Eating California (Part Six)

The conference is in full swing, but that doesn't mean the eating has stopped. Quite the contrary!

First, I cannot say enough about Bottega Louie at 7th & Grand. We had a great, fantastic breakfast there on Sunday morning and then stopped today for a sweet snack in between sessions.



Breakfast was delicious: fresh OJ, hot coffee and wonderful eats. Gab ordered the farm breakfast which was a wonderful mélange of seasonal vegetable each cooked to perfection and topped with poached eggs. Sensational. I ordered the lemon ricotta pancakes which were light, fluffy and topped with fresh blueberries.






The pastry case deserved it own worship, so today after lunch we stopped to pay tribute.



Lunch was at Blossom, a Vietnamese place which serves Vegetarian Pho and other Asian delicacies. I miss our Austin Vietnamese restaurants, so I never miss chance to enjoy vegetarian Pho when I am presented with the opportutity. It was quite refreshing, despite the warm weather/hot soup combo. I started with a yummy spring roll and peanut sauce, but was too engaged to photograph the Pho.



Back to the pastries: I had a Snickers tart, which is just what you would imagine, a peanut crust, caramel filling and chocolate ganache. Heaven! Gab had a pistachio cupcake which was tall and slender, packages in a little gold crown and topped with a perfect swirl of frosting.

Will I be able to make one more trip to Bottega Louie before I depart? I hope so! Oh, and a celebrity sighting--the mother of the main character from Big Love. Gab is a fan and spotted her buying a baguette. I missed it.

Eating California (Part Five)

I always knew I would spend time in Purgatory. I just didn't realize they would have such great pizza! Purgatory Pizza in downtown LA is fantastic, and just what the doctor ordered for an easy, breezy Saturday night.














Why go? To see the cryptic, modern murals based on Jean-Luc Goddard's 'Breathless'; for the weird, hipster service; for the Diablo sauce on the pizza; for the great crust; and for the vegan cheese! It's not an exclusively vegan pizza place, but it's an option if you're into that.

Delicious, spicy pizza goodness on a pretty awesome crust. I'm having a leftover piece to get me started this morning...

Eating California (Part Four)

The final evening of eating in San Diego was extraordinary--Extraordinary Desserts! It was kind of funny as we talked about what to have for dinner. I thought after all of the wonderful food we had consumed, some vegetables or a salad sounded good. Gab said, "They have great salads at Extraordinary Desserts....and they also have....DESSERTS."










Hmmm, a light dinner and something amazing from the pastry case was just what I had in mind! And it was the cutest place filled with people taking photos of their food, so I felt instantly at home.



















The evil grins? We are thinking about dessert and discussing museum education world domination!













The salads. Mine was a perfect Greek with lots of olives and very delicate greens, very different than what you normally get with a Greek salad. Gab had a salad with candied nuts and blue cheese, topped with beautiful little flower petals.













It was challenging deciding what to have from the case, but I ultimately had to have the giant Pavlova, topped with a mound of fresh berries. It was heaven. And Gab had the coconut cream cake, which was also divine. We took her mom a mini-chocolate Bundt cake dripping with glaze. Sorry, no photo...

So, San Diego was awesome. Lots of food, art and more food. Onto to LA!

Eating California (Part Three)

What visit to southern California would be complete without tacos? Not mine. Especially since I'm imagining/writing a cookbook on vegetarian and vegan tacos. I had to research! So, Gab took me to a great place right around the corner from her house: Lucha Libre, Gourmet Taco Shop.



Great how? Great tacos, great attitude and...great decor! As the name might imply, the restaurant has a luxe-Mexican wrestler theme, which means gold and fuchsia everywhere. Along with wrestlers in masks. Even the bathroom featured works from art history remained with wrestling masks!



Fantastic whipped soda; regular readers know I got the orange. An array of salsas and pickles and delicious tacos.



Gab had a the Queso Taco with chicken, avocado and cheese.



I ordered the Veg Out, which sounded amazing and had roasted zucchini, corn and a thin slice of grilled queso fresco.



BUT, the true winner of the meal, the taco I will remember and try to duplicate at home was the Tap Out, filled with avocado, poblano sauce and the vegetarian option--FRENCH FRIES. Fries in a taco? Indeed. Tasty and amazing. I'm still thinking about it...

