Most people avoid creating a budget and fewer still stick to one. But it doesn't have to be painful.
If you're the type of person who always has plenty of cash, knows exactly where every penny goes, and never has trouble paying bills, skip this chapter. You're either too rich or too smart to need it.
For the rest of us, unfortunately, making - and sticking to - a budget is the essential tool for ensuring that our money gets used the way we need it to. Even if you're in the happy situation of having plenty of income, the homework involved in drawing up a budget can be instructive, since you may find that you are spending more than you wish on items like DVD's, electronic gadgetry, or restaurant meals.
Drawing up a budget is usually pure drudgery enlivened only by the reality of staring your foolish spending habits in the face. Why do you have a luxury sound system if neither you nor your spouse listens to it? In fact, one of the chief impediments to budgeting is that most people would rather not know how they really use their money.
It's bad enough to learn this kind of information on your own. It's even worse when a spouse or significant other finds out, since it usually confirms his or her worst fears - and provides new ammunition for future "discussions."
Take heart. Any spending mistakes you're making are probably common and not impossible to kick. Moreover, the bulk of budgeting's pains are at the beginning.
After you have a budget in place - and you've fine-tuned it with a couple of months of actual spending - tracking your expenditures becomes almost automatic.
If your boss at work were to ask you for an analysis of the department's spending, you'd figure it out quickly enough. Budgeting your household should be approached in the same businesslike fashion. A variety of electronic tools can make the process easier.
Symbols of Brighid
Cauldrons or chalices -- she's often connected to sacred wells and springs
A small anvil or hammer -- Brighid is the goddess of smithcraft
A Brighid corn doll and Priapic wand
Sacred animals such as cows, sheep or swans
A goddess statue
A book of poetry, or a poem you've written -- Brighid is the patroness of poets
Faeries -- in some traditions, Brighid is the sister of the Fae
Healing herbs -- she's often connected to healing rites
Lots of candles, or a cauldron with a small fire in it
A small anvil or hammer -- Brighid is the goddess of smithcraft
A Brighid corn doll and Priapic wand
Sacred animals such as cows, sheep or swans
A goddess statue
A book of poetry, or a poem you've written -- Brighid is the patroness of poets
Faeries -- in some traditions, Brighid is the sister of the Fae
Healing herbs -- she's often connected to healing rites
Lots of candles, or a cauldron with a small fire in it
Bento 12 - BBQ Chicken Bento
1C Stuffing (mix) 12pts
1C Brocolli 0pts
1.5 Chicken Thighs 6pts
All items were left overs from dinner
Vegetarian Cake
Makes 8 inch / approx. 20 cm square cake (you could make it in a slightly large square cake pan too, or in a loaf pan). Cut into 12 squares, each square is about 100 calories each.
The vegetable mix:
2 large sweet bell peppers
1 small onion
2 garlic cloves
about 1 Tbs. olive oil
1 tsp. Herbes de Provence mix (you can substitute Italian herb mix or similar)
Salt and pepper
The batter:
160g / 5.6 oz (about 1 cup plus 3 Tbs.) all purpose flour
60g / 2.1 oz (about 1/2 cup) kinako or chickpea flour
1 tsp. salt
1 1/2 tsp. baking powder
3 whole large eggs
1/2 cup buttermilk or regular milk with a little vinegar added
2 Tbs. olive oil
Other:
70g / 2.5 oz (about 3/4 cups cubed) low fat goat cheese or feta cheese
4 sundried tomatoes, drained and roughly chopped
1 Tbs. pistou or pesto from a jar
Pre-heat the oven to 180°C / 355°F. Line a square baking or brownie pan with parchment paper, and grease the paper with olive oil lightly.
Chop up the vegetables into rough dice. Sauté them in a pan with the 2 Tbs. olive oil until limp. Add a little salt and pepper, and the herbs. Set aside to cool.
Sift the flour, kinako or chickpea flour, salt and baking powder together. Beat the eggs, buttermilk and olive oil together. Add the dry ingredients to the egg mixture in batches, beating until it forms a fairly smooth batter.
Add the sautéed vegetables, cheese, and sundried tomatoes to the batter and mix. Swirl in the pesto.
Pour the batter into the prepared baking pan. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean.
This will keep in the refrigerator for a few days, well wrapped. It will keep in the freezer for about a month; I wrap the individual pieces separately, so I can take out as many as I want at a time.
Variations
You can add all kinds of sautéed vegetables, cubed ham, bacon, other kinds of cheese, olives, and so on to this. You could leave out the cheese to make it lighter, add chopped nuts or seeds, and so on.
****Recipe came from Just Bento.com*****
The vegetable mix:
2 large sweet bell peppers
1 small onion
2 garlic cloves
about 1 Tbs. olive oil
1 tsp. Herbes de Provence mix (you can substitute Italian herb mix or similar)
Salt and pepper
The batter:
160g / 5.6 oz (about 1 cup plus 3 Tbs.) all purpose flour
60g / 2.1 oz (about 1/2 cup) kinako or chickpea flour
1 tsp. salt
1 1/2 tsp. baking powder
3 whole large eggs
1/2 cup buttermilk or regular milk with a little vinegar added
2 Tbs. olive oil
Other:
70g / 2.5 oz (about 3/4 cups cubed) low fat goat cheese or feta cheese
4 sundried tomatoes, drained and roughly chopped
1 Tbs. pistou or pesto from a jar
Pre-heat the oven to 180°C / 355°F. Line a square baking or brownie pan with parchment paper, and grease the paper with olive oil lightly.
Chop up the vegetables into rough dice. Sauté them in a pan with the 2 Tbs. olive oil until limp. Add a little salt and pepper, and the herbs. Set aside to cool.
Sift the flour, kinako or chickpea flour, salt and baking powder together. Beat the eggs, buttermilk and olive oil together. Add the dry ingredients to the egg mixture in batches, beating until it forms a fairly smooth batter.
Add the sautéed vegetables, cheese, and sundried tomatoes to the batter and mix. Swirl in the pesto.
Pour the batter into the prepared baking pan. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean.
This will keep in the refrigerator for a few days, well wrapped. It will keep in the freezer for about a month; I wrap the individual pieces separately, so I can take out as many as I want at a time.
Variations
You can add all kinds of sautéed vegetables, cubed ham, bacon, other kinds of cheese, olives, and so on to this. You could leave out the cheese to make it lighter, add chopped nuts or seeds, and so on.
****Recipe came from Just Bento.com*****
Buddy Up
What would you call people who can: help keep your weight off; boost your confidence; finally make fitness fun? You might call them “miracle workers.” We call them Goal Buddies.
Most people make the mistake of doing it alone. Sometimes, it’s just too tough to stay consistent by yourself. But a goal buddy won’t let you quit. Goal buddies are two or more people who commit to helping each other reach consistent goals with friendly encouragement and regular contact. A good goal buddy relationship gets results for three reasons: accountability, motivation and consistency. By mixing these three ingredients, you can create a rewarding, effective relationship that’s lively and a little lighter.
A study of young mothers suggests that support can make a huge difference in exercise consistency. Of women who were part of a weekly discussion group, 60% reached their workout target of 2.5 hours per week for 8 weeks – long enough to make exercise a habit. Or another statistic for you, married couples are seven times more likely to stick with an exercise program if they do it together instead of alone.
With that being said, here are some ideas for how you and a goal buddy can coach each other through those hazardous temptations.
Finding a diet goal buddy is not hard; finding the right one may be a little tougher. Knowing what kind of diet partner is a good fit for you will prevent you from falling off the wagon before you even start.
Partner with someone who has diet goals similar to yours. Just because you get along well with a woman in your book club doesn't mean she'll help you stay away from the dessert table.
It helps if his/her schedule already works with yours, so you don't start off with a built-in excuse to break your consistency.
Make sure the person you're considering is just as committed and eager as you are. A twisted arm is not going to stick around long.
Look for someone who will be upbeat - even if you get discouraged - and can hold you accountable without passing judgment. You want a stress reliever, not a stress producer. Nothing kills consistency like negative energy.
Community centers and gyms are gold mines for dieting, hiking, biking, running, walking and sports clubs. Sporting goods stores often host programs as well. Check the calendar and announcements section of the local paper. Online, look for community forums.
Most of all, just ask around. Your buddy could be hiding in a most unexpected place. It could be your dentist, your cousin, your mechanic's hairdresser. Who knows? Think of it as fitness networking and don't be afraid to ask someone to “buddy up.”
Most people make the mistake of doing it alone. Sometimes, it’s just too tough to stay consistent by yourself. But a goal buddy won’t let you quit. Goal buddies are two or more people who commit to helping each other reach consistent goals with friendly encouragement and regular contact. A good goal buddy relationship gets results for three reasons: accountability, motivation and consistency. By mixing these three ingredients, you can create a rewarding, effective relationship that’s lively and a little lighter.
A study of young mothers suggests that support can make a huge difference in exercise consistency. Of women who were part of a weekly discussion group, 60% reached their workout target of 2.5 hours per week for 8 weeks – long enough to make exercise a habit. Or another statistic for you, married couples are seven times more likely to stick with an exercise program if they do it together instead of alone.
With that being said, here are some ideas for how you and a goal buddy can coach each other through those hazardous temptations.
Finding a diet goal buddy is not hard; finding the right one may be a little tougher. Knowing what kind of diet partner is a good fit for you will prevent you from falling off the wagon before you even start.
Partner with someone who has diet goals similar to yours. Just because you get along well with a woman in your book club doesn't mean she'll help you stay away from the dessert table.
It helps if his/her schedule already works with yours, so you don't start off with a built-in excuse to break your consistency.
Make sure the person you're considering is just as committed and eager as you are. A twisted arm is not going to stick around long.
Look for someone who will be upbeat - even if you get discouraged - and can hold you accountable without passing judgment. You want a stress reliever, not a stress producer. Nothing kills consistency like negative energy.
Community centers and gyms are gold mines for dieting, hiking, biking, running, walking and sports clubs. Sporting goods stores often host programs as well. Check the calendar and announcements section of the local paper. Online, look for community forums.
Most of all, just ask around. Your buddy could be hiding in a most unexpected place. It could be your dentist, your cousin, your mechanic's hairdresser. Who knows? Think of it as fitness networking and don't be afraid to ask someone to “buddy up.”
