Well, the past couple of weeks have been interesting. Remember how I posted about the porridge a while back? Well, turns out that was only the tip of the iceberg on the sickday train, that little thing coming back to whollop me and put me out of commission last week almost entirely.
What did I eat? Things I didn’t have to cook and didn’t have to clean up after…a slightly embellished premade thai soup was about as fancy as I got. I’m going to go ahead and blame our recently crazy indecisive weather in the bay area for me being sick, and thus the distinct lack of blog posts.
Yesterday, I did something against my better judgement. I was craving green beans au gratin really badly and had all sorts of nifty cheeses lying around (parmesan, manchego, chevre). Make a little roux, add some milk, throw in the cheese, then some parcooked green beans– bound to be awesome! Here’s where I nod my head downward in shame: I only had unsweetened vanilla almond milk. How vanilla-y could it be? It wasn’t that sweet, and didn’t seem vanilla-y in my cereal.
Well, it was vanilla-y. And so was my awful-gratin. I knew better, but I tried anyway. And I somehow managed to get myself to eat half of it before giving up.
Moral of the story: Trust your judgement. And make sure you always have unflavored milk or alternative milks in your house for spontaneous au gratin or homemade mac & cheese or alfredo cravings.
Anyway, today’s craving for some reason was sushi. Impatience was my nemesis today, boiling the rice while staring hungrily at the stove. Boiling some unseasoned rice vinegar with brown sugar (not typical, but brown sugar works fine). Mixing the two together. Toasting the nori.
…Aw hell, do I really want to wait for this to cool? No. Spread the warm rice on the nori. Add ingredients. Roll. Notice it’s soggy. Hold the roll over the gas stove for a bit until the outside gets crisp again. Slice. Eat. Satisfying.
I’m not a sushi master and never will be. My sushi was warm and soft. I humbly bow to those who have the patience and can manipulate it to be perfect in every way. But, let me tell you, if you have a desperate sushi craving and the right materials around, it can take you 30 minutes from start to start eating to pull it together.
- umeboshi, cucumber, daikon, carrot, maguro
- cucumber, umeboshi, carrot
- maguro, gochujang, carrot, daikon
The leftovers are tomorrow’s bento, along with some hamachi and fukujinzuke, as you can probably tell from the picture above.
I’m not sure I’ll have another chance to post before I go off to South America for vacation for 2 weeks. I’ll be hitting up Peru for the tourist classic Macchu Picchu, ceviche (and the potential post-ceviche digestive regret), some additional adventures, and a few pisco sours to be followed by a visit with friends in Ecuador with an itinerary that is still TBD.
I won’t be cooking, most likely (unless my friends in Ecuador want me to cook for them), but I’ll try to post some foodie pictures and tell tales of my adventures if I have the time and internet capability. So, don’t hold your breath, but keep your eyes open. :)