Food for Thought: Reducing Symptons of PMS

Men, avert your eyes as the women folk and I discuss the topic of PMS and its consequent and unavoidable symptoms. Simply refer this post to your girlfriends/wives/mothers/significant women in your life whose monthly sufferings cause you to swell with sympathy.

Women, periods suck.

I know for myself each month brings with it a grab bag of symptoms. One month it's the headaches, the next my stomach, another affects my moods. Sometimes I experience everything at once.

Weighing my options I came to 3 conclusions: a) medicate myself with over-the-counter remedies to avoid the unpleasantness; b) seclude myself in the wilderness until the symptoms subside; or c) use my new found motivation to eat healthier to find ways to incorporate food into my recovery.

Hence, this post will explore the varying symptoms of our monthly visitor and the different foods we can consume to help ease the suffering. At the end of the post I will provide links to websites that offer recipes to help relieve PMS.

1. Fatigue
Can't stay awake? Trouble sleeping? This is a very common symptom amongst women during their period.
What to eat? Foods rich in carbs (fruits, veggies, whole grains). Try to stay away from caffeine as it can increase other symptoms (such as bloating and anxiety).

2. Irritability, Tension and Anxiety
Probably why I've heard most men refer to PMS as "Pissy Mood Syndrome".
What to eat? Vitamin E. (kiwi, bell peppers, spinach, olive oil)

3. Bloating
Every month you swell up like a balloon and your pants don't fit.
What to eat? Water...lots and lots of. Drinking more water actually helps the body reduce liquid retention. Also try to avoid foods and beverages high in sodium.

4. Headaches
Because simply being a woman doesn't cause enough of these.
What to eat? Often times simply avoiding foods that cause headaches will help. Alot of times headaches are caused by other symptoms, especially those related to the stomach and anxiety. Try foods rich in vitamin E to stabilize estrogen levels (oatmeal, sweet potatoes, olive oil) and vitamin B to reduce stress (fish, broccoli, asparagus, banana).

5. Acne
The elusive "period pimple" as I like to call them...or just a general explosion of ick on your face.
What to eat? Drinking lots of water helps to clear the body of toxins that cause acne. On a non-food related note, keep your face clean and hydrated. If you are like me and develop pesky pimples, try a spot treatment on that particular area.

6. Cramps
Cramps can affect not only your abdomen, but your back and legs as well. They can also contribute to symptoms such as constipation or diarrhea.
What to eat? Foods that contain fiber, calcium and /or vitamin B6 help detox the body of excess estrogen. (sweet potato, broccoli, kale, oranges, fish, brown rice, beans)


I am not a medical professional, thereby my information is a culmination of research and experience. Please visit these websites for more information:

Recipes:


PMS Symptoms:
* EHealth MD - PMS Symptoms
* Medicine Net - Menstrual Cramps

Symptoms and Foods:
* Natural Counselor - Super Foodsto Reduce PMS Symptoms
* Natural Counselor - Natural Headache Pain Relief
* PMS Central - Fatigue

Truffles for Dummies

This year for Christmas I volunteered to participate in a cookie exchange which involved creating 8 dozen of something. The only reason I agreed was because I did not want to watch others exchange baked goods without receiving any. So I needed something quick and easy, as I was short on time and cash.

I have never attempted truffles before in my life, but this is the easiest and tastiest recipe ever! I will definitely be making these a holiday tradition.

Oreo Truffles

3 cups crushed Oreo cookies (approx. 30 cookies)
1 pkg cream cheese (250 g)
16 sq semi-sweet chocolate

1. MIX Oreo crumbs and cream cheese (hands work best). Roll into 1" balls and refrigerate for 30 minutes.

2. MELT the chocolate and dip balls. Place on wax paper lined flat surface. Refrigerate 1 hour.

For my truffles, I crushed up some candy canes and sprinkled them on top right after rolling them in the chocolate. You can also crush some extra cookies and sprinkle them.

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source: Kraft Canada

I absolutely love this website. The recipes are ridiculously easy and utilize popular packaged products instead of having to mix things from scratch. This works perfectly for me.

Too Easy Tuna Burgers

I was completely thrilled to try out this recipe, being one who enjoys the simpler things in life. Not only are these burgers ridiculously easy to make, they are unbelievably yummy! Even if all you have on hand is a can of tuna, mayo and an egg, you are good to go.