Eating California (Part Two)

Gab and I had a fantastic dinner--a big thank you to all of her friends who recommended the Linkery. As you might imagine, a place called the Linkery serves....links! Yes, house-made sausages, but it doesn't end there. The menu is comprised of farm-to-table delicacies inspired by whatever is fresh and delicious. We sat at a table overlooking the street and watched all the people go by, but they also had dark booths in the back if you want a private and secluded dinner.













We started with some delicious starburst squash that had been fried in a beer batter and served with an aioli. They were perfection--done, but not soft; toothsome, but not raw.

There was so much to order on the menu, including many vegetarian and vegan choices. Which you might think is odd, for a Linkery, but I had a hard time deciding. And wine! And beer! And the menu changes regularly...












...but I decided on the house-made pasta with a macadamia nut pesto topped with fresh asparagus and a little bit of cheese. It was pasta perfection.












Gab ordered the picnic plate which was a feast of meat: her choice of two links, potato salad, cole slaw, toast, a little wedge of cheese and some mustard sauce. Of course, the server tried to bring it to me, thinking the manly man had ordered the big plate of sausages!













Dessert! The best angel food cake ever...denser than most and slightly toasted on a little swirl of strawberry coulis and topped with lavender ice cream. Now, I'm not big on lavender flavored food, because it always tastes like I am eating soap, but this was delicious. Perhaps it was tempered by the strawberry, but the floral flavor was amazing with the cake.

We were stuffed and sated! A wonderful dinner...

Eating California (Part One)

The first part of my California trip is to San Diego, a new city for me, to visit my gal pal Gab. She has a super cute place with a wonderful view and fantastic patio. Or, what would be called a lanai in the South. Her cute little pug Olive knows its the perfect place for sun bathing and I enjoyed my morning coffee with a little splash of sunshine.

When it comes to dining, Gab and I are on exactly the same page: we are both thinking about what we will eat next, even while we're feeding our faces!.

Breakfast was at the Brockton Villa Restaurant, famous for their 'Coast Toast' and view. I was starving, so took no pictures, but did take prisoners by cleaning my plate of spicy steamed eggs and fried potatoes. Delish!

Lunch at Saffron was perfection. The salad roll was light and fresh and the Pad Thai was one of the best I have had. Yes, I am that annoying person who always orders Pad Thai, so I know a good one when I taste it. Gab had a red papaya chicken salad with a fancy red rice and a coconut dressing. Beautiful! I may try to create a veggie version at home.

Dinner? Very excited about the Linkery, recommended by everyone Gab knows apparently. More on that later!

Downtown Pizza Lives Again!

Ever since the closure of Jeshua's last year, many (including moi!) have been mourning the passing of downtown pizza: mourn no more!

Tonight we tried Wise Pie's Pizza & Subs which just opening at 9 South 6th Street in the TH DT.

The facts:
--> Thin crust New York-style pizza by the slice or whole pies!
--> Open, Tuesday through Sunday, including late nights on Friday and Saturday.
--> Lots of topping choices, salads and calzones.
--> Beer & wine, eventually, but none right now...

I ordered a slice of cheese and a slice with artichoke and spinach. I will admit, I love simple flavors like cheese pizza, but I also think its the best way to judge not only the crust, but the sauce. Result: the red sauce is rich with a slight, sweet edge and the crust is crispy and perfect. The second slice was just as good!

The interior of the place is simple and classic, the waitstaff warm and personable. There is plenty of space inside and lots of tables on the sidewalk--just in time for summer!

If you want a whole pie instead of a slice, they have plenty of toppings including three of my favorites: asparagus, broccoli and ricotta! I can't wait to have another piece...and I'm so glad to have a pizza joint just around the corner again!

Recipe: Crispy Soft Cevice Tacos

This is the perfect combination of citrus, spiciness and crunch...a great taco for spring and summer!

I devised the original recipe a few years ago after reading an article by Calvin Trillin's on ceviche. I've never had a ceviche made with fish (or anything else, for that matter!) in my life, but the combination of flavors and the idea of something crisp and fresh was appealing. Why not substitute tofu? A firm tofu cubed could pass in a ceviche for small pieces of fish, right? It's turned out beautifully and I loved it. So, why not make a taco out of it?

It is taco nirvana, that is all I have to say. Perfection.

