steak, brussels sprouts, onigiri

dinner was steak, brussel sprouts, rice:
preheated toaster oven to 425 on broil setting. broil means placing the meat on the first or second rack closest to the heat, which is coming from the top on broil setting. sprinkled on savory, cayyeanne pepper, garlic salt on both sides. broiled for 10 mins on one side, flipped tot he other side and did anohter 10 mins for medium rare on a 1 inch thick steak. when it's done, take it out, and let it rest for 5 mins so the tasty tasty juices don't all run out when you cut into it. at the same time, boiled up some water and follow instructions on frozen brussel sprout package. made rice, and covered that with some jarred indian garlic relish. actually, make the rice first. it takes the longest. if no likee garlic salt and junk, marinate in ponzu(a light citrus soy) sauce for half hour before broil instead.
*put it on the highest rack and broil for 6 mins each side for rare

brussel sprouts are tasty. aside from the slightly mushy texture, they taste like a cross between broccoli and cabbage. they're actually related to the broccoli and the mustard family...

lunch a few days ago - spicy squid onigiri (japanese style rice balls)
1.5 cups cooked calrose rice mixed with some instant vinegar sushi seasoning. distribute evenly in two lumps on 2 separate sheets of dried nori seaweed. julliene up half a pickling cucumber and spread that between the two. got some spicy semi-dried prepared squid from your local DB Marketworld or other korean market and put some on. wrap it up like a package and seal the seaweed with a little bit of rice vinegar or water. portable lunch perfect for those days i have 4 hours straight of class. actually, ANY stuffing + rice works well... ham.. carrots.. pickled vegetables..