Spring Rolls

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Things that are not OK volume 3246:

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Humans being sucked out of airplanes!!!!!!!!!

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As someone who was literally on a Southwest flight yesterday at the exact same time this particular plane’s engine exploded, it’s just a little too close for comfort!!!!!

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I think we all do it. You know, have incredibly morbid thoughts right before boarding the plane and perform little rituals to ensure your safe arrival at your intended destination. For instance, I always touch the outside of the plane as I enter it and ask God to bless this vessel that is about to hurl me through space. I also size up my row mates based on who I’d most like to hold hands and cry with in the event of an emergency. However, I always know deep down I am going to be OK. Until yesterday’s events brought me back to the reality that nothing and no one is safe and your worst nightmares can become real in an instant.

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Just to provide you some uplifting words this evening.

 

 

Time: 30 minutes (prep + cooking) | Serves: 1 dozen spring rolls

Ingredients:

  • 12 spring roll wrappers
  • 2 carrots, shredded
  • 1 red bell pepper, chopped thin
  • 1 cucumber, sliced thin
  • 1 avocado, sliced thin
  • 5-6 green onions, chopped
  • 1/2 cup of cilantro, chopped
  • 1 cup of vermicelli (thin rice noodles)
  • Sweet + sour sauce, for serving

How to:

  • Prepare the vermicelli according to package directions (for mine, they just soaked in warm water about 20 minutes)
  • Prepare your wrappers by making sure they’re pliable + ready to stuffing + rolling (depending on the brand, you may have to dunk in water or just spread the ends in water)
  • Lay a wrapper flat + place some noodles + carrots + bell pepper + cucumber + avocado + green onions + cilantro at one end
  • Roll wrapper over the ingredients, tuck the sides in, keep rolling, making sure sides stay tucked
  • Repeat with remaining wrappers + ingredients
  • Serve with extra green onion + sweet + sour sauce
  • Smash a roll into your face, allowing roll insides to fall into your many face holes

Panko Fish Sticks

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Don’t you just love when everything piles on your plate at once? Like the perfect storm of a week? I feel as though I am in a hurricane with a tornado headed my way.

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I’m just a ball of stress at the moment. Life is all happening in this one little week. Like, I barely remembered to eat lunch yesterday. That literally never happens because my stomach starts growling around 9:30 a.m. & I have to feed the beast. (Don’t worry I drank my smoothie, ate some Cheez-its & had 2 Reese’s cups so I totally nourished myself)

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I also have some sort of weird constellation growing on my chin?? Not sure what that’s about & people are starting to stare. Maybe it’s because my cover up is three shades darker than I currently am, but I can’t help that I’m an olive gal living in a Washington world, ya know?

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I’m not complaining, really. I’m excellent at managing mass quantities of stress. My mind works really well under pressure, it’s just my body that fails me. Requiring sleep when it knows how much I have to get done, so selfish, I can’t.

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Please pray that this week goes by quickly & that my chin pimples stay at bay.

 

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 4-5 filets of cod, cut into thin strips
  • 1 cup of olive oil
  • 1 cup of panko breadcrumbs
  • 1 tsp. of cajun seasoning
  • 1/2 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of cilantro, chopped
  • Juice of 1/2 a lemon
  • Favie sauce with fish

How to:

  • Preheat the broiler
  • In a shallow bowl, add olive oil
  • In another bowl, add panko + cajun seasoning + red pepper + S+P + cilantro
  • Dredge fish in olive oil + breadcrumbs & arrange evenly on a lined baking sheet
  • Broil for 6 minutes or until golden & fish flaky
  • Squeeze lemon juice over fish
  • Serve with some frenchies & your favie sauce
  • Reminisce on childhood dinners when you ate fish sticks from a box & wonder how you survived

Saffron Risotto with Asparagus + Lemon

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I’ve been married for a half a year now. So I’m practically a licensed doctor of love.

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The movies, the books, your parents were all right: marriage is stupid hard. Like, you choose this person to build a life with but you don’t REALLY realize that every detail of your existence now involves this other human. If he doesn’t want to do something, I have to maybe not do that thing… So selfish of him, I know, but true!

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Like, the days of cute, dramatic arguments where you storm out of the house are long gone because you have to come back now…. Where is the DRAMA in marriage? I try to pick fights about him leaving his crap out, but then he’s like, “well your crap is out, too.” STOP IT I WANT TO SCREAM AT YOU JUST LET ME.

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Marriage is also really fabulous, though. I never take the trash out & I barely drive anywhere. Plus, I married the sweetest man on planet earth who leaves me love notes every morning & gives me exactly 25 kisses before he leaves for work. I’m not bragging or anything, I’m just speaking truths.

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& he says, “wow, this is really darn good” anytime I put a plate of food in front of him & that’s exactly the kind of validation I crave.

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1.5 cups of arborio rice
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 4 cups of vegetable stock
  • Bundle of asparagus, trimmed
  • Juice + zest of 1/2 lemon
  • Pinch of saffron threads
  • 1/4 cup of parmesan cheese
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Spread asparagus in an even layer on a lined baking sheet
  • Drizzle with a tbsp. olive oil + S+P
  • Roast for 16-18 minutes
  • Meanwhile, heat stock in a sauce pan over medium heat
  • In a large stock pot, heat last tbsp. of olive oil over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook for another 1-2 minutes
  • Turn heat to low-med, add arborio rice + coat with onions
  • Add wine, let rice absorb, stirring often
  • Add stock one ladle at a time, stirring often, until rice is tender, about 30-35 minutes
  • Add saffron threads + S+P, cook for 3-4 minutes
  • Add in asparagus + lemon + lemon zest + S+P, cook another 2 minutes
  • Add cheese, cook another minute
  • Serve hot with extra cheese
  • Drown in any leftovers