What I eat, apparently

Have you ever had one of those days where you just really really wanted sushi but couldn’t quite justify the cost? This is why it really comes in handy that I know how to make sushi. And I really had planned to make sushi, too. However, when you’re missing a key ingredient (nori, aka the seaweed paper that sushi gets rolled in) and are too lazy to go buy it, the sushi just ain’t gonna happen. Albeit, one who is too lazy to go buy an ingredient is certainly too lazy to actually make said sushi, but let’s just ignore that fact for now.

So instead I just made all the ingredients for sushi and dumped them in a pile. Turned out I was out of sushi rice, but I just used jasmine instead (jasmine = best rice ever) and it was quite delightful. I fried the egg + sugar that always looks so nice and folded in nigiri rolls, but, quite inevitably, it suceeded looking only like mutated scrambled egg. So much for my egg frying skills. But no matter, it all piled happily with the avocado and carrot, as well as delightful furikake. Furikake is the Rice Seasoning of the Gods, it is flavorful and makes even plain rice absolutely delicious. And then came the shrimpies!

In any case, here’s the final result.

Lazy sushi for a lazy me. But, so good.

I really need to get some (nori, that is).

P.S. If you want to be super cost efficient, it’s infinitely cheaper to buy nori in a 100 sheet count pack from your local Asian food store then from the fancy schmancy international aisle of your local grocery store, where they might charge the same price for only 10 sheets.

I realised my brain apparently hadn’t had enough food today, so fishes it was. My only form of fish that I currently possessed was tuna, and thusly canned tuna fishes it was.

Into my bowl of squishy delights got dumped some ’salad dressing’ (AKA pseudo mayonnaise with tanginess) and chipotle sauce. You know, when it comes down to it, there are just not that many things that wouldn’t get improved with the addition of chipotle sauce.

I had 4 crackers left. This was regrettable. So I also had 1/2 a tuna sandwich, along with the tuna & crackers. This still succeeded in giving my brain it’s necessary foodstuffs, but was not nearly as delightful as those four crackers. To put it in more mathematical terms: Squishy + Crunchy > Squishy + Squishy.

So last summer, Drew and I were in Peru. We (or rather, mostly I) had the delightful experience of eating ceviche there. Ceviche (or cebiche, depending) is a delightful concoction of fish and lemon and lime and other squishy and tasty items. So, during the ‘Hey, we’re leaving tomorrow, lets hit the grocery store and buy souvenirs!’ trip, I got this little baby:

Now, the Peruvian variety is pretty much just the seasoned fish topped with onions, with corn-like items and other things on the side. Being as I’d left all my maize in my other pants (and boy do I hate it when that happens) I decided to use this seasoning packet to produce mexican ceviche, which in addition to the fish and onions, also has tomatoes and cilantro and is topped with avocado, which is always a beautiful thing. I used flounder, as a.) any whitefish’ll do and b.) on that particular day at the grocery store, flounder was cheaper then your mom (and as you well know, that’s pretty cheap!).

Moving on..

I squirted in some extra lemon and lime (technically, I squirted in the juices from the little plastic lemons and limes, or ‘lemyn’ and ‘lyme’ if that’s preferable) to help top off the fact that I dumped in more ingredients then usual. Then it lounged in the afternoon sun whilst I photographed it, just before the period of the devouring.

I heart the period of the devouring.