Recipe: Crispy Soft Ceviche Tacos

Following a couple of easy steps with the tofu will go a long way to create amazing flavor and texture in your ceviche--this means you have to start thinking about the ceviche a couple of days before you want to eat it. First, freeze the tofu--at least overnight. This improves the texture and allows you to get more moisture out of it. After it's thawed, press as much water out as possible, dice and proceed with the recipe. Once assembled, your really want to let the ceviche sit overnight as the tofu will absorb the flavors and be 'cooked' by the citrus. I know, it sounds weird, but the texture does change. A great addition: thinly sliced kumquats if you can find them. The salad that follows is a great accompaniment to the tacos.

1 lb. firm tofu, pressed and cut into 3/8-inch cubes
2 large garlic cloves, minced
1 small jalapeno chilled, cored and seeded, finely diced
1 medium red onion in small, finely diced
1 medium tomato, seeded and diced
1/2 cup ketchup
3/4 cup fresh orange juice
3 tbsp. fresh lemon juice
4 tbsp. fresh lime juice
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
large pinch of cumin
small pinch ground cinnamon
small pinch of ground cloves
dash of Tabasco
2 tbsp. virgin olive oil

1/2 cup cilantro leaves
Crispy Taco Shells
Soft, flour tortillas

Place the tofu in a large bowl, add onion, tomato and jalapeno. In a smaller bowl, combine ketchup and through the olive oil. Whisk together, then pour over tofu mixture, folding gently until mixed well. Add salt to taste, then chill for several hours, or overnight if possible.

(The ceviche is also great served in little spoons, endive spears, or small glasses with a celery garnish.)

When you're ready, heat the oven and prepare the crispy tacos as directed by the package. Warm the flour tortillas in a dry skillet. Assemble the tacos by placing a crispy taco shell in a soft flour tortilla, filling with the ceviche and topping with freshly chopped cilantro.

Makes eight to ten tacos.

Recipe: Creamy, cumin-scented Salad Dressing with Chili Pepitas

I love this creamy dressing--the cumin adds a little bite, to contrast the creaminess. The pepitas add spiciness and a delicious crunch.

For the Dressing
1/4 cup mayonnaise
1 clove of garlic, minced
1/2 tsp. ground cumin
1 tsp salt
1 tbsp. light vinegar (a Champagne vinegar would be good)
1 tbsp. olive oil
Freshly ground pepper

In your salad bowl, whisk together the mayonnaise through vinegar. Slowly add the olive oil and keep whisking. Add freshly ground black pepper, taste and adjust seasoning.

For the Pepitas
1/4 cup pumpkin seeds
1/4 tsp. chili powder
1/4 tsp. kosher salt
Spray olive oil

Heat a small, non-stick skillet to high heat. Add the pumpkin seeds and spray generously with the oil. Sprinkle with chili powder and salt, stirring and tossing until the pumpkin seeds begin to brown and pop. Cool.

For the Salad

Top the salad dressing with 6 ounces butter lettuce, toss and taste for seasoning. Top each serving with a the pumpkin seeds. Other nice additions might be cucumber or avocado.

Serves 4.

Taco #4

Ski Queen?

Anyone tried ski queen cheese? I've never tried it, but I like the packaging...from Denmark.

It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

Late Spring/Summer Bar

(A Manic Thrift Store Shopper/bigYELLOWbowl crossover post.)

It's spring, how do you mark that around the house? Some people put different wreaths on their door, others change the clothes on the ducks on the porch, but I mark the changes of the season by changing out the bar ware. I like to think not just about color and motif, but also what kind of drink I might serve and what sort of glasses and accessories I might use.

This bar is my late spring or early summer bar. I have tall glasses for iced drinks, a sailboat themed ice bucket and a blue and white tray. I tried to carry the red and blue throughout the arrangement, balancing it with dark, gray stones and a smoke color drink pitcher. Note the West Virginia blue bird of happiness. This is a family joke I could explain, but it would take all day and probably wouldn't be funny to you. But, to those who play the game, it's worth two points.

I decided I needed something kind of tall and interesting, perhaps white? And what says spring more than a doe and her fawn? These little figurines haven't been out since I set-up house in Terre Haute, so it was nice to bring something new to the bar. The celery dish is Ben Seibel and one of my favorite things. With the exception of the tray, small blue bowls, stir sticks and red olive floaters, this bar is all thrift shopping finds.

