So first off, I must apologize for my epic fail in blog updates. Turns out that people were actually reading my musings and missed me-so I'm back, with 17 albums of backlogged food porn! Today sushi, tomorrow cupcakes, the next day the world. I could blame it on real life, trips to the motherland (Canada represent!), general computer lameness or rampant venereal disease- but they are all just excuses for being lazy. So here I am, back with a dream in my heart and some wine in my hand. Today's blog brings you my first guest chef-Frank! Frank has been a very dear friend of mine for quite some time. We met through La Leche League and hypnobirthing classes and have seen each other almost weekly for going on years. While we let our kids rip the house apart and sword fight with plastic golf clubs, we often manage to accomplish both dinner and tete a tetes. On the menu tonight-vegan sushi! People often assume vegetarians eat fish, because fish are plants right? I can't think of many upsides, but recent activity in the Gulf of Mexico has made it easier for people to understand why one would want to abstain from eating oceanic life. In light of that, the menu was carrot, avocado (top 5 favorite food eva) and cucumber sushi.
Having never made sushi before, I never realized what a pain in the ass it is to slice vegetables paper thin. In that moment, I was filled with nothing but regret over trading my fancy veggie slicer for a bag of used cloth diapers (if that's not hippie, I don't know what is :D). After slicing the world's thinnest veggies, we added secret recipe sushi rice and rolled those bitches in nori. The results were epic yum. We served 'em up with garlic tamari green beans and kimchi (Korean fermented cabbage heaven).
Thank you Frank for passing on your ancient Japanese-ish wisdom, and for being such a special person in my life.