Tuna is my favorite protein for sushi, so this was a win-win
Fillings included a smear of sriracha mayo, and a variation of cucumber, avocado and/or scallions.
She initially won me over with her greek-style flat breads back in the day, but this could just as easily have done it. Sushi is one of the only foods that I can and will wolf down until I'm nearly bursting at the seams
Literally depression-era, the recipe was from 1932:
2 cups of flour
Pinch of salt
4 teaspoons of baking powder (yes I'm serious)
1/4 cup of sugar
1 and 1/3 cup of milk
1/2 cup of peanut butter
However many chocolate chips you want
Mix together thoroughly
Bake at 325⁰F/162⁰C for about 1 hour and 10 minutes
One bottle of dry red wine (750ml)
One can of seltzer/sparkling water (330ml)
Whatever leftover multi fruit juice we had (maybe 150ml)
Two oranges, sliced
One lemon, sliced
One lime, sliced
Maybe 400g of cherries, pitted and halved
Roughly 300g of honeydew melon (mostly for sugar and filling, they tasted awful to eat after being soaked)
And white sugar until it was sweet enough (a little goes a long way, so start with a couple of teaspoons worth)
Pop it in the fridge, agitate and squish every couple of hours, and serve it over ice. If you wanna min-max the amount of drinks, after a full day you can take out the fruits and wring them through a dish towel to get all the liquids out
This is the recipe that she used: https://www.loveandlemons.com/focaccia/#wprm-recipe-container-42462
Additionally she added about 200g of shredded gouda (half went into the dough while proofing, the other half went on top), a little over a dozen halved cherry tomatoes, about five stems worth of chopped fresh rosemary, and a lot of flaky sea salt (She used Maldon's).
It was crispy, chewy, yet airy and not really "dry" as such (probably because of all the olive oil). I could honestly have eaten it entirely for dinner. We made Italian deli-style sandwiches with it the day after, and it was amazing
Recipe for those interested:
https://mindovermunch.com/recipes/meals/dessert/eggless-oatmeal-chocolate-chip-cookies/#recipe-video
I would actually recommend baking them for about two minutes longer than what the recipe states. The cookies come out a little bit more crisp, and the slight Maillard reaction really helps bring out the flavours