So what will I be serving this summer?

Pimm's Cup
Whiskey Sours
Honey Girl Cocktails
Vodka Tonics
Mojitos for a crowd
Dark and Stormy
Something with pineapple and rum

Stop by for a drink...

Recipe: Whiskey Sours for a Crowd

Some people spend a lot of time over the weekend, thinking and planning what they will eat during the week, prepping ingredients and preparing food. I'm one of those people. It makes it so much easier to come home in the evening and deal with things around the house when you already know what is going to be on the table. Likewise on having lunch on hand, a little preparation can go a long way in making your week...better.

So, I'm here to tell you about another trick to make your week better: preparing cocktails for the week! That's right, wouldn't it be a lot easier to come home and relax in the evening if you have a pitcher of something already in the fridge? All you need is a glass, some ice and a garnish.

How did I discover this amazing, life-altering cocktail philosophy? Saturday we went to dinner at the home of some friends and the cocktail recipe I devised wouldn't fit in one pitcher. So, I had some leftover. Likewise on the garnish. Imagine my delight on returning home after an especially long and strenuous Monday, only to find half a pitcher of whiskey sours chilled and ready to serve in my refrigerator! So, think about that next time you are prepping ingredients for a week's worth of lunch...

Recipe: Whiskey Sours for a Crowd (Or enough for you for one week)

This is not the sickly sweet whiskey sour that is served in bars the world over, this one is made with fruit juices and is a refreshing cocktail for the spring. Or anytime!

5 cups orange juice
1 1/2 cups freshly squeezed lemon juice
1 1/2 cups triple sec or Cointreau
1 750 ml bottle of whiskey

In a large pitched or container, combine the juices and liquors. Stir well and chill. Serve over ice with a orange wedge and a cocktail cherry.

Cheers!

Lunches

You know you are making something good when your SO walks in the door and says, in an excited voice, "is that smell coming from my apartment?" I 'went to India' tonight and made both a chickpea masala and a saag tofu. The masala was spicy and delicious, but the saag needs a little work. I guess I would like it to be a little creamier, perhaps pureed just a bit? Anyways, plenty left over and packaged up for lunch this week.

Recipes forthcoming once I have them tweaked just a bit.

Are you at all curious about what taco I'll make this week?

Terre Hautians Beware!

I popped into Baesler's this afternoon to pick up a couple of things and almost missed the sample table as I went in (because it was swarming with octogenarians)--where they were handing out BLUE BELL ICE CREAM!

If you know what Blue Bell Ice Cream is, you probably already stopped reading this and are on the way to Baesler's right now. I don't know what flavors they have or anything. I just know they were handing out samples.

If you don't know what Blue Bell Ice Cream is, then I hesitate to tell you. Honestly, you are just better off living in ignorance and enjoying your Edy's or whatever it is you buy and can probably find anywhere you go in the USA. Blue Bell was originally a Texas creamery and they have very limited distribution because they have very strong feeling about freshness, ingredients and how far they are willing to ship their delicious, creamy, amazing ice cream in so many wonderful flavors. It is only available in 19 (mostly Southern) states and you can't get it at every grocery store there. I had heard there were some stores in Southern Indiana that were stocking it, but now it has come to Terre Haute.

And I warn you, Hautian, stay away. What if Bob stops selling it? What will do then? What if you move somewhere it isn't available? You'll just pine for the Homemade Vanilla or any of the other wonderful flavors and seriously consider ordering it in the mail, which is not cheap--$119 for four half-gallons.

No, you just shouldn't have any. You should just keep enjoying what you're enjoying, living in ignorance. It's better that way.

Peas Please

I took a break from tacos this week and made a delicious pasta from Guilano Hazan's new quick pasta book. There are lots of delicious ideas in it, but this sounded like spring to me--a sauce made from peas, some whole and some pureed, with lots of pepper. It was divine!

Recipe: Beer-Battered Tofu Taco

My family is Southern, so when I was growing up, frying was a delicious way of life. But then the 80s happened and my parents got all healthy and went through their 'orange roughy period' and all of that kind of stopped. Our Christmas dinner is fried, but otherwise I don't think there are many meals that revolve around the fried foods of my youth: fried okra, fried fish, very thin fried slices of zucchini and squash, fried chicken, fried peppers, fried cheese....and so on and so on.

