mix together in mixer and spread on cooled cake. (if frosting is too thick just add a very small about of milk. Very small amounts and mix until spreading consistency.
ENJOY! :)
This was their reply to me:
----------------------------------
"Dear Mr. or Ms. Aimee Steinberger;
We are afraid the size L is too small for you.
The name of Aimee seems to be a womens name for me, but is
the required Juban is for men? (translation: you are ginormous! you must be a man!)
If the required Juban (Hanjuban or Nagajuban) is for men;
we can custom make the set ((blah blah what they will charge)(
I hope the above information will be of any help for you.
regards,
(personwhohasneverseenatallgirl)
"
----------------------------------
but you know, I really can't complain too much, because I'm able to take Ouran Host Club everywhere I go on my ipod. (as well as my picture references for things I'm working on and my entire mp3 collection instead of just 1/5 of it... and tomorrow I'm getting a PINK IPOD CASE, CAUSE YOU KNOW HUGE MEN LIKE PINK.)
----------------------------------
Those of you who arent done getting chubby for the holidays, want to try this Red Velvet Cake Recipe? It's the one my Mommy Vi used to make all the time. The really important parts are in bold. No cheating or it will turn out tough and weird. Also, prepare to be covered in red food coloring and sugar. Not nessesarily bad. :)
Red Velvet Cake
1 cup butter (not margarine)
2 cups sugar
2 eggs
1 tbsp. Cocoa ( like in can Hershey’s dry cocoa)
1 tbsp vinegar (could be regular vinegar or apple cider vinegar)
½ tsp salt
l ½ tsp. Baking Soda (needs to be relatively fresh)
2 ½ cups cake flour (look for with regular flour in baking aisle of gro store)
1 cup buttermilk
1 tsp vanilla (real not imitation)
2 oz red food color ( like two bottles)
Cream butter and sugar for about 20 min until light and fluffy in mixer – this makes cake light; then add eggs one at a time.
Make a paste of vinegar and cocoa; add to creamed mixture.
Sift salt, soda, and flour together. Sift this 2 more times –this makes cake light –
Add flour mixture to creamed mixture alternately with vanilla, buttermilk and food coloring rather quickly. Blend until just blended. Don’t over mix. This will make cake tough.
Pour evenly into 3 greased and floured 9 inch cake pans ( I cut a piece of wax paper and put in bottom of cake pans, this way it will come out of pan with no problem.) (note from aimee: dude. use the wax paper
Bake for 30 minutes at 350. (I always set my buzzer for 20 minutes and keep checking with tooth pick. Ovens can cook fast or slow. When the tooth pick is not wet the cake is done.
The secret is not to over bake it. (note from aimee: on my oven, I cooked it at 325, and it was about right. I think my oven is hot. The first time I made this cake I overcooked it and it wasn't very good at all. Also, don't MOVE the cake in the oven to check it, the cake might fall. instead, carefully reach in with a toothpick. If a few crumbs come off with the toothpick, that's about right. If the toothpick is totally clean you probably overcooked it. If it comes out really gooey, then cook it more.)
I leave cake in pans on counter for 10 minutes. Note that they'll keep cooking just a tiny bit while in the pan. Then put wire racks over cake in pans and turn them upside down – remove waxed paper and let cool completely.
(Most cakes freeze very well – so you can do this several days before you need the cake – Just put in air tight container and put in freezer. I usually frost cake and then freeze it for when I need it)
ALSO: note that cream cheese icing CAN spoil, so you can't leave this cake out on the counter for hours. You need to refrigerate it if you aren't going to eat it right away.
Frosting for Red velvet Cake (SUPER EASY!)
1 8 oz pkg cream cheese
1 stick butter
1 box powdered sugar
2 tsp vanilla.
Mix together in mixer and spread on cooled cake. (if frosting is too thick just add a very small about of milk. Very small amounts and mix until spreading consistency.
ENJOY! :)
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(no subject)
Date: 2006-12-27 10:12 pm (UTC)& you are SO NOT a MAN baybee!
(no subject)
Date: 2006-12-27 10:17 pm (UTC)