Bento 11 - Freezer Stash Chicken Lo Mein
Whole wheat Noodles 6pts
Chicken 3pts
Steamed veggies 0pts
(all food was freezer food - last time I acutally cooked lo mein - I put up "nests" of noodles and some of the extra chicken)
Journal Entry - today was a very bad day for my diet (see previous post) but a good day for me on a whole. I got my hot bubble bath & glass of wine & candles & finished rereading the Merry Series.
But over all - I think the daily award goes to Cin - she won a very important battle today. I love you sweetie and I am absolutely ecstatic for you & yours. It's not my news to tell the world - just know that I am beyond happy.
Workout: Sun Salutation
Type: Yoga
Date: 1/29/2009
Time: 10mins - I did 2 full reps
Workout: Wii Balance
Type: Table tilt / Fish Slide / Skiing
Date: 1/29/2009
Time: 20mins
Mmmmm
I'm off to a bubble bath with candles.
Bento 10
Ginger - 0pts
Maki (sushi w/o rice I guess) - 6pts
Pierogi - 6pts
Sugar Snap Peas - 0pts
Rabbit Ears (apple) - 1pt
Cherries - 1pt
(used up the last of the apples before they could go bad)
Me
Where is your mobile phone? bra
Your hair colour? multi - blondish/brownish/reddish
Your mother? caring
Your father? greatest
Your favourite thing? teddy
Your dream last night? weird
Your dream goal? authenticity
The room you're in? cubes
Your hobby? reading
Your fear? the unknown
Where do you want to be in 6 years? happy
Where were you last night? work
What you're not? satisfied
One of your wish-list items? community
Where you grew up? safe
The last thing you did? bento blog
What are you wearing? new shirt
Your TV? addicted
Your pets? funny
Your computer? works
Your mood? stressed
Missing someone? yes
Your car? perfect
Something you're not wearing? wedding ring
Favourite shop? with mom
Your summer? fun
Love someone? yes
Your favourite colour? blue
When is the last time you laughed? today
When is the last time you cried? today
Your hair colour? multi - blondish/brownish/reddish
Your mother? caring
Your father? greatest
Your favourite thing? teddy
Your dream last night? weird
Your dream goal? authenticity
The room you're in? cubes
Your hobby? reading
Your fear? the unknown
Where do you want to be in 6 years? happy
Where were you last night? work
What you're not? satisfied
One of your wish-list items? community
Where you grew up? safe
The last thing you did? bento blog
What are you wearing? new shirt
Your TV? addicted
Your pets? funny
Your computer? works
Your mood? stressed
Missing someone? yes
Your car? perfect
Something you're not wearing? wedding ring
Favourite shop? with mom
Your summer? fun
Love someone? yes
Your favourite colour? blue
When is the last time you laughed? today
When is the last time you cried? today
chicken katsudon
2 cups of water
½ cup of mirin
½ cup of mentsuyu (or you can substitute with ½ cup soy sauce and 1 teaspoon of dashi no moto)
2 teaspoons of sugar (or more depending on taste)
1 ½ thinly sliced onion
3 stalks of green onion
4-5 eggs, beaten
chicken katsu
Prepare the stock by mixing all ingredients except for the eggs, onion, and katsu. Boil the stock in a frying pan then add the sliced onion and the chicken katsu. After 10 minutes, add 3 stalks of chopped green onions. Beat the eggs and pour ½ of the egg over the chicken and onion mixture and wait for the egg to curdle. Once the egg is curdled, pour the rest of the egg onto the pan. Cook until eggs are done. Top with shredded nori and serve over rice.
½ cup of mirin
½ cup of mentsuyu (or you can substitute with ½ cup soy sauce and 1 teaspoon of dashi no moto)
2 teaspoons of sugar (or more depending on taste)
1 ½ thinly sliced onion
3 stalks of green onion
4-5 eggs, beaten
chicken katsu
Prepare the stock by mixing all ingredients except for the eggs, onion, and katsu. Boil the stock in a frying pan then add the sliced onion and the chicken katsu. After 10 minutes, add 3 stalks of chopped green onions. Beat the eggs and pour ½ of the egg over the chicken and onion mixture and wait for the egg to curdle. Once the egg is curdled, pour the rest of the egg onto the pan. Cook until eggs are done. Top with shredded nori and serve over rice.
Chicken Katsu
1 pound of chicken
2 eggs
½ cup of flour
2-3 cups of panko (can be store bought or made with plain sandwich bread and grounded in a mixer or food processor)
Oil for deep frying
Slice chicken into strips. Dredge chicken in flour, then dip into beaten egg, then dredge with panko. Fry in oil until cooked
2 eggs
½ cup of flour
2-3 cups of panko (can be store bought or made with plain sandwich bread and grounded in a mixer or food processor)
Oil for deep frying
Slice chicken into strips. Dredge chicken in flour, then dip into beaten egg, then dredge with panko. Fry in oil until cooked
Sushi
Basic stuff for making sushi:
A sushi rolling kit. You can get these for less than $5. They include a wooden rice-spreading paddle and a bamboo rolling mat. It's the mat you really need.
Rice molds. You can find these in Asian grocery stores. These are wonderful for those who feel lazy and don't want to get out the rolling mat just to make some blocks of rice to stick stuff on top of. You just turn the molds over, fill them up, pack the rice down, then push the bottom in. Turn rightside-up and whack it on the counter, and you have perfectly-shaped rice blocks! I prefer the ones that look like miniature ice cube trays, as they make the best-sized blocks. I have some with cute shapes, but the blocks they make are too big for my taste.
Nori. This is the dried seaweedy stuff that is rolled inside or outside the sushi. It comes in sheets. I buy the toasted stuff. The only untoasted nori I ever bought tasted terrible. This is not only used in sushi, by the way. You can use it as a topping elsewhere, for example on okonomiyaki.
Stuff to put inside or on sushi. My basic repertoire includes shrimp, either large or cocktail sized; smoked salmon, cucumber, avocado, fake crab, kampyo, salmon roe, tuna & mayonnaise, shiitake mushrooms, cream cheese, sesame seeds, furikake (rice seasoning), and egg. Use your imagination!
A sharp knife. Not a serrated steak knife; those will tear up the rolls when you cut them. Get a good, nonserrated, sharp knife.
Rice. Duh.
How to use the rolling mat:
First, get some plastic wrap and cover the mat. It's inauthentic, but it keeps the mat clean. You don't want to clean sticky rice out of a bamboo mat, trust me. Lay the mat so that you can curl it towards yourself and not to the side. Then lay a strip of nori across the wrap, leaving a little space at the ends so the nori stops before the plastic wrap does on both sides. Spread the rice as thinly as you can on the nori using the rice paddle, dipping the paddle periodically in water to keep the rice from sticking to it and becoming unmanageable. (If rice sticks to your hands when you make onigiri, you can use the same trick.) Leave the bottom 1/2" of nori rice-free. From there put the fillings you want in a line down the center, and then roll the mat starting from the edge furthest away from you, spiraling it toward yourself, avoiding rolling the plastic wrap up as you do. This can be tricky at first, but you'll get the hang of it. With some water on your fingers, moisten the inner side of the nori flap that didn't get covered with rice, then stick it to the roll. This should give you a long, thin sushi log. Wrap the plastic around it as if you were going to put it in your refrigerator, tuck the ends under the log so the rice doesn't come out the sides, wrap it in the mat, and squeeze it to pack the rice. Squeeze the log into an oval, triangle, square, or whatever, if you're in that kind of mood, but don't squeeze it too hard or you'll crush the grains. You can cut the log right through the plastic wrap. Use a very sharp, nonserrated knife, and wet the blade every few cuts to keep the rice from sticking to it.
To vary this, you can turn the whole thing over after you spread the rice on the nori, and put the fillings on the nori rather than the rice. When you roll it up the nori will be on the inside instead of the outside. Or you can leave the nori out entirely, but it can be difficult to spread the rice neatly enough, and rolls made this way have an annoying habit of falling apart.
Another fun variation involves using rice paper, AKA spring roll wrapper, instead of nori. First, soak the rice paper, one sheet at a time, in a pan of warm water big enough to hold the whole thing. (I use a large skillet.) Push each sheet under the surface of the water and let it soak undisturbed for about 2 minutes, until pliable. These things are very fragile, and the edges will almost certainly develop small tears, but if you're careful you should be able to lift it out without those going too deep. Place it flat on a paper towel, put another towel on top, and gently press the excess water out. Then transfer it to some plastic wrap on top of a bamboo rolling mat and spread the rice on it as if it was a rectangular sheet of nori, leaving the round edges blank so you'll have an evenly-shaped roll. Then put the fillings in as you would a regular roll, then roll it up, being careful not to tear it.
How to make sushi rice:
Note: the amounts listed are based on 1 cup (before cooking) of rice. If you cook more or less rice, or you like the flavor stronger or weaker, adjust the amounts as appropriate.
Another note: It's not required to make this sushi rice for sushi. I often use plain old regular sticky rice without these seasonings. Do whichever suits your taste.
8 tsp of rice vinegar
4 tsp of sugar
1 tsp salt
cooked sticky rice
Cook the rice according to the instructions on the package. When it's done, take it off the heat and let it sit covered for 10 minutes. Mix the rice vinegar, sugar, and salt well. Put the rice in a large bowl and add the mixture, then mix it gently using a wet sushi paddle or wooden spoon. Use a fluffing motion rather than a stirring one to avoid crushing the grains. If you fan it while it cools after mixing, the rice will be glossy.
Sushi rice: You can either make proper sushi rice, which involves vinegar and stuff, or you can just make regular sticky rice according to the instructions on the package. Choose the approach that suits your taste.
Avocado maki: Make some sushi rice. Lay out a thin strip of nori, maybe three inches wide by the full length long, so you can make a narrow roll. Spread the rice on the nori only one grain thick, and leave the half-inch of nori closest to you free of rice. Lay long, thin slices of avocado down the center. Roll it up. With luck you'll end up with a roll about as big in diameter as a quarter. Slice it up and serve.
Baby Octopus Sushi: Clean and cook the baby octopi according to the directions on the octopus page. Make some rice blocks, set an octopus on top of each - they shrink during cooking, so you won't need huge blocks like Spam musubi does - and then cut a thin strip of nori to make a "belt" to hold the octopus on the block. A drop of water on the underside of the loose end of the nori will stick it down.
