Angela is going to her first prom this Saturday and she didn’t have time to worry about it until now. She needs a dress, pronto. I have many vintage evening gowns that are gorgeous. Any other girl would die to get her hands on them, but not Angela. Anything I like is automatically rejected by her. Audrey, on the other hand, loves all my old clothes. I have a closet in the basement where I keep my formal dresses. Many years ago, when she first saw that closet full of glamorous gowns, she exclaimed, “They are so beautiful! Can I have them when you die?” She was a toddler and didn’t fully understand what it meant to die. A couple of months ago, when I was in the mood to “discard what no longer spark joy” as per Marie Kondo, Audrey took in half of what I discarded.
I have never been to a prom and didn’t understand what a big deal prom night was. Thank goodness we have online shopping for all the last minute procrastinators. You click a button and your dresses arrive the next day. Since we were in panic mode, we ordered 8 dresses on Sunday and they all arrived today. There was one beautiful black lacy form fitting dress that I quite loved, but I made the mistake by saying that it looked nice on her. Angela immediately commented, “ I look like a 90-year-old attending my own funeral.” The good thing was that in the end, there was one out of the eight that she loved. What a relief!
For dinner, I made Wasabi Rice Bowls — Salmon for Peter and me, and Tofu for Angela and Audrey. Peter said that they reminded him of the rice bowls in Pacific Catch, one of his favorite restaurants on Chestnut Street.
Wasabi Rice Bowl
For The Salmon or Tofu Bowl:
1/2 cup green onions, thinly sliced
1 English cucumber, thinly sliced
1 tbsp toasted sesame seeds (I used half white and half black seeds)
1 4-ounce avocado, diced
2 cups cooked brown rice
3/4 cup watercress (the original recipe calls for daikon sprouts, but watercress tasted quite delicious too)
2 radishes, thinly sliced
1 strip nori, shredded
8 ounces wild salmon, cut in 2 pieces
1 box silken firm tofu (12.3 oz) sliced
olive oil spray
salt and fresh ground pepper to taste
For the Soy-Wasabi Vinaigrette:
2 tbsp less sodium soy sauce (or GF Tamari)
2 tsp wasabi in tube
2 tbsp mirin
2 tbsp rice vinegar, (the original recipe calls for rice wine vinegar, but the dressing tastes wonderful with rice vinegar, too.)
1 tbsp sesame oil
Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.
Spray the salmon with olive oil and season with a pinch of salt and fresh pepper. Broil for 2 – 4 minutes per side (depending on the thickness of the fish). Or you can pan sear it for 2 – 4 minutes on either side.
Spray a non-stick pan with oil, and brown the tofu on both sides.
Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of 2 bowls, and tofu on top of the other 2 bowls, drizzle with the vinaigrette, and sprinkle with shredded nori.
I made 2 salmon bowls and 2 tofu bowls because the girls are vegetarians. If you want all 4 servings to be salmon bowls, you can double the salmon and skip the tofu.