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Monday, June 12, 2006

Summer School

I can't believe it's already week three of the summer semester.

Things are going well... first round of exams turned out positive and believe it or not, I am loving class! Well... I'm not loving the having to get up at 6:30AM to make it to class on time, but once I'm there it's all good.

On the work front, nada. I called back AMC and apparently they're still deciding. I was told that I am an "ideal candidate," but due to the fact that I'm taking class all day, it makes me not that plausible. Maybe this is what I need. I don't know why exactly, but I keep finding ways to stay here even longer than I have to.

No, upstate New York is not growning on me. I miss the Rock. I miss early Saturday morning treks to Chinatown. I miss that vendor in front of the Hong Kong Supermarket with the fish balls and shrimp noodle things, and the curried something with tentacles. I miss trips to Edgewater for Jamba Juice (I'm a sucker) and overpriced "good for you" items at Whole Foods. I miss Mitsua and big steaming bowls of ramen. I miss spotting out all the flips in the Japanese supermarket and hiding from people I know.

Sentimental? Nah. Delaying the inevitable- studying for tomorrow's exam.

So this initally started as a food diary, I might as well speak a little about what I had tonight.

Bean Carrot Sprout Salad

1 bag frozen Edemame (shelled would be easier)
1 bag bean sprouts (approx. 1 pound)
1 bag shredded carrots (however much you want)
Japanese Salad Dressing

When I order this out, the edamame are in their pods. Retains heat I guess. Anyways, shucking would take too much time so I just grabbed the unshelled ones. Heat up a pot of boiling water and toss them in. I wait until they float before scooping them out. Let's just say a minute... two max.

While they're boiling, have a bowl ready with ice and cold water. As you scoop the soy beans out, you throw them into the cold water to stop the cooking and to help keep that bright green colour. While they're cooling rinse the bean sprouts under running water (better safe than sorry) and combine in a bowl with the shredded carrots. When they're cool, add the soy beans. Add as much dressing as you like and toss well.


I also made another dish, but I'll leave that for next time.

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