(no subject)

How is it that vinegar, sugar, and salt can make that-way-seasoned rice ten million times tastier than plain rice? The sauce (it's for sushi-style rice) is so good I can eat it straight. Mmm, tastylicious. On the plus side, I made dinner *and* two lunches for work today. I could have eaten more and made only one lunch, but I resisted the flav-o-rice enticements.

( So you made sushi?  )