About Mazy

My name is Mazy. I am a very adventurous eater. I am an adventurous eater because I like to try new foods all the time. Because when I see a food that I like, I really want to try it. And that makes me hungry all the time. I am 10 years old.

My two favorite colors are translucent and green. I like those colors because one is really invisible to you and the other is easy for you to see.

I want to do this review because I want to show you how adventurous of an eater I am. And because I like telling people about when I go to amazing restaurants. You will learn about how bizarre restaurant foods can be. So you can try them someday.

My favorite food of all is sushi. I like it so much because when I first tasted it, I thought it was awesome. When I first eat sushi, I taste the vegetables inside -- either avocado or cucumbers, carrots. Next, I taste the rice -- the rice doesn't have much flavor at all, except for the seaweed part. My favorite part of the sushi is the meat inside of it. It doesn't have to be pork. It can be any seafood. My favorite kinds of meat is the shrimp and the lobster meat. I like the sushi with sauce on them. The colors look delicious to my eyes, too, and to my mouth. The colors are bright, dull and really, really bright. When I see the waitress take the sushi toward our table, when I look at it I try to decide which piece I'm going to eat first.

These pictures are of me eating sushi in Chicago when I was 5:





2 comments:

  1. Mr. Mazy, I truly enjoy your blog and I think I will try Sushi now since you made it sound so good. Thank you! Cousin-in-law, Sally

    ReplyDelete
  2. Hi Mazy (and parents)

    I hope this note finds you well. I am a food writer/cookbook author working on a book about kid-chefs, kid-food activists. I saw your blog and was wondering if you'd be willing to chat about possibly being in the book.

    The book is a traditional cookbook, distributed nationally and published by RODALE PRESS. It will be out late next year or early 2015.

    The participants must all be under 17 at this time so they are no older than 18 at the time of publication. In addition to a mini-bio about the interviewee, I include an original recipe as well.

    I am happy to send my bio to you and your parents way of professional introduction. The way I'm conducting interviews is by written questionnaire first and follow up as needed.

    You and your parents can contact me at raminsnewbook@gmail.com

    I look forward to hearing from you!

    best
    Ramin

    ReplyDelete

Please tell me your opinions on wether I should type it or not or restaurant recommendations or comments of your own.