Shrimp with Udon Noodles

It's not easy cooking for one. Every time I cook for myself, I tend to over-do it and I always have left overs. And before I know it, I have left overs after left overs in the fridge and, eventually, I have to throw it out or feed it to Max (shhhh, don't tell his mom). So, I'm sticking to easy things for now, and this udon soup is SO EASY. I had a few frozen shrimp, some left over baby bellas, and exactly one egg, and voila, my masterpiece! What's great about this recipe is that you can customize it to your liking. I'm thinking next time I'll add some bok choy and thinly sliced beef.

INGREDIENTS (serves 2)

• One package of udon noodles, shrimp flavor (in the refrigerator section)
• 6 medium to large shrimp, cleaned and deveined
• 1 garlic clove, minced
• 1/2 cup sliced baby bellas or white mushrooms
• 2 Tablespoons white wine or fresh lemon juice
• 1 egg
• 1 tablespoon chopped scallions
• Salt and pepper
• Olive oil

DIRECTIONS

Place your egg in a sauce pan and fill with water to just cover the egg. Bring water to a boil. Cover the pan and turn off the heat. Let it cook with steam for 10 minutes. Drain and let egg cool. Slice and set aside.

In a skillet, add 2 teaspoons olive oil on medium high. Add the shrimp, garlic, and mushrooms. Saute for 2 minutes. Season with salt and pepper and add the white wine or lemon juice. Saute another 2 minutes until shrimp is cooked, mushrooms are soft and lightly browned. Remove from heat and set aside.

Follow the cooking directions on udon noodle package and make the noodles, except only add 1/2 of the shrimp packet (flavoring). Then add the shrimp , garlic and mushroom mixture.

Serve udon noodles with shrimp and mushrooms and top with slices of egg and sprinkle scallions on top.

Blackened Tuna with Five Pepper Sauce

Matthew is still in Virginia and he has had some incredible seafood. He recently visited Croc's in Virginia Beach and had their blackened tuna with the five pepper sauce. This recipe is not from the restaurant, but it's pretty close. It's both sweet and sour and just slightly spicy because the chili garlic sauce gives it a kick. If you can't find chili garlic sauce, you can use 1/2 tsp. of red pepper flakes instead.

INGREDIENTS (serves 2)

• 2 (8 oz.) Ahi tuna steaks, about 2/3" thick
• 2 teaspoons Cajun seasoning
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 green pepper, diced
• 1 tsp. chili garlic sauce
• 1/4 tsp. fresh black pepper
• 1/2 tsp. kosher salt
• 8 oz. dark syrup
• 3/4 cup chicken stock
• 1 cup white vinegar
• 2 Tbsp. balsamic vinegar
• 1/2 cup sugar
• Prepared mashed potatoes

DIRECTIONS

To make five pepper sauce: In medium saucepan, add syrup, chicken stock, vinegars and stir in sugar. Let sauce reduce by 1/4 over medium heat, about 15 minutes. Once liquid is reduced by 1/4, add all the peppers, chili garlic sauce, salt and pepper and cook over medium heat until all the peppers are translucent in color, about 15 more minutes.

To make the tuna: generously coat tuna with Cajun seasoning.

Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes for medium rare.

To serve: place a portion of mashed potatoes on center of a plate. Place your blackened tuna steak over the potatoes, then pour the five pepper sauce over blackened tuna fillet and serve.

Creamy Goat Cheese Pasta with Grilled Asparagus

It's late May and it's so hot. Why? It's supposed to be gray and slightly cool. Where is May gray, Mr. Weatherman?

I can't write. My fingers are overheating. I can't cook. My kitchen is 85 degrees...AND I HAVE TWO FANS AT FULL BLAST.

Must find shade.

My chanclas are hating the hot pavement. What am I going to eat?

INGREDIENTS (serves 4)

• 2 bunches asparagus (2 pounds total), tough ends removed
• 2 tablespoons olive oil
• 3 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish (optional)

DIRECTIONS

Preheat your outdoor grill to high.

