Thursday, April 20, 2006
Tuesday, April 18, 2006
4 c. rice
4 c. water
1/3 c. vinegar
5 Tbs. sugar
1 Tbs. salt
eggs, beaten with a little sugar
sheets of seaweed
Cooke rice with 4 c. of water, meanwhile in a saucepan heat vinegar, sugar, and salt until dissolved, then cool. When rice is done pour the vinegar sauce over rice and fan and stir until rice is cooled. Cook eggs, like you would an omlet (so it’s done on one side then flip it so it cooks on the other side). Cut eggs, cucumber and carrots into long strips. Lay seaweed sheet shiny side down and then spread rice over top. Towards the end of the long side of the seaweed put a strip or two of egg, carrot and cucumber so there is some all the way across, then roll. Cut in bite size piece. You can use whatever ingredient you feel like for the middle, this one is for a vegetarian one.
Tuesday, April 11, 2006
Monday, April 10, 2006
2 teaspoons finely chopped garlic
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15 by 3 1/2-inch) loaf Italian bread (I just use a loaf of french bread, but then you have to make more. if you double the recipe it's probably enough for 1 and half loaves.)
Preheat oven to 350 degrees F.
Mince and mash garlic to a paste with salt using rounded end of a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices,
Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
Cook's note: Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.
Friday, April 07, 2006
Wednesday, April 05, 2006
The following is the philosophy of Charles Schultz, the creator of the "Peanuts" comic strip. You don't have to actually answer the questions. Just read the e-mail straight through, and you'll get the point.
1. Name the five wealthiest people in the world.
2. Name the last five Heisman trophy winners.
3. Name the last five winners of the Miss America.
4. Name ten people who have won the Nobel or Pulitzer Prize.
5. Name the last half dozen Academy Award winner for best actor and actress.
6. Name the last decade's worth of World Series winners.
How did you do? The point is, none of us remember the headliners of yesterday. These are no second-rate achievers. They are the best in their fields. But the applause dies. Awards tarnish. Achievements are forgotten. Accolades and certificates are buried with their owners. Here's another quiz. See how you do on this one:
1. List a few teachers who aided your journey through school.
2. Name three friends who have helped you through a difficult time.
3. Name five people who have taught you something worthwhile.
4. Think of a few people who have made you feel appreciated and special.
5. Think of five people you enjoy spending time with.
Monday, April 03, 2006
On request of Emily I'm starting off with a Japanese recipe. This one is typically served at the beginning of a meal, or at least at my favorite Japanese place and at our home.
1/2 tsp. Hon Doshi (a small pellet type ingredient to add a little fish flavor)
2 Tbls. Red Soy Bean Paste
3 Cups Water
Green onions, chopped
Mix first three ingredient together in a pot and heat through (don't boil). Then add as much green onions and tofu.
Side notes if you like a strong fish flavor you add more Hon Doshi, I prefer mine more mild, also the Hon Doshi and Red Soy Bean Paste can be bought at Asian Markets
There you go really easy to make not much to it. The hardest part is going to a specialty store and getting half the ingredients. I hope you enjoy.