2 cans tuna
3 tbsp mayo
2 tbsp diced pickles (try garlic and dill!)
1 finely chopped celery stalk
1 tbsp lemon juice
salt and dill
1 egg
hamburger buns or dinner rolls
sliced cucumbers (for garnish)
cheese (shredded or cheese slice)

Mix tuna and mayo, add pickles, celery, lemon juice, salt and dill.

Heat oil in skillet over medium-high heat. Spoon in tuna mixture and flatten into patties (large enough for buns or rolls).

Cook for about 5 minutes, then flip until both sides are golden-brown. Throw on cheese until melted.

Garnish buns/rolls with mayo and sliced cuke, add patty.

***Source***

This recipe was taken from "Inspired", a magazine published by Our Compliments.

***Nutritional Info***
Per 2 patties: 290 calories, 22g protein, 18g total fat, 9g carbs, 1g fibre

In Your Face! Egg Yolks

So I bought a package of muffin mix that requires an egg white. And I thought, crap, what am I going to do with the yolk? My refusal to waste inspired this post...so join me as I eggsplore all the wonderful ways you can use egg yolks to beautify your skin.

Why are egg yolks good for your skin? They contain both vitamin A and albumin. Albumin is a type of protein found in the yolk that dries out acne and tightens up pores. Because it is a water soluble protein, albumin helps soften and smooth dry skin. Vitamin A is especially important for the treatment of acne, as it removes dead skin cells that block up pores.

It is recommended that you do not use egg yolk on your face every day. Start by using at least once a week. The great thing about egg yolk masks is that they dry, allowing you to apply without having to lay in the bathtub for half an hour (a task I find most boring). So throw on a mask , lay down, relax, watch a movie, get caught up on LOST, read a book, write a haiku, whatever...and enjoy!

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Basic Egg Yolk Face Mask
Beat one egg yolk until it becomes frothy. Apply to your face and leave on for 20 minutes. Rinse off with warm water then follow up with toner and moisturizer.

Soothing Honey Yolk Mask
Mix 1/2 tsp of honey (make sure it is runny, gently heat if necessary) with 1 egg yolk and 1/2 tsp olive oil. Apply and leave for 20 minutes. Rinse, tone, moisturize.

Honey is a natural humectant, which means it draws moisture into the skin and keeps it there.

Hydrating Cuke and Yolk Mask
Combine about a 1/4 c. chopped cucumber (sans peel) with 1 egg yolk and 1 tsbp sour cream. Apply for 20 minutes, rinse, tone, moisturize.

Cucumbers are naturally hydrating while the sour cream acts as an exfoliant.

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Unused egg yolk, if sealed tightly in a container, can survive refrigeration for 3-5 days

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sources:
Ehow.com - How to Treat Acne with Egg Yolks
Rice Bunny on Xanga - Egg Mask

In Your Face! Strawberry Skin Care

Here in New Brunswick strawberry season usually hits full swing around Canada Day and maaaan we love our strawberries. Almost as much as we love our lobster. But lately with the beautiful weather and the subtle signs of Spring I could not resist picking up a quart of imported strawberries to indulge my berry fervor (imports, sadly, never as good as in season). Never being one to indulge immediately or waste, I decided to spare a couple of berries and dabble in some berrysistable skin care.

I have terrible, terrible skin. I'm 26 and I look like a pubescent teenager. I've had acne since a very young age and despite daily cleansings and numerous treatments, it won't pack its bags. And soooo many things affect it: diet, stress, certain female cycles, environment, etc. Because I have yet to find a skin care regime that completely eliminates the blemishes, I am willing to try different techniques to reduce the acne.

Hence the strawberries. Strawberries are bursting with acne-fighting properties suited for all skin types: dry, oily, normal, combination. Because they contain salicyclic acid, strawberries slough off dead skin (exfoliation!), open pores, clean them and dilate the pores to prevent bacteria from nesting within the skin. The anti-oxidants of strawberries repair damage to the skin and the folic acids promote new cell growth. Strawberries are also antiseptic and astrigent, meaning they tone and lighten the skin.

If you're like me and you have combination skin, strawberries are perfect because while the acidic properties exfoliate and clear dry skin, the high water content hydrates.

When it comes to using strawberries for skin care, recipes are simple:

Oily Skin: mash up some strawberries, leave on face for about 15 minutes, rinse with warm water

Dry Skin: combine 2-3 mashed strawberries with 1 tsp sour cream or milk and 1 tsp honey, again 15 minutes and rinse with warm water

Foot Scrub: 1 part strawberries, 1/4 part olive oil, 1 tsp. salt and 1/2 tsp finely chopped almonds (optional)

Mixtures should last about a week in the fridge.

