I just got some wonderful eel sushi for lunch! It's so delicious. It was a huge box, too, so it'll last me the whole day. :J

I'm so addicted to sushi right now that it's incredible. I'm not really sure why I never ate sushi so much before. Maybe it's because I learned to stop being a picky eater. That's a really useful skill to have, guys! Keep it in mind.

I got some dumplings from the supermarket, too, for me to munch on for lunch tomorrow. Despite being cooped up indoors all day today, I'm cooped up with style, rocking a wonderful multicolored gingham scarf and eating sushi. I just need to throw on some Toro Y Moi while reading a Hunter S. Thompson novel and maybe play some more SNES games after and today will be absolutely divine for an indoors day. It's a great day to be Sofi.

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—Sofi

Breakfast is served! Today was brown rice, two sunny-side up eggs and two pork sausages. I'm finding ways to make my eggs closer to perfection and currently that's having the yolk really runny and the white almost all cooked but just a bit clear on top. This maximizes the deliciousness of having the yolk spill over the rice which is by the way super-super-delicious. People find this unappetizing but you have to realize that the whites are most digestible when cooked, the yellow, uncooked.

The eggs are still seasoned with chives, paprika, sea salt and ground black pepper, of course! Chives are amazing and they seem to be one of the spices in my cabinet that's getting used up pretty quick. I still have a good chunk of the container full but it's going away pretty fast. I'm still using safflower oil but I'm trying to limit the amount because that makes the egg better.

The eggs are made on a 10" frying pan over medium-low heat. A lot of people I've seen like cooking their eggs really fast and over high heat but it's a lot better the way I do it, believe me. If you have to cook the yolk, you can do so here, that is, with lower heat because you can have the egg on the pan longer without having to worry about burning the bottom.

Cooking breakfast is just really fun! I wish I could do that all day. It's truly an art form.

The soundtrack to this breakfast was The Pains of Being Pure at Heart's second LP, Belong.

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—Sofi

The usual except with leftover white rice from yesterday's Chinese dinner. Man, brown rice is just so much better than white rice.

I also had a crayon popsicle. I bought a box of these yesterday and they're not really that amazing. They're actually kinda lame especially how the two flavors are like just stuck together and not actually one thing. I remember as a kid I used to love separating them but I'm not sure I feel that way now.

I didn't have anything playing today but in my head Neutral Milk Hotel's song "Holland, 1945" keeps playing.

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About the author: A prolific contributor to Jul with some 1433 posts published, Sofi better fancies herself as a cinema geek, a composer, an occasional gamer, a budding fashionita, an absolute cooking newbie and a general life enthusiast-satirist. She is responsible for a number of notable discussions about meteorology and current events and may be contacted at any time through private messaging.