Bring a large pot of water to a boil for pasta--if you have a fancy grill with a burner, then you can do the whole thing outside.

Place asparagus on a plate and toss with 2 tablespoons olive oil and season with salt and pepper to taste. Place asparagus on grill over high heat turning each spear occasionally for 3-4 minutes, or to desired tenderness (asparagus should begin to brown in spots); cut into 2-inch lengths.

While asparagus is grillin', generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Recipe adapted and modified from Everyday Food.

Steamed Shrimp

Wow, it was 80 degrees today in San Diego, and it's suppose to be in the 100's tomorrow! The last thing you want to do on hot days like these is cook in a hot kitchen...or even cook at all. This is when fast cooking proteins, like seafood, become your best friends. And shrimp is just perfect for hot summer days. I have to tell you that I'm a fan of Old Bay Seasoning now, because you can use the seasoning on pretty much all seafood. Oh, and if you want to pair this dish with beer, try Michelob Ultra Lime Cactus. I'm not a beer fan, but this combination is so refreshing!

INGREDIENTS

• 1/2 cup vinegar
• 1 tablespoon OLD BAY SEASONING
• 1 teaspoon salt
• 1/2 cup water
• 1 pound fresh shrimp, with shells on

DIRECTIONS

In saucepan, combine first 4 ingredients. Bring to a boil. Add shrimp, stir gently. Cover; steam until tender, about 5 minutes. Immediately remove from heat and drain shrimp. Serve steamed shrimp with a side of cocktail sauce and melted butter.

Oysters Rockefeller

My husband is currently in Virginia Beach, VA, and he recently paid a visit to the Seaside Raw Bar. It's a little whole in the wall, yet their menu is respectable and the food delicious--the cocktail choices are not bad either. Matt had the oysters rockerfeller for the first time and, as he told me, "they were out of this world." Small oysters, such as P.E.I. oysters is a good choice for the recipe below.

INGREDIENTS

• 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped
• 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped
• 3 tablespoons finely chopped scallion greens
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 2 teaspoons minced celery
• 3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette)
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon Pernod or other anise-flavored liquor
• Pinch of cayenne
• 3 bacon slices
• About 10 cups kosher salt for baking and serving (3 lb)
• 20 small oysters on the half shell, oysters picked over for shell fragments and shells scrubbed well

DIRECTIONS

PreparationToss together watercress, spinach, scallion greens, parsley, celery, and 1 tablespoon plus 1 teaspoon bread crumbs in a bowl. Melt butter in a 10-inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes. Stir in Pernod, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.

Put oven rack in middle position and preheat oven to 450°F.

While watercress mixture chills, cook bacon in cleaned skillet over moderate heat, turning, until crisp, then drain on paper towels and finely crumble.

Spread 5 cups kosher salt in a large shallow baking pan (1 inch deep) and nestle oysters (in shells) in it. Spoon watercress mixture evenly over oysters, then top with bacon and sprinkle with remaining tablespoon plus 2 teaspoons bread crumbs. Bake oysters until edges of oysters begin to curl and bread crumbs are golden, about 10 minutes.

Serve warm oysters in shells, nestled in kosher salt (about 5 cups), on a platter.

Recipe courtesy of Epicurious.

California BLT

There comes a moment in a woman's (or man's) life when we desire the crispy taste of pork bacon in our mouths. The desire is so great that we'll sometimes go to great lengths just to eat Mr. piggy. Whenever I walk into a house or restaurant and smell the smoky sweet bacon in the air, my mouth begins to water. And don't get me started on apple wood smoked bacon--that sh** is the bomb! I love bacon so much, I even contemplated joining the Bacon Club of the Month. But, I decided to be somewhat healthy because I do feel guilty eating bacon as it's full of sodium and saturated fat. So, I've been limiting myself to a couple of slices of good bacon once a month. And when I do cook bacon, I always make sure I make it for a special meal or add it into something yummy. And this BLT is awesome because it has avocado in it. Bacon lovers, rejoice!

