The Hawthornes are having a spring roll partay.
The Hawthornes are having a soiree
and Xmaskatie and Glowria
are the esteemed guests.
One of my favorite times at our cooking classes
at the North Carolina Aquarium
was last March when we made spring rolls,
and Xmaskatie and I watched in awe
as Glowria made a freakin' awesome spring roll
and actually attempted to eat it.
See here for the actual post.
Here are the highlights from that post link:
And this is a homeless woman we found
on the side of the road
and felt sorry for.
We benevolently brought her in
and she's attempting
to eat Glowria's spring roll.
Xmaskatie and I were laughing so hard
our guts hurt.
So, just imagine Glow's absolute glee
when she and Xmaskatie came to dinner last night
and Glow learned this would be a "hands-on" dinner,
meaning we would all be making our own spring rolls
from my spread.
I still had all my dips from last week
when I mistakenly made my no-rice spring rolls,
so you can check out here for the dip recipes.
All three are quite good.
Now, here's my spread
waiting for my guests:
I have cilantro, green pepper, mint,
radishes, carrots,
cucumbers, and scallions.
Mr. Hawthorne started on the first roll.
If you want a picture of the rice paper
softening in the water on the plate,
just let me know and I can email it to you.
If I have enough requests,
I'll post the picture.
The fun thing about spring rolls
is that each one is different.
You add whatever you want.
There is no right or wrong.
You just start building.
Ta daaaaa!
I must say, Glowria,
your already awesome rolling skilz
have improved enormously,
if that's at all possible.
Mr. Hawthorne's roll is on the right.
Xmaskatie's in the middle.
Glowria's on the left.
Think about it.
This is a fun partay.
Rosie's having everyone do her work for her.
Next up, Rosie.
That's Rosie's roll on the far right.
Rosie likes big ones, just like Danielle.
I love that clip.
"Literally vertical" will never not be funny.
A yawn.
Sweet puppy Dixie.
Major faux pas here.
Anybody catch it?
Rosie made a grammatical error.
She said, "She's just very happy because
none of the other dogs are in the house"
instead of "None of the other dogs is ... ."
Mea culpa.
Can you ever trust me again?
With one successful roll under her belt ...
Why, Glow, you've been practicing
the Giada Reach.
Glowria is never happier
than she is when she's on
the world wide web.
Here's my plate with my Nuom Noc on the top left,
my cucumber/peanut sauce on the top right,
my soy/toasted sesame on the bottom.
For the sauce recipes,
go here.
It's worth the trip.
Now, you know Rosie had more than spring rolls
for dinner.
Please stay tuned
for the rest of our meal.
Cause it's some really good stuff.
I'll tell you what's forthcoming:
A cucumber, squash, zucchini, and barley salad.
A black bean concoction which served as the
base for my sauteed scallops
with a Wasabi cream sauce.
Hey Rosie, ever tried fried Vietnamese spring rolls? Very delicate and crunchy. Basically rolled very small - much much better than the usual Chinese type.
ReplyDeleteMarion, please send me more details.
ReplyDeleteI've never fried the rice sheets before, but have wanted to try it.
I didn't know how it would work what with the water in the wrapping.
Glowria has beautiful fingernails! Yeah, I'm shallow like that.
ReplyDeleteThose look great! dare I say "yummy"?!
ReplyDeleteAlso great to see REAL people having a daytime soiree, with a menu that I'd enjoy (Aunt Sandy's attempts just scared me)
PS Today when the Cooking Channel showed Laura Calder/French Cooking at Home making consomme, I thought "I know how to do that - I learned on Rosie's blog and Marilyn's blog"
Carolyn, It's so nice to have a party with real people, not the imaginary ones that never show up at Sandy's. And whoot, nary a tablescape was involved.
ReplyDeleteAnd so glad you learned how to make consomme from Mar and me.