Yay for edible! Will it get better with practice?
I think it will! It is actually pretty darn good, even Rei likes it. So far we've turned it into gyros, fajitas, pizza topping (GREAT with bbq sauce!)*, and I plan to use it in place of bacon to see if it works with a family recipe. Strangely enough, when sliced thin and fried crispy, it is very similar to bacon. I like my bacon way overcooked, so it hits both the "crunchy" and "salty" marks, for me. I am way pleased with this recipe, and I imagine if I used different herbs/seasonings, I could get different flavours to it.
In other news, the smell tonight was Rei's tuna and rice "quiche". I hate quiche in every manifestation (bad experience and subsequent aversion), so the fact that I really quite love this recipe is remarkable. The secret, I think, is that the egg mixture oozes down into the cracks in the rice and doesn't form a revolting puddle of squishy grossness. I like to drown it in Worcestershire sauce. Yummy.
Planning to make sushi this week. Very excited. I love sushi and would eat it at least once a week if I could. Inari, oshinko, and yam tempura are the best!!
* We like to get the very cheapo frozen pizzas (2/£3) and dress them up. One favourite is to add chopped sundried tomatos and fresh basil. The other is thinly sliced sweet pepper, red onion, and the seitan brushed with homemade bbq sauce. Om nom nom.
"Only for today, I will devote 10 minutes of my time to some good reading, remembering that just as food is necessary to the life of the body, so good reading is necessary to the life of the soul." -- Pope John XXIII