kombo bonito dashi, shrimp, tofu, napa cabbage

This makes use of the dry kombu seaweed and the dry bonito smoked skipjack tuna blended to powder in the electric coffee mill, about 1/4 teaspoon of that powder as base for the soup, made instantly, and it is very good.

Plus seven magical Asian flavor ingredients. 

I like the tofu that comes divided in half. That way I don't have to store the second half with my own salted water and a new container. 

French toast

Two of these.

My own bread made with 1/3 whole wheat. Fairly heavy and dense. 

Best made with slightly dry bread.

That way it soaks up the liquid a lot better.

If your bread soaks up so much that it's hard to handle into the pan and it puffs up when it's fried, then you know that you did something right.

Pizza

At this point I'm quite good at cranking out my own pizzas.

They're usually two or three meals.

I made this for myself. 

And then I bought a super-size large one for the kids at Floyd's barbershop.

They are adorable, and I love them. 

And now I am known as the guy who always buys them a pizza. Today they comped my haircut again. And that's a savings of $25.00 . 

The thing is, good as Denver Pizzas are, and they are the best, and they taught me such that they boosted my own pizzas to a new level, because I am so lavish with my ingredients, my pizzas are better than theirs. 

My pizzas are LOADED with pineapple and top quality bacon and two whole jalapeños and excellent cheese. While mine are based on theirs, they are not so lavish with pineapples, just a few scraggly scraps, and their bacon is like bacon bits, and mine is the best bacon possible. And a LOT of it. 

I had been ordering for Floyd's the type pizzas I make for myself. The cost for extra ingredients is considerable for the largest size. And when I asked the kids at Floyd's to show me the pizza, I was discouraged at the penurious load of ingredients. And that awareness made me change to Denver Pizza Company's standard type pizzas. Which are a little bit bizarre. I figure they do better with their own ideas. Not mine. 

The kids don't care. They love everything.

And that makes me want to make a pizza and take it over to Floyd's. 

I could use a little shopping cart to carry it over there. 

And then they could see what a giant pizza absolutely loaded with super fresh top ingredients is all about. 

I want to teach people how to make pizza. How to overcome fear of making bread dough.

Salmon, napa cabbage

This is amazingly easy to make. And it is s-o-o-o good. I wonder why I don't make it more often. 

It takes only a few minutes. 

Juice: pears, blood oranges, navel oranges

I love oranges. 

I could sit there and eat a whole pile of them.

But they're a bit of a pain in the beau-tox to peel.

Did you know, that if you have a juicer and it produces quite a lot of high quality pulp material out the side, the sort that goes well in compost, and you also have a worm farm and the worms like the same things that goes into compost, that the worms do not like citrus peels? Huh? Did you know that? 

Well, worms do not like citrus. What wrong with worms, anyway? 

They tunnel through the things that they eat. Maybe citrus acid hurts their tender bodies too much. Like swimming in orange juice. After awhile it'll get to you.