Now, these are not miracle cures for acne. One strawberry face mask isn't going to disappear your blemishes. Most sources recommend using twice a week to see results. Thusly, I tried this for two weeks.

I noticed that the redness in my face had reduced but I didn't find my face any less dry than it had been. Of course, many outside factors also affect the condition on my skin. Overall, I found using these methods berry enjoyable!

Dolly Squares

I couldn't help but post this one...I dug this recipe up from my old "Our Favorite Desserts: River District Girl Guides" from who knows what year. I'm thinking about 1995...Anywho, this was apparently my 'favorite' dessert although I never remembering making it or eating it. So I cannot vouche for the quality of the recipe...but maybe my mother can.

1 c. graham wafer crumbs
1 c. melted butter

Mix together and pat into 9X9 pan.

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1 c. coconut
1 c. walnuts (crushed)
1 c. chocolate chips

Mix and spread over batter.

Pour 1 can Eagle Brand Milk over top and bake 30 minutes at 350 degrees.

The Healthiest Waffles Ever

Mmmm, I used to make these all the time! Thank goodness I got the waffle maker in the divorce (and by got, I mean took). I make these by the truckload and freeze them...they still taste great when toasted! Another archive recipe from November of 2008.

1 ripe banana (smushed)
2 cups soy milk (try different flavs for fun!)
1/2 c. uncooked oatmeal
2 tsp baking powder
vanilla or honey to taste
1 1/2 c. whole wheat flour
1 tbsp. oil

Mix banana and milk. Add dry ingredients (leave lump) then mix in vanilla/honey. Add oil.

If you've ever used a waffle iron before then you know it's fool proof. Mine has a nifty little light that tells me when it's preheated and when my waffles are cooked. Easy peasy.

My First Oatmeal Cookie

So I've decided to dig through the archives and post recipes I have tried in the past. This gem hails from May of 2006....

1 c. white sugar
1 c. butter, softened
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 c. oats
1 c. raisins or coconut, or 1 smushed banana

Preheat oven to 350 degrees and grease up the cookie sheet.
Cream butter and sugar, gradually add egg and vanilla. Mix until light and fluffy (add banana if using).
Sift together flour, baking soda, salt and cinnamon. Stir into creamed mix.
Stir in oats and raisins/coconut, mixing until just combined.
Use teaspoon to drop mixture onto sheet and bake for 10-12 minutes (or until edges are golden brown).

So I'm not sure where I got this recipe from, but I like the raisin/coconut/banana option. A coconut oatmeal cookie would be mighty fascinating. I'll update if I give it a try, or leave a comment if you already have!!

**TIP**
There is alot of controversy regarding the use of applesauce as a butter substitution. Fats are used in baking recipes because they prevent the production of gluten, which occurs when the moisture of the wet ingredients is combined with the flour. Excessive gluten will cause the batter to become rubbery and this is why we combine wet and dry ingredients at the very end.

Keep in mind that applesauce substitution will alter the taste of the cookie, but greatly reduce the fat content.

To be successful in your substitution there are a few tricks you can try:
1. Once the wet and dry ingredients are combined, mix the batter gently with your hands or fold dry stuff in with the wet.
2. Use unsweetened applesauce, as most recipes call for sugar.
3. Use a 1:1 ratio. If the recipe calls for one cup of butter, use one cup of applesauce. Hesitant about changing the taste? Try replacing half the butter with applesauce. You're still making a healthy change!

Dill-icious Turkey Balls

1lb extra lean ground turkey
1 clove garlic (finely chopped)
1/3 c. onion (finely chopped)
1 tsp. dill
1 egg
1/2 c. crackers
1/8 c. lemon juice

Combine all the ingredients (don't be afraid to use your hands!) until everything is nice and mixed up. Preheat your frying pan with some olive oil and fry 1" balls for about 5 minutes each side or until meat is cooked.

Makes about 10 balls.

Nutritional Information
(per 1 meatball)
70 calories
3.1 g fat
3.3 g carbs


**TIPS**

Too many balls? Mix the meat up and freeze in baggies raw, pressing the meat flat. This makes it quicker and easier to defrost and you can just whip them up with rice or buttered egg noodle.

Storing the Fresh Stuff (part 1)

The tricky thing about eating for one is trying to eat fresh. Nine times out of ten whatever I buy fresh ends up getting squishy or growing additional appendages before I have a chance to eat it. My friend constantly reminds me of the weirdness of buying one onion as opposed to an entire bag or maintaining a single potatoe in my stock For me, the important thing about eating solo is to make sure I don't waste precious dollars on food that is going to go to mush before consumed. Thusly, I felt it crucial to include some tips on storing fresh food to extend its longevity so that we can enjoy our lettuce and mushrooms instead of donating said foods to compost.