And frying is a mess. That oil splatters all of over the place and you are cleaning for days. And then what do you do with the oil left in the pan? You have to deal with that as well. Not fun. So, I reserve frying for special occasions--or when I'm particularly inspired, as with this amazing taco.

First, I have to admit: I've never eaten a fish taco. But, the idea of a crisp fried piece of something in a tortilla with some aromatics and a little crunch is incredibly appealing. So, I put this recipe together using a beer batter that recalls the fried fish I remember from childhood and accompaniments that play up the crunch. Some spicy mayonnaise, a little bit of tropical salsa and you're good. It is exactly what I wanted it to be: warm, crunchy, smooth, spicy and delicious!

Plus, when you're frying tofu, you're kind of canceling out something on the bad list with something on the good list, right?

Recipe: Beer Battered Tofu Tacos Tropicale

It seems like a lot of work, but if you're organized you can put these tacos together pretty quickly. I start by warming the tortillas in a dry skillet, then wrap them in foil and toss them in a low oven. That way, they're pliable and warm then you're ready to assemble the tacos. Just put a baking sheet in the upper third of the oven and you can also put the tofu on it to stay warm as you take it out of the fryer.

For the spicy mayo:
1 cup of mayonnaise
2-4 tsp. of hot sauce

Combine the mayonnaise and hot sauce in a small bowl, use a spoon or whisk to blend together. Reserve in the refrigerator for assembling the tacos.

For the tofu

1 lb of extra-firm tofu, prepared as below

For the best texture and flavor, buy an organic extra-firm tofu and place it in the freezer for at least overnight. Take it out and let it thaw for several hours or run under warm water in the sink. It seems like a small step, but freezing and then thawing the tofu creates a firmer texture and allows you get more of the moisture removed.

Cut the tofu in half lengthwise. Using paper towels or a clean dishtowel, gentle press as much water out of the tofu as possible. This may take a couple of towels to get done. The more water you get out, the tastier your end product.

Then, cut each rectangle into six pieces. I like to cut them at slight angles so you don't end up with a perfectly shaped piece.

Set the tofu aside until ready to fry.

For the batter
1 1/2 cups flour
1/4 cup corn starch
1 1/2 tsp. kosher salt
scant 1/4 tsp. cayenne
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup nutritional yeast
1 1/2 cups (12 oz) dark beer
Peanut oil for frying

Combine all of the dry ingredients in a small yellow bowl. Whisk or stir to combine. Remove 3/4 cup of the mixture to shallow bowl or pie plate.

Add the beer to the mixture in the small yellow bowl and stir to combine.

Heat the oil in large pot or skillet to 375 degrees. You will need between 48 and 64 ounces, depending on the size of your skillet.

As the oil is heating, coat the tofu in the dry flour mixture and set aside. Once, the oil reaches the appropriate temperature, dip each piece of tofu in the batter, allowing extra to drip away, then place in the skillet. Depending on the size of your skillet, you probably want to do six pieces at a time. Fry for 4-5 minutes, until the batter is puffed and golden-brown. Remove to a paper towel lined plate to drain, then place on the baking sheet in the oven to keep warm. Repeat with remaining tofu.

Accompaniments
Corn and/or flour tortillas
Cilantro, coarsely chopped
Green onion, finely sliced
Lettuce, small pieces of iceberg or butter lettuce
A fruity salsa, like mango or pineapple salsa--the sweetness goes nicely with the spicy fried tofu.

To assemble the tacos

Cut each piece of tofu in half lengthwise. Double-up the corn tortillas, if using. Spread about 1 tbsp of the spicy mayonnaise down the center of on each tortilla. Place a little bit of lettuce on the mayonnaise, top with two halves of fried tofu. Sprinkle with cilantro and green onion, then top with a spoonful of salsa.

Makes 12 tacos.

Taco #3

bigYELLOWtaco

I'm not changing the name of the blog, but I'm starting something I have been wanting to do for a while: write a cookbook. I've had lots of ideas on what I could write about it and where recipes and inspiration could be found, but not any awesome, tight, focused ideas--until now.

