Gosh, where is all the time going? I could swear I just posted the last Taste and Create… and then yesterday I realize that I only have a couple of days left until the deadline for this one! What happened? Oh yeah… big papers, finals… oh boy. Well, luckily I did remember in time! Just a hop and a skip over to Tami’s blog, Running With Tweezers and… dang. Another setback. Well, not really a huge setback, but I couldn’t decide what to make!
Her Avocado Salad with Lemon, Bacon, and Watercress looked so light and delicious (we all know I like just about anything with bacon in it 😀 ), the Tamified Crusty Macaroni and Cheese sounded perfect for a cold winter’s night, her Guinness Stout Brownies looked so rich and creamy (but I never have Guinness around, ever), and the Bow Tie Pasta with Fried Eggs and Cheese looked so yummy and easy! So which did I choose? None of the above. I made her Salmon Summer Rolls instead!
These were scrum-tabulous! (So it’s not a word… you know what I mean!) I’m used to using the Vietnamese rice paper wrappers quite a bit because Son’s family uses them quite a bit (yum!) and we have also gone to a seven-courses-of-beef Vietnamese restaurant and had them there (even more yum!). However, these definitely taste different than any other one I have had before! Usually, we either have beef or the most scrumptious fish that Son’s dad makes in them. So to have smoked salmon and avocado in them… definitely lighter, definitely good! I did, however, make a few changes to the recipe. I couldn’t find watercress, so I used basil instead. I know Son loves basil and eats it a lot at home, so I was sure it would go over well with him. I also used sour cream instead of the creme fraiche, because as much as I searched, there was no creme fraiche to be found at Albertson’s. Ah well… it ended up good anyways! Deeeeeeeelicious!
Oh, and sorry for the downtime last night and this morning. We were moving Sushi Day over to a new server, and it took a bit longer than expected.