Last week (last month now...) the compound was swarming with people. It was nice and it seems a little too quiet now that the fun has subsided. Luckily, this weekend will probably be just as insane. One of our friends from back in the day chose to escape from her crazy grad-school at my house. I guess she thought that a little domesticity might do some good. C had her digging holes for plants in no time and I got a lot of help in the kitchen.
We were up in the air about making food or going out one night and decided to make a giant vegetarian sushi feast for the household. J used to work at a sushi restaurant and had some good rolling technique, so we had no reason not to. We got the rice just right and it all worked out.
We used some produce from the garden and bought some pickled dikon, sweet potato and carrot from the asian grocery store. We made so many different rolls. Let's see, tofu, carrot, cucumber, sweet potato, dikon, lettuce, radish sprouts, shiso leaves, avacado, and lots of wasabi. For a different take on the spicy sauce, we mixed Veganaise (a superior mayo alternative) with Sriracha. It was a sauce worth repeating and I am going to use it again soon.
Last week (last month now...) the compound was swarming with people. It was nice and it seems a little too quiet now that the fun has subsided. Luckily, this weekend will probably be just as insane. One of our friends from back in the day chose to escape from her crazy grad-school at my house. I guess she thought that a little domesticity might do some good. C had her digging holes for plants in no time and I got a lot of help in the kitchen.
We were up in the air about making food or going out one night and decided to make a giant vegetarian sushi feast for the household. J used to work at a sushi restaurant and had some good rolling technique, so we had no reason not to. We got the rice just right and it all worked out.
We used some produce from the garden and bought some pickled dikon, sweet potato and carrot from the asian grocery store. We made so many different rolls. Let's see, tofu, carrot, cucumber, sweet potato, dikon, lettuce, radish sprouts, shiso leaves, avacado, and lots of wasabi. For a different take on the spicy sauce, we mixed Veganaise (a superior mayo alternative) with Sriracha. It was a sauce worth repeating and I am going to use it again soon.
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