Easy Stir-fry

Sometimes, I get home from work after 6pm and don't want to labour over the kitchen counter.

Sometimes, I just don't want to spend a fortune at the supermarket before getting home.

Sometimes, I am just plain lazy.

It is times like these, I'm grateful that I have access to a wok.

A simple stir-fry is my go to dish whenever I feel like putting minimal effort into cooking but still have a very nutritious meal. The best thing about this recipe is that you can vary the ingredients and the quantities to suit your own tastes and the number of guests you have -I usually go with 1/4 meat to 3/4 vegetables, but I often throw in some tofu or just go with vegetables.

My go to meat is pork and I usually just pick out any vegetables that catch my eye while I'm at the supermarket -anything crunchy like snow peas, broccoli and bok choy is great. Most days, I just use whatever is left over from other dishes I've made!

The best thing about this dish (other than being quick and yummy) is that it costs less than the local takeaways. I do most of my shopping at my local Chinese supermarket where all my fresh ingredients can be obtained for less than $6.00. 

So please give this a try and tell me all the cool combinations you have tried in your own kitchen!

Lucy's Easy Stir-fry

Ingredients:

1 cup pork, sliced into strips (or chicken or prawns or whatever takes your fancy..)
2 heaped tsp cornflour
1 tsp seasame oil
2 tsp light soy sauce
3 cups seasonal vegetables (the crunchier, the better!)
1 1/2 Tbs vegetable oil for frying
2 cloves garlic, finely sliced
2 Tbs shaoxing wine
2 Tbs light soy sauce
2 tsp white sugar

Cornflour slurry (optional, for sauce):
1 tsp cornflour
1 Tbs cold water

Method:

1. Mix sesame oil, cornflour and the first measure of soy sauce into a slurry and coat the sliced pork evenly.
2. Heat the vegetable oil in a wok or deep frying pan and add the garlic. 
3. When the garlic becomes fragrant, add the pork and fry for about 3 minutes or until it is cooked through. 
4. Add the vegetables and fry for another 3 minutes.
5. Add the shaoxing wine, second measure of soy sauce and sugar and stir until completely mixed through the ingredients.
6. If you want a nice smooth sauce, combine the ingredients for the cornflour slurry in a separate bowl and stir through the stir-fry.
7. Serve with a bowl of hot steaming rice.

Coca Cola Chicken Nibbles

The only thing better than cooking a yummy meal is cooking a yummy meal that doesn't take hours of preparation. Here's a yummy recipe that is delicious, and so incredibly easy that you will want to make these every night.

In our circle of family friends, my mother is somewhat famous for her marinated chicken and doesn't share it with anyone despite being asked dozens of times. Unfortunately, the recipe below is not her's as I have been sworn to secrecy but it's pretty damn good. Oh, and you only need 2 ingredients!

Pictured: 3/4 ingredients

 Well, 3 ingredients if you're counting the chicken nibbles themselves..
Oh, and 4 ingredients if you count the oil for frying..

After frying one side

..Ahh lets just say that the marinade requires only 3 ingredients.

Adding the coke. Your chicken should be cooked once the sauce becomes sticky

 Don't worry about the chicken tasting like coke as long as it just imparts a sweet flavour to offset the saltiness of the soy sauce. This is why it's so important that normal coke is used and not a diet version.

Or a bed of veggie noodles

This is by far the easiest thing to make and the ingredients are far more easily accessible than the dozens required in my mother's recipe. Coca Cola Chicken is perfect as a snack when you have people over or simply had with steamed rice.







Coca Cola Chicken Nibbles

Ingredients:
500g to 1kg chicken (nibbles work best)
2 Tablespoons soy sauce (light)
1/2 cup Coca Cola (Note: Don't use diet!)
Oil for shallow frying

Method:
1. Coat the chicken in the soy sauce and mix well. Leave to marinate for at least 15 minutes
2. Pour enough oil to just cover the bottom of your pan. Place your chicken in the pan once it has heated and fry for 5 minutes on each side. Watch out for splatters
3. Turn the heat down to medium, add coke and cover for another 5 minutes
4. The chicken should be ready once the sauce has gone sticky. To check, prick the chicken with a fork and the juice should run clear when cooked.
5. Enjoy

Ban Mien

Today is the last day of the exam period and I've just handed in one of the largest projects of my life.

