Category: mmm… food

I’d just like to state, for the record, how fun it is to watch someone eat spicy, marinaded tuna sashimi for the first time.

Since I’m on vacation for the week, you might think that I’d be off somewhere–maybe camping or hiking. Or maybe having a barbecue down at the beach. But you’d be wrong, because: 1.) The extreme forest fire hazard means all wilderness areas are closed, and 2.) I’m just ludicrously lazy. So what that means is that Day Two of my nine work-free days was almost entirely free of anything productive.

Almost, except for the thousand words I added to the story. I just emerged from a difficult bit in which our hero and heroine finally get a chance to talk, and motives are suddenly not as pure as one had previously thought. Ooooh. And then an old man shows up. Do I know how to build excitement, or what? Maybe I shouldn’t offer that second choice there.

That was my morning. And for the rest of the day, I wandered the city aimlessly. If you ever find yourself in Steveston, visit George’s. It’s a little Greek café with something on the menu that resembles Greek poutine: fries with a Greek salad on it, and plenty of olive oil. I had a variation of it that included some kind of meat. Chicken, I think. It was hearty enough that I won’t need to eat for at least a week now.

It’s been Insanity Week for me, so a day without deadlines or committments was a welcome relief. It’s 9:30. Time to…uh…time to do more nothing. I want to see how much nothing I can fit into one day.

If anyone is watching The Two Towers on video tonight, you may consider replacing the popcorn with lembas–or “waybread”.

3 eggs

1 cup honey (preferably wild honey)

1 tablespoon grated orange peel or three kumquats or one large finger of a hand of Buddha.

2 teaspoons orange flower water (optional)

3 oz blanched almonds

1/4 cup melted butter

2-1/4 cups semolina flour

1/2 teaspoon salt

Place eggs, honey, orange peel or other fruit, orange flower water, and almonds in blender. Blend on high for 3 minutes. Add 1 cup of the flour. Blend for 1 minute. Scrape into a bowl and add remaining flour and salt. Whisk or stir until well blended. Bake lembas on a pizzelle or krumkake iron 15 seconds each or until lightly brown. You may substitute a waffle iron but add a teaspoon of baking powder. The texture will not be quite accurate in a waffle iron. * 

Alternatively, you could simply munch on fishessss.

Today, I bring you Part Two in the epic cubicle drama that I call “lunch”.

In the end, I couldn’t decide if I wanted maki or negiri sushi, so I bought the sushi combo. It’s got bits of all kinds of raw fish in it.

I think I’ll start with the tuna. Mmm. Cold, soft, and squishy. Just the way I like it. This always reminds me of those scenes in The Two Towers in which Gollum eats the whole raw fish. Yummy fishessss.

Cucumber maki? I really don’t see the point of cucumber maki. If I wanted vegetables, I’d go to a salad bar.

And now, some salmon. I’ll just put some wasabi on this one.

Mmm. Salmo–

Aaaaa!! Wasabi…stings… hot!! Sinuses… burning!!! Eyes… watering!!! Must drink miso–

AAAAA!!! Scalding miso!! Tongue burnt!!! Cool it with slice of mackerel!!

AAAAAAAAAA!!! Chopsticks slipped!! Mackerel up nose!!!

Wasabi-sneeze coming on… aaaaaa….;laksjf edl;e;oi 99e7fpo9uq2 ;

Nooo!! The mackerel exploded from my nose at high speed and splattered all over my keyboard.

Here comes the manager. Must act normal. I think I’ll just bring this lunch to a close.

Blogs, as we know, are an excellent forum for exchanging important ideas and sharing experiences with the world at large. In that spirit, I bring you Part One of a ground-breaking series that I call “Lunch with Cubey”, in which I share the experience of eating a cubicle-dweller’s lunch.

Today, lunch is a salad from the Robson Public Market. I’ll take off the cover now. It’s kind of goopy with ranch dressing. Now I’m picking up the plastic fork.

I’m starting with a celery stick. Mmm. Plastic forks never seem to be strong enough to really stab into a celery stick. Carrots too. Crunch crunch crunch crunch.

A few of croutons. Did you know that the word crouton comes from the French word, croûton? It’s true. It’s also crunchy.

Now I’m eating a salad olive. Mmm. Tangy.

Cucumber slices. Cherry tomatoes. Those ones are always risky–there’s a chance that it might explode when you bite it. This one didn’t, fortunately.

Feta cheese. Can’t have a good salad without it. More feta.

Broccoli now. I think I’ll name this piece Albert.

The chunks of green pepper liven up the salad a bit.

Green lettuce now. I dislike iceberg lettuce because it’s flavourless.

More lettuce.

More lettuce.

More lettuce.

Lettuce still…

I think I put too much lettuce in this one.

Oh, no. Under a layer of green pepper, I discovered another layer of lettuce! I thought the lettuce was over. I can’t seem to get to the end of this stuff.

I need a break. There are splatters of ranch dressing all over my keyboard, and the some bits of the chopped green onion have escaped and lodged themselves in the CD-ROM drive.

Disaster strikes! As I reached for a sip of carrot juice, I knocked over the salad container. The horror! The horror!

My only recourse is to abandon my desk and move to the meeting table, carrying a handful of dripping leaves. I’ll attempt that now.

In my haste, I slipped on a cucumber slice. Now there’s carrot juice all over the floor. Cordon off the area!

Next time on “Lunch with Cubey”: the take-out sushi combo dilemma… maki or nigiri? Will the drama never end?