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My Diary For 2023

Every year I write a blog post about which diary system or set up I am going to use for the following twelve months. In recent years, I have moved away from a Filofax (I trialled something earlier this year - more of that in a minute) and fallen in love with the Hobonichi printed diaries. For the last two years I have used a Hobonichi Weeks as my personal planner and I won't be deviating from that this year. I have tried a Hobonichi Techo A6 a couple of times but have never managed to feel comfortable with it size-wise.  I have always lusted after the Hobonichi Cousin A5 as a main work planner so, this year, I have bitten the bullet at launch time and invested in my very first one. Hobonichi Weeks The Hobonichi Weeks is a slim diary with a yearly, monthly and weekly layout. The main section is a "week to view with notes" and there are an additional 70 note pages at the back. This year (2022) I used the "Mega" version which comes with almost three times as m

I'm a sushi convert... almost

sushi, chicken, vegetable, rice,
Sushi.  Raw fish and cold rice with seaweed wrapped around it.  *makes vomiting noise*

I have always been fascinated by the creation of sushi; the colours, the intricacy and the rolling (no, it doesn't remind me of rolling joints, no, not one bit...) but ask me to put raw fish in my mouth and you'll not see me for dust.  [dearest reader: insert your own joke here]

But I was in Tesco the other day, browsing for a sandwich at lunch time, and saw that sushi came in all sorts of other "flavours", including vegetable and chicken... CHICKEN!!!

Oooohh!  Chicken is my all-time favourite food.  It doesn't look raw and looks quite inviting. I thought I'd give it a try.

Well, knock me down with a feather... it's LOVELY!  Why did no-one tell me this before?  The cold rice doesn't taste as awful as I thought it would.  The vegetables are fresh and crunchy.  The chicken is marinated in all sorts of lovely flavours.  I'll have a bit more of that please.  And maybe even a veg version.

But you'll still not get me trying the fishy version.  Not in a million years.

EDITED TO ADD:  So I just nipped over to the sushi page on Wikipedia and it seems that you can make all manner of sushi and it's the rice (shari) that's the common ingredient rather than the filling (neta).  You learn something every day.  Note to self:  avoid sashimi at all costs.