INGREDIENTS (makes on mean BLT)

• 3 strips of bacon
• 1 beefsteak tomato
• lettuce leaves
• 2 slices of bread, such as 7 grain, sourdough or your favorite bread
• Half an avocado, sliced
• Mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Begin by broiling three slices of bacon under the broiler. Drain on paper towels.
2. Slice one beefsteak tomato; wash and spin two lettuce leaves.
3. Lightly toast your bread slices, if desired.
4. Assemble the sandwich: spread mayo on both slices; arrange bacon (cut in half if you need to), followed by avocado slices, and tomatoes. Season with a little salt and pepper before you top with lettuce.
5. Serve with salt and vinegar chips and enjoy!

Chiles Rellenos

Happy Cinco de Mayo, everyone! I hope you all had a great weekend. I spent my weekend in Mexico. I first attended my cousins quinceañera on Saturday; and I went to Puerto Nuevo with my entire family to eat some delicious spiny lobster on Sunday.

So, I probaby don't have to tell you that Cinco de Mayo is a national holiday in Mexico. It commemorates the victory of Mexican forces led by General Ignacio Zaragoza over the French occupational forces in the Battle of Puebla on May 5, 1862. History lesson over, now go make these chile rellenos. Once you have everything assembled, the cooking is fast, but the entire process will take you 45 to 60 minutes. Salud!

INGREDIENTS

• 6 Poblano chiles or Anaheim
• 1/2 pound Monterey Jack cheese, thinly sliced
• 1/4 cup flour + 1 tablespoon
• 1 tsp. salt
• 6 eggs, separated
• 2 cups salsita roja (recipe below)
• 1 cup vegetable oil

DIRECTIONS

1. Preheat your oven to broil.
2. Rinse the chiles. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder or tongs so you don't burn your hands!
3. When both sides are fairly evenly charred, remove them from the oven.
4. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chile.
5. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem and remove seeds and ribs.
6. Insert the cheese through the slit in the chili. Put in a good amount but don’t stuff it tightly as it expands when it melts. Seal the slit in the chili with thin wooden toothpicks.
7. Dredge the stuffed chiles in 1/4 cup flour and set aside.
8. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
9. Beat the egg yolks with one tablespoon flour and one teaspoon salt. Fold the yolks into egg whites and combine well.
10. Heat the oil in a large skillet with high sides on medium high.
11. Dip each chile in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
12. Meanwhile, heat the salsa in a medium saucepan. Place one or two rellenos on each plate and pour salsa over them. Serve them immediately and don't forget to serve Sol beer, too!

SALSITA ROJA

INGREDIENTS

• 2 large tomatoes
• A quarter of a large onion, peeled
• 2 garlic cloves
• 1/4 tsp. salt
• 1/8 tsp. pepper
• A handful of cilantro, lightly chopped

DIRECTIONS

In a medium sauce pan add the tomatoes, quarter of an onion and garlic cloves. Add enough water to cover. Bring to a boil and simmer for 8 to 10 minutes, or until tomato skins start to break and peel.

Drain, but reserve 1/4 cup of cooking liquid. Peel the skins off the tomatoes.

Place the ingredients in a blender, along with salt, pepper and cilantro. Blend on high for one minute, until you get a sauce. Taste for seasoning. If you want your sauce to be more watery, add a few tablespoons of the reserved water. Serve sauce warm. You can also use this sauce for tostadas or sopes. Can you feel the Mexican love?

Chicken a la Mom

I got this recipe from my mom (and she got it from some other lady), and my mom is the type that likes to use measurements such as "handful" or "a glass full" or "un poquito." So, I kind of played around with the measurements. You can use boneless chicken if you wish, however with the prices of food right now, the bone-in chicken seems to be a lot cheaper at the grocery store. I also realized that in some ways, this is sort of a chicken stroganoff recipe but without sour cream, and it goes excellent with either white rice or egg noodles. Since I totally played around with the measurements, you can probably do the same and perhaps make it better. I'm thinking of leaving out the cream of mushroom soup next time...but we'll see.

