The weather has finally turned for the best here (knock on wood). The endless days of rain have stopped and instead the ground has actually been able to be warmed by the sun, which means everything is green and bright and growing outside, and all of Oregon looks like its saturation has been turned up tenfold. Because of this, and my body’s deep need for the sensation of direct sunlight, I’ve been spending a lot of time outdoors lately enjoying the beauty of the bike trails and the city. I recently got a new bike (YAY!!!!!!) and I’m kiiiiind of obsessed with it. I’ve always wanted a bike that actually had several speeds on it to make it easier for going up and down hills on biking paths around here, but I also wanted it to be stylish and slightly feminine, and it also *had* to have a basket. How else am I going to transport food with me at all times? Well, I found my bicycle soulmate in the Electra Loft 7i and it’s lovely green tea color. Jeremy rides his grandpa’s old bicycle that’s still in awesome shape, so the two of us went on a little bike ride along an amazing path in the Columbia Gorge called Starvation Creek. Even though the name might not intuit it, there’s actually lots of picnic tables along the lovely waterfall there, so I packed us up a portable and tasty lunch for the afternoon!
One of my favorite quick and easy meals to pick up when I’m out is summer rolls, they’re these Vietnamese-style rolls that looks like spring rolls but are bigger, and instead of being fried they’re wrapped in a soft and stretchy rice paper wrapper, so all the veggies inside are raw and stay nice and crispy! You can stuff them with any kind of vegetables, really, but I ended up frying up some strips of tofu and stuffing them inside the rolls along with shaved vibrant radishes, arugula, and green onions. To counter the freshness with a little richness, I made a peanut miso dipping sauce for them. Once assembled, the rolls keep really well in the refrigerator wrapped in plastic wrap, so when I make these I usually whip up a big batch and then wrap them up, refrigerate them and eat them for lunch over the course of a few days. I hope you guys enjoy them as much as I do and are soaking up the springtime sunshine!