Meatless March

I have always resisted giving up occasional sushi, even as I have cut down on eating meat generally over the past year. I love sushi. But a couple months ago, I decided to try a "shiitake and avocado roll," and much to my surprise, it was great. Tonight, uninterested in going to the store to buy something to cook for dinner, I requested that my backup dancer order sushi, and add a "shiitake and avocado roll" as well as a "sweet tofu and avocado roll" to the order for me. I liked the looks of this tofu roll when it arrived, and I liked the flavor, too. I was deeply impressed by how much the tasted like fish. "It has a little heat, too," I effused to my backup dancers. Meanwhile, my small and spice-fearing backup dancer was avoiding three pieces of California roll that she felt had brushed up against the ginger that they always stick in the sushi containers. She was irrationally certain that some spiciness had contaminated those pieces. ...

At multiple points on most days in January, I curse winter. I am cold all the time, and weary of layering, and I pine for summer produce. If a person in New Jersey wants to eat sustainably, she's compelled to seek out produce that wasn't grown in Central America or some other far-off locale, and what does that leave her in January? Celeriac. It even SOUNDS uninspiring. But okay, there's this site called Eat Winter Vegetables , and last week's noodle/Brussels sprouts dish from that site was a hit, so today I tried " Celeriac in Brodo ." It was NOT a hit. It wasn't awful, I just have no interest in eating it again, and I believe my backup dancers feel the same. Also, it unclear how long to cook it for the broth to be absorbed. And is it too much to ask for a recipe to instruct on the level of heat at which to cook something? This is what celeriac looks like on the inside. Interesting, no? There are probably better celeriac recipes ...