Sushi bowl

A few times a month, Jon takes a day-trip to Madison for work. Lucy and I miss Papa on those days, but we stick together and get those diaper changes done. But there is one area that Lucy can’t help with yet: sharing dinner with me.

Our weekly menu is blank on those Madison days. It is typical for me to eat leftovers or succumb to something mildly depressing, like tofu corn dogs. But sometimes, I try to treat myself well and cook myself a one-person meal that makes me feel like a million bucks (well, at least ten). Maybe next year I’ll make one for Lucy too and we’ll have a sleepover. :)

(Incidentally, this was one of the only foods I craved in the first trimester of my pregnancy — and that’s why it doesn’t really have any sushi in it.)

Sushi bowl

h3. Girl Night Sushi Bowl

Serves 1

1 cup cooked white sticky rice
1/2 cucumber, peeled and diced
1/2 avocado, diced
some shredded carrot
chopped pickled ginger
soy sauce
sesame oil

Combine rice, cuke, avocado, and carrot in a bowl. Season with soy sauce and sesame oil. Sprinkle with pickled ginger. If you are feeling crazy, you can add some tofu to the mix, or fake crabmeat, if you’re into that sort of thing.

Eat with chopsticks in your hair and furry pink slippers on your feet.

Pink bunnies

p{color:gray}. Photo: Grandma Boyd gave Lucy these special slippers. She had a pair of “bunnies” herself when she was a little girl. They’re perfect for Girl Night!

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