But I do remember stuffing my face because they were so tasty. Especially with crack-infused peanut dipping sauce.

If you've never made spring rolls, don't let their crispity, crunchity, fresh and delectable appearance deceive you. They're quite easy to assemble, especially with the help of one of many videos on youtube.

Lazy kitty
Ely, Minnesota
My hair done up in one of those pinterest braid swirls
A sopheava-fave dinner of browned artichokes & kale

Put it on everything!

Mark Bittman's recipe for miso-ginger carrot dressing.

The only change I made? I used minced ginger, duh. Because mincing ginger fresh is one of the banes of my existence. Buying it in a tube is something I'd pay $10 for.

Oh, one other change and if I were you I wouldn't skip this one: mix with an immersion blender. It came out smooth as silk, far smoother than my blender or food processor could have pulled off. Plus no mess!

That means each of the three of you holds a lot of sway over what I end up posting. Easy, right? You ask, I deliver. BOOM!

Tonight's photo is not even that great, but it's a quick shot of what I picked up from the grocery store on the way home. Perhaps it will give you some clues as to what's on the menu at Chez Sopheava this weekend!

In case you're having a hard time seeing everything, clockwise from top: mixed greens, bananas, artichoke hearts, tofu, minced ginger (best thing in the universe! I won't apologize for it!), brussels sprouts, yellow miso, gorgonzola, kale, and carrots.

Recipes forthcoming.

I start by chopping all the veggies. In this case it was 4 potatoes diced, about a dozen brussels sprouts quartered, ends chopped off and outer leaves peeled and discarded, and a roughly chopped onion.

Second, I heat about 2 Tbls of extra virgin olive oil in a skillet over medium. I like being a little generous with the olive oil to crisp up the potatoes, especially since the brussels sprouts tend to hog all the oil for themselves once added.

Then I add the potatoes and let them saute for a few minutes until they start to brown, since they usually take the longest of all the veg. Add the rest of the veggies based on cook time and turn up the heat to get them good and browned and slightly caramelized if you're like me and like that sort of thing.

And finally! A do one or two eggs over easy (or poached) and lay them on top as the finishing touch. Having trouble doing your eggs over easy? No worries! This tip will make you wonder how the secret of perfect over easy eggs never got out.

Other favorite ingredients: red pepper, zucchini, sweet potato (in the summer), garlic, fresh tomato, jalapeno, brie, and Penzeys Fox Point seasoning (thank you for introducing me to this, Shea!). If you want to live on the edge, add a little cheese. In the above photo you can see my friend Shea adding Feta to her hash. I never got a full review of the finished product but there was definitely a lot of mmm'ing and aaah'ing from across the table.

Home for one night then off to visit one of my besties in small town Minnesota!

I've been taking pix, but not too many pix. Trying to enjoy the moment, and so far succeeding :).

Plus, you haven't met the new bike yet. Her name is Llama and she is a badass.

Today officially marks the first day of vacation (yay!) and next week I have a few baby-trips planned. It will be a good exercise to break out the camera and snap a few while blissed out somewhere in Minnesota :).