INGREDIENTS (Serves 4 Hillarys or 2 Obamas)

• 4 Chicken pieces, such as 2 thighs and 2 breasts, with skin on and bone-in
• Olive oil
• Salt and pepper
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 1 cup sliced Baby Bella or white mushrooms
• Pinch of red pepper flakes
• 1/2 cup low sodium chicken broth or water
• 1 can Campbell's Cream of Mushroom Soup (you can use low-sodium)
• 1 (8 oz.) Philadelphia Cream Cheese, softened
• 1 cup heavy cream
• Two big handfuls of baby spinach

DIRECTIONS

First, clean chicken pieces with cold running water and pat dry. Season with salt and pepper. Set aside.

In a blender, add the cream of mushroom soup and softened cream cheese and a little water. Blend for 1 minute until it reaches a smooth consistency. Set aside.

In a large saute pan, heat 1 tablespoon olive oil on medium high. Add the chicken pieces and sear for 2 to 3 minutes on each side, until they are a nice brown all over. Remove with tongs and set aside. Do not clean pan.

In the same pan, add the onion and saute for 1 minute. Add the mushrooms and saute and additional minute. Add the garlic and red pepper flakes and saute until garlic is fragrant, about 30 seconds. Season with salt and pepper.

Add 1/2 cup chicken broth or water to pan to deglaze and scrape the brown bits from bottom of pan. Add the blended mixture of cream cheese and cream of mushroom soup, then add the heavy cream and stir to combine.

Place the sauteed chicken pieces in sauce and bring to a bubble. Lower to a simmer and cover pan. Let this simmer about 30 to 35 minutes, or until chicken is cooked through. About 10 minutes before serving, add the spinach and let it wilt. Serve over steamed white rice, or with egg noodles.

Food Diary: New Jersey and Philadelphia

I don't know who coined the word, "foodie," but whoever did was genius. The first time I heard that term used in a sentence, I was intrigued. I wondered, am I a foodie?

I remembered when I was about 8 or 9 years old and my Pop's and Elaine had us look at the humongous Sears catalog and circle the toys or clothes we wanted for Christmas. And I always, always circled the Easy Bake Oven and I never got one. Come to think of it, I don't think any of us ever got anything we circled from that damn catalog. Was I a foodie then? I remember I would dream of getting that Easy Bake Oven and make the chocolate cake that the girl made in the commercial (if you're as old as me, you know what I'm talking about). Of course, my second pick from the catalog was the Snoopy Sno-Cone Machine. And I never got that one either!

Fast forward to the late 90's when I moved to Boston and that is when I heard the word, foodie. Someone mentioned it to me because I was describing how incredible the sweet potatoes fries at Bartley's Burger Cottage were. Then I went on to describe the steak salad at the now defunct Grafton Street Cafe on Mass Ave. Perhaps, yes, I think I was, and am, a foodie. But I realized that I really was one when my friends from college and I formed a cooking club, and the rest, as they say, is history.

So why am I telling you this? Just last week I traveled over 3000 miles to be with my husband (in New Jersey, no less!) and what did we do? We found remote wineries in New Jersey...YES, New Jersey, and bought more wine than we needed; we drove to Hershey, PA to get our chocolate fix, then moseyed on over to Philadelphia just to have a Philly steak cheese at Pat's, the Kind of Steaks; and we found probably one of the best Italian restaurants in Freehold, NJ...the town The Boss is from. So, yes, I totally I am a foodie (and so is my husband), and I think many of us are in one way or another, although not many are as crazy as us and drive to Philly just to eat and authentic cheese steak wit cheese whiz...but then again, if you're reading this, you probably are. Happy eating!

Maxi Snacks!

