Biscoitos and a Bully

After eating the leftover lemon biscoitos that I made yesterday, Lily and I ran downtown and then out to Harris Pond and through the woods and back in the cold. On the walk a loose Rottweiler approached us and I let them sniff each other. When he started growling and had his face close to her ear I intervened shouting "Go, Go, home!" He retreated and I noticed his leg was bad.

When I was halfway down the block I could hear a neighbor shout "Go home Romeo!" from her tenement window. "Romeo go home now!" I wondered if she knew that Romeo doesn't speak English. Romeo lives on Ethel Street and is always fenced in, bored and barking when I walk by.

His back right leg was dragging. He looked like he'd been hit by a car. His family gate was open. I wasn't able to go near his yard because he was defending it. I hope Romeo got some help.

On my way home I noticed all of the mattresses and suitcases from the happy house were dumped back on the sidewalk. The city workers will scream. It must be so frustrating dealing with slum landlords. But without catching them, they can single-handedly destroy a city.

I am still on a burrito bender. The way I make them they are mostly spinach and lettuce. Like a Mexican

nime chow.
from Edible Rhody

Cambodian Spring Roll (Nime Chow)

Instructions

Whisk together all liquid ingredients with sugar in a small bowl.

Cover and refrigerate.

Fill a large bowl with warm water and put the rice paper wrappers in to soften for about 20-30 seconds, one at a time. Gently, lift the wrapper from the water, allow it to drip dry. Lay the wrapper on a cutting board and blot dry with a clean dish towel.

Assemble the spring roll by stacking each ingredient across the lower third of the rice paper, beginning with a lettuce leaf, some rice vermicelli, several cucumber slices and some bean sprouts, Thai basil and shrimp (2 per spring roll). Fold the bottom end over the stack and roll one full turn. Fold the sides in about 1 inch then continue rolling the rice paper up to the top. Place the roll seam side down on a plate lined with plastic wrap. Repeat with the remaining wrappers. Cover spring rolls with plastic wrap and a damp towel.

To serve add slices of garlic and toasted peanut to reserved dipping sauce. Cut spring rolls in half, on a bias and serve with dipping sauce. Enjoy!

Serves 6.

By Neath Pal
Ingredients

½ cup nam pla (fish sauce)
¾ cup water (room temperature)
1 tsp rice wine vinegar
2 Tbsp fresh squeezed lime juice
1/3 cup sugar
12 rice paper wrappers (12” round)
1 head green leaf lettuce, leaves washed, dried and separated
1 pkg rice vermicelli, cooked, drained and cooled
1 cucumber, cut into julienne
½ pound bean sprouts
1 bunch Thai basil, washed, stemmed and dried
24 cooked shrimp (26-30ct), peeled and sliced lengthwise
2 cloves garlic, thinly sliced
3 Tbsp chopped roasted peanuts