はなの玉手箱

Davidから ♥️
イル・ディーヴォ公式ファンクラブに入会してください！

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NO.2
Official Newsletter of Il Divo
Wednesday July 26, 2023

Cooking with Il Divo

凝り性David (笑)
月いち、寿司職人！
(自慢じゃないけど、私なんて年に１回も作らないかも)














An Update from David
Hi everyone!

I hope everyone has had a lovely July. It has been a wonderful continuation of rest and fun activities at the Miller household.

It has been an extremely wet summer relative to last years drought, so on behalf of our gardens and our landscaping, Sarah Joy and I are very thankful to Mother Nature. That being said most of our days have been spent indoors. “Lumberjack David” has been feeling a bit couped up but that has meant other passions have gotten more attention.

I wish I could tell you more about our Il Divo projects we have been working on for later this year and into next year… but I can’t. I wouldn’t want to ruin the surprise. Suffice it to say it’s going very well and I’m very excited to share it with you when the time comes.

In the mean time I have spent a great deal of time in the kitchen. The 2 years of lockdown really created a window of time to learn how much creativity really goes into creating even the simplest of meals… and that more complex meals require more creativity. So I have been trying new recipes and improving some of my favorites…

But one food in particular has been so fun to experiment with and that’s Sushi. It really is an art form unto itself and it requires SO much preparation and SOOOO much practice and SOOOOO much patience!!! Lol. And even once you get the basics down (making the rice vinegar or planning which ingredients taste good with each other (I am a sushi fusion-ist, not a traditionalist) … it’s just a lot to keep track of! Maybe I should take a class… does Nobu Matsuhisa give lessons?

Anyways, I try to make sushi like once a month and hopefully each time it gets a little better. Sarah Joy says I’m making progress, but she is biased I think. In the end I made (from top down) grilled steak and sautéed mushroom with a teriyaki sauce and basil leaf on top, spicy tuna with scallion, and pan fried

Left overs became spicy tuna over crispy rice. The presentation I’m still working on but the flavor was fabulous.


ウッドストックは雨が多くて、
ランバージャックのDavidは少々クーデター気味らしい。（笑）
その分、他に情熱を注ぎ・・・
フュージョン寿司　
松久信幸さん（Nobu Matsuhisa）に弟子入り希望（笑）
盛り付けはまだ改良中だが味は最高、と。　




An Update from Sebastien
Hello Ladies and Gentlemen,
えっ！
ニューアルバム完成？
『私たちの画期的な20周年を記念するこの非常に重要なアルバムを完成させることができて、私たち全員がとても興奮しています。』


An Update from Urs
Hello lovely people!
えっ！びっくり、
ウルスのBDケーキは自作だったんですねー
クリームチーズフロスティングのレッドベルベットケーキ。






NO.1
Official Newsletter of Il Divo

2023/06/29

Updates from Il Divo @公式ファンクラブ

午後から休みゆっくりティータイムフレッシュハーブティーとマカロンDIVOからのニュースレターを読む。ファンクラブ！このニュアンス、良いです。推しって言葉、なかなか耳に慣れない。笑推しって、自分が主体？ワタシにとってはILDIVOが主体なので、♥️時代に置いて行かれようが、爆笑推し…