Lettuce
The general consensus on lettuce storage is thus: wash it and store it in a sealed bag wrapped in damp paper towel. According to Recipetips.com, lettuce should last about 10-12 days stored as such. But 10-12 days to use an entire head of lettuce? For one person? I like to buy a head and donate half to my mother because I love her and she is an all around great person. She deserves a lettuce shout out. Nobody who deserves such kindness? Weigh your options...look at the prices of a head of lettuce versus the bagged kind. Bagged lettuce tends to have a smaller quality, so decide if you want to pay a bit more and reduce waste or a bit less and compost your garden.

Strawberries
Mmmmm, I love strawberries. What I don't love is giving them the toss when I don't get around to eating them all (I have this terrible habit of trying to ration yummy foods, but in the end it is all for naught when the fuzzies start a-growin'). The general consensus is to store loosely covered in your refrigerator and they will last about 2 to 3 days.

Mushrooms
Again, another bought by the singles food for me. A little tray of mushrooms will get dark and squishy before I use them. So to save money and heartache, I buy about 3 or 4 in bulk. By all means if you are a large consumer of a certain type of fruit or vegetable, buy packaged. Anywho, if you buy in bluk (or bulk), leave 'em in the paper bag. They should last about 5 days. If you buy them packaged, put them in a paper bag.

Onions
Now, depending on the onion you can opt for refrigerator storage or cool/dark/dry area storage. Regular cooking onions are best kept in a cool/dark/dry area with lots of air flow. Keep em in a mesh bag and they should last you about a month. Sweet onions can be stored in the fridge and will stick around for a couple of weeks.

Bananas
Once ripened, bananas will last a couple of days. You can stick them in the fridge and they will stay fresh, but the peel will darken.

Kiwis
According to my sources (which will be posted below) a refrigerated kiwi can last either 6-8 days or a couple of weeks. It's been in my experience that kiwis will last a couple of weeks stored in the crisper drawer.

Sweet Potatoe
Cool/dark/dry/ventilated area for 1 week.

Oranges
About a month stored loosely in the fridge or in a perforated bag.

So I'm a bit of a cheater when it comes to food storage. A couple of years ago I purchased some really nifty containers from Tupperware designed with a ventilation system that keeps foods beautifully for quite some type. I impressively maintained a group of asparagus for about a month. Each container has two vents on the end and a list on the side that tells you whether or not to open both, one or none. Very cool. So there are options when it comes to purchasing containers and such for storage and I would definitely recommend exploring them.

For a more exhaustive list of foods and storage methods (because, really, I just listed what I bought in my grocery order today) visit these two websites:

Recipetips.com
Canadian Produce Marketing Association

In Your Face! Cucumber Facial Toner

Cucumber contains vitamin C and antioxidants, making it great for hydration and the reduction of redness. The antioxidants (or "anti-oxygen") properties of cucumber help to protect the skin from both external damage (the environment) and internal damage (emotion, metabolism, excess oxygen). The high-water content of the cucumber helps to hydrate the skin and its cooling texture helps to reduce redness. This toner is great for anyone with dry or irritated skin and the witch hazel is great for cleaning out pores.

What You Need:
- 1/4 cup cucumber juice
- 1 tbsp. witch hazel (found at most drugstores)
- 2 tbsp. distilled water

What To Do:
1. Create cucumber juice by blending peeled and chopped cucumber. Push the pulp through a strainer to eliminate all the chunky bits.
2. Add witch hazel and water. Store in small bottles in the fridge.
3. Pour some toner onto a makeup pad and apply to face.

**note to selves** Because this concoction contains fresh cucumber juice it may mold after an extended period of time. Do not use if it smells funniesh. This is why I make it in smaller quantities and use it everyday.

The United Colours of Hot Dog

A hot dog, in essence, is an empty canvas: a simple meat and bun combination that inspires and facilitates a range of tastes. Take a culinary adventure around the world with these cultural variations on a classic childhood staple.

None of the ingredients are to measure since hot dogs and servings can vary in size. Are you a person of a one hotdog, two hotdog or three hotdog appetite?



