seaweed sushi bites

Sushi bites

in lieu of our staple winter soup/stew/chili this week
i made a finger food for our lunch
it was not warming
or even thoroughly filling
(though, it’s not like it left us starving after consumption)
it made me realize that
i apparently harbored some kind of
HOPE in my heart for spring,
seeing as how it’s MARCH.
but no.
the sky is still shitting.
you know what henry rollins said about hope:
“Hope is the last thing a person does before they are defeated.”
i’m pretty much defeated,
friends,
with this cold weather.

Sushi bites

seaweed sushi bites
adapted & inspired by thirsty for tea
makes about 27 balls. i have a 1.5 TBL ice cream scoop, whereas bonnie used a 2 TBL cookie dough scoop

*note: bonnie has a great recipe write up so head there for detailed instructions. i just winged it and it worked out.
**note: i made this sunday night with the intent of it being our lunches for monday and tuesday. monday was fine, but by tuesday the rice had gotten hard and dried, despite being covered. so ideally, halve the recipe if you’re not able to eat right away or just be pigs and eat it all at once.
***note: i call these bites, when you wait for the last second like i do to have lunch you shove stuff in your mouth cus you’re hangry, no matter how big. if you’re a civilized person, it’s actually two bites.

2 cups of sushi rice, cooked according to package or machine instructions, and cooled slightly
2 TBL seasoned rice vinegar, i use the marukan brand
furikake: homemade mix of shredded seaweed, sesame seeds, black sesame seeds, and salt

topping options:
thin sliced avocado
thin sliced cukes
smoked salmon

cook the sushi rice according to package or machine instructions. we’re a lazy folk and we rely on our rice maker to do the measuring and cooking for us. i know.

allow the rice to cool a smidge before drizzling with the seasoned rice vinegar. also sprinkle on the fuikake. gently mix through . (honestly, i wasn’t very gentle…just make sure the rice doesn’t break)

lay out a piece of plastic wrap. lay your sushi topping in the middle of the wrap.

wet your hands with a little bit of cold water. you may want to keep the ice cream scoop in the cold water too, it keeps the rice from sticking.

scoop out the rice and mold into balls. lay it on top of your topping that’s on the wrap. gather the plastic wrap around the ball tightly.

remove from plastic wrap and finish the rest.

garnish with a bit of the fuikake, for a kick.

serve immediately or as soon as possible, with soy sauce.

BAM!

Sushi bites

other sushi option:
quinoa sushi rolls – vegan and gluten free

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overnight steel cut oats

Overnight Steel Cut OatsOvernight Steel Cut Oats

at the time of this post writing
it’s the first day of march
it’s also snowing
actually, i can hear the snow hitting the roof
so it’s sleeting
or, the sky is shitting
winter storm advisories are the norm
i’m contemplating yet another soup/stew to make for lunch
and i’m making plans for another week
of oat breakfasts

Overnight Steel Cut Oats

overnight steel cut oats
serves 2-3, depending on how hungry you are

note: i make this every night, there are recipes out there where you can make a week’s worth of oats but i’d rather make it fresh every night before bed. it’s so quick and easy, and we can re-use the containers/bowls, rather than having week’s a worth of dishes for two to contend with.

​2 cups water
1​/2​ cup steel cut oats
generous pinch of salt
optional: 1/3 cup raisins. i find that adding them after the oats have cooked is OK but i like the plumpness the raisins take on when they’ve soaked overnight

night before:
in saucepan bring water to a boil
add in oats and salt and let boil for a minute. if it boils rapidly, stir and move around burner, but keep for a minute
remove from heat, lid and go to bed

morning of:
reheat the oats on low (i usually do this step while packing lunch or making coffee)
stir to fluff up the oats

if eating right away:
portion into bowls and top with whatever you want
we’ve topped with fresh fruit (in pics, we used frozen blueberries from over the summer, pomegranate seeds and kefir milk), raisins and brown sugar. for crunch we have added slivered almonds

if transporting to work/elsewhere
portion into to-go containers
in separate containers add your toppings
when at work, the oats may still have some warmth (it’s usually at the perfect for me) but you can reheat in microwave, and top according to preference

BAM!

Overnight Steel Cut Oats

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crochet | mama’s easy hat GIVEAWAY

easy peasy beanie hat

unless you live outside the US,
or don’t care,
we’ve been in the midst of
a hard winter:
record low temps
fluctuating day temps
fallout from the sky that won’t quit.
so for two weekends in a row
dw+i stayed in:
we park gandalf friday night
and don’t start him up again till monday morn.
there may have been some half-hearted cleaning
serious Blue Blood viewing
(because TOM SELLECK)
i even slept in till 9am once, or twice.
i managed to finish a book
then this hat happened.

easy peasy beanie hat

i’m not a hat person,
it’s the round face,
flat & short hair thing.
but i had a skein
of a single color
purchased out of the country
so something had to be done with it.
as it were
i had to add a white border
as i ran out of the purple.
it’s a chunky hat,
i can’t say if it’s warming
and when dw saw me wearing it
he got all bob marley-ish.
because i’m not gonna wear this
and it’ll be spring in a month anyway
i’m giving this away.
to anyone, in the US,
or otherwise.

someone will randomly be picked
from here, or,
from ig, or,
from fb
ends COB monday.
just answer this:

what book are you currently reading??

easy peasy beanie hat

this is the pattern.

other yarn creations:
crocheted broomstick lace infinity cowl – original crochet pattern
crocheted mine craft beanies – link to pattern
crocheted ombre granny square baby blanket – no pattern, but link to inspiration
crocheted owl rattle
– link to pattern
crocheted viking hat – link to pattern
knitted wedding shawl – link to pattern

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roasted banana bread

Roasted Banana Bread

we’re back to feeling human again.
well, almost human.
i’m not quite 100%
but we’ll get there.

lately it’s been a fallback
on all things comfort
the comfort foods of my childhood
soups
dw’s old high school sweatshirt
tom selleck on netflix
and this bread.
it’s a little pedestrian,
banana bread,
and that’s what i needed,
something familiar
with ingredients already on hand.
the roasting is optional
but it perfumes the whole abode
beautifully,
and when sick,
i not in the habit of
denying myself such comfort.

