Great pics of the sushi I made last night

So for those of you who aren’t with me on facebook, you should know that I’ve been really into making sushi lately, and I’ve actually gotten pretty good at it.  It’s one of those foods that is all about the nuances.  It’s about how wet your hands are when handling the rice and how to cut the rolls without breaking them apart.  Very rewarding stuff.  I’ve been making it about once a week for the past couple months and it’s really started to take off.  Thanks to my friend and master chef Jim Blanchet who helped me out last night, we made a few gems that I thought I’d share with you today.  Enjoy!

Ode to the Avocado

I realized today how important avocados are in my life. Aside from eating about 2 a day, I find myself making a lot of decisions due to the presence of avocados. When I go to a restaurant I take the menu and scroll for the word “avocado”, then decide among the items that contain avocado. When I eat Sushi my favorite thing to do is ask the Sushi Chef to make “anything with avocado”.

I recently started making tuna/avocado melts… amazing. Avocado ice cream? Awesome.

If I were a Chef I would open a restaurant just called “avocado”. How awesome would that be???

My amazing glands

I eat extremely fast.  It's not something I'm particularly proud of, but for some reason I scarf down food like there's no tomorrow.  I tried the "Saltine challenge" yesterday after a few guys on my ship threw down the gauntlet.  Not only was I able to eat 6 in one minute, I did it with time to spare.  I then did it again in 50 seconds, just to prove that the crackers were no match for me.  I really think my mouth produces an abnormal amount of saliva.

Go ahead, try it.  6 Saltine crackers, 1 minute. 

Ready.  Go.