Summer Spring Rolls

Summer Spring Rolls
loosely adapted from Rachel Ray’s Magazine, Everyday Living
3 tilapia fillets or 24 medium shrimp, peeled and deveined
sea salt and pepper
3 ounces rice noodles

8 7 inch paper wrappers
24 mint leaves
1 large carrots, shredded
2 scallions, thinly sliced
2 cups finely shredded romaine lettuce
1/2 cup peanut sauce (homemade sauce recipe)

my messy work space….despite how it looks, they are very easy to make and tasty!

Carrots, romaine, scallions, and mint leaves minced, shredded and ready to go.
First, pan fry salt and peppered talipia in olive olive over medium heat. Fry for a few minutes on each side. Fish should flake easily when cooked.
In large boiling pot, salt water and cook rice noodles until tender, about 3 minutes. Drain and rinse with cold water.

Fill a shallow bowl with warm water. Work one wrapper at a time, soak a wrap for 3o seconds and transfer to a clean surface. Arrange 3 pieces of fish or 3 shrimp halves across bottom third of wrapper, top with mint leaves, 1/8 of the noodles, 1 tablespoon each carrot and scallions and 1/4 cup romaine. Fold in sides and starting from the, roll up the rice paper. Optional to stop at the half way point and add 3 more pieces of fish. Continue rolling till sealed. Cover with damp paper towel and repeat to make 8 summer rolls. Serve with peanut sauce.

Until next time…
look good, feel good, do good

Montrose and Telluride, Colorado

Jeremy and I just returned from a fabulous filled vacay to Montrose, CO to visit my brother Matt and his wife Dorcha.

They definitely know us well and planned are days full of physical activities and delish food.

Day 1: J and I went snow shoeing in Black Canyon National Park.
the nice thing about snow in Colorado is that it has sunshine to go with it

J’s my junior ranger
Harley catching some rays

CrossFit Agoge
where Matt and Dorcha get their WOD’s in

the first night they prepared a wonderful dinner for us…
fine wine and coffee/spice rub for the elk….yes ELK! Matt’s knew passion is elk hunting with his bow.

Dorcha prepare Borsch (a beet soup from Poland) SO GOOD! Sad that I don’t have a pic 🙁
we were really spoiled

love the dogs…Harley and Maggie…J can we pleeeaaaseee get one?
Day 2: Cross Country skiing at Grand Mesa…North America’s largest mesa

Matt, J, Harley, Maggie, Bell and I
we almost lost the dogs in the snow

look at all that snow! Can you see the stop sign?
after 12 miles of CC skiing, a greasy spoon diner was just what we were looking for
LOOK: you can even get your wedding cakes there…sweeet, a one stop shop!
man did it hit the spot

Matt made pork ribs for a guy’s night of poker at his friend’s house.
Day 3:Feeding the bees and back country snow shoeing
Matt raises his own bees and gives us jars full of sweet nectar!

Next he wants to raise a grass fed cow and pigs….we’ll start calling him Old McDonald
while snow shoeing the back country we came upon an old abandoned mining town
a storm rolled in and things got a little sketchy, so we decided it was time to head home
good thing J built me this snow cave to stay warm 🙂
Day 4: Skiing in Telluride and a Valentine’s Dinner

Matt and Dorcha treated us to a Valentine’s dinner at La Marmotte in Telluride

tuna and lamb…can’t remember the fancy menu descriptions

Dessert: Berry Cheesecake and Warm Molten Chocolate Cake with espresso ice cream… YUM
Day 4: more skiing in Telluride
a bright and sunny day brought awesome views

the gang….J, Me, Dorcha and Matt

the town of Telluride

Matt and J enjoying a bloody mary around the fire pit

Telluride=Breathtaking (and I’m not just talking about the altitude)

Matt, Jeremy, and Dorcha hiked Bald Mountain to get to some good powder
then it was dinner at the Stryker’s (Matt and Dorcha’s pals)
carpaccio with fresh grated parmesean
tuna tartar salsa and spring rolls…did I mention the food was out of this world!?

boiling oil for fondue
the dippers: chicken, beef, seasoned shrimp
more ribs and more amazing cuts of beef
all in all we have much to be thankful for…
wonderful family, new friends, good memories, and full bellies
until next time…
look good, feel good, do good