Bacon Sushi: Make some rice blocks, either by rolling a log of rice without putting in any fillings or by making it with a rice mold. Then cut slices of bacon (cooked!) the size of the rice blocks and lay 'em on top. If you want, wrap a strip of nori around the whole thing, moistening the underside of the end to stick it down. Note: This takes a little bit of finesse to eat because bacon is tougher than typical sushi ingredients.
Breakfast Sushi: Make some sushi rice. Cook two pieces of bacon, making sure they don't get dry and hard. Press the grease off the surface with a paper towel, then chop the bacon into small bits. Lay out the sushi rice so it'll be ready to roll. Break two eggs into a small frying pan and dump in the bacon. Mix well, then scramble the eggs over medium heat. Cook the mixture until it's mostly solid but not yet dry. Take off heat and break up the thicker chunks with the spatula. Then put this in the center of the rice and roll it up. Makes two rolls, 8 pieces each.
California Rolls - Cut some artificial crab legs in half the long way to make thinner sticks, and mix these around in a bowl with about 1 tsp of mayonnaise per leg plus a light dash of salt. Cut strips of avocado. Spread a thin layer of rice on a sheet of nori, lay the fillings inside, then roll it up with your bamboo mat, so you end up with a rice-nori spiral around the central fillings. The inside-out variation of this is popular.
Chirashi-zushi - This goodie, which is a meal by itself, is complicated and tasty enough to merit its own page.
Crab & Cucumber Sushi: Get some fake crab meat - you know, the stuff that's really made with pollack and tastes not much like crab - and some nori. And, of course, cucumber and rice. Spread the rice thinly on the nori, as thinly as you can manage it, covering all but the half-inch closest to you. If you have salmon roe, spread some along the center of the rice where you will lay the fillings. Then put thin strips of peeled cucumber and "crab meat" along the center. You're not likely to have strips long enough to go the whole length, which is fine - just put two or even three end-to-end. Roll it up and press it tightly. Bingo, it's a California roll minus the avocado!
Crab maki - Just like avocado maki, except with strips of artificial crab meat. Or real crab meat, if you have that handy.
Crab-Topped Sushi - Get some crab meat as used above, and a rice block as used below, and stick the former on the latter. The crab meat I've used in layered in such a way that you can unwrap it so it'll fit neatly over the top of a rice block as opposed to just balancing on top.
Cucumber maki - Peel a cucumber, cut the non-seed flesh into strips about 1/4" thick, and roll them up just like avocado maki.
Cucumber rolls - These can be made two ways. One involves taking a peeled cucumber and carefully spiral-slicing it with a long, sharp knife so you get a long, thin sheet of cucumber to use as a wrap. I haven't had the patience to try that yet, so I took the easier route and cut a peeled cucumber into 1.5 inch segments, scooped out the inside to make hollow skins, and then put the rice in that. You will have to pack the rice down a tad to keep it from falling out when you pick it up. Anyway, fill the skin most of the way with rice, then put any topping you like on top. I've used salmon roe and shrimp, curled up into little spirals that nestle into the round cucumber skin.
Futomaki - This means "big fat roll," and that's basically what it is. Other sushi is designed to be eaten in one bite; futomaki rolls are too large for that. To make one, first get a piece and a half of nori. Moisten the bottom 1.2 inch of the full sheet and stick the half-sheet onto that, so you end up with one very long (legal-sized?) nori sheet. Spread the rice onto that, leaving the bottom 1/2 inch free. Draw an edge of the rice paddle the short way along the rice to score shallow grooves into it. Make a number of these about an inch apart. Then put the fillings along the grooves, one filling per groove. The fillings can be whatever you like; I use cucumber, crab, shiitake mushrooms, omelet, avocado, smoked salmon, et cetera, depending on what I have on hand. Whatever it is, cut it into strips and put it along the grooves. Then roll it up as you would a regular maki roll, being careful not to press the fillings toward yourself. (That's what the grooves are for - to keep the fillings in place as you roll the thing up.) When it's rolled, moisten the inner side of the bit of nori on the bottom that wasn't covered by rice and stick that to the main roll. I usually squeeze futomaki firmly before cutting it up, because it has more of a tendency to fall apart if you don't.
Hot dog maki - We sure are getting far from authentic Japanese cuisine with this one, aren't we? Microwave a hot dog. (I prefer Hebrew National franks. They cost more, but they taste great, and I'm a little more confident of their content than cheaper hot dogs.) Then set some plastic wrap on the bamboo rolling mat and, instead of putting the rice on a sheet of nori, spread the rice directly on the plastic. Make a rectangle as wide as the hot dog is long and about 4 inches long, pressing the grains down to make them stick to each other. Put the hot dog down, roll the rice & hot dog up, then secure the plastic around the roll - tucking the ends in to keep the rice from squeezing out like toothpaste from a tube - and compress the roll in the bamboo mat. Compress it good so it'll stay together without the nori, but don't crush it.
If you have rice paper spring roll wrappers, I recommend using those, as they will keep the rice together, and you won't have to squeeze the grains so hard they lose their rice-y texture.
Inari-zushi - This is sushi rice stuffed inside a fried tofu bag. Totally simple stuff - cook some sushi rice (regular rice will come off as pretty bland) and stuff it inside a tofu bag made for just this purpose. You can buy tofu made just for this frozen or canned. Either way, just follow the directions on the package, and be careful when opening and stuffing the tofu bags so you don't tear them. You can pack inari-zushi with the open side up or fold the open end over and serve it with the end underneath.
Inside-out maki - These take a little more skill to make than the usual maki, but only a little. Start out by following the directions as if you were going to make any other kind of maki roll, for example avocado maki, but after you put the rice on the nori turn it upside down, so the nori side is up. (This is easy to do if you're making it on plastic wrap. Just cover it with a second sheet of plastic wrap and flip it over.) Press the nori down with flat, moistened hands to make the rice stick to it. The lay the fillings on the nori and roll it up. You don't want to put too much filling in, however, because you need to have a bit of overlap so the roll will stay together. You can sprinkle this with sesame seeds before you turn the nori-rice sheet over, or even roll the finished maki it in 'em, for an added crunchy texture.
Kampyo-Maki - Kampyo is strips of dried gourd, and in the package looks more like heavy twine than something you'd eat. To use the stuff you 1) cut a length of it, however much you plan to use; 2) soak it in water for about 10 minutes; 3) put salt in your hands and crumple the kampyo to rub in the salt; 4) rinse; 5) put the kampyo in boiling water and simmer for 20 minutes until soft; and 6) combine a cup of dashi, 1.5 tablespoons of sugar, 1.5 tablespoons of soy sauce, and 1/2 tablespoons of mirin, and simmer the kampyo for about 30 minutes, until the liquid is nearly gone. (Or you can be lazy and just drain off most of the boiling water and then sling in some soy.) When all that's done you have a ribbon of kampyo, which you can put in the middle of a sushi roll. The kampyo-maki I've seen are narrow rolls, with a diameter about the size of a quarter.
Nori-Wrapped Rice Blocks: Either roll a log of rice, just as if you were about to make sushi, but don't add any fillings; or stamp out some rice blocks with a rice mold. Then cut some strips of nori about an inch and a half wide and wrap them around the blocks. If your rice molds are the right shape you can put the nori in them before adding the rice. It's kind of pushing it to call this sushi, but then sushi doesn't have to involve fish.
Octopus Barnacle Sushi: Get some baby octopi, the little bitty ones. Cut off the heads and pick out the beaks with the tip of a knife. Heat up a pan to medium and put in a tablespoon of butter. (Or more or less, depending on how many occies you're cooking. You just want to keep them from burning and sticking.) Put one octopus on the pan, colored side upward, tentacles spread. It'll squirm as it cooks. Turn it over after about a minute, when it starts to stand up. (Trust me, you'll see what I mean.) It will turn inside out and stand up as the other side cooks. After half a minute take it off the heat. Now take some sushi rice in your hand and shape a ball about the size of a golf ball. Make a hollow in one side, big enough to fit the base of the curled-up octopus in, and do just that, with the tentacles sticking outward. It will look a little like an open barnacle. Mm-yum, what tasty imagery!
Philadelphia Rolls: As is obvious from the name, these are an American invention. They contain smoked salmon, cucumber, and cream cheese, the latter of which gives this roll its name. They're often rolled inside-out, with sesame seeds sprinkled on the outside.
Shiitake maki - Cook and season some shiitake mushrooms according to the directions in the chirashi-zushi page. Then cut the mushroom caps into strips and roll them up just like avocado maki.
Shiitake Sushi: Make some simmered shiitake mushrooms, then put them on top of rice blocks and belt 'em in with nori. With small mushroom caps one per rice block; if the mushrooms are larger cut them in half.
Shrimp Sushi: Get some BIG shrimp. Shell them, leaving the tails on if you want to be fancy. Devein them by slicing shallowly along the back and pulling out the dorsal "line." Then stick bamboo skewers all the way down the shrimp, straightening them out as you go. This will keep them from curling up when you cook them. Bring a small pot of water to a boil and stick the skewered shrimp in for about two minutes to cook them. Take 'em out, let them cool, take out the bamboo skewers, then cut them from the belly upward, cutting almost to but not through the back. Open them up like butterflies and put them on top of blocks of rice.
Smoked Salmon Maki: Just like avocado maki, except with smoked salmon strips instead of avocado. Cucumber tastes good with the salmon too.
Smoked Salmon Sushi: This one is really tough. Get some smoked salmon. Make some rice blocks, either by rolling a log of rice without putting in any fillings or by making it with a rice mold. Then cut rectangles of smoked salmon about the same size as the rice blocks. Put them on top of the rice blocks.
Smoked Salmon Sushi Sandwiches: Get a mold to make rice blocks. Fill the mold halfway, then put in slices of smoked salmon that roughly match the block size and shape. Cover with more rice, press, then shake them out. Wetting the mold before filling it can help keep the rice from sticking, which can be a problem with the way this stuff is split in the middle by the fish. The original recipes I've found actually direct you to make it in a pan, then cut the layer of sushi into pieces, but I'm not into mass production.
Smoked Salmon & Kampyo Sushi: Prepare the kampyo as described in the kampyo-maki recipe. Spread rice onto nori as with other sushi rolls, lay smoked salmon along the center, put a strip of kampyo on top of that, and then roll it up.
