Spring sushi bowl

Hello comrades. I have lots to report, but I am rather tired, so I will keep this short.

Melbourne is awesome! Life is fab. We have a wee back yard with a lemon tree, a fig tree, lavender, and a rampant mint plant. I am growing seven kinds of tomato from seed, as well as snow peas, zucchini, and forests of herbs. I’ve found excellent markets, pastry shops and restaurants. I dawdle down the streets near our house, transfixed by the lushness and prettiness of people’s front gardens. I’m getting closer to finding a bike route to uni that I am happy with. I love the fact that it’s almost December but I still don’t swelter during the day, and in the evening I can sit in the garden, listening to the cicadas, and appreciate the coolness. I thought it would be the city and inner suburbs that I would love in Melbourne – and I do love them – but our day-to-day life out in Armadale is wonderful. I am very happy. I can imagine living here for a long time.

Here’s what I ate for dinner tonight. Very simple, but satisfying to both the eye and to taste. The cicadas, the garden and the cool night air took care of the other senses.

Sushi bowl for one

a handful of cooked brown rice
1 bunch of asparagus
a quarter of a large avocado
a slice of firm tofu
sesame seeds
nori
ponzu

Trim the asparagus, halve the spears, then steam until tender. Peel the avocado segment, then slice crosswise into about 10 slices. Saute the tofu until golden, then cut into bite-size batons.

Spread the rice over the bottom of a flattish bowl. Top with the asparagus, avocado and tofu in an aesthetically pleasing manner (I put asparagus on one side, the avocado fanned out on the other, and tofu in the middle). Sprinkle with sesame seeds, snips of toasted nori, and ponzu. Eat.