2 minutes before the time it was due.

 Am I relieved? Yes. Was it good? Lets not go there. How do I feel now? Lets just say that I'm waiting around for my friends to finish their exams so we can head to the bar.

What I want to share with you today is nice and short -it is one of the fondest memories I have of spending time with my Poppa and also what's been keeping Jason and me well fed through the exam study period.

I have a very bad memory and, as a result, I really cherish every little bit I DO remember. In mandarin, "Ban Mien" literally means noodles mixed with sauce and is so easy to make. Due to the fact that it had minimal ingredients, it was cheaply sold (along with a big bowl of wonton soup) at every little street stall near my Nana and Poppa's house. This was also a dish frequently made by my (not very good at cooking) father when we first came to New Zealand as a cheap and simple meal and even he could make this taste good -it's very hard to mess up, you see.

This is actually all you need. Well, this and the egg noodles

Nowadays ban mien is kind of looked down upon as a meal for the lower class and not even the smallest of stalls would offer it on their menus as I discovered a few years ago when a stall owner asked me what era I was from -forgive me for trying to relive a great memory!

Takes about a minute to stir together

What I didn't understand at the time was why they couldn't have just pretended to have it on the menu and charge me for it -it only needs soy sauce, peanut butter and sesame oil! Everyone has that!

Plunging hot noodles into cold water so they don't go all sticky

 So anyway, enough outrage. The best thing about this dish is its simplicity -you can choose to go with the basics or to add anything you want to it and today, I chose shredded roast chicken and lots of chili! The measurements for the ingredients are a kind of a guestimate and changes a little every time I make it because all good dishes should be catered to your own tastes, not somebody elses. 

Ban Mien feat. Wonton Soup

Remember to serve with wonton soup. Enjoy =)

Ban Mien -As Lucy likes it

Core Ingredients (remember to taste as you go, your tastes will be a little different to mine)

340g dried egg noodles

1/3 cup soy sauce

3 heaped tablespoons peanut butter 

2 tablespoons rice vinegar (or 1 tablespoon balsamic)

2 teaspoon sesame oil

1/2 cup spring onions, finelly sliced

Optional Ingredients (feel free to omit and add -don't worry, I won't get angry)

2 teaspoon chilli (I recommend masterfoods, it comes freshly chopped in a jar)

Shredded roast chicken

Bamboo shoots

Method:

1. Bring a large pot of water to a boil. Add the noodles and cook as per packet directions.

2. Once the noodles are cooked, plunge into a bowl of cold water so they don't all stick together later.

3. In a seperate bowl, combine everything else except spring onions and mix. If you're having trouble getting it to mix, add a little boiling water to help it along.

4. Thoroughly mix the sauce through the noodles. Taste and adjust.

5. Serve using spring onions as garnish.

Note: If you're quick about it, you can miss out the cold water bit and mix the sauce directly through the hot noodles. It's actually how they do it in the food stalls!

See how easy it is? 

Baked Zucchini Sticks

If there's one thing I love, it's the idea of being healthy. Unfortunately for me, I lack the restraint to limit myself to a few handfuls of potato chips and I find it way too hard to stop my legs from taking me towards the nearest source of deep fried food. Oh, and I hate running and most forms of exercise.

Mmm.. Baked Zucchini Fries

Don't get me wrong, it's not that I don't like my fruits and veggies -I like them quite a lot actually, but the call of the salty and deep fried is just too strong.

It then becomes quite exciting when I find that I can combine my love for getting my five plus a day with a few bread crumbs and cheese so imagine my excitement when I stumbled across Aggies Kitchen and her delicious parmesan zucchini sticks! Bread crumbs and cheese make everything better.

Step 1: Long planks

Along with eggplants, zucchinis are one of my favourite vegetables. I love them so much that I try to incorporate zucchini into my meals as frequently as possible -risotto, noodles and even sandwiches! It's because they aren't really like your average vegetables. They taste.. meaty..

Steps 4 and 5: Dipping and Breading stations are go

Do you know what I mean?

Dressed and ready to go into the oven

Please tell me you do. I don't want to seem like a crazy person with her crazy meaty veggies!