Squid sushi: The squid sushi you get in restaurants is raw, and mine isn't; you can't buy sushi-quality squid just anywhere. Anyway, get a large squid tube (head). Cut rectangular slices about 1"x2" out of the flattest parts. (The more curved parts will curve more when you cook them. Use them in a stir-fry or something else.) Fry them in a bit of vegetable oil on medium heat, turning every minute or two, until they are opaque white. Be careful not to overcook, as squid gets very tough when overcooked. Remove from the pan, allow to cool for a few minutes, pull the rubbery membrane off the inner side, then stick it on top of a rice block and eat. I sometimes put a dab of juice from my bottle of pickled ginger on top of the rice before adding the squid. You may prefer wasabi.
Alternately, if you have baby squid you can boil one of those for a few minutes, then put it on top of a rice block and "seatbelt" it in with a strip of nori. This is basically baby octopus sushi, but with squid instead.
Tamago Sushi: Get a mold to make rice blocks, or shape bite-sized rice blocks by hand. Then cook some egg and stick it on top, wrapping a narrow belt of nori around the middle if need be to keep it in place. How to cook the egg? You can use a thin sheet, cooked as you would for chirashi-zushi but without cutting into "noodles." You can use the same recipe, but cooked in a thicker sheet. I prefer to use thin slices of rolled omelet because of the pretty spiral pattern.
Tuna & Mayo Maki: Open a can of tuna. Drain it well, then mix mayonnaise liberally in. Roll it up in rice according to the avocado maki directions. (Use fake soy-based mayo if you're going to pack this into a nonrefrigerated bento lunch.)
Unagi-zushi: basically some unagi no kabayaki over a block of rice. A good way to use up those scraps of leftover eel.
Free-form Maki: Really, anything goes when you're making sushi. Put whatever you like in there! I'll often use whatever I have on hand, including:
smoked salmon
shiitake mushrooms, cooked as described in the chirashi-zushi page
cucumber
avocado
cream cheese
rolled omelet cut into noodle-like strips
ikura
artificial crab meat
broccoli stems (steamed soft)
tuna steak
Rice Blocks with Toppings: As with nori-wrapped rice blocks, these aren't exactly what you think of as sushi, but sushi doesn't have to involve fish. There's other stuff you can put on sushi-type rice blocks. For example:
Furikake (rice flavoring) which comes in a shaker and can be sprinkled on top.
Toasted sesame seeds add a nice texture. Can just be sprinkled on top, but I like to roll the block in the seeds.
Shrimp. Little cocktail shrimp. Why not?
A sushi rolling kit. You can get these for less than $5. They include a wooden rice-spreading paddle and a bamboo rolling mat. It's the mat you really need.
Rice molds. You can find these in Asian grocery stores. These are wonderful for those who feel lazy and don't want to get out the rolling mat just to make some blocks of rice to stick stuff on top of. You just turn the molds over, fill them up, pack the rice down, then push the bottom in. Turn rightside-up and whack it on the counter, and you have perfectly-shaped rice blocks! I prefer the ones that look like miniature ice cube trays, as they make the best-sized blocks. I have some with cute shapes, but the blocks they make are too big for my taste.
Nori. This is the dried seaweedy stuff that is rolled inside or outside the sushi. It comes in sheets. I buy the toasted stuff. The only untoasted nori I ever bought tasted terrible. This is not only used in sushi, by the way. You can use it as a topping elsewhere, for example on okonomiyaki.
Stuff to put inside or on sushi. My basic repertoire includes shrimp, either large or cocktail sized; smoked salmon, cucumber, avocado, fake crab, kampyo, salmon roe, tuna & mayonnaise, shiitake mushrooms, cream cheese, sesame seeds, furikake (rice seasoning), and egg. Use your imagination!
A sharp knife. Not a serrated steak knife; those will tear up the rolls when you cut them. Get a good, nonserrated, sharp knife.
Rice. Duh.
How to use the rolling mat:
First, get some plastic wrap and cover the mat. It's inauthentic, but it keeps the mat clean. You don't want to clean sticky rice out of a bamboo mat, trust me. Lay the mat so that you can curl it towards yourself and not to the side. Then lay a strip of nori across the wrap, leaving a little space at the ends so the nori stops before the plastic wrap does on both sides. Spread the rice as thinly as you can on the nori using the rice paddle, dipping the paddle periodically in water to keep the rice from sticking to it and becoming unmanageable. (If rice sticks to your hands when you make onigiri, you can use the same trick.) Leave the bottom 1/2" of nori rice-free. From there put the fillings you want in a line down the center, and then roll the mat starting from the edge furthest away from you, spiraling it toward yourself, avoiding rolling the plastic wrap up as you do. This can be tricky at first, but you'll get the hang of it. With some water on your fingers, moisten the inner side of the nori flap that didn't get covered with rice, then stick it to the roll. This should give you a long, thin sushi log. Wrap the plastic around it as if you were going to put it in your refrigerator, tuck the ends under the log so the rice doesn't come out the sides, wrap it in the mat, and squeeze it to pack the rice. Squeeze the log into an oval, triangle, square, or whatever, if you're in that kind of mood, but don't squeeze it too hard or you'll crush the grains. You can cut the log right through the plastic wrap. Use a very sharp, nonserrated knife, and wet the blade every few cuts to keep the rice from sticking to it.
To vary this, you can turn the whole thing over after you spread the rice on the nori, and put the fillings on the nori rather than the rice. When you roll it up the nori will be on the inside instead of the outside. Or you can leave the nori out entirely, but it can be difficult to spread the rice neatly enough, and rolls made this way have an annoying habit of falling apart.
Another fun variation involves using rice paper, AKA spring roll wrapper, instead of nori. First, soak the rice paper, one sheet at a time, in a pan of warm water big enough to hold the whole thing. (I use a large skillet.) Push each sheet under the surface of the water and let it soak undisturbed for about 2 minutes, until pliable. These things are very fragile, and the edges will almost certainly develop small tears, but if you're careful you should be able to lift it out without those going too deep. Place it flat on a paper towel, put another towel on top, and gently press the excess water out. Then transfer it to some plastic wrap on top of a bamboo rolling mat and spread the rice on it as if it was a rectangular sheet of nori, leaving the round edges blank so you'll have an evenly-shaped roll. Then put the fillings in as you would a regular roll, then roll it up, being careful not to tear it.
How to make sushi rice:
Note: the amounts listed are based on 1 cup (before cooking) of rice. If you cook more or less rice, or you like the flavor stronger or weaker, adjust the amounts as appropriate.
Another note: It's not required to make this sushi rice for sushi. I often use plain old regular sticky rice without these seasonings. Do whichever suits your taste.
8 tsp of rice vinegar
4 tsp of sugar
1 tsp salt
cooked sticky rice
Cook the rice according to the instructions on the package. When it's done, take it off the heat and let it sit covered for 10 minutes. Mix the rice vinegar, sugar, and salt well. Put the rice in a large bowl and add the mixture, then mix it gently using a wet sushi paddle or wooden spoon. Use a fluffing motion rather than a stirring one to avoid crushing the grains. If you fan it while it cools after mixing, the rice will be glossy.
Sushi rice: You can either make proper sushi rice, which involves vinegar and stuff, or you can just make regular sticky rice according to the instructions on the package. Choose the approach that suits your taste.
Avocado maki: Make some sushi rice. Lay out a thin strip of nori, maybe three inches wide by the full length long, so you can make a narrow roll. Spread the rice on the nori only one grain thick, and leave the half-inch of nori closest to you free of rice. Lay long, thin slices of avocado down the center. Roll it up. With luck you'll end up with a roll about as big in diameter as a quarter. Slice it up and serve.
Baby Octopus Sushi: Clean and cook the baby octopi according to the directions on the octopus page. Make some rice blocks, set an octopus on top of each - they shrink during cooking, so you won't need huge blocks like Spam musubi does - and then cut a thin strip of nori to make a "belt" to hold the octopus on the block. A drop of water on the underside of the loose end of the nori will stick it down.
Bacon Sushi: Make some rice blocks, either by rolling a log of rice without putting in any fillings or by making it with a rice mold. Then cut slices of bacon (cooked!) the size of the rice blocks and lay 'em on top. If you want, wrap a strip of nori around the whole thing, moistening the underside of the end to stick it down. Note: This takes a little bit of finesse to eat because bacon is tougher than typical sushi ingredients.
Breakfast Sushi: Make some sushi rice. Cook two pieces of bacon, making sure they don't get dry and hard. Press the grease off the surface with a paper towel, then chop the bacon into small bits. Lay out the sushi rice so it'll be ready to roll. Break two eggs into a small frying pan and dump in the bacon. Mix well, then scramble the eggs over medium heat. Cook the mixture until it's mostly solid but not yet dry. Take off heat and break up the thicker chunks with the spatula. Then put this in the center of the rice and roll it up. Makes two rolls, 8 pieces each.
California Rolls - Cut some artificial crab legs in half the long way to make thinner sticks, and mix these around in a bowl with about 1 tsp of mayonnaise per leg plus a light dash of salt. Cut strips of avocado. Spread a thin layer of rice on a sheet of nori, lay the fillings inside, then roll it up with your bamboo mat, so you end up with a rice-nori spiral around the central fillings. The inside-out variation of this is popular.
Chirashi-zushi - This goodie, which is a meal by itself, is complicated and tasty enough to merit its own page.
Crab & Cucumber Sushi: Get some fake crab meat - you know, the stuff that's really made with pollack and tastes not much like crab - and some nori. And, of course, cucumber and rice. Spread the rice thinly on the nori, as thinly as you can manage it, covering all but the half-inch closest to you. If you have salmon roe, spread some along the center of the rice where you will lay the fillings. Then put thin strips of peeled cucumber and "crab meat" along the center. You're not likely to have strips long enough to go the whole length, which is fine - just put two or even three end-to-end. Roll it up and press it tightly. Bingo, it's a California roll minus the avocado!
Crab maki - Just like avocado maki, except with strips of artificial crab meat. Or real crab meat, if you have that handy.
Crab-Topped Sushi - Get some crab meat as used above, and a rice block as used below, and stick the former on the latter. The crab meat I've used in layered in such a way that you can unwrap it so it'll fit neatly over the top of a rice block as opposed to just balancing on top.
Cucumber maki - Peel a cucumber, cut the non-seed flesh into strips about 1/4" thick, and roll them up just like avocado maki.
