Sidelined by the sniffles for the second night in a row, I’m home solo and not participating in family reunion activities. For some reason I come down with something whenever the gang is in town. I have to save my energy for tomorrow evening, New Year’s Eve, which we’ll be hosting. I’ll be making my infamously incendiary California Rolls.
Avocados from the backyard tree costar with a blend of surimi, green onion and mayonnaise, wrapped with sushi rice, cucumber slices and a stripe of wasabi. SIL1 taught me how to make them 10 years ago. Ever since we moved into this house eight years ago, I’ve been making them for each NYE. It’s expected.
But these days, I have to take care to acknowledge varying tastes within the family. SIL2 has a daughter who is a vegetarian. No one knows for sure what faces the end product of surimi is comprised of, but suffice it to say it isn’t a plant, an egg or wild-caught game, so she will not partake. More for the rest of us! Understandably, little girls like Kid1 and Kid2 do not go for wasabi, so I make a few virgin rolls for them and for my MIL.
The rest of the gang loves them, and loves chasing them down with champagne. It is the best way to enjoy a little NYE delight, that will no doubt be accompanied by sashimi, poke, spicy edamame and who knows what else will be brought to the celebration.
There is one dish I make that everyone will agree on: roasted rosemary potatoes. For Christmas dinner, I am recruited to make this dish. Usually I get the 10-pound bag of red potatoes. I was asked this year to get more. So I made 15 pounds. I understand there were a few leftovers the next day for SIL3 to share with SIL4 and her husband.