When QJ moves – Part 3 – Chemicals are better than food? Hmm…
That’s what the picture looks like, right? No food, but a heart for “cemicals,” ha!
To take the mystery out of the picture, what actually happened was I let the girls help me label some of the boxes. In one of the first trips, we took all the food over to the new house and put it away immediately. That gave us an empty box and it’s one of the few that we reused. One of the girls marked out food, repacked it with “chemicals” from under the kitchen sink, and tossed on a doodle like I had been.
The rest of the posts about my big move can be found here.
When QJ moves – Part 2 – What’s the difference between a pan and a pot?
Generally, this is a pan I use to fry foods in, whether it’s sauteeing onions and garlic, browning pork chops, or actually using it as a shallow deep fryer sometimes even.
I tried finding a definite definition of pot vs. pan, but apparently it’s kind of vague. Here’s what one site says:
“One difference between a pot and a pan is their size and shape. Pots are deeper, with high sides. They have a circular base, and the sides of a pot tend to go straight up. A pan, on the other hand, is fairly shallow. The sides may only come up a couple of inches from the base.
Another difference between a pot and a pan is their purpose. A pot is typically used for liquids. ”
Another said this: “Generally it is the the handles, a pot has 2 and a pan has one… ”
Well. This pan is fairly shallow, generally used for frying, etc. Technically it has two “handles” but that’s debatable. Today’s purpose definitely took it from being a pan to being a pot, though.
Yes, not only did I resort to fixing ramen, but I also cooked it in a frying pan, hehe.
And for the record, we call it “top ramen.” Where I live now, I do refer to it as “ramen noodles” pronounced “ray-men,” just so people know what the heck I’m talking about. “Top ramen” is pronounced “rah-meh”….close to “raw.” People tend to think I’m crazy for that, but I took a picture of top ramen as proof.
So while I understand that’s a brand name, it’s no different than saying Kleenex instead of tissue, and that’s what I grew up referring to it as. “Ramen noodles” still sounds so foreign to me, ha.
Oh, and yes, it was served in more plastic bowls.
And outside. Hey, it was the cleanest place of the house.
The rest of the posts about my big move can be found here.
Sushi Cat – Onigiri Chicken Rice Balls
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Okay, so it’s not really sushi. Onigiri (or omusubi) is actually a rice ball made from white rice instead of sushi rice. And inside? That’s chicken in mine, but they can be stuffed with lots of other ingredients, too.
The Little Foodie is where I first saw these and got my idea for making kitties instead. Hers are gorgeous, perfectly cooked, and perfectly shaped. Mine are…..well, they’re cats, and all the imperfections otherwise can be overlooked because they’re cute and the kids love ’em.
Maybe that’s why I make funky designs with things. It’s a distraction from the taste, hehe. Nah, that’d sound too logical when really I just want to play with my food.
I made these at a time not long after making my first sushi, so I was new the world of nori. When I discovered that seaweed sticks to rice if you wet it a little, I instantly saw cats in those balls. I’m sure it had nothing to do with playing Sushi Cat too much….
Of course, working with pieces that tiny was also frustrating, so I only made a few each of the kitties. The rest I left as misshapen piles of chicken onigiri (onigiris?).
Let’s just say that after 3 plates of 2-3 layers each of bite-size rice balls later, I didn’t care if chicken was showing or rice was falling off. I just wanted to be done rolling! Nobody cared so long as they had a couple cats anyway, hehe.
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