Into the oven they go

Anyway.. I think it's the texture that appeals to me so much. It becomes mushy, but manages to keep its shape when cooked and has the ability to soak up all the yummy ingredients that have been put in the pot with it -in this case, yummy parmesan cheese.

Mmmmmm

These are one of the best party snacks I've come across. Zucchini sticks require minimal preparation, cheap and are a great hit with everybody. Perhaps it's a great way to make your picky kid eat their veggies?


Please tell me you know what I mean by "meaty vegetables"..

Baked Zucchini Sticks

Ingredients:

3 large zucchini, sliced longways, halved and cut into sticks

2 eggs
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray 

Method:

1. Slice zucchini into long planks, then halve and then into sticks. You know, like chips.

2. Beat the eggs in a large, shallow bowl and set aside. This will be your glue.

3. In another shallow bowl, combine bread crumbs, parmesan cheese and oregano and garlic powder. This is the yummy.

4. Start by dipping your zucchini sticks, 3 or 4 at a time, into the egg mixture and allow any extra to drip off.

5. Coat the zucchini sticks in the bread crumb mixture by rolling it around and place it on the baking paper.

6. Repeat steps 4 and 5 as needed.

7. Spray the zucchini sticks with a light coating of olive oil and place into the oven (which you have preheated to 220°C)

8. Bake for around 10 minutes and flip them all over with a spatula and stick them back in the oven for another 10 minutes or until golden brown.

9. They should be quite yummy now. Sweet chilli sauce goes very well with these =)

 

Best. Noodles. Ever.

"Best. Noodles. Ever." says Jason in a creepy voice. The type emitted from one who was once starving but has now been satisfied.

Can you believe it only took me about 15 minutes to make?

A few minutes down the road from my house is one of my favourite fast food stores, Noodle Canteen. It basically a "Subway-esque" noodle bar where you can pick your own ingredients and watch them cook your meal up right in front of you! As well as being quick and delicious, Noodle Canteen also provies enormous portions -one "meal" can feed both Jason and I or last two meals for me alone.

Spicy Teriyaki Sauce -$2.80, Black Pepper, Courgette -$0.50, Carrot -$0.20, Hokkien Noodles -$2.47, 1/2 Celery -$1.49, Chicken Mince -$3.00, Olive Oil, Sesame Oil. Total = $10.46

Keeping in theme with the cheap and easy lunches of the "Crap! I can't really afford Noodle Canteen and feeling very lazy right now" variety, we decided to make some stir-fry noodles of our own this Sunday. It's deceptively easy. Or deceptively hard? This phrase always confuses me..

..Lets just say it's really easy. Because it is.

Strips of veggies, chopped up celery (1/4) and crushed garlic

I had the idea to make stir fried noodles when I saw Hokkien Noodles on sale at my local Asian supermarket. Usually going for $5.00 per packet, I was surprised when I saw a big 1kg bag for $2.47! I know it's kind of weird to make such a big deal about something as basic as noodles, but you would understand if you've ever tasted the eggy goodness. I quickly bought a couple of bags to freeze (don't worry, I looked at the expiry date).

Kikkomans Spicy Teriyaki is really enhances all the flavours

 Here's another plea to my poor student friends who are flatting: please stop eating baked beans and toast. Give this a try! Keep in mind I only used half a packet of noodles and less than half of the celery and chicken mince so you can have it the next day!

Best. Noodles. Ever. (Serves 4)
(An original Lucyeats recipe) 

Ingredients:


500g Hokkien Noodles
250g Chicken Mince
1 medium carrot, cut into strips
1 medium courgette, cut into strips
1/4 celery, chopped
1 cup water
2 cloves garlic, crushed
Olive Oil for frying
Sesame Oil to taste
Kikkomans Spicy Teriyaki Sauce


Method:

1. Soak the noodles in a bowl of boiling water to separate and drain.
2. Heat some oil in a pan and add the garlic.
3. Once fragrant, add the chicken mince and cook through.
4. Add vegetables and add water. Cover to steam.
5. Once the water has almost evaporated, add teriyaki sauce, sesame oil and noodles and stir to mix through.
6. Season to taste.
7. Um.. that's basically it.

See how easy it is?

Note: All the ingredients amount to the price of one box of noodles from Noodle Canteen. Except that it yields about 4 containers. Take that, fast food!

