play-doh!

i want a couch which looks like it belongs to pingu.
i’m perfectly unbearable right now. i have so much work to do, but i’m perky and quippy and i want to wander about visiting, but i have to keep working and it’s making me more perky and quippy and giving me nervous energy which makes me want to get up even more. it’s a bloody vicious circle.
in other news, my bus driver home the other day asked me if i was single. “you married, single, kids? what’s the story?” i’m single, i answered. “got a boyfriend?” no. no boyfriend. “what?! you don’t have a boyfriend?! why not?!” yeah, thanks buddy.
i realized again (because i’ve realized it before, but it’s not often an issue so i usually re-realize it a couple times a year), that it’s nearly impossible to put eye makeup on so that your face is balanced when your eyes are two different colours. what looks good on light eyes doesn’t always look good on dark eyes and vice versa. one of these days i’m going to get coloured contacts to even them out.
and, before i forget again, here is my spring roll recipe (as adapted from fatfree.com):
2 tbsp ginger, julienned
6 dried shiitake mushrooms soaked until soft & thinly sliced (regular white mushrooms work just as well)
2 stalks celery, julienned
1 large carrot, julienned
1.5 cups shredded cabbage
2 green onions, diced
1 tbsp soy sauce
2 dashes sesame oil
1/2 tsp sugar
1/4 tsp pepper
salt to taste
12 spring roll or egg roll wrappers (approx.)
spray wok or large fry pan with non-stick spray. stir fry ginger and mushrooms for approximately 1 minute. add carrots, celery, cabbage and onions. stir-fry for two minutes. add soy sauce, sesame oil, sugar, pepper and salt to taste (i found not much is needed with the soy sauce). mix well. remove from heat and let cool.
wrap your spring rolls as per the package directions. the amount of filling used, and the resultant number of rolls, will depend solely on your discretion. if you want big, fat rolls, add lots of filling; if you want smaller, appetizer-sized rolls, use less.
pre-heat oven to 450°. place rolls on baking sheet sprayed with non-stick spray. bake for approximately 8-12 minutes, turning once, until the wrappers are crispy. serve warm with sauce of your choice. i really like them with the traditional plum sauce. enjoy!