Last night's dinner inspiration came to me while watching Australian lifeguards wrangle a fourteen-year-old boy out from an aggressive tide and onto a sandy shore. Yes, it's true. And yes, he survived. Wicking away the sea debris, he rebounded, joining his friends just scenes later in a celebratory survival ice cream cone. Man, those lifeguards are good..But for me, after a day spent cooped up in an edit suite shadowing the repackaging of an Australian surf show for U.S air, I couldn't help but have an intense craving for seaweed. Is that odd? So, with the hour or so I had before the troops came home, or awoke, for dinner, I whipped up:
- Endamame-arame salad, seasoned with sesame seeds, sesame oil, brown rice vinegar, mirin, soy sauce, garlic, olive oil and ginger.
- Spicy tofu and green bean stir-fry - which got its heat from a combination of the above ingredients and sriracha hot sauce.
- Rice with sliced avocado
- Green salad with Japanese ginger dressing and bean sprouts
*Bonus: Used up greens, bean sprouts and string beans in fridge.
*Extra bonus?: It was delicious and satisfied my seaweed craving--at least for now.
