A light feast for a(nother!) very hot day.

What a very long day! The kids and I spent the entire morning running errands. First it was a stop to drop something off with someone, followed by a trip to the gas station (grrrr... 1.319/ litre!), then the library to drop some books and DVDs off & get some new ones (yay for discs 5, 6 and 7 of Lost season 1!), followed by a stop at the theatre to pick up our Harry Potter tickets for tomorrow (what a pain THAT was) and lastly picking up some bread at the grocery store. After a quick lunch of sandwiches, we all headed out to deliver flyers. No, not a few flyers. Nope! We had to deliver a good 150 flyers, plus the regular papers. Not only did we have to deliver 150 flyers, but we had to deliver them in three different areas. AND it was at least mid-thirties (celcius) with the humidex. Can you say hot, sweaty, tired kids? They held up pretty well considering, but there were definitely a few moments. Ironically enough they were closer to the beginning. Strange kids! At one point in our travels we were approached by an elderly man who reamed me out telling me I shouldn't be forcing the kids to work and I'd better be paying them, yadda yadda. Wasn't expecting that. Why is it that people judge so freely when they know absolutely nothing about the situation? It's so sad.

Needless to say, there wasn't a lot of time to breathe, never mind to make dinner by the time we got home and had showers. I had dry fried some tofu and marinated it in our very favourite marinade (!!!!) in the morning, so I threw together some mango summer rolls and Thai dipping sauce (from Vegan with a Vengeance) to go with it. We enjoyed our light feast while playing a family game of the Game of Life (haha.. again...) and now we're sitting down for some SYTYCD. All in all, a good day. The best part of the day? It's Kyle's Friday! He has tomorrow and Monday off! Yahhoooo!

Mango Summer Rolls

1 mango, peeled and sliced into matchsticks

1 cup bean sprouts

1/2 cup fresh cilantro leaves

4 oz very thin rice noodles

1/4 cup roasted peanuts, very finely chopped

20 rice paper wrappers

Thai dipping sauce (recipe to follow)

Boil a medium pot of water. Once it started to boil, turn the heat off and put the noodles in. Let them soak for 10 minutes before taking them out and rinsing thoroughly in cold water.

Have a small pot of hot water ready on the counter along with a cutting board. Place a rice paper wrapper into the pot for 30 seconds to a minute until it's soft. Take it out, place it on the cutting board and start filling it. Add some rice noodles, some peanuts, cilantro leaves, a few bean sprouts and mango. Roll it up, making sure to fold the edges in. Keep chilled until ready to eat.

Thai Dipping Sauce

1/4 cup rice vinegar

1/4 cup water

1 tsp Asian chile oil

1 clove garlic, minced

3 tbsp chopped roasted peanuts

1 1/2 tsp sugar

Mix together in a small bowl and chill until ready to eat.

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If you have never tried this dipping sauce from The Ginger People, run out to your local grocery store and get some! Seriously! I'm addicted to this stuff. Kyle and I used to be able to get it in Winnipeg, and then they stopped making for some reason. Can you say SAD? When I was at our local store last week I almost squealed out loud when I saw this sauce sitting on the shelf! It's so freaking good! I love all of The Ginger People sauces, but this is BY FAR my favourite! Mmmm. I opted for this sauce with my summer rolls. ;)