Cucumber rolls - These can be made two ways. One involves taking a peeled cucumber and carefully spiral-slicing it with a long, sharp knife so you get a long, thin sheet of cucumber to use as a wrap. I haven't had the patience to try that yet, so I took the easier route and cut a peeled cucumber into 1.5 inch segments, scooped out the inside to make hollow skins, and then put the rice in that. You will have to pack the rice down a tad to keep it from falling out when you pick it up. Anyway, fill the skin most of the way with rice, then put any topping you like on top. I've used salmon roe and shrimp, curled up into little spirals that nestle into the round cucumber skin.
Futomaki - This means "big fat roll," and that's basically what it is. Other sushi is designed to be eaten in one bite; futomaki rolls are too large for that. To make one, first get a piece and a half of nori. Moisten the bottom 1.2 inch of the full sheet and stick the half-sheet onto that, so you end up with one very long (legal-sized?) nori sheet. Spread the rice onto that, leaving the bottom 1/2 inch free. Draw an edge of the rice paddle the short way along the rice to score shallow grooves into it. Make a number of these about an inch apart. Then put the fillings along the grooves, one filling per groove. The fillings can be whatever you like; I use cucumber, crab, shiitake mushrooms, omelet, avocado, smoked salmon, et cetera, depending on what I have on hand. Whatever it is, cut it into strips and put it along the grooves. Then roll it up as you would a regular maki roll, being careful not to press the fillings toward yourself. (That's what the grooves are for - to keep the fillings in place as you roll the thing up.) When it's rolled, moisten the inner side of the bit of nori on the bottom that wasn't covered by rice and stick that to the main roll. I usually squeeze futomaki firmly before cutting it up, because it has more of a tendency to fall apart if you don't.
Hot dog maki - We sure are getting far from authentic Japanese cuisine with this one, aren't we? Microwave a hot dog. (I prefer Hebrew National franks. They cost more, but they taste great, and I'm a little more confident of their content than cheaper hot dogs.) Then set some plastic wrap on the bamboo rolling mat and, instead of putting the rice on a sheet of nori, spread the rice directly on the plastic. Make a rectangle as wide as the hot dog is long and about 4 inches long, pressing the grains down to make them stick to each other. Put the hot dog down, roll the rice & hot dog up, then secure the plastic around the roll - tucking the ends in to keep the rice from squeezing out like toothpaste from a tube - and compress the roll in the bamboo mat. Compress it good so it'll stay together without the nori, but don't crush it.
If you have rice paper spring roll wrappers, I recommend using those, as they will keep the rice together, and you won't have to squeeze the grains so hard they lose their rice-y texture.
Inari-zushi - This is sushi rice stuffed inside a fried tofu bag. Totally simple stuff - cook some sushi rice (regular rice will come off as pretty bland) and stuff it inside a tofu bag made for just this purpose. You can buy tofu made just for this frozen or canned. Either way, just follow the directions on the package, and be careful when opening and stuffing the tofu bags so you don't tear them. You can pack inari-zushi with the open side up or fold the open end over and serve it with the end underneath.
Inside-out maki - These take a little more skill to make than the usual maki, but only a little. Start out by following the directions as if you were going to make any other kind of maki roll, for example avocado maki, but after you put the rice on the nori turn it upside down, so the nori side is up. (This is easy to do if you're making it on plastic wrap. Just cover it with a second sheet of plastic wrap and flip it over.) Press the nori down with flat, moistened hands to make the rice stick to it. The lay the fillings on the nori and roll it up. You don't want to put too much filling in, however, because you need to have a bit of overlap so the roll will stay together. You can sprinkle this with sesame seeds before you turn the nori-rice sheet over, or even roll the finished maki it in 'em, for an added crunchy texture.
Kampyo-Maki - Kampyo is strips of dried gourd, and in the package looks more like heavy twine than something you'd eat. To use the stuff you 1) cut a length of it, however much you plan to use; 2) soak it in water for about 10 minutes; 3) put salt in your hands and crumple the kampyo to rub in the salt; 4) rinse; 5) put the kampyo in boiling water and simmer for 20 minutes until soft; and 6) combine a cup of dashi, 1.5 tablespoons of sugar, 1.5 tablespoons of soy sauce, and 1/2 tablespoons of mirin, and simmer the kampyo for about 30 minutes, until the liquid is nearly gone. (Or you can be lazy and just drain off most of the boiling water and then sling in some soy.) When all that's done you have a ribbon of kampyo, which you can put in the middle of a sushi roll. The kampyo-maki I've seen are narrow rolls, with a diameter about the size of a quarter.
Nori-Wrapped Rice Blocks: Either roll a log of rice, just as if you were about to make sushi, but don't add any fillings; or stamp out some rice blocks with a rice mold. Then cut some strips of nori about an inch and a half wide and wrap them around the blocks. If your rice molds are the right shape you can put the nori in them before adding the rice. It's kind of pushing it to call this sushi, but then sushi doesn't have to involve fish.
Octopus Barnacle Sushi: Get some baby octopi, the little bitty ones. Cut off the heads and pick out the beaks with the tip of a knife. Heat up a pan to medium and put in a tablespoon of butter. (Or more or less, depending on how many occies you're cooking. You just want to keep them from burning and sticking.) Put one octopus on the pan, colored side upward, tentacles spread. It'll squirm as it cooks. Turn it over after about a minute, when it starts to stand up. (Trust me, you'll see what I mean.) It will turn inside out and stand up as the other side cooks. After half a minute take it off the heat. Now take some sushi rice in your hand and shape a ball about the size of a golf ball. Make a hollow in one side, big enough to fit the base of the curled-up octopus in, and do just that, with the tentacles sticking outward. It will look a little like an open barnacle. Mm-yum, what tasty imagery!
Philadelphia Rolls: As is obvious from the name, these are an American invention. They contain smoked salmon, cucumber, and cream cheese, the latter of which gives this roll its name. They're often rolled inside-out, with sesame seeds sprinkled on the outside.
Shiitake maki - Cook and season some shiitake mushrooms according to the directions in the chirashi-zushi page. Then cut the mushroom caps into strips and roll them up just like avocado maki.
Shiitake Sushi: Make some simmered shiitake mushrooms, then put them on top of rice blocks and belt 'em in with nori. With small mushroom caps one per rice block; if the mushrooms are larger cut them in half.
Shrimp Sushi: Get some BIG shrimp. Shell them, leaving the tails on if you want to be fancy. Devein them by slicing shallowly along the back and pulling out the dorsal "line." Then stick bamboo skewers all the way down the shrimp, straightening them out as you go. This will keep them from curling up when you cook them. Bring a small pot of water to a boil and stick the skewered shrimp in for about two minutes to cook them. Take 'em out, let them cool, take out the bamboo skewers, then cut them from the belly upward, cutting almost to but not through the back. Open them up like butterflies and put them on top of blocks of rice.
Smoked Salmon Maki: Just like avocado maki, except with smoked salmon strips instead of avocado. Cucumber tastes good with the salmon too.
Smoked Salmon Sushi: This one is really tough. Get some smoked salmon. Make some rice blocks, either by rolling a log of rice without putting in any fillings or by making it with a rice mold. Then cut rectangles of smoked salmon about the same size as the rice blocks. Put them on top of the rice blocks.
Smoked Salmon Sushi Sandwiches: Get a mold to make rice blocks. Fill the mold halfway, then put in slices of smoked salmon that roughly match the block size and shape. Cover with more rice, press, then shake them out. Wetting the mold before filling it can help keep the rice from sticking, which can be a problem with the way this stuff is split in the middle by the fish. The original recipes I've found actually direct you to make it in a pan, then cut the layer of sushi into pieces, but I'm not into mass production.
Smoked Salmon & Kampyo Sushi: Prepare the kampyo as described in the kampyo-maki recipe. Spread rice onto nori as with other sushi rolls, lay smoked salmon along the center, put a strip of kampyo on top of that, and then roll it up.
Squid sushi: The squid sushi you get in restaurants is raw, and mine isn't; you can't buy sushi-quality squid just anywhere. Anyway, get a large squid tube (head). Cut rectangular slices about 1"x2" out of the flattest parts. (The more curved parts will curve more when you cook them. Use them in a stir-fry or something else.) Fry them in a bit of vegetable oil on medium heat, turning every minute or two, until they are opaque white. Be careful not to overcook, as squid gets very tough when overcooked. Remove from the pan, allow to cool for a few minutes, pull the rubbery membrane off the inner side, then stick it on top of a rice block and eat. I sometimes put a dab of juice from my bottle of pickled ginger on top of the rice before adding the squid. You may prefer wasabi.
Alternately, if you have baby squid you can boil one of those for a few minutes, then put it on top of a rice block and "seatbelt" it in with a strip of nori. This is basically baby octopus sushi, but with squid instead.
Tamago Sushi: Get a mold to make rice blocks, or shape bite-sized rice blocks by hand. Then cook some egg and stick it on top, wrapping a narrow belt of nori around the middle if need be to keep it in place. How to cook the egg? You can use a thin sheet, cooked as you would for chirashi-zushi but without cutting into "noodles." You can use the same recipe, but cooked in a thicker sheet. I prefer to use thin slices of rolled omelet because of the pretty spiral pattern.
Tuna & Mayo Maki: Open a can of tuna. Drain it well, then mix mayonnaise liberally in. Roll it up in rice according to the avocado maki directions. (Use fake soy-based mayo if you're going to pack this into a nonrefrigerated bento lunch.)
Unagi-zushi: basically some unagi no kabayaki over a block of rice. A good way to use up those scraps of leftover eel.
Free-form Maki: Really, anything goes when you're making sushi. Put whatever you like in there! I'll often use whatever I have on hand, including:
smoked salmon
shiitake mushrooms, cooked as described in the chirashi-zushi page
cucumber
avocado
cream cheese
rolled omelet cut into noodle-like strips
ikura
artificial crab meat
broccoli stems (steamed soft)
tuna steak
Rice Blocks with Toppings: As with nori-wrapped rice blocks, these aren't exactly what you think of as sushi, but sushi doesn't have to involve fish. There's other stuff you can put on sushi-type rice blocks. For example:
Furikake (rice flavoring) which comes in a shaker and can be sprinkled on top.
Toasted sesame seeds add a nice texture. Can just be sprinkled on top, but I like to roll the block in the seeds.
Shrimp. Little cocktail shrimp. Why not?