I miss tacos. That's where this inspiration comes from. I love them and all of the different things you can put inside them. Tacos are simple, delicious and the varieties are endless. Or, I guess we will find out. My goal: 52 different vegetarian and vegan tacos, plus some accompaniments. A different taco for week of the year, if you want. Plus, an easy way to work veggies and the vegetarian diet into your routine if it's something you're trying to incorporate. I'll be sharing some recipes and asking for feedback, but also sharing some photos, ideas and inspiration. Publisher, smublisher. I'll self-publish!

Black Bean & Cheese

One of my favorite taco places in Austin serves something that is so simple, it kind of surprises you it's so good. Warm slices of queso fresco, refried black beans and a green salsa. Amazing. I've recreated those same flavors for lunch on a dreary, rainy Saturday.

Taco #2

Loco por los Tacos!

I love tacos in all shapes, sizes and iterations: bean, squash, classic breakfast, mole, spicy, savory, crunch, dripping, corn, flour. I love them all. I used to make a 'beans and greens' taco that was fantastic, so I was excited when I saw a recipe recently for a spinach taco with ricotta. Amazing! Honestly, I could eat them every day for a week and then probably for a couple of more days after that.

I'm trying to stick to 'vegan at home' right now, so I made a vegan ricotta using the recipe from Isa Chandra Moskowitz in the Veganomicon. But, use regular ricotta if that suits you. The creamy, blandness of the ricotta is the perfect foil to the spicy, greens.

Recipe: Spinach Ricotta Tacos
If you are trying to sneak some tofu into your diet, here is a good place to do it. The mashed up and flavored tofu stands in well for the ricotta and is great with the spicy flavors of the filling. You can find a recipe here, just omit the basil as this recipe of course calls for cilantro instead.

For the ricotta:
1 cup of ricotta cheese (or 1 cup of the tofu ricotta with the basil omitted)
3-4 tablespoons of chopped cilantro
1 clove of garlic, finely chopped

Using a fork, mix the cilantro and garlic into the ricotta. Taste and season with salt, depending on the flavor of the cheese you may need a little or a lot. Set in the refrigerator to chill, this can be done the night before.

For the spinach filling:
olive oil
1 large yellow onion, cut into 1-2 inch slices
2 cloves of garlic, finely chopped
12 oz. of fresh spinach, washed and rinsed. Stemmed if you feel it's important, but not really necessary. Especially if you use baby spinach.
1 4-ounce can of chopped green chiles
1 tsp of ground cumin
corn tortillas for serving
Salsa verde for serving

Heat the oil in large skillet to medium-high. Add the onion and saute for for 5-7 minutes, until it's soft and beginning to brown. Add the garlic and continue to cook until the garlic is fragrant. Add the chiles and cumin and stir for 1-2 minutes, until the spice is nice and toasted and smells delicious. Add the spinach one handful at a time, stirring until it wilts. Continue until all of the spinach is combined and cooked through. Turn to medium-low heat and keep warm until you're ready to assemble the tacos.

Meanwhile, warm the tortillas in a pan, the oven or a microwave. Put two tortillas together, and place a about 1/4 cup of the spinach mixture in the middle. Top with the ricotta or the 'ricotta' and some of the salsa verde. Enjoy!

Summer?

It has become appallingly obvious that our technology has exceeded our humanity. ~Albert Einstein

It's STILL Fun...

When was the last time you played with Play-Doh? Well, I'm here to tell you that it has been too long. What Play-Doh toys did you have as a kid? I had the hair salon, where you could squirt the Play-Doh up through the barber chair then use little scissors to trim it to different lengths and styles. There was even a mold for bouffants.

Alas, that set is long gone, but when I was visiting my parents last weekend, I got to play with the Play-Doh Burger Builder set with their five year-old neighbor, Hannah. We had a blast!

I made a giant double-decker veggie burger,
complete with fries and ketchup.

Hannah made a futuristic-burger in colors
not known to us currently, but soon...

Here are all the yummy ingredients to my veggie burger,
including extra pickles like I like.

Then I was bored with burgers, so I made an heirloom tomato plate...

And sushi. Made with brown rice. With the confidence of a five year-old, Hannah is familiar with all types of food. When I told her I was making sushi, of course she knew what it was, "My dad makes it all the time and eats it up. He makes the black kind." I asked her, "With rice?" And she said, "There isn't any rice in sushi! It's candy!"

Lot's of fun to make pretend food...