Green salad

Chicken scallopini

Salad with yellow pepper, apple, tomato, and Romaine.

Dressing: rice vinegar, vegetable, Dijon style mustard, ginger powder, garlic powder, sugar.

Roasted chickens

Chicken broth time again. That's what it's all about, that, and the fun of it.

And by the way,

merely as byproduct,

I end up with all these chicken bits to have for lunch in large pieces, put into salads, drop in miso soup, add some noodles to, create a pie around, eat straight from the freezer piled on a plate in those moments when I'm too lazy to bother with anything civilized, roll into an omelet, grind into a burger, load into a taco shell, mix with some humus, stick in a sandwich, perch on top of a wad of sushi rice and wrap up with nori, mix into a stir fry, spice heavily into gyros, saute with some wine, combine with some mushrooms, hide in raviolis, blend into chili, insert into tamales, whip into dip, dump in my corn flakes. OK, maybe not that last one.

Snack, cheese and apple

This common but satisfying and flavorful late night snack staves off the pangs of hunger and substitutes for a missed dinner. The combination of fructose sugars in moderation slowed down by the fat in cheese evens out the pitches and dips in blood sugar and insulin levels, and goes far in accounting for my svelte boyish figure.   Shut up, it does.

Breakfast ingredients maki sushi

Maki sushi.  Rolls. They can be anything combined with sushi rice. (Sugar +vinegar. See? Sweet and sour, the eternally universally excellent combination because it hits two flavor spots simultaneously. Add something salty, like soy sauce, and you got a party going on.)

This is possibly my weirdest invention in the history of sushi. In Japan, they'd give me a medal. Either that or insist I commit seppuku.

American breakfast ingredients mixed with Asian elements.

* Rice instead of hash brown potatoes.

* Egg with a touch of sugar and gently fried as a crepe but without the batter.

* Uncured ham, which is simply amazing, and with no overpowering flavors.

* Broccoli, don't ask, I'm just insane. That's right, I said it, insane.

* Miso, because miso is amazing. 100% of Japanese people have a bowl of miso every morning instead of coffee. <--- --="" a="" aids="" and="" away.="" blow="" br="" brace="" calories.="" digest="" digestion="" easy="" exaggeration.="" food="" for="" in="" it="" low="" nation="" over="" packed="" possible="" power="" protein="" s="" salt="" should="" so="" soon="" substitutes="" take="" the="" thousand="" to="" uses="" with="" world="" you="" yourself.="">
* Wasabi. The real stuff. The really real stuff, not the fake horseradish crap made green with dye and with spinach, foisted upon an unsuspecting and uncritical public. This can be procured in specialty spice shops, is rather expensive, milder than the horseradish fakery, and accounts for the dull green color. Stick wid me, you'll learn sumpin. For the record, I like horseradish too, but it's not wasabi and they should never be conflated. I feel sorry for you suckers who can't tell the difference. *ducks*

* Nori. What can I say? It's algae (a seaweed algae) dried, processed, and pressed into paper. Tastes like the ocean. What? You never tasted the ocean? You really gotta try it. OK fine. It tastes better than the ocean, which is actually kind of disgusting, so I take that back, don't taste the ocean. Fish poo in it.

* You roll these up with the aid of a bamboo mat, like you're making a giant joint. What?   

* Tamari is similar to soy sauce (shoyu). Tamari is a byproduct of making miso, it's an exceedingly dark and flavorful liquid that settles to the top of the vats as the miso ferments, so tamari, the real tamari, is fermented. Soy sauce produced in the US is an egregious fake out that often contains wheat. Bleh. It also substitutes for salt and is a fine flavor enhancer for people on salt-restricted diets, which isn't me.  Having said all that, I use American produced soy sauce all the time, cuz I got no class.

So there ya go. This concludes my sushi-related pedantry for the day.

* This is just a portion of what I made. I also rolled some with Romaine lettuce instead of broccoli. They were all excellent. I recommend them. Follow in my footsteps, Kid, and broaden your horizons, whydontcha?