dear. I think that there is a toxin in blue food coloring
that, when one reaches a critical point, causes
one to forget one's most basic principles and commit
random acts of artsy-fartsiness. That is the only possible
explanation for the Grover face that appeared in my
blue rice. (The
face is made with egg eyes, umeboshi nose,
nori mouth and pupils, and tomato for the lower lip.
It was also made without the benefit of reference material,
drat it.) I know that Grover's fur is much darker, but
my palette of food colors is rather limited.
Ahem. Up above that is some pseuki yaki.
Last weekend I cooked up a batch for my sister, her
family, and my mother. I was nervous about this, because
as I've mentioned before this is a family recipe. They're
my family, so they've tasted the real stuff before,
and I was afraid I'd get it disappointingly wide of
the mark. I emphasized to them that I wanted constructive
criticism and suggestions for how to get it closer.
They did give me some ideas - maybe more onions and
rice sticks, both good points, as I'd gone a little
light on those. Aside from that, my mother told me "I
think you got it!" YEAH! Behold the pelvic
gyrations of my victory boogie!
And then there's some colorful steamed
broccoli, and baked
purple sweet potato. Guess what, that's the
last of the kabocha. Awwwww. The broccoli is actually
blue-green, but you can't really tell because it's so
dark. I cut some florets and set them stems down in
some food-colored water, the same way you'd make blue
roses. It worked, but I'd have to go with something
much lighter to get a definite blue. (Pity I'm not a
fan of cauliflower.) And finally there are a pair of
with anko filling being besieged