OMFG - dinner tuesday night was freakin' AMAZING!  I met Darin in the city after an evening appointment and we set out to one of our old favorites:  Lantern Thai - 311 Second Avenue, (Corner of E.18th Street) - and it did not dissapoint.  I ordered the Vegetable Terriyaki (pictured above) and Darin went with Beef Terriyaki.  We both agreed the vegetables were cooked to tender-crisp perfection.   I also had the Summer Rolls as an appetizer (delicious minus the tofu), a Thai Sangria (refreshing), and 2/3 of the Pineapple Fried Rice that Darin and I were supposed to share (ooooops!).  It goes without saying that I was stuffed by the time we left the resturant.   It's been a few months since I've eaten with such wild abandonment but fortunately I didnt experience any discomfort, unpleasant side effects, (or eater's remorse).  All in all it was a lovely little reminder that it's ok to let loose and indulge without guilt.  It all comes down to moderation, which of course lead me back to business (and eating) as usually the following day.  

I recently resurrected my food dehydrator and over the last two weeks have used it rather frequently.  However, I tend to make the same things in it over and over again (kale chips..... blueberry flax pancakes..... kale chips...... lol) mainly because the few things I do make in it are quick (I used the term loosely) and really simple to successfully make.  In the mood for something different I went rummaging through the cabinets and stumbled upon a bag of wild rice, which resulted in this: 

and eventually Bloomed Wild Rice Salad (not pictured).  Funny thing about wild rice is that it's not actually rice but instead a seed of aquatic grass, hence making it a pseudograin (like quinoa!).  I learned to bloom wild rice via the book Becoming Raw: The Essential Guide to Raw Vegan Diets.  It's simple to do but a bit of a pain due to the time factor (up to 24 hours).  Knowing this, I am not 100% sure why I only made 1/2 cup (or 1/4 cup uncooked) but since the hands on prep is minimal I can't really complain. 

To bloom wild rice:  Place desired amount of rice in sealable gladd jar.  Pour filtered water over rice and seal.  Place jar in dehydrator at 105 for up to 24 hours.  When rice has opened up and is tender and chewy it has bloomed. 

Post bloom, I stored my rice in the refridgerator. It keeps for 4 days but I used mine within 2, which is when I made a quick cold wild rice salad via chopping up random veggies that were also in the fridge - broccoli, shredded carrot, snow peas, and green onion and mixing everything together with a simple asian inspired ginger dressing (minced garlic, fresh ginger root, braggs liquid aminos, agave, sesame oil, and filtered water).  Well worth the wait (in my opinion at least).

Anywho, it's time for bed.  Hope you all had a fantastic week. I have a busy weekend ahead both in and out of the kitchen but will hopefully find time to post.  If not, I'll be back Monday :-)  Toodles!!