Sunday, February 27, 2011
fishy...
Just got back from an awesome sushi party hosted by our lovely friends, Em and PaulV. If you've never rolled your own sushi before (as I hadn't...other than the Je and I making rice krispie rolls), I highly recommend this as a great way to learn! Em and PaulV made a huge batch of sushi rice, and got all the makings together (nori, wasabi, ginger, soy, veggies). Everyone else brought their favorite fillings. Some of the rolls came out a bit wonky, and we all have a greater respect for those Sushi Chefs, but they were delicious and tons of fun.

Paul opted for the classic spicy tuna and our adventurous ceviche, cilantro, and Sriracha hot sauce concoction (patent pending)...



Gotta say that I'm a natural with the inside-out roll. I like a challenge.

For the Spicy Tuna Roll (makes about 3 rolls):

1/2 lb sashimi grade tuna, chopped up
1 packet mayonnaise (about 1 Tbsp.)
1 tsp Sriracha chili sauce

-Stir all ingredients together.
-Place one sheet nori on rolling mat. Cover with thin layer of sushi rice. Flip over to make inside-out roll.
-Cover half the nori with thin layer of spicy tuna. Roll up, wetting edge or nori with water to seal up roll.
-Roll in sesame seeds if desired (I used black sesame seeds...I like how they look like ants.)
-Place roll seam-down and cut into 8 slices.
-Devour.

For the Ceviche Roll (makes about 3 rolls):

1/2 lb. fresh Tilapia filet, sliced into strips
1/4 cup lime or lemon juice
Cilantro
Sriracha chili sauce

-Marinate Tilapia strips in juice for 2-3 hours. Rinse off and pat dry
-Place one sheet nori on rolling mat. Cover with thin layer of sushi rice.
-Line strips of fish along one edge. Follow with row of cilantro leaves. Drizzle lightly (or heavily) with hot sauce).
-Roll up, wetting edge of nori with water to seal up roll.
-Cut roll into 6-8 slices.
-Nomnomnom.

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Tuesday, February 22, 2011
refresco...
I've mostly stopped drinking soda. I have a very occasional Dr. Pepper when the mood strikes (it's a genetic thing and must not be denied completely), and I do like those fruit juice sodas likeIzze and Fizzy Lizzy, but mostly my consumption of carbonation is limited to seltzer or an occasional gin & soda. I guess it is partially a healthiness thing, but a lot of it is the fact that sodas have just become too sweet for me. It's all this HFCS, of course, making everything sweeter than possible...when I'm traveling overseas, I quite enjoy a nice DP or a Coke, since most places still use the original recipe with sugar. And of course Paul grew up with real sugar Coke in Australia, so he can't touch the stuff here.

And so, the other day, Paul and I were leisurely doing our grocery shopping at Ingles. When what did we spy? Imported Coke!! From our lovely neighbors to the south. Thank you, Mexico, for sharing with us that which we didn't fully appreciate when we had it...

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Saturday, February 19, 2011
more love...
My sister, Jessie, is one of my favorite people. And I got this in the mail from her today...



Her apologies for the belated mailing were more than made up for by the total cuteness of this little painting. Love you too, Je!

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Tuesday, February 15, 2011
more than a cupcake...
I like a good cupcake now and then. In fact, I thought I'd had some pretty awesome ones in my time. Until yesterday.

Yesterday, the bosses brought in two boxes of deliciousness from forever more cupcakes. And I thought I'd gone to heaven. Beautiful presentation and clever packaging, but then you taste them, and they blow your mind a bit. For me it was the Chocolate Strawberry...


*photo courtesy of www.cambriacove.com

Moist and delicious chocolate cake, plus flavorful and not-too-sweet icing that tasted like the best strawberry ice cream. And right then and there I changed my mind completely about baked goods through the mail.

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Monday, February 14, 2011
a perfect pair...
Happy Valentines Day to all my family and friends!



And especially to my husband, Paul...who was willing to turn traitor and get me chocolate from the other chocolate shop. I love you!

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Saturday, February 05, 2011
stranger in the chilli...
Who is this dark and mysterious stranger hiding in our produce?



Following much consideration we deemed him too anonymous to fetch us mucho dinero on ebay and decided to sacrifice him to the chilli gods. After all, it is cold outside.

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