Once Upon a Tine

"Eating seaweed? Ahhh. Yummm. Which kind do I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over rice? How about some silky wakame soup?"

Or maybe sauteed' vs. friti??

According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, “All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds.” Edible plants from the sea also contain important vitamins including vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables.

Is that argument enough for consumption?

Headache X 3 days saved Mel from my fish dinner. I think he is seceretly happy. His alternative plan was to call me for my meatloaf recipe.

If you're looking for a good recipe for a flavorful, moist meat loaf, here ya go............

Meat Loaf:
2 pounds lean ground beef
1 small onion, finely chopped
1 small bell pepper, finely chopped
1 large carrot, finely shredded
2 garlic cloves, finely minced
1 cup bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon dry mustard
1/2 teaspoon Worcestershire Sauce
1 1/4 teaspoons salt
Freshly ground pepper to taste
1/2 cup 2% milk
1 large egg
1/4 cup ketchup

Topping:
1/2 cup ketchup
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce

Preheat oven to 350*F.
In large mixing bowl combine all the ingredients, except for topping, mixing thoroughly with your hands. (Just part of the meatloaf-experience!)

Crunch up a bunch of foil and fit it in the bottom of a loaf pan. Put your meatloaf on top of the foil. Bake for 45 minutes. Remove from oven; drain excess grease. Spoon topping over meatloaf. Return to oven and bake an additional 15 to 20 minutes. Remove from oven and allow to set for 10 minutes before slicing.

Don't forget to give some to your dog. They love this shit!

I feel so free to spew as no one reads this website, yet. So this is practically the virgin post, despite a few recipes in the archives. I am going to use this site to archive my "restaurant critic" adventures as they begin. I am delighted to be considered good enough to write for someone other than an anonymous blog audience (no offense). I have a looming job with the Arizona Republic that I have to get serious about. Meaning, get my head shot in so that they can publish me and start writing and submitting prior to assignment. The more I submit, the better my chance of a black and white audience. I need to focus and discipline. I sort of feel like this is to good to be true, and have not given it my full attention. I know it's mostly a matter of insecurity in my writing. I cringe when I know people read me. I give credit for my courage to even imagine I could write to my partner Mel F. The man has encouraged me from the depths of my recent despair to this new confidence that I now have. Thank you Mel.