Max Baggs is my brother and sister-in-law's dog. He's a pretty good dog that loves the company of people. But he is so big, that smelling humans butts is his favorite past-time. He is quite obedient when there's snacks or treats involved. I made these treats with whole wheat flour and just a bit of peanut butter. The treats contain a lot of protein and fiber, and are especially great for big dogs that have a ton of energy. The best part is that you only need one bowl to make the dough and the bake up in less than 20 minutes.

INGREDIENTS (makes 1 dozen Maxi snacks)

• 3/4 cup whole wheat flour
• 1/4 cup soy flour
• 1 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• small pinch of sugar
• 1 large egg
• 1 heaping tablespoon creamy peanut butter
• About 1/4 beef broth or chicken broth or stock

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine whole wheat flour, soy flour, garlic powder, Parmesan cheese and sugar. Mix.
3. Make a well in the middle and add egg and peanut butter and half of broth. With your hands, combine all ingredients until it comes together to a ball, adding more beef broth, if needed.
4. Roll out dough to 1/4" on a floured surface and cut out shapes or circles with cookie cutters or a small glass.
5. Place cookies onto an ungreased cookie sheet.
6. Bake for 7 minutes, then turn over and bake 5 to 7 more minutes until lightly browned (it will be hard to see they are browned because whole wheat flour is a light brown color, so keep an eye on them).
7. Cool completely before feeding a cookie to your dog. Scooby Doo would be proud!

Amaretto Sour Cocktail

In my family, the siblings each have their own favorite cocktail. My brother, Tom, fancies bloody Mary’s; I, of course, love champagne and champagne cocktails; and my sister, Nathalie, is an amaretto sour kind of girl. She showed me last night how to make this pretty good and sweet, yet slightly sour, cocktail. The maraschino cherry is paramount, so don't forget it!

INGREDIENTS (makes 1 fabulous cocktail)

• 1 1/2 oz. DiSaronno Amaretto Liqueur
• 2 splashes Sweet and Sour Mix
• maraschino cherries
• slices of orange (optional)

DIRECTIONS

Pour the amaretto liqueur into a cocktail shaker half-filled with ice cubes. Add a splash or two of sweet and sour mix, and shake well. Strain or pour into an old-fashioned glass, garnish with a maraschino cherry and a slice of orange, and serve.

Semi-homemade Pierogies

Last Wednesday I got home after working for 10 hours straight without a lunch break and I was starving and too lazy to go to Jack in the Box to buy a Jumbo Jack with cheese. I opened my fridge and saw a package of large won ton wrappers, left over mashed potatoes and sour cream. My creative juices suddenly started running through my head and I came up with these semi-homemade potato pierogies. Of course, they do not compare to authentic Polish pierogies, but when you're hungry, and tired and lazy, these totally hit the spot.

INGREDIENTS (makes 12 pierogies)

• 1 package of large won ton wrappers
• 1 1/2 cups left over mashed potatoes
• 1/4 cup onion, chopped
• A big handful of grated cheddar cheese (about 1/2 cup)
• 1 tsp. vegetable oil
• Lots of butter
• Sour cream, for topping
• Equipment: A large cookie cutter or a wide-mouth glass, about 3 1/2"

DIRECTIONS

Add 1 teaspoon oil + 1 teaspoon butter to a skillet on medium heat. When butter melts, add the onion and saute for 6 to 8 minutes until translucent. Remove from heat.

In a small bowl combine the mashed potatoes, sauteed onions and grated cheddar cheese. Add salt and pepper, if needed.

In the meantime, bring a large pot of water to a boil.