What's in my Lunchbox -Week 2

Keeping in theme of the cheap and easy lunches, I really want to get maximum use out of my new lunch box and minimum use out of my wallet. I even managed to keep it under $10!

Mini Savoury Muffins, Pumpkin Seeds, Raisins, Dried Apricots and Pot Stickers

Pot stickers are a pet favourite of mine -they're easy to make, can be tailored to one's tastes and very easy to store. I have yet to find someone that doesn't love them. Pot stickers look like dumplings because they are. Except they are pan fried on the base and steamed on the top instead of being just steamed or boiled. I am constantly told that food that is fried or baked is not good for me. But I don't listen -it's yummy!

2 Beaten eggs and cover with 2 cups of sifted flour

Mix to form a dough. Add water if needed.

Dough!

I had never made dumpling pastry before so my mother kindly offered to give me a quick tutorial. To my surprise, it wasn't as hard as I had originally thought. Just really time consuming. Traditionally, dumpling pastry is just made of flour and water. While this is perfectly adequate, my mother discovered the addition of egg gives the pastry a lovely smooth and shiny appearance when cooked, much like store bought pastry.

Pork mince, carrot, celery, black mushrooms and a splash of spicy Teriyaki sauce for taste

Like sushi, you can put almost anything in your dumpling filling. Just make sure that everything is chopped up reeeeal fine -I just put my ingredients in a blender and pulsed. If your ingredients are too large, they may pierce the pastry when you go to wrap it or may not cook all the way through during the cooking stage. And no one wants to see that! I used 1/4 celery which cost me $1.20 (for a half), $2.50 for 200g of pork mince, $0.40 for 1 carrot and everything else was already in my pantry. That's $4.10 total. It shouldn't cost you too much more to collect the other ingredients.

Divide the dough into two, roll into log and cut into 2cm thick pieces

Flatten, and use a rolling pin to create a circle about 2mm thick

The most time consuming part of dumpling pastry making is creating each individual circle. It's a time consuming and tedious task but, be assured, it is very rewarding. For a step by step guide for assembling the dumplings, go to my previous post and then come back for the cooking part.

Add enough water to cover half the height of the dumplings once the bottoms are browned

The best thing about pot stickers is the storage. You can freeze your dumplings once they are assembled and pull them out at a later date for cooking -like I'm doing here. This way, you can make a whole week's worth of dumplings, freeze and cook a few at a time so they stay crunchy on the base when you get around to eating them!

Cover immediately to steam

Once all the water has evaporate leave them a little bit longer and they should be ready

You know what? You don't have to limit pot stickers for lunch -have them for dinner. I did, and it was great! Also, you don't have to limit the amount you make -they are pretty great for afternoon and midnight snacks so go ahead and freeze a whole month's worth!

Self Raising Flour, Egg, Sundried Tomatoes, Milk, Cheese, Bacon, Salt

What's a lunch without a snack? What's Pot Stickers without savoury muffins?

Your normal muffin mix with sundried tomatoes, bacon, cheese and black pepper

I'm sure you don't need an introduction to the wonderful combo that is bacon, cheese and sundried tomatoes but I do want to push is the invention of silicon bake ware. Namely, silicon mini muffin molds. How did I ever cope without them?
These are, actually, a godsend. No longer do I have to oil the pan or scratch the sides with a knife as I carefully try to pry the muffins away -now a simple pop does the trick! I think I got this for $10 at The Warehouse near my house but I hear the $2 shop also has them in stock (up to you if you want to risk it). Just remember kids, read the package for maximum temperature limits!

One of the best inventions ever

I already had most of the ingredients in my kitchen so the only additional costs were: Bacon (3 slices) -$2.36, Sundried Tomatoes (6 pieces) -$2.00 which brings the total of this week's lunch to less than $10 again. The snacks in the snack compartments were also already in my pantry so I didn't include them. Yay for a well stocked pantry!

Tip for shopping cheap: Always check the deli, butcher or seafood counter at your local supermarket before opting to buy prepackaged goods. The items are usually cheaper and the lovely people behind the counter will measure out amounts for you. This ensures you're not buying more than you need (aka the leftovers don't end up in the bin).

