Thoughts when I wake up these days:
Should I eat? Maybe I should run. But what about writing? Maybe I’ll run later but I’m going to write soon after breakfast. Oh hell where did these dishes come from? Okay so I’ll wash this right after breakfast because I’m going to dirty more stuff anyway. Frying pans, wash yourself sometime. Try. What should I eat? An egg? Sounds good. Maybe two sound better. I have pesto (I always have pesto) I can eat it with and some mushrooms. Now I feel like drinking coffee. WHAT ABOUT YOUR RUN?! I guess I’ll have to wait two hours or so. Don’t want a side ache. I can’t remember when I said I would write but I’m thinking my brain will be more serotonin-y after and I’ll write an awesome post. I can even think about what to start with while running. Yes! Great plan. Eggs, eggs.
*Crack* Over easy, make toast, scoop pesto, chop mushrooms and 3 minutes tops and I’m ready to eat and yay, coffee is ready too. Sugar, cream, breakfast time. Should I take a picture? Nah I’ll take one when I make this for the 18,0000 time.
(10 minutes later)
This breakfast rocked. Shit. Dishes. Bleah.
(15 minutes and clean dishes later)
Should I go back to sleep? NO! The dogs need to go for a walk and all the other unpleasant but necessary stuff. Look at Chevy, he’s killing me with his sad dog face. Drama queen.
(15 minutes and two relieved dogs later)
Mmmmm I want cake. Run, remember? Whatever, I’ll just hydrate. Maybe I should write while waiting. Wait, I should FaceTime with Goa.
(45 minutes to 1 hour of FaceTime later)
This is what I eat because apart from the cutting of carrots, everything is almost always cut and in the refrigerator ready to go. It’s this new thing I’m trying to allow me to not get overwhelmed by the day ahead, especially when it comes to food. If you read what I just wrote, you’ll see that it’s working quite well. What? You don’t see it? Muggles.
- 5 sheets of rice paper or tapioca starch paper
- 2 1/2 carrots (110 gms), cut into matchsticks or grated
- 1 avocado, seed and skin removed and mashed in a bowl
- 1/2 cup onion, chopped fine
- 50 gms spring salad greens (or as much as you’d like to put in each roll)
- Juice of half a lemon
- Salt and pepper to taste
To marinate the mushroom
- 3 large crimini mushrooms (3/4 cup), sliced vertically
- 1 garlic pod, grated fine
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp peanut oil
- 1 tsp lite soy sauce
- 1 scallion, chopped fine
I am having the most difficult time finding my words today BUT I’ll cry my river some other day.Today I will attempt to explain the subtle art of mushroom marination.
Just kidding, it’s not an art.
Take the stem off the mushroom and have the smooth side of the cap facing up. Slice it fine in one direction and put it in a bowl. Chop up the stems you took off as well and mix with the rest. Don’t want the stem to feel bad. I mean it only supported a huge head of fungus till us humans could rightfully consume it. Anthropomorphisation deactivated. Sorry.Add the rest of the ingredients to the mushrooms and let it sit for up to 3 hours or overnight too if you’ve planned in advance, unlike me.
Mash the avocado in a bowl and mix the onions in it. Add salt and pepper to taste. Wash the salad greens dry and then squeeze some lemon juice on top of them. Mix well and then go on to the carrots.
Okay so you might be wondering why I’ve listed 2 1/2 carrots aka 2.5 carrots in the ingredients. It’s because at the 2.5 point, I turned my index finger into a filet. No big deal. I iced, lemon juiced and bandaged it but not before reminding myself how much I really really reaaaallly really hate cutting carrots! Next time I make this, I’m grating them. Or maybe I should just learn a new trick. Like carrot mind control.
Once you cut the carrots into matchsticks, set them aside and start working on assembling the grand finale: FOOD. I’ve explained in this post (after the fourth picture) how to turn solid rice paper into a malleable spring roll that you can fill and roll. Have a clean basin of warm water and a damp, clean tea towel ready. That and here’s the link again, just in case you missed it.
On the side of the spring roll closest to you, spread on the avocado. A little less than a tablespoon of it should be fine. On top of it, put on the marinated mushrooms. Then put together a set of spring salad greens in between your thumb and index finger and place it over the mushrooms. Within this sort of cocoon of leaves, lay on a few matchstick carrots. You need to have enough for four other spring rolls so even them out that way.
Roll up the rice paper tight but not too tight and I think they’re ready. Yeah. I’ll go now. I might have to run.
PS: Other great fillers for this are cucumber, basil, chicken (3 of these had oven-baked chicken in them for the dude boy) or even tofu. If you have better or more out-of-the-box suggestions, let me know.