I’m sorry for showing this salad AGAIN, but I can’t stop eating it. I made it without avo this time, which was definitely not as good, but compensated by eating tripe the amount of candied walnuts. I had to save the barely ripe avocados for dinner that night though.
For dinner I made use of the rest of the crab meat I had from this dinner. Wow that was a long time ago. Hence the need to use the crab.
I got these spring roll wrappers at Nugget the day before but when I opened them they were all cracked! So lame! I didn’t have time to go back out, so I just doubled up every one so the stuff would stay inside. Kinda annoying but whatever.
I stuffed them with crab + mayo, shredded carrots, and avo. But then I had extra so I finished them off with some ground meat. Lots of options! The wrappers are pretty forgiving because of how sticky they are so you can be terrible at rolling (like me) and they’ll still turn out fine. Especially if you’re doubling the rice paper up, like I was.
I made brown rice on the side because I didn’t know how the kids would take to the spring rolls, as well as a spicy almond dipping sauce (based off this one but heavier on the tamari). And no, I didn’t bake them. They are on the baking sheet because I didn’t have a platter big enough to fit them all and they stick to each other when you pile them up on top of each other.
Since dinner was already done by 3 pm, we had alllll afternoon to soak up the sunshine.
We scootered / biked to a park where we met up with friends.
It was over 70 degrees! I wore a t-shirt! What a start to February. 🙂
Kyle and I each had several rolls but the kids only wanted one. No prob, more for me! This is why I had rice as an option.
I really liked both versions – crab and ground pork. Really anything is good with avo and almond sauce though.
I tried this GTs for the first time and really liked it. Not as strong of a ginger flavor as I usually want, but the floral aspects were a nice change up from my usual.
And just like that, the week has begun.
How did you prevent those from drying out before dinner?? I have tried to make those so many times but faced legit comical epic fail status every time! The wrappers would tear, or they were a lumpy mess, or the best was i managed pretty ones finally, made them for my date and one bite in they totally fell apart all over…., hahaha. Dipping sauce sounds amazing.
Funny i just bought that ginger hibiscus myself (i’ve been sick and drinking tons of kombucha, my own batch won’t be ready for a few more days). I was totally disappointed- too fruity/sweet for me, not much ginger flavor and the bottle i had was lacking much fizz.
My weather app said it “felt like” 18 when i left for work this morning (about one mile walk to the subway), i no longer understand what it’s like to wear a tshirt and then just go outside.
NO. Just, no. 18 is like a hard pass. And a walk to the subway?!?! I have no idea how I lived in nyc.
It did lack fizz, you’re not wrong there, but after all the euphoria issues I was ok with it! haha. Ok, so now I’m realllly thinking I need to brew my own.
I think you could get really into brewing tour own booch, and in Ca it’s easier -i have to use a warming mat in the winter, but more mild temps you don’t have to fuss with that.
Cultures for health website has a great step by step how to, but just buy the scoby, big jar with a spout and such from amazon not the pricey kits on their site.
First two batches will probably kinda suck (yet still totally drinkable) before you get a hang of it since there are variables depending on various tiny details. I get better bubbles with green tea than black tea but was prob my sixth batch before i was getting carbonation consistently. Not a big time investment, maybe an hour and change every two weeks hands on.
Ok, I’m really considering this. let’s see if I can sell Kyle on it. He’s always been the voice of resistance but I spend SO MUCH on booch!! Send me the amazon links for the stuff you bought!!!
Huh, what is kyle worried about…? You can keep the brewing jar in a cupboard or my sister keeps hers in the laundry room on a shelf.
I use a two gallon brew jar, my yield is about a dozen 16oz bottles from that. For the tea i do ten green tea teabags with two cups regular white sugar. I use my stockpot to brew the hot tea and then add a ton of ice cubes to help it cool down faster.
The scoby and yeast have to have the sugar to eat but like ourchased booch at the end of the process minimal sugar is left. I use a two gallon jar, i bought this one
https://www.amazon.com/dp/B005LJE0CY/ref=asc_df_B005LJE0CY5366436/?tag=hyprod-20&creative=394997&creativeASIN=B005LJE0CY&linkCode=df0&hvadid=234671296470&hvpos=1o2&hvnetw=g&hvrand=11539479966662110897&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9004079&hvtargid=pla-393772197996
A temperature sticker like this one for the jar (the warmer it is the less time kombucha needs to ferment)
https://www.amazon.com/gp/aw/d/B077GKCPQ6/ref=mp_s_a_1_fkmr1_1?ie=UTF8&qid=1518303083&sr=8-1-fkmr1&pi=AC_SX236_SY340_QL65&keywords=temperature+sticker+for+kombucha
And the scoby of course, you will use the starter tea it comes in as well as the scoby itself.
https://www.amazon.com/dp/B00V3PQZQY/ref=sspa_mw_detail_1?psc=1&smid=ATM0DBZLNEPOX
You also need some cheesecloth for the top of the jar, with a big rubberband to keep in place, and bottles for bottling. You can totally use old GTS jars for bottling, or i also bought flip top lid bottles which get great carbonation but can add up quickly, I bought a few and then once I realized i would be doing this regularly i bought more. You do need a bottle brush to wash the bottles really well, i got one just at target to get into the little opening of the flip top bottles.
Flip top bottles are here, it’s important to always use glass and not any metal lids.
https://www.amazon.com/gp/aw/d/B011SGS8U8/ref=mp_s_a_1_2?ie=UTF8&qid=1518303562&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=flip+top+glass+bottles+16+oz&dpPl=1&dpID=51vunCRbh9L&ref=plSrch
I brew a new batch and bottle the same day every two weeks. About One week after bottling the booch is done with the second ferment and ready to out in the fridge (which stops the ferment) and drink!
WEEEE!!!! I am so excited. Thank you thank you thank you!