“An interior is the natural projection of the soul.”
For me every home has a soul to be discovered.
We might feel a good experience as we walk into a home for the first time…
other times it takes a while to see what it needs we must listen carefully.
Since moving into this cottage on the Oregon coast in 2015 I have tried to be in tune to it’s needs…
and my wants.
Fortunately…and more often than not the two have come together-rather effortlessly.
Such was the case when recently vintage looking pavers were added to replace the gravel driveway.
A bit of charm added each year…it might be something small which adds the most life and beauty into the soul of a home…
shrubs planted to replace an old fence…a few new windows…flooring … a fresh coat of paint.
This sweet cottage soul speaks simplicity…
and not unlike the coming of Spring…
It’s time has begun to blossom …
just a little more.
With the arrival of Spring Joe & I agreed making veggie spring rolls would be perfect with all the bright cheery colors of the season wrapped up in a yummy (and easy) and healthy meal.
1 package rice paper spring roll wrappers
1 (5 0x.) bag baby spring lettuces
1 red bell pepper, cut into strips
1 hothouse cucumber, sliced
1 avocado, peeled and sliced
1 cup shredded carrots
1 cup thinly sliced purple cabbage
fresh mint and basil
- Fill a wide bowl with at least an inch of warm water. Dip one rice paper wrap in the water and let soften 5-10 seconds. Remove from the water and lay on you work surface.
2. Place a handful of the greens toward one end of the soaked wrap. Top with the other veggies and herbs. If you want certain veggies showing at the top of the rolls, lay that toward the other end.
3. Pick up the end of the rice paper closest to your mound of veggies and tightly wrap it over the veggies. Grab each end and fold over like a burrito. The paper will stick to itself. Continue wrapping the roll until sealed. Continue making the rolls this way until you have made all you want or are out of ingredients. Store the rolls covered in the refrigerator until ready to eat, then cut in half on the bias. Enjoy with peanut sauce.
Joe does the shopping for our cooking date and he thought it would be fun to do a comparison with the homemade peanut sauce and store bought one. So he purchased a Thai peanut sauce and we made the prepared recipe below. (Both were very good)
SIMPLE THAI PEANUT SAUCE RECIPE
1/2 cup peanut butter (unsalted, unsweetened)
2 tablespoons soy sauce
1/2 tablespoon minced ginger
1 clove garlic, minced
2 tablespoons rice vinegar
1/2 teaspoon sriracha sauce
1/2 teaspoon maple syrup
1/3 cup water
Add the peanut butter, soy sauce, ginger, garlic, vinegar, sriracha, and maple syrup to a small bowl or jar. Whisk together, then whisk in the water slowly until the desired consistency has been reached. This peanut sauce tends to thicken up over time, so add more water as needed to thin. Taste and adjust as you’d like.