I seem to be doing a lot of 'wearing myself out' lately. Wednesday we went bowling, of course. Pleased to say I bowled well and my average went up 3 points. Mind you, the high average ladies during the summer league are 189 to my 151. I think it is extremely unlikely I can catch them. However our team is currently lying in 2nd place, tied with another team, so you never know!!! Because they had a school crowd bowling, our start was delayed til 1:30. Next week we are bowling on the Thursday because Wednesday they have more school bowlers who will take over the whole alley.
After bowling I decided to go to the Dollarama to get my Mason jars. What a fiasco, I had never been there but knew which mall it was in. Went to the mall and in the front doors and could see nothing to tell me where it was. A man came up to me and asked if he could help then told me Dollarama was "way down there", so I started walking and was already hurting so went back to the car to drive around and see if there was an outside door. There was, but I couldn't park near it. I drove round again and managed to park close-ish. I then walked to the store and saw a Wheelchair parking spot but figured if I tried to go back and get the car, it would be filled again, so on I plodded. Once in
However, went bowling again today, was feeling better, actually, letting hot water pour onto my sore legs (in the shower) really seemed to help. Relaxing muscles I suppose.
Finished the pizza tonight, Wednesday. Found an excellent way of reheating it. Much better than shoving in the microwave or even in the oven. The pizza was like it had just been delivered.
Bowls seem to be very popular these days and as I like sushi I thought this would be right up my street. Give the asparagus haters a rest too LOL. Not that Matt and I claim to be sushi chefs, they do study a long time, but we have definitely rolled our own sushi in the past.
Sushi Bowl with Tofu and Brown Rice
Training to become a sushi chef can take up to 43,800 hours. Making this delicious Sushi Salad of brown rice, marinated tofu, avocado and edamame, all tossed in a ginger wasabi dressing will take
12 oz firm tofu, pressed dry between layers of paper towel and cut into ¾-inch thick strips
2 Tbs soy sauce
1 Tbs mirin
1 tsp grated fresh ginger
½ tsp sesame oil
1 ½ cups short grain brown rice
2 ¾ cups water
2 Tbs rice vinegar
1 Tbs sugar
½ tsp soy sauce
Ginger Wasabi Dressing
¼ cup rice wine vinegar
¼ cup mayonnaise
2 Tbs peanut oil
1 Tbs soy sauce
1 tsp wasabi paste
1 tsp honey
½ tsp grated fresh ginger
1 small English cucumber, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
1 cup shelled frozen edamame, thawed and drained well
1 ripe avocado, pitted, peeled and sliced
1 Tbs toasted sesame seeds
1 nori sheet, cut into thin strips
1. Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.
2. For the rice, in a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.
3. Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.
4. For the Ginger Wasabi dressing, using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.
5. To assemble salad, using 6 individual serving bowls, place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.
Have a great day