This is super special fake food because it was hand made by my daughter, Jordan. She made these just for me in her needle felting elective at school. 

Included are a sake nigiri (salmon), kappa maki (cucumber roll), tekka maki (tuna roll), and my favorite part, the wasabi!

I went to my favorite Japanese food store, Tokyo Fish Market in Berkeley, and bought the wooden platform for full presentation effect. For those of you who don't know, Tokyo Fish is an amazing Japanese specialty food market with exceptionally fresh sushi-grade fish. They also carry a select inventory of fresh vegetables and our favorite fresh tofu from the Sacramento Tofu Company. Also attached is a small gift store with Japanese cooking utensils, dishware and other gift items. 
On my wish list is a Hangiri, a Japanese wooden mixing bowl specifically used for making sushi rice. The wood helps to absorb excess moisture from the rice so you can get the perfect texture for sushi.
 
 
Picture
It's another Saturday afternoon, and I haven't been to the store. I look in my pantry and find a great stand-by, canned tuna!

My tuna sandwiches don't have mayonaise. A simple vinaigrette with a few chopped vegetables then eat it on toast, over a salad, or if feeling indulgent, add cheddar and make a tuna melt. I prefer tuna packed in olive oil though I drain off most of the oil in the can and replace with fresh when making the dressing. I add whatever vegetables I have left in the fridge. Any combination of red or yellow peppers, carrots, green onion & celery work great. 

How do you like the retro, 50s, original-to-the house countertop? Our kitchen has matching linoleum on the floor! 

It's definitely not my first choice as the counter is a pain to keep clean–huge gaps at those metal seams along the edges that just collect gunk. I'm still working on my zen attitude towards leaving my work space spotless and not complaining about the clean up. There's always tomorrow!

Someday, I will have a gorgeous, easy-to-clean countertop.
Picture
Mise en place. All ready to go with my crunchy , my heat, my melt, my protein and my acidic.
Picture
First the vinaigrette. 1 tsp. dijon or other ground mustard and a squeeze of lemon juice.
Picture
Add a pinch of kosher salt, a couple turns of cracked pepper, and about 1T of olive oil.
Picture
Whisk continuously while adding the olive oil. The mustard works as an emulsifier and holds the whole vinaigrette together.
Picture
Chop vegetables. A green onion (scallion) or a shallot is always good to include. It gives the tuna salad a little kick.
Picture
Flake the tuna with a fork (separate the layers of packed tuna, instead of smooshing it all together which makes it resemble cat food!)
Picture
Using a cheese planer makes for thin slices which assist in a quick melt.
Picture
Heat 1T olive oil in a pan, or butter bottoms of one side of bread. Layer cheddar and cover with lid to encourage melting.
Picture
Spread tuna mixture atop the cheese, after cheese has melted. *Note: I could have waited until the cheese was more melted. I like to have the tuna cold and vegetables still salad-like and cold while the cheese is very melty. Next time!
Picture
Cover briefly to allow the tuna to sink into the melted cheddar and help the whole sandwich to adhere together.
Picture
Light flavor from the vinaigrette, a bit of crunch from the red peppers, melty goodness from the cheddar, atop my favorite bread from Acme Bread Company in Berkeley!
 
 
<a href="http://www.bloglovin.com/blog/5892049/?claim=k8atjyng6j7">Follow my blog with Bloglovin</a>
 
 
Picture
Look at these lovely gift boxes of French Macarons from Tout Sweet located on the 3rd floor in Macy's Union Square.
Picture
Decadent hot chocolate with homemade marshmallows.
Picture
My salted caramel French macaron was light, chewy, sweet and savory!
Picture
Forget shopping! Let's eat more pastries!
 
 
Picture
I love when cafés serve you a glass of water with your coffee--very European!
One of the many treats of working for Wilderness Travel are our "Free Fridays." The office is divided into four groups, and each group gets one Friday off each month. On my December FF, I dropped off the girls at school, and then crawled back into bed for the ultimate indulgence--a weekday morning nap!

Later, Cate, Jet, Franny & Jordan and I headed to Masse's Pastries in the North Berkeley Vine District for delectable treats. I enjoyed a cappuccino, Gingerbread woman and an Amaretti Bianchi, which remind me of my favorite Kransekage, an almond paste cake with the consistency of a cookie, eaten at celebrations in Denmark. Since Dave is half Danish, we had a tiered Kransekage at our wedding.
 
 
After owning fakefood.com for over a decade, I've decided to use this as a venue for my experiments in the kitchen, my experiments to forge a creative and healthy life, a place to think about the good things, and a place to work out the hard things. And ultimately, a place for me to showcase my extensive fake food collection.  

My hope is that my entries will help me adapt to the ever-changing nature of my personal goals, my family and my relationship to my husband, Dave. I find myself experiencing some major growing pains, but it's also an exciting time of new found strength. I hope my blog is a place where I can include photos of my daughters alongside my searches for solutions to difficult questions. I'm not sure how appropriate those two things are sitting side by side in posts, but it is me. 

fakefood will also be a place to read about my cooking adventures. I love to watch cooking shows, but I get frustrated by recipes that have too many weird ingredients, use too many pans and have no awareness that most of us don't have spacious kitchens or an extra abundance of time to spend in the kitchen. I love to cook, but most of the time, I'm coming home after a full day at work and I just want to eat good food and fast. So what you will find here are simple recipes, many of which will be credited to real chefs, but you will know that they are tried and true, simple and delicious, include a few tips of my own, and possible to make in a small kitchen on a crappy electric stove. It is my hope that as I catalog more cooking experiments, my abilities will evolve and more recipes will be my own. Small kitchen and big flavor is my goal!

And lastly, fakefood will have many, many photos of fun and adorable fake food.

Thanks for reading & hope to hear from you,
shawn