Sushi Dog
- cooked short grain rice (see How to Cook Sushi Rice) with a little bit of Rice Vinegar added
- wasabi mayo (wasabi paste mixed with mayo)
- teriyaki sauce (store bought or homemade*)
- fried onion
- sliced nori (?)
* Place cooked rice on bun, followed by hot dog, mayo, teriyaki sauce, onion and nori.


Hotdogpoulous
- tzatsiki sauce (see Zorba the Greek Hamburgers for recipe)
- black olives
- crumbled feta cheese

Hot Dog Pomodoro
- chopped potato fried in olive oil and red pepper flakes
- chopped tomato
- corn niblets
* For a truley Italian Hot Dog experience, cut the hot dog in half before placing in bun.

Salsa Salchicha
- salsa
- fried onions
- fried beans
- grated cheese

Curry Dog **
- cooked jasmine rice (put on bun under hot dog)
- chutney (store bought or homemade*) mixed with curry powder
- mustard
- coconut flakes

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* These suggested recipes have not been tried by me. I am not responsible for their quality.
** This is the only variation that has not been tested by me. Chutney is apparently not an easy find at the local grocery store. o.O

Zorba the Greek Hamburgers

Traditional hamburgers are yummy and all, but the same ol' boring beef/bun/ketchup combination is, well, boring. Using the signature tastes of Greek cuisine, these hamburgers combine olives, feta cheese and oregano to create a delicious Mediterrean twist on an old classic. Enjoy!


Zorba the Greek Hamburgers
yields 2 burgers (freeze one for another day!)

burgers: 1/2 lb. ground beef (go lean for a healthy spin) 2 tbsp. chopped black olives 2 tbsp. crumbled feta cheese 2 pinches oregano salt and pepper to taste 2 tsp. olive oil

1. Mix hamburger with other ingredients thoroughly. 2. Divide mixture into 2 and squish into patties. 3. Sear each side at high heat (until meat is not pink) then cook at medium heat until pattie juice runs clear.

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tzatziki sauce: 4 tbsp. plain yogurt 1 finely chopped garlic clove 1 tbsp. diced cucumber 1 tsp. olive oil 1/4 tsp. lemon juice or 1 squirt fresh lemon

1. Mix oil and lemon juice together, then fold in yogurt until it is completely mixed with oil. 2. Add cucumber and garlic. Mix.

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Assemble hamburgers on buns with sauce, sliced tomato and sliced onion.

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* Mix up any leftover yogurt with fresh fruit and a little bit of sugar. Yummy! *

In Your Face! Skin Care

Please use discretion when using any recipes found here on your skin. Take into consideration any food allergies you may have, your current health conditions, etc. I am not responsible for your body puffing up because you ignored your strawberry allergy and applied it to your face anyway. Thanks.

• Egg Yolks
• Strawberry Skin Care
• Cucumber Facial Toner

Recipe Index

• Dolly Squares
• The Healthiest Waffles Ever
• My First Oatmeal Cookie
• Dill-icious Turkey Meat Balls
• The United Colours of Hot Dog
• Zorba the Greek Hamburgers

Tips and Tricks

• Substitutions: Baking with Applesauce
• Technique: How to Cook Sumeshi (Sushi Rice)
• Storing the Fresh Stuff (part 1)

About Me

My name is Chelsy and one day I was making Butter Chicken from a jar...yes, a jar. Point of interest - I am NOT a chef or anyone at all qualified to work in the culinary field (and most great food bloggers aren’t either). What I am is a twenty-something singleton who hates cooking for 3 simple reasons: 1. I hate planning meals. 2. I hate cooking large meals for myself with more leftovers than what I consumed. 3. I hate that most recipes I come across cater to two or more servings.

I used to believe that Kraft Dinner and hot dogs were an acceptable repertoire of tried and true recipes for those living alone. What’s the point in planning and slaving when only I will enjoy the meal? I’m not that picky and am easily satisfied by food. So why bother? Planning ahead to me, personally, is pointless. How the hell am I supposed to know that next Tuesday I’ll be in the mood for Tilapia with Mango Salsa and steamed Jasmine Rice? Unfortunately, quickie meals and take-out don’t exactly measure up on the healthiness scale. It’s easy to indulge in convenience because cooking for oneself can really suck.

Oh yeah, the Butter Chicken. So the label on the jar indicated that the given recipe shall yield 4 servings. I quickly looked behind each shoulder, wondering where these mysterious dinner guests were to consume the extra portions. Two servings would be perfect for a singleton and her workday lunches, but four? I was alone, save for my two cats whom, although I’m sure they would try to convince you otherwise, do not like Butter Chicken. So I had to use MATH (gasp!) in order to adjust the recipe to suit my needs.