Potato croquettes
Mashed potato mixed with meat and onion, breaded and deep-fried. Mmmmm, healthy. (snark)
What you'll need:
1 average-sized (one pound) baking potato
1/4 pound of ground beef
Half an onion
1 egg
Flour
Panko (breadcrumbs for deep-frying)
1/2 tsp salt
Pepper, salt, other seasonings to taste
Vegetable oil for frying
Lots of paper towels
Make mashed potatoes: Peel the spud, cut it into chunks less than an inch thick, then boil those until soft enough to pierce the center easily with a fork. Drain, dump them into a bowl, then mush 'em up with a potato masher or reasonable facsimile.
Mince the onion, then sautee the mincings in a lightly oiled pan. When the onions start turning translucent add the beef and stir-fry it until the beef is browned. Drain the fat, then mix the beef & onions into the potato. Season with salt, pepper, or whatever else you like. While this is cooling set out a bowl of flour, a second bowl with one beaten egg, a third bowl with panko, and one large plate covered with a few layers of paper towel. Heat up a pan of oil to 350 degrees F; a little over 1/4" depth of oil works for me. If you like deeper frying, feel free to use more oil.
Take out lumps of potato mixture - a few tablespoons at a time is about right - and shape them into flattened pieces about half an inch thick. Dip them first into the flour and coat them well, then dunk them in the egg to thoroughly slime them, and finally coat them with panko. Fry them in the oil until the panko turns brown, then drain them on the paper towels.
What you'll need:
1 average-sized (one pound) baking potato
1/4 pound of ground beef
Half an onion
1 egg
Flour
Panko (breadcrumbs for deep-frying)
1/2 tsp salt
Pepper, salt, other seasonings to taste
Vegetable oil for frying
Lots of paper towels
Make mashed potatoes: Peel the spud, cut it into chunks less than an inch thick, then boil those until soft enough to pierce the center easily with a fork. Drain, dump them into a bowl, then mush 'em up with a potato masher or reasonable facsimile.
Mince the onion, then sautee the mincings in a lightly oiled pan. When the onions start turning translucent add the beef and stir-fry it until the beef is browned. Drain the fat, then mix the beef & onions into the potato. Season with salt, pepper, or whatever else you like. While this is cooling set out a bowl of flour, a second bowl with one beaten egg, a third bowl with panko, and one large plate covered with a few layers of paper towel. Heat up a pan of oil to 350 degrees F; a little over 1/4" depth of oil works for me. If you like deeper frying, feel free to use more oil.
Take out lumps of potato mixture - a few tablespoons at a time is about right - and shape them into flattened pieces about half an inch thick. Dip them first into the flour and coat them well, then dunk them in the egg to thoroughly slime them, and finally coat them with panko. Fry them in the oil until the panko turns brown, then drain them on the paper towels.
Shogayaki
1-2 pork cutlets
1 tsp grated ginger, juice included
2 Tbsp soy sauce
1/2 Tbsp sake
Oil for frying
1. Mix together ginger, soy sauce and sake.
2. Marinade pork for 5 minutes.
3. Heat some oil then add the pork cutlets.
4. Pour leftover marinade, turning cutlet to cook each side evenly.
5. Cook until done.
1 tsp grated ginger, juice included
2 Tbsp soy sauce
1/2 Tbsp sake
Oil for frying
1. Mix together ginger, soy sauce and sake.
2. Marinade pork for 5 minutes.
3. Heat some oil then add the pork cutlets.
4. Pour leftover marinade, turning cutlet to cook each side evenly.
5. Cook until done.
Bento 9
Carrots & Celery 0pts
Sugar Snap Peas 0pts
Cherries 1pt
Beef Fried Rice 13pts
Hard Boiled Egg 1pt
(Beef Fried Rice was a mixture of freezer food and repurposing left overs. I had fried rice in the freezer and added the remainder of my steak from Jim's b-day dinner and then quick fried everything)
My mother's bday cake
She turned 70 today and my 2 year old nephew picked out the type of cake she got. I'm not sure mom is going to want a "tom train" cake.
Recap 1-19 to 1-25
Challenge Summary
Basic: Actually 1 less, but this is my "short" work week, plus I overslept one night.
Going Deeper: I actually started adding the cute aspects.
Weight Loss: Got all my measuring cups and what not set out & I bought the newest weight watchers point book.
Monday - No bento tonight - overslept - but hey I did do really well with the food selection via Wendy's - BLT Salad & low fat honey mustard dressing.
Tuesday - Long night - due to snow!!!! A new President in the white house (technically 2 since Biden was President from noon until 12:07p when Obhama got sworn in) Chicken noodle soup is dangerous to the waist line.
Wednesday - Off - No bento / no heat - Cin came over for a while, cooked Chicken Paella & it was yummy (I think it's better with thighs)
Thursday - Off - No bento / no heat - Took Aunt J shopping today & wow let me tell you - gives you a reason to keep up with shaving let me tell you. Lucas was funny today - kept saying that my jacket was his and he didn't want me to put it back on. Went out for lunch with Mom, Aunt J, and Lucas - 13pts.
Friday - Feeling pretty good tonight - had steak & fries for dinner. DH & I split a smallish ribeye & we had almost fries ala seasoned baked potatoe wedges. It was really yummy and filling. Drama in friendship land (but hopefully will calm down by Imbolc)
Saturday - Not feeling the best in the world - TOM & life getting in the way. Had a slight gain this week (see below)
Sunday - Off again today - it is Jim's birthday - all kinds of stupid foods will be consumed today.
Basic: Actually 1 less, but this is my "short" work week, plus I overslept one night.
Going Deeper: I actually started adding the cute aspects.
Weight Loss: Got all my measuring cups and what not set out & I bought the newest weight watchers point book.
Monday - No bento tonight - overslept - but hey I did do really well with the food selection via Wendy's - BLT Salad & low fat honey mustard dressing.
Tuesday - Long night - due to snow!!!! A new President in the white house (technically 2 since Biden was President from noon until 12:07p when Obhama got sworn in) Chicken noodle soup is dangerous to the waist line.
Wednesday - Off - No bento / no heat - Cin came over for a while, cooked Chicken Paella & it was yummy (I think it's better with thighs)
Thursday - Off - No bento / no heat - Took Aunt J shopping today & wow let me tell you - gives you a reason to keep up with shaving let me tell you. Lucas was funny today - kept saying that my jacket was his and he didn't want me to put it back on. Went out for lunch with Mom, Aunt J, and Lucas - 13pts.
Friday - Feeling pretty good tonight - had steak & fries for dinner. DH & I split a smallish ribeye & we had almost fries ala seasoned baked potatoe wedges. It was really yummy and filling. Drama in friendship land (but hopefully will calm down by Imbolc)
Saturday - Not feeling the best in the world - TOM & life getting in the way. Had a slight gain this week (see below)
Sunday - Off again today - it is Jim's birthday - all kinds of stupid foods will be consumed today.
Back to Work
Another long night at work - Steamed Veggies 0pts, 3oz Chicken 3pts, Philly Roll 6pts (that's homemade w/pickled ginger), celery for a snack & 1pt of cherries for dessert.
Oh yeah - tried lazy eggs - didn't work so good.
Pie Crust
8 oz. (1 cup) cold unsalted butter
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water
how to make
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.
As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
To roll out the dough for a double-crust pie
Cut the dough in half and pat each piece into a thick flattened ball. Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
9 oz. (2 cups) all-purpose unbleached flour
1/4 cup sugar
1/4 tsp. salt
1/4 cup cold water
how to make
Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
The butter should remain cold and firm. To test it, pick up some butter and pinch it between the thumbs and forefingers of both hands to form a little cube. If the butter holds together as a cube and your fingers are not greasy, then the butter is still cold enough. If your fingers look greasy, put the bowl in the refrigerator for 15 min. to firm up the butter before adding the water.
As the mixer turns on low (or tossing with a fork if mixing by hand), sprinkle the cold water evenly over the flour and butter. Work the dough until it just pulls together as a shaggy mass.
To roll out the dough for a double-crust pie
Cut the dough in half and pat each piece into a thick flattened ball. Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
Apple Dumplings
INGREDIENTS
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
Sleepy Tea
1 cup water
1 ounce chamomile
1 ounce valerian
1 ounce mint
Bring water to a boil; remove from heat and add herbs. Let steep for 3 to 5 minutes; strain, and drink slowly.
1 ounce chamomile
1 ounce valerian
1 ounce mint
Bring water to a boil; remove from heat and add herbs. Let steep for 3 to 5 minutes; strain, and drink slowly.
Big Bento
This bento has a LOT of extras cause (but still pretty point light) I'm not sure what time I'll get off work in the morning. Starting Top Right:
| Pts | Food or Beverage Item |
| 4 | Peanut Butter Crackers |
| 1 | Lemonade |
| 0 | Apple Cider Mix |
| 1 | 3 Dark Chocolate Kisses |
| 0 | Yogi Tea |
| 1 | Apple Sauce |
| 0 | Carrots & Celery Mix |
| 4 | 1 Cup Fried Rice |
| 0 | Steamed Mixed Veggies |
| 2 | 2oz Poached Chicken Breast |
| 13 |
1-20-09 - Snow Day
Well due to lack of computers at work - I got off at a reasonable time this morning. However, due to snow, road closings, accidents, and morons - it took me almost an hour & a half to make a 20min drive. I'm not joking.
I love my car! It handle these slick roads perfectly but others (bigger 4 wheel drives) ended up in ditches.
Did my Wii after work - then probably killed what activity I did, by eating Chicken Noodle soup watching the inaugaration of Barack Hussein Obama. Wow history in the making. 
Oh Yeah - and we have no heat!!!
I love my car! It handle these slick roads perfectly but others (bigger 4 wheel drives) ended up in ditches.
Did my Wii after work - then probably killed what activity I did, by eating Chicken Noodle soup watching the inaugaration of Barack Hussein Obama. Wow history in the making. 
Oh Yeah - and we have no heat!!!
Wow - it's really love
What does Love mean?
A group of professionals posed this question to a group of 4 to 8 year-olds, "What does love mean?"
The answers they got were broader and deeper than anyone could have imagined. See what you think:
"When my grandmother got arthritis, she couldn't bend over and paint her toenails anymore. So my grandfather does it for her all the time, even when his hands got arthritis too. That's love." Rebecca- age 8
"When someone loves you, the way they say your name is different.