Pot Stickers (fed me for a week of lunches and a few dinners as well)

Dough Ingredients:

2 Large Eggs

2 Cups Flour

Water to form dough

Filling Ingredients (you can tailor this to your own tastes): 

300g pork mince

1/4 stalk of celery 

1 carrot

Handful black mushrooms (remember to soak if you're using dried ones)

1/8 cup of Kikkoman's spicy teriyaki  sauce (or to taste)

White pepper to taste

Method:

1. Crack the eggs into a bowl and beat.

2. Sift the flour over the top.

3. Add water, if needed, to form the dough.

4. Cover and allow to sit for about an hour. 

While the dough is resting, make the filling

5. Finely chop the celery, carrot and black mushrooms.

6. Use your fingers to mix the veggies with the pork mince.

7. Add the sauce and pepper and continue to mix with your hands until well combined.

Back to the Dough

8. Divide the dough into two and roll each out into a log of about 3cm in diameter.

9. Cut each log through the cross section into 2cm thick circles (see image above)

10. Flatten and, using a rolling pin, roll it out until it is about 2mm thick

Assembly (click here to see pictures of me assembling dumplings)

11. Fill each wrapper with a heaping teaspoon of the pork filling. Be sure not to overfill or to spread the filling too close to the edge of the wrapper.

12. Gently lift the edges of the wrapper over the filling and crimp the edges of the wrapper and pinch together to seal. 

Now you may freeze them or read on to cook

13. Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil.

14. Add 10 – 12 pot stickers, and cook for a minute or two, until the bottom is browned.

15. Add enough water so the bottom half of the pot stickers are submerged, cover and steam until the liquid has been absorbed (about 5 minutes)

16. Remove and cook the rest.

I like to use a mix of soy sauce, rice vinegar and chili oil as a dipping sauce.

Yummy Savoury Muffins (makes 18 minis)

Ingredients:

1.5 cups self raising flour (or regular flour and one teaspoon of baking powder)
1 tsp salt
1 cup milk
1 egg
Lots of grated cheese
8 Sundried Tomatoes (chopped)

2 Slices of middle bacon

Black pepper to taste

Method:

1. Mix, together, the dry ingredients.

2. Add the cheese, sundried tomatoes and bacon.

3. Mix the wet ingredients in a separate bowl.

4. Mix wet and dry ingredients together but don't over mix. Your mixture should be quite stiff.

5. Spoon mixture into a greased muffin tin (or a silicon one if you're lucky) and bake at 190 degrees Celsius for 20 minutes or golden brown.

6. Try not to consume them all before the end of the week.

So there you go guys and dolls, I have managed to feed myself for another week for under $10. I know I have a lot, already, in my pantry but there is no reason an ordinary kitchen shouldn't have flour and eggs. So go forth, and create pot stickers and savoury muffins. Have a pot sticker and savoury muffin party!

What's in my Lunchbox -Week 1

Nearing the end of last year, I began to notice the steady decline of funds in my bank account. Mostly due to dining out. Mostly because I had to get up at 6am to make the 7am bus to make my 8am starts at uni. Every day. For those of you that know me, you'll know that I'll happily sacrifice breakfast and lunch making time for a little more sleep and then happily munch on a mince and cheese pie during a lecture (yes naughty, I know). But that was the old Lucy. New Lucy wants to save herself a little cash moneys for trips, the gym and better food! Which brings us to this..

The three tiered lunchbox -the most Asian-tastic one I could find in $3 Japan

Yes. Those are matching chopsticks. Yes. That is a BELT for my lunchbox. I know you're jealous.

Anyone who has been to Auckland's CBD will have heard of $3 Japan (now known as $3 + G.S.T Japan due to something to do with commerce that I don't really understand). This store is full of the cutest gadgets, stationary, make up, soft toys and dining equipment. Everything is adorable! I bought this baby on special for $5 (perhaps they're charging per layer?) and it took everything in me not to buy the cute cookie cutters, onigiri mold sets and seaweed cutters! I will probably be back soon though.

Sushi Sandwich, Cucumber and Pickled Daikon Salad, Rice Wine Egg-Cucumber-Daikon Sushi

 So my plan for the uni year is to pack my own lunch more often and eat fast food less frequently so I save money for more important things like fancier meals! My secondary objective is also to make them student friendly (aka cheap and accessible) so others in my situation (aka poor student) can feed themselves with quality food without breaking the bank.

