|Andy and Me in Maui, Hawaii- July 11, 2012|
Andy's and my first official "pick the girl up from her house" date was to Sushi Axiom on West 7th Street. I preface it that way because our real first date was a night we met up at Yucatan Taco Stand in between two of my night graduate school classes. We'd met through our friend, Michael, and hit it off at a Wade Bowen concert you can read about here. Our quick bite to eat at Yucatan had gone well and soonafter he asked me on a real ("pick the girl up from her house") date. So he picked me up on May 6, 2010, met my yippy little pup, Abbie, and off we went.
|Andy & Me at Ryan & Ashley McCollum's Wedding- April 14, 2012|
|Andy & Me at the lake in April, 2012|
My sushi pallet has refined itself now. I also now eat sashimi (just the raw fish by itself- no rice or fixings) and am always up to try any roll on any menu. I don't eat the cream cheese rolls or the fried rolls anymore because I've realized that, while also quite unhealthy, all of that takes away considerably from the taste of the fish.
|Andy & Me at the Santa Pub Crawl, December 2011|
|Andy, me, and Abbie at my 4th Annual Holiday Cocktail Party, December 2011|
I don't remember what rolls we got or what bottle of sake we ordered, but I do remember trying to figure out the difference in the two soy sauces. The waitress informed us that the one with the green lid was low-sodium, and that solved that. To this day, at sushi restaurants, Andy still asks me which soy sauce is what and I giggle because I think of how nervous we both were on that first night. Obviously our nervousness wasn't too awkward, because here we are, two and a half years later, still eating sushi and, sometimes, trying new soy sauce recipes like the one below.
Soy Sauce Marinated Pork Chops
|Soy Sauce Marinated Porkchops and Baked Potato|
- 1/4 cup vegetable oil
- 1 tablespoon and 2-1/4 teaspoons soy sauce
- 1 tablespoon and 1 teaspoon vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley flakes
- 3/8 garlic clove, minced
- 2 (1 inch thick) pork chops
- Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container
- Add pork and turn to coat
- Seal bag or cover container
- Refrigerate overnight
- Drain and discard marinade
- Grill, covered, over medium heat, turning occasionally, for 20-25 minutes or until juices run clear.
Keep on cookin'!