If you are going for a calorie hit that tastes great, how about some Milwaukee frozen custard? It’s like ice cream, only with more fat (because it has egg yolks in it).

Would that Mr. Henry were clever enough to concoct a Brave New Word like fructooligosaccharides.

Among Mrs. Henry’s Japanese-American clan, the term has become elastic and includes any meal in which leftover rice is reheated and served with sprinkles and other goodies. In her case she favors sliced avocado, a bit of fish, and a green vegetable like asparagus (with “dipping sauce” – mayonnaise and soy sauce!). And, of course, there are pickles and more pickles.

Curiously, this is Little Henry’s favorite meal, too. Might ochazuke become an American fast food staple one day?

I have to point out, however, that ochazuke should always have tea in it b/c “ocha” is tea. I have never had egg in my ochazuke, but always Japanese pickles of some kind (pickles=”tsuke”, the other half of the name).

But when I was ailing, the thing I loved most was Swanson’s pot pies and boxed salads. It’s good for you, it’s easy, and it is digestible. Thick soups and/or yogurt with frozen veg as pasta sauce also cannot be beat.