Stormy Summer Night II

That's what we had for dinner last night:



Light and summery, right? Well, guess what - it rained on us. Again.
:)
Landlord said he fixed it today.

They're easy to make:

1. Cut tofu into 1"x0.5"x3" slices and marinate it for at least 15 minutes in the same sauce used for the cold Thai noodles, except, omit the peanut butter.
2. Julienne baby carrots (~0.5 carrot per roll).
3. Julienne a cucumber (1 Persian cucumber per 10 spring rolls).
4. Chop some green onion.
5. Cook rice noodles, rinse and let cool.
6. Soak rice spring roll wrap in warm water for a few seconds (get it out when it's still stiff - it will soften more later. If you leave it too long, it'll tear).
7. Pile the filling ingredients in the middle of the wrap. (I find the nicest result is achieved when you start with a bit of the vegetables, then tofu, then some more vegetables, and finally the noodles).
   
8. Roll!
9. Use the marinade as a dressing.

Filling and refreshing at the same time!

Stormy Summer Night

Yesterday I got an email from Vegetarian Times (they started sending me emails after my subscription ended, probably to get me to renew it, which I certainly did), and it enticed me with this recipe, so I tried it. I have to say, I'm not very good at following recipes, especially when I just read them and then try to recreate them from memory. So I completely forgot about the salt and pepper and cheese inside the tomato! And about the baking time! It came out soft and runny. But doesn't it look pretty? Besides, we could finally tell what chervil tastes like!



The salad is spring mix with raspberry-walnut dressing, topped with strawberries, macademia nuts and Gorgonzola cheese bits (you have to cut it small - it's really strong). Yum!

As we were munching, I felt tiny droplets of water on my feet and heard a weird tapping noise seemingly coming from under the floor. Turned out our nice sun roof was leaking! It was raining real hard outside and we got a free sample. :)