Roasted Banana Bread

Roasted Banana Bread
loosely adapted from terri wu

*note: i’ve been making this bread for a few years now, i cheat and use other recipes but i find myself falling back to this one. like all sweet breads this is flexible, you can add nuts or dried fruit, chocolate chips, whatever is available in your pantry. i like that. also, the liquid can be anything – water, coffee and admittedly, this past week i forgot to brew fresh and just added water to my already used up coffee grounds. obviously, the most flavorable loaf was the one with the super strong brewed coffee but you won’t die if you use weak coffee or just plain water.
**note: you don’t have to roast the bananas, especially if they’re super ripe. i just like the flavor it imparts, and it makes to mashing them up so nicely. this recipe doesn’t use eggs so i’m not worried about cooking the eggs in the batter before they even make it to the oven. should you decide to roast your bananas for your go-to banana bread recipe that uses eggs, be sure to cool them sufficiently before adding to the batter.

1/4 cup ​flaxseeds
1/4 cup + 2 TBL hot coffee (or hot water)
1/2 cup apple sauce (or neutral oil, like grapeseed or sunflower) ​
​​1 2/3 cups einkorn flour (or AP) ​
​​1 tsp ​baking soda ​
1 tsp ​ground cinnamon
4 large ripe bananas
​​2 TBL vegan mayonnaise (or vegan yogurt)
1/4 tsp kosher salt
​​1/2 cup sugar
1 TBL brown sugar
dash of cinnamon
1/2 cup cranberries, optional

preheat oven to 350F.

in a oven safe pan, or pie pan, lay the bananas down. sprinkle brown sugar and cinnamon over top. optional: slice the bananas length-wise first. the flavor difference is negligible. put in oven as it heats up. you’re aiming for anywhere from 15-30 minutes, however long it takes for the oven to warm up fully and/or do up the batter.

in grinder, grind up the flaxseed. add to hot coffee (or water). mix, and ignore, 15 minutes.

in a mixing bowl add the dry ingredients: flour, baking soda and ground cinnamon.

in the flaxseed container add the sugar and apple sauce (or oil). mix it up. fold this mixture into the flour mixing bowl until few dry streaks remain.

remove pie pan of banana goodness from the oven. use your best judgement: there have been times when it got quite mushy & liquidy and it strained it, and other times the moisture level wasn’t alarming. it’s up to you. to the pie pan add the vegan mayo (or yogurt), along with the salt, and stir to mix through. fold the mixture into the mixing bowl. add in the cranberries if using, combine completely.

transfer batter to greased loaf pan.

bake for 1 hour.

allow to cool completely in pan, invert onto wire rack.

to serve, i like to slice 1 thick piece and toast it, until the edges are nice and crunchy and dark.

BAM!

Roasted Banana Bread
update:
my blog friend dixya made some banana bread today too, though hers is more like a bananas foster! her recipe.

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soy sauce egg noodle bowl

Soy Sauce Egg Noodle Bowl

today is the first day of
the Year of the Sheep.
if that means nothing to you,
it just basically means
it’s the Lunar New Year.
these noodles are a symbol of
long life (hopefully).
may this year be a good one:
health
wealth
luck
happiness
happy new year friends!

Soy Sauce Egg Noodle Bowl

soy sauce egg noodle bowl

*note: i didn’t include serving amount etc because that is at your discretion. the yaki soba noodles that i buy come already portioned out and normally dw + i can put away 3 portions. oink. or rather, baaaah. (that’s the sound of a sheep right???!)

4 medium-hard boiled eggs, peeled
3 TBL dark soy sauce
3 TBL thin soy sauce
1 TBL sugar
2 star anises
3 cloves
water

fresh yaki soba noodles
chinese broccoli, cut in thirds
hot chili oil, store bought or homemade
green scallions or chives, to garnish
fried shallots and garlic, to garnish, very optional (and not pictured)

soy sauce eggs:
prepare your eggs, or medium or hard boiled, peel. set aside.

this is the most unscientific way: in a pourable glass measuring cup add the soy sauces and add enough water to equal 1 cup. add to a small saucepan along with the sugar, star anises and cloves. bring to a gentle boil and stir until sugar is dissolved. remove from heat and cool to room temp.

using a tall jar that would fit the 4 eggs and submerge them fully in the soy sauce mix. ignore at least 4 hours and up to 5 days.

noodle bowl prep:
halve the eggs

in a pot boil some water. loosen the noodles for less than a minute in the hot water. portion out. add a tablespoon or so of the egg soy sauce to fully coat the noodles. if you’re feeling fancy, add some of the hot chili oil and coat.

par-boil the chinese broccoli and portion out accordingly. top bowl with egg halves, garnish with chives or green scallions (and fried shallots and garlic, if using) and hot oil.

BAM!

Soy Sauce Egg Noodle Bowl

other asian and new year goodies:
chinese egg tarts
savory sticky rice
sweet potato mochi cakes
turnip cakes
scratch off lottery tickets
waffle cone fortune cookies

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