




Fat greasy lo-mein with extra bok choy. YES.
I admit it, I love supermarket sushi. I can’t, CAN NOT, resist Trader Joe’s tofu spring rolls with Thai dipping sauce. The cilantro in the peanut sauce is unexpected and AMAZING. I have bought the sauce in their dressing aisle for use in other foods. It’s that good. And I also have no qualms buying up their brown rice sushi trays. California rolls, dragon rolls, veggie rolls. Creamy wasabi and soy included with the ginger. I chomp and entire tray by myself. It’s a sickness I have for that supermarket sushi.











POOF! Destroyed and now living in my stomach.
I’ve made this so many times I’ve lost count. It’s easy, it’s cheap, it’s delicious. After soaking the rice –brown best soaked the longest, jasmine gives it a sweetness, white needs the least soak time and gives it a more classic chinese takeout flavor– I simply add a tbsp of corn oil into my medium sauce pot, pour in the rice/water, a 2 tsps of chicken boullion powder (I love Knorr’s as well as Lee Kum Kee’s powders), some chopped green onions and cook. When the rice is done, stir in your favorite frozen veggies. The heat and steam cooks them perfectly. And of course adding a scrambled egg always makes it extra tasty.
Food that is filling, big portions for a couple bucks. No wonder my broke behind makes this so often!


A trip back to the Mendocino Hotel with my best good girlfriend, Linnea, meant meat and potatoes of the fanciest and tastiest kind. They use Indian spices in their meat mixture so it has a very earthy smokey flavor to it.
Mendocino Hotel meatloaf, summer squash and mashed potatoes with mushroom gravy:

Fancy Schmancy with their herb sprigs and squash strings wrapping around the potatoes