TO MAKE PIEROGIES:

1. Cut out large circles from each wrapper until you get a dozen.
2. Place a tablespoon of filling on each won ton round. Do not over-fill otherwise filling will spill out.
3. Moisten inner edges of won ton circle so they will stick together and fold over forming a semi-circle.
4. Press edges together making sure they are secure.
5. Boil a few pierogies at a time in a large pot of water. They are done when they float to the top.
6. Move pierogies to a baking sheet lined with parchment or plastic wrap to dry out a little.
7. Meanwhile, in same skillet you used earlier, add 1 tablespoon butter (or more if you prefer) on medium-high. Add 3 to 4 pierogies at a time and pan fry until lightly crispy.
8. Serve immediately with a dollop of sour cream.

Note: If you want to freeze pierogies, follow up to step 4. Freeze in a tray lined with parchment or wax paper. Once frozen, place pierogies into a large zip-loc bag and store in freezer, up to two months. When ready to cook, follow steps 5 - 8!

The Bean Diaries

Name: Bean "Chirruris" Owens
Breed: Crazy Teacup Chihuahua
Hometown: Oahu, Hawaii and Chula Vista, CA
Hobbies: running, jumping, humping, running away, bothering Princess, playing with Lilu, eating grass, snuggling with Lilu at night.

BEAN'S CHEESY GARLIC TREATS

INGREDIENTS

• 1 1/2 cup whole wheat flour
• 1 cup grated cheddar cheese
• 1 Tablespoon garlic powder (not garlic salt!)
• 3 Tablespoons olive oil
• 2/3 to 3/4 cup tepid water
• Equipment: cookie cutters, preferably dog shapes

DIRECTIONS

Preheat oven to 400 degrees.

In a large bowl, combine flour and cheese and mix well. Add the olive oil and garlic powder.

Slowly add the water to the flour mixture, 2 tablespoons at a time, until you get a workable, yet slightly stiff dough. Don't be afraid if there are some crumbs left behind.

Knead the dough for two minutes.

Roll out on floured surface to 1/2" thick, cut into shapes. Place on ungreased cookie sheet. Bake 10 to 15 minutes or until bottoms are lightly browned. Cool on wire rack. Refrigerate in airtight container.

Restaurant Review: Island Prime

Island Prime Restaurant
880 Harbor Island Drive, San Diego, CA 92101
Tel: 619-298-6802

Just before my boo left for Virginia to do his Military Sealift Command training, we visited Island Prime restaurant. Thankfully, I had won a $100 gift card at work so we were prepared to indulge!

First of all, Island Prime is located on Harbor Drive, overlooking the bay and all of Downtown San Diego. If you’re there for a romantic evening or special occasion, I suggest you go just before sunset and sit by the window so you can take in all the charm and beauty of our beautiful sunsets here in Southern California.

Island Prime’s wine list is huge! We didn’t know where to begin. Matthew had an Australian shiraz and I, of course, started with champagne. Their menu is not big at all, but kind of tricky since their beef entrees are served a la carte. In other words, any side dishes are extra. One thing I particularly liked about the restaurant was the service. It was quite impressive and all the servers were very attentive. Also, instead of bread, everyone gets popovers. I mean, when was the last time you had a popover? And they were quite delish.

As you can imagine, this place is quite pricey. We shared their crab and avocado stacked salad with taro chips (so good!); Matt ordered a steak and I ordered their seared scallops with hazelnuts and parmesan risotto (the risotto was amazing!). We each had two glasses of wine or champagne and the bill came out to just under $140. Thank goodness I had the gift card! This place is great for a date, anniversary, or special birthday and I highly recommend their crab and avocado stack. Island Prime also has a lounge called C Lounge, and you can get the appetizers and drinks for a more reasonable price--especially if you go during happy hour.

Ahi Poke Sushi

Out of desperation, I went to Bristol Farms in La Jolla (probably the most expensive grocery store in San Diego) because they're the only store that I know of that sells fresh ahi poke by the pound! I only purchased a quarter pound since it runs @ $12.99 a pound. Yikes! Anyhoo, I created this ahi sushi roll with soy wraps instead of regular nori (seaweed). It was quite yummy. I used leftover jasmine rice since it tends to get stickier the next day. I'm no Masuhara Morimoto, but I did feel like an Iron Chef.

