Mandy + Reno

29/05/2026

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Looking back on moments from our trip, it had us asking…

When do we decide to take a shot?

Is it when something feels good? When it looks aesthetic? When we want to show it? When we think it will become a beautiful memory?

Maybe taking a shot at anything is never fully one thing. Maybe it lives somewhere between instinct and awareness. Between readiness and flow.

Perhaps like fishing? We prepare the line. The hook. The bait. We learn currents, weather, patience. Yet the catch still belongs to the moment. Preparation simply makes us available for the moment life suddenly pulls back.

There were so many beautifully curated shots we took throughout Thailand. And still, the ones that continue to stay with us most were…

They were the ones with catch.

The ones where something invisible tugged at the line. Not because they were flawless, but because something alive slipped into them before we could control it.

Maybe that is what we are always searching for whenever we take a shot at anything at all.

Not perfection.

Just being present enough to feel the tug.

26/05/2026

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Reno:
Why cannot be like sashimi Mandy?
Just think —in history there was Japanese who loved to share deliciousness and different experiences from home country and bring to foreign land. This is totally sashimi.



Mandy:
*smiles*

25/05/2026

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Reno:
Mandy this is your fix. I make koji cacao sweet mousse thing. 🍫 Koji fermentation is traditional Japanese way and it will always protect you!

(…because Reno knows Mandy becomes an unstoppable monster after tasting refine sugar…)





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“Koji fermentation creates natural sweetness through amylase enzymes that break down grain starches into simple sugars and beneficial prebiotics. This process supports gut and mood health through the gut-brain axis, the biochemical connection between the digestive and nervous systems, creating a gentle sweetness without refined sugar.

Refined sugar, however, rapidly spikes blood sugar and insulin, often followed by a crash that triggers stress hormones like cortisol and adrenaline. This can lead to irritability, anxiety, anger, and emotional instability. The temporary dopamine surge from sugar may also leave the body feeling depleted and emotionally unsettled once it fades.”
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Btw, that white bar thingy we tried in Japan is entirely made from fermented koji grinned up and hardened into a block. The Japanese characters on the box translates to “Koji Chocolate”.

25/05/2026

Reno:
Mandy this is your fix. I make koji cacao sweet mousse thing. 🍫 Koji fermentation is traditional Japanese way and it will always protect you!

(…because Reno knows Mandy becomes an unstoppable monster after tasting refine sugar…)





“Koji fermentation creates natural sweetness through amylase enzymes that break down grain starches into simple sugars and beneficial prebiotics. This process supports gut and mood health through the gut-brain axis, the biochemical connection between the digestive and nervous systems, creating a gentle sweetness without refined sugar.

Refined sugar, however, rapidly spikes blood sugar and insulin, often followed by a crash that triggers stress hormones like cortisol and adrenaline. This can lead to irritability, anxiety, anger, and emotional instability. The temporary dopamine surge from sugar may also leave the body feeling depleted and emotionally unsettled once it fades.”

Btw, that white bar thingy we tried in Japan is entirely made from fermented koji grinned up and hardened into a block. The Japanese characters on the box translates to “Koji Chocolate”.

19/05/2026

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When travelling Japan, doing local fresh food becomes part of the journey itself. Seafood especially and of course, natto. And since every accommodation becomes part of the experience too, we love making the most of each stay.

i.e.
Why not turn the space into
Reno+Mandy’s Izakaya?



and whatever drink found us that evening…

28/02/2025

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Do we feel that? Life’s frequencies.

Past and future welcoming synchronicities as we observe how they become more obvious the moment we slow down in presence. Reality gets too real when the pink elephant starts nibbling on crumbs we kept hidden under the carpet.

Throbbing woob woobs of ego and fear both in a secret affair fighting for confusing stability. A stability incorrigibly dependant on how we choose to feed our mind and body. The food in the guts showing us precisely how they ferment our moods on the daily consciousness.

Ahhh. 2+0+2+5 equals 9.

[ the scene of you now having flashes in your imagination starts happening with the present version of yourself desiring to outgrow some kind of dull cycle ]

Unscientifical possibilities start forming in the imagination, because it’s simply plain and true. Somethings are right here for our realising.

Today as the planets align, unseen energies will move all of us. Don’t resist it.

Because…

Possibilities and impossibilities both demand our minds, our hearts and our souls to believe in something we cannot see.

Today is real as it is right here, a true movement of time for us to create reality.

So come; come hard, come softly, come ready or not, let’s just romance together.

* btw those flashes have already started sparking something in reality *

#89 #888 #999

10/09/2024

21/08/2024

‘réaliser’ which means to make real in French inspired the created English word ‘realise’.

[𝙧𝙚𝙖𝙡𝙞𝙨𝙚]
𝘝𝘌𝘙𝘉 (𝘣𝘦𝘤𝘰𝘮𝘦 𝘢𝘸𝘢𝘳𝘦 _ 𝘴𝘰𝘮𝘦𝘵𝘪𝘮𝘦𝘴 𝘴𝘶𝘥𝘥𝘦𝘯𝘭𝘺)
•conceive reality, 𝙢𝙖𝙠𝙚 𝙧𝙚𝙖𝙡, give substance to
•receive full awareness, cognisant of
•perceive (an idea/situation) in the mind

All meanings of ‘realise’ arrive to creating something real in your world. If you realise a plan, you make it happen. If you realise a fact, you see its truth. If you realise the situation, you earn yourself broader awareness to feel clarity in your world.

When you realise something, it becomes real to you.

And by the way, did you realise that a ‘VERB’ word (in both physical / imaginary sense) simply means a-doing-word? It conveys an expression or action, a way of being.

31/03/2024

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LUDOVICO EINAUDI
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