Waking to the newborn sun making shadows through the lace sewn into my curtains, gently prying my eyelids open, beckoning me to come out and play.
Making a slow & steady breakfast in my undies, swaying to the whiskey voices of females I adore waiting for my tea to steep while I slice a banana.
Sitting Japanese style, knees tucked beneath my coffee table because we have no room for dining and the living room floor will suffice, taking in my favorite podcast or immersing myself in an episode of something I crave all week long.
Ahh, I love mornings…mornings like this.
Too bad most mornings my alarm takes the place of the morning sun, my breakfast is cooked sans music, plus slippers since it’s too cold for an undies-only affair, and I usually catch five minutes of my Gilmore Girls or Mindy Project and finish before my tea even has time to cool, only to be welcomed by the snow swirling ahead of me as a trudge to work.
As you can tell, I am missing warmth. I’m missing indulging in my morning routine, enjoying the intimate process of waking up, and the contentment of a weekend day with no strings attached.
Yesterday, though it was frigid as usual here in good ol’ Western NY, I had one of my special Sundays where I get to indulge in all of my favorite things while nurturing my relationship with myself. Bliss.
I went food shopping, did a challenging, squat-heavy workout, and spent most of the afternoon shaking my thang to playlist after playlist in the kitchen while I created dish after dish to prepare for this week.
I wrote, gathered ideas for upcoming articles I have to write, and finally pulled up a chair to my desk to create rather than my bed. It was one of those days that I wish every day was like, which reminded me that I am on the right track to making this happen, that I cannot stop the momentum I have going in pursuing my dream of supporting myself through writing from home.
One of my Sunday creations was Simple Veggie Spring Rolls with a Soy Ginger Garlic dipping sauce. Surprisingly with how much I adore Asian food, this was my first time venturing into the world of spring rolls, and I gotta say, it will not be my last.
These babies satisfied my cravings for summer time with plenty of raw veg, unmistakable freshness thanks to the cilantro, and the light satisfaction of being satiated, but not full.
For the spring rolls:
- 7 rice paper sheets
- 1/2 cup water for soaking
- 1 large carrot stick, cut into matchsticks
- 3 large leaves of cabbage, slices lengthwise
- 1/2 cucumber, cut into matchsticks
- 3/4 avocado, sliced
- 1/3 cup cilantro
For the Soy Garlic Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp. rice wine vinegar
- 1 clove garlic, minced
- 2 tbsp. water
- 1/2 thumb of grated ginger
- 1 tsp. sriracha or any other hot sauce
Begin by preparing your veggies and lining them up in this order: cabbage, cucumer, carrot, avocado, and cilantro. Pour the 1/2 cup of water into the center of a plate. (You may need a little less water…add as you go along if the plate does not hold all water). Soak the wraps for 15-20 seconds, or until pliable and softened. Transfer to a wet tea towel once paper is just pliable. It will soften more on the towel as you are preparing the filling.
Layer a few pieces of cabbage leaf, 2-3 pieces of cucumber, 2-3 pieces of carrot, 1-2 slices of avocado, and a few leaves of cilantro.
Fold the sides over the filling first, then take the front of the wrapper and fold over the filling, and roll like a burrito. It should all stick together and stay tucked in. Repeat until all 7 rolls are filled and wrapped.
For the Sauce: In a small bowl, whisk together soy sauce, vinegar, sriracha, and water. Add minced garlic and grated ginger and whisk again. Serve alongside spring rolls.
I hope you all take a bite of something that brings the warmth back into life…preferably these spring rolls 🙂
P.S. Become a morning person. It’s the best.