INGREDIENTS (makes 2 rolls)

• 1/4 lb. Ahi poke, divided
• About 2/3 to 1 cup sushi or jasmine rice, cooked
• Soy Wraps or Nori
• About 4 to 6 julienned strips of cucumber
• Avocado (optional)
• Equipment: sushi mat, plastic wrap

DIRECTIONS

1. Take one half of the poke and finely chop it with your chef's knife and get your aggression out.
2. Cover your sushi mat with plastic wrap.
3. Place a sheet of soy wrap (or nori if you prefer) on the plastic wrap and spread 1/2 cup of sushi rice on top.
4. Wet your fingers with water and spread the rice over the wrap with your hands, leaving a ½ inch strip of soy wrap uncovered at the bottom.
5. Place your desired fillings along this strip of uncovered soy sheet on the edge closest to you. I placed strips of cucumber, avocado, and some of the minced ahi poke.
6. Using the rolling mat, begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you. Make sure you don’t roll the rolling mat into your sushi!
7. When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.
8. Cut into 6 or 8 pieces. Place sushi, rice side up on a platter and top with remaining ahi poke.

If you're a visual person like I am, you can view the step-by-step pictures here: Sushi Day.

The Princess Diaries, Part Deux

Name: Princess Diaz
Breed: Short hair Chihuahua
Hometown: Chula Vista, CA
Hobbies: Sleeping, tanning, eating chicken, barking at Elvis (the evil dog that lives next door), did I mention sleeping?

Dear Diary:

La pinche Bean doesn't leave me alone. I don't know how poor Lilu can stand her. Sometimes I just want to slap Bean...if only these paws would let me. Today was sunny (finally) and I tanned a little. Then Lilu and I went up the side of the hill and pooped and peed, and then the ridiculous Bean followed us. Then I took a nap. Ate a bit more. Cleaned myself. Took another nap and my so-called owners fed me chicken, which is my favorite. After that big meal, I tanned some more then took a 4 hour nap. Oh, I think it's bedtime now. Buenas noches!

SOFT DOGGIE TREATS (for older dogs with sensitive teeth)

INGREDIENTS

• 3 (2 1/2 oz. each) jars of baby food; either beef or chicken
• 1/4 cup Dry milk powder
• 1/4 cup Wheat germ or cream of wheat

DIRECTIONS

Preheat oven to 350 degrees.

Combine all ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F oven for 15 minutes until brown. Cool on wire rack. Refrigerate to keep fresh or freeze. Great for older dogs with teeth problems.

The Ned Diaries

Name: Ned Blaha
Breed: lhasa apso Irish
Hometown: Northfield, MN
Hobbies: Fighting squirrels, peeing on Armida, long walks on the dirt road...

Dear Diary,

Today was a good day. I was able to escape the Blaha household and immediately ran towards Mike's moon unit in the back yard. I peed everywhere and I also tracked a squirrel. The squirrel and I got into a fight, but the little turd ran up the tree. I then walked towards Matthew's vineyard and generously fertilized the ground. *wink* *wink* Then I did a recon of the neighborhood and eventually Jim and Kay (they still think they are my owners) called me and fed me dinner. Yes, it was a good day.

TURKEY TREATS FOR DOGGIES

INGREDIENTS

• 2 cups cooked turkey, chopped*
• 2 cloves garlic
• 4 teaspoons grated cheese
• 1 tablespoon parsley, freshly chopped
• 2 egg
• 2 cups whole wheat flour
• 2 tablespoons brewer's yeast
• 2 tablespoons vegetable oil

DIRECTIONS

Preheat oven to 350 degrees.

Combine turkey, garlic, cheese, parsley and mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. Drop into small lumps onto ungreased cookie sheet. Cook in a 350 degree oven for about 20 minutes, until brown and firm. Store in refrigerator or freeze for up to 2 months.

*Note: you can use 2 cups of cooked and chopped chicken livers if you prefer.