Thursday, January 31, 2013

Name dropping like a pro.

I'm glad everyone I meet is just as excited about these little pods as I am. 

I read lots of blogs about treating them like steamed edamamme so I put about a cup of the fresh garbanzos in a container with some pepper and steamed them up in the microwave for about 2 minutes.  I then proceeded to walk office to office showing my coworkers what an amazing find I'd found.  If you ever have something that you think is really cool but in actuality is NOT that cool, bring it to my office.  My coworkers are the best people in the world.  Even if whatever you are showing them isn't that great, they will give you all of the attention and ooo-ing and awe-ing you need to make you feel like you are something special.  Then I show it to my dog and he gives me this look.

Luke is not impressed.

But the garbanzos were okay.  Womp womp. They were kind of hard to eat like you would an edamamme with your teeth so you had to pop open each pod.  Am I just lazy?  I think I'm going to shell the rest of my bag for a recipe I found yesterday.  That actually sounds nice, shelling peas while finishing the season of Freaks and Geeks.  <---you should watch this!  It's really funny, I think it was one of Judd Apatow's first projects and it was cancelled after the first season which is sad because it was good. 

For a girl that doesn't like sushi, I get sushi a lot.  Not that what I get can be called sushi really.  It can be called more accurately, rice and asparagus and avocado and onion and carrot and cucumber.  I meant to take a photo of the 1500 pieces of those rolls I ate but I ate them too fast and remembered when I only had one left.  Just in case anyone is curious, that is NOT my wasabi.  The fact that I had to reach over it to get my rolls was a little concerning that something might touch.  And it cannot touch.  Wasabi has this magical ability to corrupt anything it touches within seconds.  And by magical I mean deathly.  Wasabi is death.

(I also heard that pink ginger is dyed pink for who knows what reason.  It is actually white.  Is that true? Because that is d-u-m-b)

My friend Todd from Tasting Tampa, would not be impressed.  I like to name drop him because he's important.  He's also kind of snobby about sushi and claims it doesn't count if it has cream cheese or mayo in it or is fried which is the majority of what my husband and friends order.  "Nigiri or nothing" is his motto*. 

(*Not really his motto)

Todd not impressed.

Doesn't this kind of look like a clogged artery? Maybe Todd's onto something...

I hope he doesn't sue me from bad publicity now. 

He could though because he's kind of a big deal. 

You should cruise over to his site and see where he eats because he knows every good place to eat.  I've been in lots of different cities and will message him about where to go and he doesn't act annoyed at all.  He's never failed me, every recommendation has been awesome.  He's also the brains behind those "Tampa Food Truck Rallies" that have been taking over Tampa this past year.  And he likes Cigar City so you know he's smart.  Todd love rant over.  Go to his site.  Listen to what he says.

It had been like 2 months since we'd been to Yogurtology and it sounded so good last night so we took advantage of being in Carrollwood for the night and hit that up too.  It was my first time trying kiwi in my froyo and it was great.  Kiwi for life. 

I'm pretty sure I walked in the house and declared it bedtime even though it was only 9pm.  I couldn't resist snuggling my sweet boy some before going to bed though.  My little Chewbacca.  With freakishly long arms. 


  1. I agree with Todd...and to be perfectly technical adding wasabi to your sushi is an insult to the chef as he (sorry but the sushi chefs are always male) put the amount of wasabi on there that he thought you needed. Most true sushi aficionados say people out wasabi in the soy sauce to mask the taste of the fish which defeats the whole point of eating sushi. Even if you don't love sushi, The Zen of Fish - the history of sushi from samurai to supermarket is a fascinating read.

    By the way where is the link to Todd's site???

    1. K- Adding wasabi to ANYTHING is an insult to your taste buds. Blech. I linked the site to the bold face type "Tasting Tampa". If it didn't work (which I would believe:) the site is and is a wealth of info on Tampa's food scene. They also do consults for events which is pretty rad. I will have to check out the book, Matt put the documentary "Jiro Dreams of Sushi" on our Netflix que and we've been dying to watch it.

  2. I share your hatred of wasabi and your love for yogurtology. It is the most fantastic froyo place in the city, in my humble opinion. And there's a new one on Gandy and MacDill. Also - I've had white ginger on my plate at many a sushi restaurant.

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