I’m trying hard to eat better these days, incorporating more vegetables and fewer sweets. I’m halfway there! Lots more greens have made their way into my diet, but I still bake too much and am addicted to dark chocolate M&Ms. I saw the idea for a ‘Spring Roll Bowl’ the other day, and so whipped one up for lunch. The idea is simple: throw everything you’d want in a spring roll together in a wok and then put it in a bowl.
I started by coating firm tofu cubes in cornstarch and browning them, then added a shallot and Chimayo pepper from the freezer. After a couple minutes I tossed in celery, garlic, and shredded cabbage, along with a splash of the Pad Thai sauce mentioned yesterday. After that was cooked down a bit I added carrots and radish.
I topped the bowl with bean sprouts and peanuts for extra crunch. So simple, so delicious!
Wren got a little antsy while I was eating lunch and had a romp with her pony.
Later we spent some time outside where the yellow tulips are bringing joy to all.
Awhile after that it was nap time. And now it’s bedtime. I’m grateful for waking up alive, spring flowers, and eating well. I’m also grateful for sharing cake and dog stories in a quick visit from Marla. Our conversation turned to housecleaning or lack thereof, and we both raved about the same New Yorker article by Ann Patchett, about preparing for our eventual demise by clearing clutter. We had both listened to it, and I recommend that option to anyone who has started thinking about dealing with all their stuff…
Our visit still has me smiling. The last of my daffodil cake was appreciated this morning and BTW you were quite incorrect… no need to add frills. Tasty and satisfying alone with my coffee, beautiful on a small China plate.