February 3rd, 2005


No extra charge for the rhubarb!

How embarrassing! A couple of checks were on my passenger seat yesterday, and soaked up some pie juice that leaked out when I left the strawberry-rhubarb pie not quite level on the seat all day.

I had to go into the bank this morning to deposit the checks, and did my best to wipe off any goo, but the permeating bright red stickiness wasn't going anywhere. The teller seemed amused. And probably glad to hear that it was rhubarb and not blood.

The pie was certainly delicious last night! There's about half of it left to have tonight after roasted chicken and mushroom risotto.

Nothing fishy about this sushi...

Thanks to dyanearden for sharing a link to a New York Times article about a chef who's making sushi out of edible paper with flavoured inks in an inkjet printer.

HOMARO CANTU'S maki look a lot like the sushi rolls served at other upscale restaurants: pristine, coin-size disks stuffed with lumps of fresh crab and rice and wrapped in shiny nori. They also taste like sushi, deliciously fishy and seaweedy.

But the sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings.


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