Today is the day of my 100th post. I’ve never ever gotten to a 100 of anything in my life. Unless you count all those books I said I didn’t need but changed my mind about anyway. Or those dhoklas I faithfully ate for breakfast every day for months. And maybe all those hundreds of times I reminded myself I needed to write but chose to be a lazy octopus anyway.
If anything, it’s fitting that I got to a 100 today because I really felt like taking a day off from my non-job. I wrote to Awesomepants and told him we were going to eat bacon and cheese melts, and he wrote back saying something about avocado, bacon and turkey. What a diva. I took a detour and started looking online for freelance jobs. I found some and applied to them. Wrote some grown-up world cover letters and ran a spell check.
And then I thought about my blog. If I did get work, how was I going to have the time to put it all together? It’s been only a month and for those who are up to 9,000 posts, I’m sure you find my thought process amusing. I don’t. I’m actually worried for my 16 followers and their well-being. I’m sure they won’t miss me if I go away. Not yet at least. But I will.
I logged in and behold, it’s like the blog Gods were trying to tell me that it’s not time to quit. Here it is then, my 100th post. I never wanted to quit blog Gods. For reals, I love this. Yes, I let my mind wander a tad and oui, I do want to make some book spending money again. I can’t tell if I’m making the best decision of my life. Thoughts rush into my head so fast sometimes that I get carried away. I can’t tell if I’m going to be happy and that’s all I’m really seeking.
What I can do is let go. I’m so used to being at 97.5 and shutting down. I can do that well. With all this self-doubt, I’m always wondering how I can be sure it’s real.
Not anymore. It’s time to fall. Hello 100%.
I recently discovered Rachel Khoo and loved everything about her. If someone can promise me a kitchen like hers in Paris, my bags are 2 seconds away from being packed. These baked spring rolls are very remotely inspired by a salad I saw her make + my obsession for food I can dip.
- 1 carrot, julienned
- 2 green onions
- 1 tsp peanut oil
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp soy sauce
- Thai spring roll paper
Chop up the vegetables and mix them in a small bowl. Add the oil, vinegar and soy sauce on top and leave it aside.
Working with spring roll paper is a test of patience. But really, this is the only “hard” part of the entire recipe. I managed to put some rolls together by working with them on a damp tea towel. Cut one spring roll paper into four or two parts depending on how big it is. Place the carrot-green onion mixture in the middle and roll it up making sure it’s sealed closed on both ends. Cover them with the tea towel so that they don’t dry out.
Heat the oven to 350 degrees F and place the spring rolls on a baking tray for 15-20 minutes or until the outside is lightly brown and crisp.
While it’s baking, make the dipping sauce.
- 2 tbsp soy sauce
- 1 tsp peanut oil
- 1 tsp lime juice
- 1 clove garlic, minced
- 1/2 tsp sugar
This is SO easy. I feel slightly embarrassed writing down instructions. All you have to do is mix all the ingredients together and serve them with the baked spring rolls.
Oh wait. You need to know how to dip too, right?
I got it covered.
Thanks for watching! I had a blast making a fool of myself.