Man, I am losing my freaking mind. To make a long story short, I’m switching from one antianxiety medication to another, from Cymbalta to Wellbutrin, and it’s proving to be one of the most difficult things I’ve been through in my life. If I had ANY idea that Cymbalta would be this difficult to stop, I would never have gone on it. My insurance doesn’t cover as much of the cost this year, and it’s going up $200 (and was already costing me $400 a year). Per their website, it may cause dizziness, nausea, and headaches. They fail to mention brain “jolts,” extreme depression and rage, and paranoia. And the DTs can last up to two months. I’m just a little over two weeks off (and that was after weaning myself back), and the thought of six more weeks of feeling like I’m absolutely going insane terrifies me. And the even worse part is that I can’t just take off work and get over it. I’m having to go to a job in which I deal with people in a high-stress environment, and I’m having to resist the urge to rip someone’s face off when they annoy me. Add to that feeling like crying at the drop of a hat, and you’ve got a recipe for disaster. However, I am surviving and I have an incredibly patient husband and friends and family who understand and are helping cheer me up. So, all in all, despite this mess, I’m still pretty freaking blessed too:)
So, this past week on Good Eats, Alton Brown did a show on Asian noodles which included a recipe using something that’s intrigued me for years now: rice paper. His Thai Shrimp Spring Rolls looked amazing on the show, and the rice paper looked pretty easy to work with as well, so I figured it was worth a shot. I sent Joey to Grand Asia Market in Stallings, and he came back with lots of cool stuff:
like this adorable coffee mug with a kitten peering over the side. He’s done his best to cheer me up during this time, and bringing me something that combines two of my favorite things (kitties and coffee) was a WIN. He also came back with rice paper, though. I substituted tofu for the shrimp…mostly because I don’t like the texture of shrimp unless it’s tiny and fried (make my fish fillet diamond-shaped, please!). I drained and pressed my tofu, and then julienned about a quarter of the block. Here’s what I ended up with:
Check out the source link (the image isn’t mine, obviously, or it would be blurry with poor lighting) too, because it goes to another recipe for spring rolls. Mine weren’t that pretty, but hopefully they will be the next time. What a fantastic meal…it was light, but dense enough that it was filling. Alton’s recipe says it makes enough for twelve rolls, but mine only made 8. I also didn’t have any bibb lettuce to wrap them in, and I’ll definitely add that the next time because they were really gummy. My favorite part was the dipping sauce, though. I’m making that sauce for anything asian that I make at home. People, make these rolls. Like, right now.
Hopefully I’ll be able to make it through tomorrow without ripping anyone’s face off. We always go to the antique show at Metrolina Expo on the first Saturday of the month, but we didn’t get to go today because of an incredibly irritating, hipster-em0-DB “rock fest” for the next generation of people who think they’re unique for having an all-day concert. There’s nothing new under the sun, kids. You’re not that special. Anyway, we’re going to try to go back tomorrow…hopefully we can buy some stuff and offer the dealers some support since they were undoubtedly pissed at their customer base being turned away on their biggest business day. /rant is over.
Off to watch more Good Eats. I wish Alton Brown was my zany uncle.