daily slice-of-life photo blog of a Gen-X dad
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Photo info: Apple iPhone 15 Pro, 6.7649998656528mm, f/1.8, 1/60 sec, ISO800
I finally pulled the trigger on an ʻOli ukulele that I had been eyeing for a few months, and today it arrived. It is a beautiful cedar top acacia ukulele, and it is absolutely perfect. I bought it from The Ukulele Site in Hawaiʻi and asked them to do a full setup. I also asked if they could send a photo of my ukulele being worked on, and they said, “Can do.” A couple of days later, I received a really cool setup video instead. How awesome is that.
Fast forward to today and the ukulele showed up at my door. Just like I hoped, it is perfect. The action is nice and low, exactly as I requested, and the low G string sounds great. It came strung with Koʻolau Aho fluorocarbon strings. I usually prefer nylon, but these are highly regarded, so I decided to leave them on for now. They actually sound really good. I will probably swap them out eventually, but for the moment I am enjoying them.
This is my first ukulele with a gloss finish, although the neck is satin, and it is absolutely gorgeous. I love the wood grain of the cedar and the soft blonde color. I spent about $800 on this ukulele, which is the most I have ever spent on one, but it is completely worth it. My other ukuleles honestly pale in comparison when it comes to sound, comfort, and overall fit and finish. The ʻOli is definitely a keeper.
Bonus photo of Yuzu enjoying the shipping box:
Photo info: Apple iPhone 15 Pro, 6.7649998656528mm, f/1.8, 1/20 sec, ISO640
“Big Bird” Cedar Park, 2025
Today was a really fun Thanksgiving. It was a little more complicated than usual because Mariko taught an in person baking class in the middle of the day, but my turkey prep was simple and we have multiple ovens. In the end, everything worked out just fine.
Just like last year, I bought a pre brined turkey from HEB. It was 12.5 pounds. Our exchange student helped me stuff the bird with aromatics and season the outside with salt and pepper. I do not think handling a large raw turkey is something most Japanese people grow up doing, so it was a pretty unique experience for him.
The turkey roasted for about three hours until the thigh reached 155 degrees, then I let it rest for a full thirty minutes before carving. It turned out very juicy and tasty. I usually rush this part, but this year the timing was relaxed. That extra resting time made a huge difference, and I will definitely build it into future Thanksgivings.
For sides, we stuck with our usual favorites: cranberry sauce, oyster dressing, mashed potatoes, and roasted veggies. We finished with pumpkin pie for dessert. Everything was delicious. Another successful Thanksgiving meal in the books.
“Friendsgiving Plate” Austin, 2025
We went to a Friendsgiving dinner at our friend’s restaurant, and wow, there was so much food. Sushi, karaage, katsu, tofu, Korean fried chicken, yakisoba, poké, onigiri, musubi, tsukemono, and even oysters. It was incredible and a little overwhelming in the best way.
I had a great time, but after about two hours my social battery was completely empty. I ended up reading a book on my phone while passively listening to all the Japanese conversations happening around me. It was actually kind of comforting.
I also chatted with a friend who gets overwhelmed at big social events too. He told me his strategy is to leave early and then come back later to pick up his wife. Honestly, that is such a smart move. I am still figuring out how to handle my own social battery when it runs out, but just talking with my friend about it made me feel a lot better.
“Friendsgiving Food” Austin, 2025
“Oysters” Austin, 2025
“Musubi and Onigiri” Austin, 2025
“Peppers and Tomatillo” Cedar Park, 2025
Tonight we had friends over for a Mexico and New Mexico inspired meal, and it was such a great night. I made a big batch of green chile stew, and Mariko made chicken en molé enchiladas, mango habañero salsa, and salsa ranchera. We also made plenty of homemade corn tortillas, plus a mushroom, onion, and pepper filling for tacos.
Our friends brought over tequila and margarita mix to go with everything, which was perfect. To end the night on a sweet note, we also had a dulce de leche cake for dessert. Amazing food, great company, and an all around awesome evening.
“Green Chile Stew” Cedar Park, 2025
“Chicken en Mole Enchiladas” Cedar Park, 2025
“Thirsty Anko” Cedar Park, 2025
Anko is waiting very politely for me to turn on the water, clearly ready for maximum hydration.
