Venice CA

We passed this large group of grown men in bathing suits playing rugby on the beach at Santa Monica, when we heard a woman behind us saying: "I wonder if they're gay or straight because I don't want to waste my desire on them if not."

That was random....

We left Tempe just after 2 p.m. on Saturday afternoon.  we weren't even out of Phoenix yet when we received a sad reminder of how it sometimes turns out.. http://www.abc15.com/dpp/news/region_phoenix_metro/central_phoenix/i-10-in-phoenix-closed-for-serious-crash   The driver of the minivan was still in her car when we drove by it.

Anyways, we had loaded up on standard road trip fare for the ride to Cali -- gummi bears, beef jerky, sour worms, gatorade.  I don't know what it is about driving that makes me want to eat gummi bears...  We stopped for burgers at a Carls Jr. somewhere around Coachella/Palm Springs, which were DELICIOUS, even without the bun!  And yes, I got yelled at for disrespecting a CJ burger by pulling the bun off it....

Sunday we walked all the way from the Venice boardwalk to the Santa Monica pier (and back).  I bought a cup of fresh fruit so big it would more properly be described as a BUCKET of fruit!  It was huge!!  And delicious, even without the chile and lime!  Which proves that you really can get something healthy to eat at the Venice boardwalk!

Later we ate yummy Japanese food at Mishima, 8474 W 3rd St Ste 108, Los Angeles, CA 90048, (323) 782-0181.  We had so much food; steamed spinach with sesame, deep fried shishito peppers, yaki-imo, karaage, tempura, California rolls, gyoza, curry.....  If you like Japanese food, you should go to Mishima because they are celebrating their 20th anniversary by returning to 1990 prices!!  it's a pretty good deal!!!

So, in honor of Japanese cuisine everywhere, here's a very common dish that my mom (Muzz) actually taught me:

KARAAGE (ka-RAH-geh), "Japanese Style Fried Chicken":

Muzz makes it with just 3 ingredients: chicken, soy sauce, and corn starch.  I've added a few more flavors, but you can still go back to the basics and just make it with soy sauce.

Boneless, skinless chicken (1 lb.?)
Soy sauce, sesame oil, chile flakes, black pepper, etc.
Corn starch (1/2 cup?)
Oil for frying

Cut the chicken into approximately 2-inch pieces, about the size of a chicken tender cut in half (don't forget to remove the tendon).  I like thighs, but some eaters have expressed they like the white meat better.  You can get 3-4 pieces out of each thigh.

Put the chicken in a bowl and coat it with soy sauce.  Add sesame oil, red chile flakes, black pepper, etc. if you like.

Heat some oil in the pan.  I believe the original recipe may call for deep frying, but you can also cook these one side at a time by just putting enough oil to cover the bottom of the pan, like a little puddle.

Stir the corn starch into the chicken just before you cook it.  Carefully place the chicken in the oil one piece at a time, and turn them a couple times till they're done.  Drain on a rack.  Serve karaage with rice and some veggies.  Enjoy!!!!!