Pickled Daikon -$2.50, 10 Sheets of Nori -$2.20, 1 Egg -really cheap, 1 Cucumber -$1.20, Bowl of Rice -Also really cheap

One of the most popular things I see students buy on campus is sushi with the cheapest, most basic types going for $1.20 each while the fancy types (with eel or bean curd) going for about $2.20 -this was over a year ago and prices have risen this year. This means $6 for 5 pieces of basic sushi which doesn't feed anybody except anorexic people. Prepare to spend close to $10 for a yummy, filling lunch. This may not seem like much but, if you were to do this every day, it's $50 a week plus more if you're like me and need food to concentrate. For a student, this can be a hard ask.

Adding powdered Sushi vinegar -$2.50 for two packets. Does about 3 cups of rice.

You know what's not a hard ask? Buying the ingredients yourself! 

Mix it in gooood

Can you believe I got all my sushi ingredients for less than $10? That will feed me for a week, guys. Do you hear me? A whole week!! With leftovers (maybe you have hungry friends?).

To be fair, I didn't include the cost of rice or the egg. Being Chinese, my family buys rice in bulk -you know, like 25kg bags? And we also have lots of eggs. There is always 2 trays of eggs in my pantry. Always. 

You don't even need fancy equipment! This is me frying an egg.

I hardly think rice and eggs would bring the total up to $50 though.

Pickled Daikon, Sliced Cucumber, Egg cut into strips

If this reason doesn't entice you, it's probably not worth your while to read the rest of my entry as you're obviously not into saving money and eating well. If you do like having an extra $40 or so, read on. As you can see from my pictures, I'm not feeding myself cans of $0.98 baked beans and spaghetti. I'm eating actual food with actual nutritional value. Protein and vegetables and carbs. It's even vegetarian. Excellent.

Assembling my Sushi (bottom to top): Sheet of nori, layer of rice, egg strips, cucumber and pickled daikon

The only piece of equipment you may not have in your kitchen is the bamboo sushi mat (I assume most flats have a frying pan, knife and chopping board). This will stop the seaweed from sticking to your hands and making a big mess. This one cost me 10 cents at a garage sale. I'm sure you can purchase these from your local $2 store -you can purchase one with the money you're about to save in lunch!

Starting to roll

The hardest part about sushi is probably rolling it -which actually isn't that hard. Just make sure to tuck and press with each step of rolling. And don't get too eager and wrap the mat inside (don't laugh, it's been done before). Check out this video for pro sushi rolling instructions. Too much rice on her sushi though..

Slice sushi into your preferred thickness

Oh yeah, have a SHARP knife. This is very important.A dull knife will pull the fillings and nori with the blade, and be unable to achieve clean cuts. A damp towel to moisten your knife edge between cuts will help.

While we're on the subject of cool things I own, look at this:

Cookie Cutter Set

 My friend, Asia, got this as part of my present on my 21st birthday. She obviously knew my love for baking. What she didn't know was that I would, one day, use these as molds for sushi making.

Bottom layer of rice

Middle layer: Canned tuna and Japanese mayonnaise mix

These sushi sandwich things have started popping up in sushi bars everywhere and are very popular with students. Forgive me, I have no idea what they're called -the sushi book I have calls it sushi for non-Japanese. All you have to do is find a suitable mold -you can buy special ones at Japanese and Korean stores (and $2 shops) but cookie cutters work fine.

Assembled

 You start off with one layer of sushi rice at the bottom, making sure to fully press the rice down to the edges of the mold. Add a middle layer of whatever you want (preferably something malleable) and top with another layer of sushi rice being careful to pat each layer down so it doesn't fall apart.

Top with Furikake. Beautiful.

 I topped mine with a little Furikake I found in my pantry. Furikake are flavoured sprinkles that go on top of rice to make it more tasty as well as more aesthetically pleasing. A small amount of sprinkles go a long way. 

Savings, week 1: Around $40. Awesome.

Sushi Ingredients (serves as many as you wish)

Rice

Sushi Vinegar

Nori sheets

Fillings:

Any meats you can think of

Any vegetables you can think of 

ANYTHING

Do you see what I mean? You can tailor sushi to your tastes -it's the Japanese version of pizza. And it's so easy! I don't want to hear anyone complain about being poor and not being able to feed themselves anymore -I expect all you poor students to have sushi for lunch!