Customizing Koi: 129 Twig & Vine


Wow.
This is very very interesting!

With a little bit of tinkering, it is doable.

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The WordPress.com Blog

The past several months, we’ve highlighted a number of sites that use some of the popular free themes available on WordPress.com — Oxygen, Bueno, and Sight to name a few. Visiting a site is a bit like walking into someone’s house, and as you poke around, you’ll notice someone’s personal style and accents. With custom touches, the users we’ve featured so far have truly made these sites their own.

Sue Schlabach warmly opens the door to her online home, 129 Twig & Vine: a stylish, vintage-inspired blog on art and life in central Vermont. She has completely transformed Koi, the playful orange theme you can’t miss in our Theme Showcase. Here is Koi’s out-of-the-box look next to Sue’s site:

Before-After Koi

Sue, an artist living on a hillside in a rural area, evokes the artisan lifestyle with 129 Twig & Vine‘s paper craft-inspired look and antique touches. She liked…

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Sushi Party: Care for some “Tofu” Sushi?!


It wasn’t until Joseph and I went to an “all-you-can-eat sushi” restaurant called Robson Sushi that I realized “inari” (tofu sushi) and tomagoyaki” (egg sushi) existed.

Inarizushi. Definitely a favorite (=

Inarizushi. Definitely a favorite (=

After a few clicks here and there, I found out that Inarizushi is also known as “stuffed sushi.” It uses tofu instead of vinegar rice on the outside and usually contains the vinegar rice on the inside. The tofu “pouch” is deep fried to create “aburaage,” or fried tofu bags.

At first, I improvised using “tofu puffs”. I found out that you could make more sushi using these kind than to get the real tofu packets from the store. (Tofu puffs are less expensive and they form a solid base after you cut it in half.

These semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu puffs were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package.

  • 1 1/2 cups uncooked sushi rice
  • 1/4 cup rice vinegar
  • 3/4 teaspoons salt
  • 3 tablespoons sugar
  • 1 package tofu puffs (cut in half)
  • 1 1/2 tablespoons white sesame seeds
  • scallions (finely chopped)

Tofu Puff Seasoning: 6Tbsp sugar, 6t mirin, 1T soysauce

Directions:

1. It is crucial to wash the tofu puffs with hot water so as to remove the excess oil in it.

2. Toss the Tofu puff seasoning and let the tofu soak for a bit and until it boils. (2-3 min.)

3. Drain the excess seasoning and lay the pockets on a plate.

4. Take a spoonful of cooked vinegar rice and place it into the pockets, making sure it is snug.

5. Garnish with  scallions and sesame seeds.

6. Okay… now it is time for some Sushi party ^^,

The Plan

The Plan

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