xmas pizza

At my house, we're not what most people would call traditionalists. We do have our things that we do though. Like pizza for breakfast on christmas day. It started at my mom's house, back when I was vegetarian. She normally makes ham and crap, but she happened to have some frozen pizza crusts around, so she whipped up some pizza.

The idea stuck.

it's homemade pizza

It's "homemade" in that it is assembled in house, but these days most ingredients come prepared. The sauce is from a can, etc. I'm sure you'll be surprised to hear that I don't make the cheese from scratch either. I know, scandalous right? I do srhed the cheese myself. Also, I cut vegetables. The crust is one of those frozen dough balls. I don't use none of that boboli crap; it makes the baby jesus cry.

Green Eggs

I'm not the only person in my house that thinks about food all the time. Rakka's suspect and fugitive involves the nosh quite frequently. She has a pretty different perspective than I do, though. And, of course, she tries not to waste stuff. So...

Green Eggs in Pan

Yes, my eggs are green. And why? Well, 'american ferrera' had to go somewhere.

American Ferrera on Suspect and Fugitive

If it was amusing in the pan, it was frightening in the eggwhich it was destined for. But it was just food die, so it tasted fine. It's like that green ketchup they had for a while.

Green Eggs and Fake Ham

So, if you're the one reader who hasn't seen S&F, now you have no excuses.

Happy Teriyaki

There are two things you go to Happy Teriyaki for: quantity and speed. Also, it's cheap.

To be honest, I have a rather unflattering nickname for the place. I stand by it, but as I do actually like the place, I won't actually spell it out. Suffice it to say, it rhymes with "Happy Teriyaki" and starts with "Cr".

Spicy Chicken

It may seem strange that I disparage the place with stupid names, but still claim to like it. Or maybe not. You probably expect this type of thing by now. Any place that packs a large styrofoam container (though maybe not for long, what will happen in january? ooOOoo!) for less than $8 is bound to find itself in my good graces some days.

And it's not bad, for what it is. And it's fast. Everything's ready when you get there. The rice is already in the container. You tell them container size and choice of meat and it's assembled almost as you finish talking. When the line is out the door it still only takes 5 to 10 minutes to get through. When you're big hurry and you've a big hunger, you can't really beat it.

I should mention, if you get tofu or fish (breaded) they fry it up fresh. It takes longer, but it's good. Nice and crispy.

[where: 823 3rd Ave Seattle, WA 98104]

chikindon (gyudon but with chicken) [adventures in japanese cooking]

Remember last month I got that 'Japanese cooking for Americans' book and then made some stuff from it. Yeah. That was great.

chikindon

No, seriously, it was. Which is why I'm fiddn ta keep it going. There's a recipe for gyudon, which looked pretty freaking fantastic. But I'm not down with Gyū (beef)*, so I adapted it for toriniku (chikin (chicken)). This was a complex process with many steps, they were:

1. Replace beef with chicken

Hard, right? The rest of the thing was pretty easy too. Basically just some onions simmered in soy sauce and sake with a bit of ginger, sugar and garlic. I'm probably leaving something out, but it was easy.

The end result was sweet, winey deliciousness. I had mine with extra yum, in the form of a raw egg on top.

when in doubt, crack an egg on top

The only question now is: what's next?

* I know a 'no mammals' policy is weird. It's an arbitrary place to draw a line. All lines are arbitrary. so thhhbpht.