You just know that your name is safe in their mouth." Billy - age 4
"Love is when a girl puts on perfume and a boy puts on shaving cologne and they go out and smell each other." Karl - age 5
"Love is when you go out to eat and give somebody most of your French fries without making them give you any of theirs." Chrissy - age 6
"Love is what makes you smile when you're tired." Terri - age 4
"Love is when my mommy makes coffee for my daddy and she takes a sip before giving it to him, to make sure the taste is OK." Danny - age 7
"Love is when you kiss all the time. Then when you get tired of kissing, you still want to be together and you talk more. My Mommy and Daddy are like that. They look gross when they kiss" Emily - age 8
"Love is what's in the room with you at Christmas if you stop opening presents and listen." Bobby - age 7 (Wow!)
"If you want to learn to love better, you should start with a friend who you hate," Nikka - age 6
"Love is when you tell a guy you like his shirt, then he wears it everyday." Noelle - age 7
"Love is like a little old woman and a little old man who are still friends even after they know each other so well." Tommy - age 6
"During my piano recital, I was on a stage and I was scared. I looked at all the people watching me and saw my daddy waving and smiling. He was the only one doing that. I wasn't scared anymore." Cindy - age 8
"My mommy loves me more than anybody. You don't see anyone else kissing me to sleep at night." Clare - age 6
"Love is when Mommy gives Daddy the best piece of chicken." Elaine-age 5
"Love is when Mommy sees Daddy smelly and sweaty and still says he is handsomer than Robert Redford." Chris - age 7
"Love is when your puppy licks your face even after you left him alone all day." Mary Ann - age 4
"I know my older sister loves me because she gives me all her old clothes and has to go out and buy new ones." Lauren - age 4
"When you love somebody, your eyelashes go up and down and little stars come out of you." Karen - age 7
"Love is when Mommy sees Daddy on the toilet and she doesn't think it's gross." Mark - age 6
"You really shouldn't say 'I love you' unless you mean it. But if you mean it, you should say it a lot. People forget." Jessica - age 8
A group of professionals posed this question to a group of 4 to 8 year-olds, "What does love mean?"
The answers they got were broader and deeper than anyone could have imagined. See what you think:
"When my grandmother got arthritis, she couldn't bend over and paint her toenails anymore. So my grandfather does it for her all the time, even when his hands got arthritis too. That's love." Rebecca- age 8
"When someone loves you, the way they say your name is different.
You just know that your name is safe in their mouth." Billy - age 4
"Love is when a girl puts on perfume and a boy puts on shaving cologne and they go out and smell each other." Karl - age 5
"Love is when you go out to eat and give somebody most of your French fries without making them give you any of theirs." Chrissy - age 6
"Love is what makes you smile when you're tired." Terri - age 4
"Love is when my mommy makes coffee for my daddy and she takes a sip before giving it to him, to make sure the taste is OK." Danny - age 7
"Love is when you kiss all the time. Then when you get tired of kissing, you still want to be together and you talk more. My Mommy and Daddy are like that. They look gross when they kiss" Emily - age 8
"Love is what's in the room with you at Christmas if you stop opening presents and listen." Bobby - age 7 (Wow!)
"If you want to learn to love better, you should start with a friend who you hate," Nikka - age 6
"Love is when you tell a guy you like his shirt, then he wears it everyday." Noelle - age 7
"Love is like a little old woman and a little old man who are still friends even after they know each other so well." Tommy - age 6
"During my piano recital, I was on a stage and I was scared. I looked at all the people watching me and saw my daddy waving and smiling. He was the only one doing that. I wasn't scared anymore." Cindy - age 8
"My mommy loves me more than anybody. You don't see anyone else kissing me to sleep at night." Clare - age 6
"Love is when Mommy gives Daddy the best piece of chicken." Elaine-age 5
"Love is when Mommy sees Daddy smelly and sweaty and still says he is handsomer than Robert Redford." Chris - age 7
"Love is when your puppy licks your face even after you left him alone all day." Mary Ann - age 4
"I know my older sister loves me because she gives me all her old clothes and has to go out and buy new ones." Lauren - age 4
"When you love somebody, your eyelashes go up and down and little stars come out of you." Karen - age 7
"Love is when Mommy sees Daddy on the toilet and she doesn't think it's gross." Mark - age 6
"You really shouldn't say 'I love you' unless you mean it. But if you mean it, you should say it a lot. People forget." Jessica - age 8
How to Read my Blog
Hi, I'm WitchBaby aka Windy Marie Graham. I started this blog so that my family & friends could join me in my goals to become a healthier person. It's not so much about weight loss - that's just a nice by product - I want to be healthier physically, mentally, emtionally, and spiritually. So go ahead and join me on this journey! Hit the follow button to the right and away we go.
I quit smoking 5-17-08 and now I want to loose weight and shape up. Check out my before info here. Follow me as I find the real Witch Baby. Expect a weekly check in on weight loss, measurements, and the general This is a Week in My Life. And if you need some helpful words try these out. I realized that every one is not always supportive.
I read ALOT, so I decided to join some of the reading challeges that float around the web - checkem out and hopefully I will be able to get up some honest opinions of the books I read.
I signed up for & completed the Bento Box challenge from Just Bento and loved every minute of it - so now I'm packing a healthy lunch and Bentoing It.
I'm Going Green and you can too.
I'm also planning for the future by jumping on the GET OUT OF DEBT TRAIN
Another thing I'm trying is to prepare for the worst (all while hoping for the best) in Girl Scouts,
In the crafts section - I have a few of the things I'm interested in - Maybe I'll put some more up later. Currently, the categories are Scrapbooking, Candle Making, Lotions & Potions aka Homemade Bath & Body stuff, Kid Stuff, Cake decorating, and then other stuff.
Since I'm trying to stress less around the Holidaze - I'm making my life a little easier and planning things out: Christmas, Easter, Valentine's Day, New Years
I'm trying out entrepreneurship and selling some Gift Baskets.
I'm trying to join some Reading Challenges like the 999 Paranormal. They're totally cool - check em out.
I'm keeping my cook book / recipes aka being Betty Freaking Crocker over at the cookbook.
Other ideas in the works are
And of course - take time out to laugh.
I won't promise this will be the last time the blog gets a face lift (everyone would know I'm lying anyways - I can't leave anything alone) but I think it's gonna be a bit better this way.
I quit smoking 5-17-08 and now I want to loose weight and shape up. Check out my before info here. Follow me as I find the real Witch Baby. Expect a weekly check in on weight loss, measurements, and the general This is a Week in My Life. And if you need some helpful words try these out. I realized that every one is not always supportive.
I read ALOT, so I decided to join some of the reading challeges that float around the web - checkem out and hopefully I will be able to get up some honest opinions of the books I read.
I signed up for & completed the Bento Box challenge from Just Bento and loved every minute of it - so now I'm packing a healthy lunch and Bentoing It.
I'm Going Green and you can too.
I'm also planning for the future by jumping on the GET OUT OF DEBT TRAIN
Another thing I'm trying is to prepare for the worst (all while hoping for the best) in Girl Scouts,
In the crafts section - I have a few of the things I'm interested in - Maybe I'll put some more up later. Currently, the categories are Scrapbooking, Candle Making, Lotions & Potions aka Homemade Bath & Body stuff, Kid Stuff, Cake decorating, and then other stuff.
Since I'm trying to stress less around the Holidaze - I'm making my life a little easier and planning things out: Christmas, Easter, Valentine's Day, New Years
I'm trying out entrepreneurship and selling some Gift Baskets.
I'm trying to join some Reading Challenges like the 999 Paranormal. They're totally cool - check em out.
I'm keeping my cook book / recipes aka being Betty Freaking Crocker over at the cookbook.
Other ideas in the works are
- Romance 101 or Date Ideas
- Girl Power - request to be added
- Witchy Stuff - request to be added
- Party Central (whatever the occasion),
- Pretty much anything else that catches my attention
And of course - take time out to laugh.
I won't promise this will be the last time the blog gets a face lift (everyone would know I'm lying anyways - I can't leave anything alone) but I think it's gonna be a bit better this way.
Step Back
Everyone I know is going through like major emotional issues - is mercury in retrograde???? Anyone???? Below is some advice that would be REALLY REALLY helpful if we could only follow it.
When we find ourselves in an argument, we may feel like we are losing control of emotions that have taken on lives of their own. When we can become aware that this is happening, taking a deep breath can help us step back from the situation. Once we can separate ourselves from the heat of the moment, we may find that the emotional trigger that began the argument has little to do with the present situation, but may have brought up feelings related to something else entirely. Looking honestly at what caused our reaction allows us to consciously respond more appropriately to the situation and make the best choices.
We can make an agreement with our partners and those closest to us that asking questions can help all of us discover the source of the argument. The shared awareness can result in finding simple solutions to something physical, like low blood sugar or even a hormonal surge. Maybe we are taking ourselves too seriously, and we can just laugh and watch the tension dissolve. We could also discover that perhaps we are addicted to the excitement that drama brings and the chemicals that our body creates when we are angry. But there may be a deeper issue that requires discussion, understanding, and patience. The more we allow ourselves to step back and examine our reasons for arguing, the easier it becomes to allow real feelings to surface and guide us toward solutions that improve our lives.
When we can be clear about our feelings and intentions and communicate them clearly, we have a far better chance of getting what we want than if we lose control or allow our subconscious minds to manipulate the situation. We might take our frustrations out on the people closest to us because we feel safe and comfortable with them, but misplaced anger can cause more harm than good. Arguing for what we truly believe can empower us and help us to direct our passions toward greater life experiences. Truly knowing our reasons for arguing enables us to grow emotionally in ways that will affect our whole being.
Then again - when I try to use this advice to better myself & DH, all I get is the blame game - go figure!!
When we find ourselves in an argument, we may feel like we are losing control of emotions that have taken on lives of their own. When we can become aware that this is happening, taking a deep breath can help us step back from the situation. Once we can separate ourselves from the heat of the moment, we may find that the emotional trigger that began the argument has little to do with the present situation, but may have brought up feelings related to something else entirely. Looking honestly at what caused our reaction allows us to consciously respond more appropriately to the situation and make the best choices.
We can make an agreement with our partners and those closest to us that asking questions can help all of us discover the source of the argument. The shared awareness can result in finding simple solutions to something physical, like low blood sugar or even a hormonal surge. Maybe we are taking ourselves too seriously, and we can just laugh and watch the tension dissolve. We could also discover that perhaps we are addicted to the excitement that drama brings and the chemicals that our body creates when we are angry. But there may be a deeper issue that requires discussion, understanding, and patience. The more we allow ourselves to step back and examine our reasons for arguing, the easier it becomes to allow real feelings to surface and guide us toward solutions that improve our lives.
