My Creature of Habit: Birthday Sushi

This post has been sitting, in draft form, for a week. Whoops! I already posted about R's birthday crêpes and his birthday Baked Alaska, but I didn't share his birthday sushi lunch.

I worked a half-day, dropped off teacher gifts (he didn't feel comfortable bringing wine onto campus!), and picked him up from his last day of finals. I told him that I would take him anywhere he wanted to go for lunch. Anywhere.

And my creature of habit declared: Ocean Sushi Deli! I reiterated, anywhere. Somewhere new, perhaps? Nope.

Here's, probably, a 7 year span from his 8th birthday to his 15th.

And one year, maybe his 13th, we took two of his friends with us for a mid-week birthday dinner.

He always starts with the ocean veggie salad...

And Ms. Shiho always gives him pudding at the end. He varies what he orders for his main dish, but this time he went for a variety of rolls.

He was so happy. I'm not sure what he's going to do when he goes away to college. Maybe he'll be on a semester system and already home by the time the beginning of June rolls around.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog