I made sushi for the first time. Easy, yet complex. I made California rolls and only one prawn nigiri, but ran out of rice, so could only do two rolls. I burned the bottom of the rice, but saved most of it; it was simple to toss with the sushi rice vinegar and let cool, very tasty. A tiny dab of wasabi goes a very long way. Keep hands wet or rice will stick. To everything. How do Sushi chefs keep the little pieces of avocado and krab from coming out the ends wilst rolling?
Still, tasted good.
I did not get much in the way of exercise in, though. No weight lost this last week, but it was that special time of the month when chocolate leaps out of candy dishes and right down my throat, along with almost everything else in sight (if it wasn't for the setbacks caused by insatiable cravings during my period, I'd probably weigh 130 pounds).