“But think of all the leftovers!” You say. I hate them. I have no place in my heart for leftovers. I throw out more food each week that was intended for lunchtime consumption because I simply end up with TOO MUCH OF IT!

So I decided to combine the want of one serving meals with what little bit I’ve learned about cooking and came up with this blog. I try to test all of my recipes (and always indicate when I haven’t had a chance to). I want to keep things simple, inexpensive and relatively healthy. I am also highly imaginative and slightly eccentric, so some of my ideas are both exciting and weird.

Technique: How to Cook Sumeshi (Sushi Rice)

Rice is the foundation of all Japanese cuisine. Growing rice is a labour intensive ordeal that is highly regarded and respected in Japan.

Sumeshi, or Sushi Rice, refers to rice that is specifically prepared and consists of a fluffy, moist and chewy texture. This texture makes it easier to eat with chopsticks or form into Maki (Sushi Rolls).

Here I will explain how to prepare sumeshi in a more traditional way, but I would highly recommend a rice cooker for a more convenient method. I bought one for $15 at Walmart and haven't looked back since. Hand preparing sumeshi is a very interesting and rewarding experience, but those with no patience (this is me raising my hand frantically in the air) will definitely benefit from a cooker.

Sumeshi Trad Method

Tools:

- a pot

- a wooden spatula

- fan (electric or otherwise)

- sauce pan

- large pan for spreading the rice (nothing metal)

- a large bowl and metal strainer (make sure the mesh is small enough to keep the rice in)

*INGREDIENT RATIO*:

- for every portion of rice you need 1 1/2 times as much water and 1/2 as much rice vinegar (tbsp), 3/4 as much sugar (tbsp) and the same amount of salt (tsp)

- one cup of rice is sufficient for 2 servings, so I'll post ingredient amounts for 1 and 2 servings

Ingredients:

One Serving: - 1/2 cup short grain rice - 3/4 cup cold water - 1/4 tbsp. rice vinegar - 1 tsp. sugar - 1/2 tsp. salt OR - replace vinegar, sugar and salt with 1 tbsp. store-bought Sushi Vinegar

Two Servings: - 1 cup short grain rice - 1 1/2 cup cold water - 1/2 tbsp. rice vinegar - 2 tsp. sugar - 1 tsp. salt OR - replace vinegar, sugar and salt with 2 tbsp. store-bought Sushi Vinegar

Method:

(*tip* Always rinse hands with cool vinegared water every time you handle the rice)

1. In the strainer, rinse the rice by submerging it in a large bowl of cold water. Drain the cloudy water and repeat until the water is clear. Drain and let sit for 30 minutes.

2. Put the rice in pot, add cold water, cover and bring to a boil. Once at a boil, lower the heat to medium and cook for 5 minutes. Reduce the heat to low and simmer until the water is absorbed. Remove from heat, remove lid and spread a piece of papertowel (or a clean dish cloth) over the pot and replace lid. Let stand for 15 minutes. (You'll know the rice is cooking properly when little craters or dents begin to form.)

3. If preparing the Sushi Vinegar, combine vinegar, sugar and salt in small sauce pan. Heat slowly until the sugar and salt dissolve, always stirring. Remove from heat and set aside.

4. Empty rice into large non-metal pan and spread evenly. Place electric fan so that it blows onto the rice, or good luck coordinating a paper fan motion with the rest of the instructions :). Slice the rice with the wooden spatula in a horizontal motion to separate the grains. Add a little Sushi Vinegar at a time while continuing to slice. If the rice gets mushy, don't add anymore liquid. Continue until the rice looks glossy and has cooled. (Give yourself about 10 minutes.)

5. DO NOT REFRIGERATE!!!

Sumeshi Lazy Method

Tools:

- rice cooker

- wooden spatula

- non-metal pan

- electric fan

Ingredients: (See Above)

Method:

1. combine rice and water in rice cooker

2. cook

3. spread in pan

4. add vinegar while slicing with wooden spatula and cooling with fan

5. done

What's great about rice cookers is that the weight of the rice determines the cooking length. There's no guess work into how long to boil or steam, it does it all for you. Rice cookers are also great for any kind of rice! Basmati, Jasmine, long grain, you name it!

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Source:
"The Little Black Book of Sushi: The Essential Guide to the World of Sushi" by Day Zschock

Also Check Out:
http://japanesefood.about.com/od/sushiforbeginner/ss/howtosushirice.htm