When we can be clear about our feelings and intentions and communicate them clearly, we have a far better chance of getting what we want than if we lose control or allow our subconscious minds to manipulate the situation. We might take our frustrations out on the people closest to us because we feel safe and comfortable with them, but misplaced anger can cause more harm than good. Arguing for what we truly believe can empower us and help us to direct our passions toward greater life experiences. Truly knowing our reasons for arguing enables us to grow emotionally in ways that will affect our whole being.
Then again - when I try to use this advice to better myself & DH, all I get is the blame game - go figure!!
Experimenting
Today's bento came with a face - hehehe - I had to!
Lightly honey bbq chicken 6pts & yummy!!!
Steamed Brocolli & califlower 0pts
Carrots - 0pts
Pierogi - 6pts
Recap 1-12 to 1-18
Challenge
Basic: Every night that I worked I had Bento.
Going Deeper: Doing any Bentos was one more than normal. Printed out the meal planner guides (tweaked a little here and there), filled it out and stuck with it.
Weight Loss: Since I am currently doing Weight Watchers - it makes it hard to say this box holds 10 points. I will stick to weighing/measuring the foods that I eat individually. I exercised almost every day, I journaled all my food, and my water intake is back up to almost normal.
Monday - I was off work - didn't pack a Bento, but boy did I cook for one. I pre prepped rice & noodles & onigiri to put up for the week. Had a dentist appointment this morning & really didn't feel well - However I did get in 45mins of workout anyway.
Tuesday - Went to work at midnight as normal - and brought in a store bought Chicken Pad Thai (and it was super yummy)I really need to learn to cook it myself. Got all the house cleaned and started reorganizing the kitchen. Got in about 30mins on the Wii.
Wednesday - Had a wonderful day - started off by using leftover chicken lo mein for bento and it was quiet tasty - just next time note to self - don't use Jim's left overs (too much soy) and I got exercise in! Yay Me!
Thursday - I loved making this box.
Friday - I think this is the cutest box I've done so far.
Saturday - I went and weighed in for the week - down another 1.8lbs!!!! Wow it is so cold here and the phone lines are jamming. Tonight's dinner - Chili 15 points
Sunday - I did it - cute lunch! Plus I actually ate healthy at GM's bday dinner!
Basic: Every night that I worked I had Bento.
Going Deeper: Doing any Bentos was one more than normal. Printed out the meal planner guides (tweaked a little here and there), filled it out and stuck with it.
Weight Loss: Since I am currently doing Weight Watchers - it makes it hard to say this box holds 10 points. I will stick to weighing/measuring the foods that I eat individually. I exercised almost every day, I journaled all my food, and my water intake is back up to almost normal.
Monday - I was off work - didn't pack a Bento, but boy did I cook for one. I pre prepped rice & noodles & onigiri to put up for the week. Had a dentist appointment this morning & really didn't feel well - However I did get in 45mins of workout anyway.
Tuesday - Went to work at midnight as normal - and brought in a store bought Chicken Pad Thai (and it was super yummy)I really need to learn to cook it myself. Got all the house cleaned and started reorganizing the kitchen. Got in about 30mins on the Wii.
Wednesday - Had a wonderful day - started off by using leftover chicken lo mein for bento and it was quiet tasty - just next time note to self - don't use Jim's left overs (too much soy) and I got exercise in! Yay Me!
Thursday - I loved making this box.
Friday - I think this is the cutest box I've done so far.
Saturday - I went and weighed in for the week - down another 1.8lbs!!!! Wow it is so cold here and the phone lines are jamming. Tonight's dinner - Chili 15 points
Sunday - I did it - cute lunch! Plus I actually ate healthy at GM's bday dinner!
Chili
Maybe not as physically caloric healthy - weighing in at 15 points for one meal - but burrrrr when it's 11 degrees outside - feels heavenly to ingest that warmth.
Cheeseburger with Fries
2 medium potato(es), about 3/4 lb
1 tsp grill seasoning
1/2 tsp kosher salt
6 oz raw extra lean ground beef
1 small onion(s), finely chopped
1 tsp crushed garlic
3 tbsp dried bread crumbs
2 item(s) high-fiber roll(s), 2 oz each
lettuce
Sliced tomato
3 tbsp low-fat shredded cheddar cheese
Instructions
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Cut potatoes into wedges; microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined grill seasoning and salt. Bake until lightly browned and crispy, about 30 minutes.
Combine beef, onion, garlic, and breadcrumbs in a small bowl; shape into 2 patties.
Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted.
Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.
I know this came from Weight Watchers but I don't remember the point value
1 tsp grill seasoning
1/2 tsp kosher salt
6 oz raw extra lean ground beef
1 small onion(s), finely chopped
1 tsp crushed garlic
3 tbsp dried bread crumbs
2 item(s) high-fiber roll(s), 2 oz each
lettuce
Sliced tomato
3 tbsp low-fat shredded cheddar cheese
Instructions
Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Cut potatoes into wedges; microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined grill seasoning and salt. Bake until lightly browned and crispy, about 30 minutes.
Combine beef, onion, garlic, and breadcrumbs in a small bowl; shape into 2 patties.
Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 tablespoon cheese, place on baking sheet and bake in already heated oven until cheese is melted.
Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.
I know this came from Weight Watchers but I don't remember the point value
Bento 3
Meatloaf made with 93% lean ground beef 4pts per star (so 8pts)
Brocolli free
Mashed Potatoes (Betty Crocker) 1pt per serving (again 2pts)
Cherries for dessert 1pt
True Delight bar for a snack after morning weigh in (2pts)
Ham & Cheese Wrap Bento
Wrap x 3
-Tortilla 2 pts
-Ham 1 pts
-Lettuce 0pts
-Tomatoes 0pts
-Honey Mustard (light) .5 pts
Side
-Carrots 0pts
-Celery 0pts
-Dip 2pts
Dessert
-Orange Slices 1pt
(I feel wonderful about this one now - one of my co-workers said "did you make this or buy it this way")
Chicken Lo Mein
2 boneless, skinless chicken breasts
2 teaspoons light soy sauce
1/4 teaspoon sesame seed oil
1/2 box Whole Wheat Spagetti noodles
8 ounces sliced mushrooms
1 tsp Olive Oil
1/2 bag frozen stir fry veggies
1 can sliced water chestnuts
1 tsp chopped garlic
1/4 teaspoon salt
1 tsp ginger
Preparation:
1. Cut the chicken into cubes about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce and sesame oil. Marinate the chicken for 20 minutes.
2. Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
3. Cut the mushrooms into thin strips.
4. Heat olive oil over medium high to high heat. Add the garlic and ginger, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until done. (If you need more oil, try adding 1 tablespoon water).
5. Add all veggies to steamer pot & cook until desired tenderness. Combine all ingrediants into wok and toss to combine. Cook for 2 minutes on medium heat. Taste and add salt or pepper if desired. Serve hot.
2 teaspoons light soy sauce
1/4 teaspoon sesame seed oil
1/2 box Whole Wheat Spagetti noodles
8 ounces sliced mushrooms
1 tsp Olive Oil
1/2 bag frozen stir fry veggies
1 can sliced water chestnuts
1 tsp chopped garlic
1/4 teaspoon salt
1 tsp ginger
Preparation:
1. Cut the chicken into cubes about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce and sesame oil. Marinate the chicken for 20 minutes.
2. Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.
3. Cut the mushrooms into thin strips.
4. Heat olive oil over medium high to high heat. Add the garlic and ginger, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until done. (If you need more oil, try adding 1 tablespoon water).
5. Add all veggies to steamer pot & cook until desired tenderness. Combine all ingrediants into wok and toss to combine. Cook for 2 minutes on medium heat. Taste and add salt or pepper if desired. Serve hot.
1st actual Bento
I am going by weight watchers points (due to the fact that hey I'm on weight watchers hehehe) Here is the Bento from tonight
Chicken Lo Mein
-1.5C Steamed veggies 0 pts
-3oz Poached Chicken breast 2 pts
-1.5C Whole wheat pasta 4.5 pts
Miso Soup (not pictured) 2pts
Snacks
-6 baby carrot sticks 0 pts
-4 cherry tomatoes 0 pts
Dessert
-1C Cherries 1 pt
Total lunch 9.5 pts
Chicken Lo Mein
-1.5C Steamed veggies 0 pts
-3oz Poached Chicken breast 2 pts
-1.5C Whole wheat pasta 4.5 pts
Miso Soup (not pictured) 2pts
Snacks
-6 baby carrot sticks 0 pts
-4 cherry tomatoes 0 pts
Dessert
-1C Cherries 1 pt
Total lunch 9.5 pts
This is Me
Okay so I started this later than I thought. Hehehe, I was going to start this 1-01-09 then got side tracked by TOM & family issues - but better late than never. I'm starting this blog so that my family & friends can join me in my goals to become healthier. It's not so much about weight loss - that's just a nice by product - I want to be healthier physically, mentally, emtionally, and spiritually. So go ahead and join me on this journey!
This is me as of today - just snapped the picture with my Nokia phone and yes this was taken at work.
My Measurements (as of Jan 2, 2009):
(will be a seperate entry from now on)
My Weekly Goals:
(will be a seperate entry from now on!)
This is me as of today - just snapped the picture with my Nokia phone and yes this was taken at work.
My Measurements (as of Jan 2, 2009):
| Previous | Current | Difference | Total Lost | |
| Weight | 252 | |||
| Bust | 47.5 | |||
| Chest | 40.5 | |||
| Waist | 44 | |||
| Hips | 55.5 | |||
| Left Thigh | 28 | |||
| Left Knee | 20.5 | |||
| Left Calf | 19 | |||
| Right Bicep | 20.25 | |||
| Right Forearm | 11.5 |
My Weekly Goals:
| Eating | Stay under 30 weight watchers points per day | |
| Exercise | Get in a min of 30mins Walking daily | |
| And 15mins on the Wii Fit!! (thanks Theresa) | ||
| Relationships | Go on one "stolen" date with the hubby | |
| Quality play date with the nephew | ||
| Lifestyle | Increase my H2O intake again - man I slack off when my schedule changes | |
| Career | Organize the desk & the locker | |
| Household | Get all the Christmas stuff down | |
| Print out and update all the info in the January folder | ||
| Spiritual | Write out my affirmations | |
| Mental | Journal Journal Journal | |
| Fun | Find a Bento Lunch box |
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