There are many things I could talk about this morning.
Like how Anne Hathaway’s first dress at the Oscars is one of the most beautiful I’ve ever seen. Ever.
Or how while Scarlett Johansson’s dress was pretty, she looked like she hadn’t washed her hair in 6 days.
Although my male friends will attest to the fact that it’s Scarlett Johansson. It doesn’t even matter if she has hair. Because, you know – she has boobs. To which I replied, Yes, but her Oscar dress didn’t even show off her boobs! I mean, whenever I go 6 days without washing my hair, I have to practically show nip to make up for it.
That shut them up. (Thanks Jeff and Mark.)
Or how I admittedly have a girl crush on Mila Kunis.
Mila, will you be my friend?
Or how James Franco looked like he did one too many bong hits between bits.
But the thing is, I’m not a fashionista. I don’t really know what’s hot or not.
I’m the girl who owned about 6 shirts and 2 pairs of pants that I rotated wearing to work, hoping no one would notice but not really caring if they did.
Because while I enjoy looking nice, there are other things I’d rather spend my money on.
Speaking of sushi, my post from last week generated a couple of comments and questions, and I wanted to come clean about the source of my sushi knowledge. It’s only fair.
In my humble little opinion, a website called Sushi Day is the primary source for anyone who wants to try making sushi at home. The site’s owner, Allison, says that while she’s not a professional sushi chef, she “loves making sushi in her free time.” Umm, yeah. I’d say.
The girl is amazing. Her photography is stunning. And her sushi concoctions are out of this world.
South Wedge Roll from SushiDay.com. Beautiful photo by Allison Day.
She covers everything – From how to make the sushi rice (it’s not just plain rice, people!), to how to make delicious eel sauce to drizzle over the top of your rolls (it’s simpler than you’d think!), to tons of inspiring recipes, like the South Wedge Roll and the Bling Bling Roll.
She even shows step-by-step photos on how to roll and cut your sushi. In fact, the only thing she hasn’t been able to help me with is figuring out how to get the roll tight enough and my knife sharp enough to cut the rolls without the pieces falling apart.
But like anything else, that’s just gonna take practice.
What? We might have to make and eat sushi every week for the next month until I get this right or we use up all of my expensive sushi-grade tuna?
Damn. It’s a rough life.
*I did not follow proper blog etiquette and ask Allison permission to use her photo prior to posting this, since I didn’t know until this morning that this is what I wanted to write about. So Allison, when you see all the links to your site from my site and come over here to check it out, just let me know if you want me to take down the photo. I’d be sad, but I’d do it. Thanks!