Next Week

I apologize, this week has been so hectic, I wasn't able to cook much of anything, let alone document it. Not to mention, I can't seem to find one of my favorite recipe books either. Next week though, I'll be going over one of the best foods on the planet: SUSHI (I haven't decided exactly what kind yet). To provide a little culinary info though, here is tip for making modifications to the last recipe, dango:

Avoid using salty substitutes for water, like soy sauce, as they will dry out the dough and make it crack. I haven't tried it, but juices may work better, and add nice strong flavor to the dango. Also, feel free to shape the dango into something other than a ball. Enjoy!