What We Ate: a seasonal reminder of dinner at our house.

We're dying for spring around here. While the snow is melting, the ground is still overwhelmingly white. The longer sunny days though have has longing for crispy, fresh greens. I found this recipe earlier this year when I had extra snap peas left over from something or other. I made it pretty much followed the recipe (shocking. I know.) Served it with jasmine rice and boom - dinner in less than 45 minutes. I forgot to take a picture until half way through dinner.

Noodle bowls came into our repertoire a year or two ago, probably about this time of year because we're all longing for something crisp and fresh and the egg rolls (which are crisp) and the herbs (which are as fresh as it gets in February) really hit the spot. While I have a recipe card for this (note to self, it's an actual CARD in the recipe box), I follow about half of it so here's the more accurate version.  Ingredients: (all of the vegetables are optional but you'll want at least two) -- Chop these into tiny pieces one carrot one cucumber one green onion 1/3 or a red or orange pepper two bok choy leaves with stems Roughly chop these --  an handful of each: mint, parsley, cilantro, basil Mix this all together: 1 T brown sugar or cane sugar 1/2 T red chili paste 4 T of water 1 T soy sauce (for your non meat eating friends) OR  1 T of fish sauce (or a little of both if you forgot to read this recipe all the way thro...