We
started with some wonderful Chinese flower tea.
Our
hostess, Mrs. Sato, had the rice already cooked and vinegared (is that a
word?). I think the instruction was mostly for my benefit. The rough side of
the nori (seaweed) goes to the inside and the rice is to be spread out with
three fingers, not smashed into the nori with the whole hand. Once my three
fingers got into the rice, it was very difficult to take pictures. (Who am I
kidding – I was in rice almost to my elbows). There were all different kinds of
fillings for the makisushi.
One of
the ladies made this professionally for several years. I was very impressed with the way she rolled
water on the knife to keep the rice from sticking to it as she sliced it.
We made
some fancy tulip slices with salmon for the flower and spinach for the
leaves. Mine didn’t look just like the
cookbook, but I was pleased with it.
After
the making came the eating and eating and drinking of more tea and talking ---
all afternoon.
They
all knew about my taking hula because one of the luncheon ladies is the one who
introduced me to the class. I had to
tell them about the full extent of my six class hula knowledge. I told them
about what body parts are supposed to move and which ones aren’t. I told them about the problems with my skirt
working its way up and about how you are supposed to smile the whole time. I have a hard time remembering to smile when
I am concentrating on staying low, keeping my arm at 45 degrees, moving the
hips, not moving the shoulders, going in the correct direction and not poking
anyone in the eye when I happen to get mixed up and go in the wrong direction, all while my skirt keeps creeping higher. They
thought one solution to the elastic waist skirt riding up might be to pin it to
my underwear! Underwear can only go so high and if the skirt is attached, it might
stay put.
The
ladies want me to come to their New Year’s get together next month for karaoke!
(They haven’t heard me sing.)
I understand what you mean about language being tiring. The poor brain can only cope with so much and you have a third language in the mix! Such fancy sushi - I have never seen that flower look before.
ReplyDelete