Have Knife, Will Babble: Prepping for Nothing-Raw Sushi

23 July 2011

Prepping for Nothing-Raw Sushi

I didn't think through just how much prep there is for nothing-raw sushi. Spent three hours prepping and I haven't even made the rice yet!

Frying hot Italian peppers with garlic in olive oil

steaming asparagus

cooking teriyaki chicken tenders

braising cabbage


chopping octopus.

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What's My Story?

I'm Melodie Provencher, a dedicated omnivore on the hunt for great international food well-prepared (preferably at home). Born in Missouri, I grew up in New Mexico, California, Arizona, Texas, Illinois, Alberta (Canada), and Kuala Lumpur (Malaysia). As an adult, I settled in Walla Walla, Washington, then moved west to Seattle, jumped across the "pond" to Oegstgeest (the Netherlands), and eventually landed back in Washington, on Vashon Island ... at least for a while. "Home" at the moment is a 1905 "fixer-upper" in northastern Ohio, one spot (of many) on Planet Earth where it is not always easy to find fresh, exotic, or "real" ingredients as seen on The Food Network or in the pages of Bon Appetit.

This foodie's journal is about eating, cooking, and grocery shopping in the heart of America's rust belt. Look for regular updates from May through August and random additional postings--as time allows--from September through April.