OMG! Once again I managed to mess up my blog, argh!! It was flowing smoothly yesterday until my brother who is in Jeddah called my attention that he couldn’t view most of the images, … a brief story why: the reason I transferred was because in countries like KSA, Jordania, US, Singapore, Belgium, etc, my old URL wasn’t viewable, filtered by some of those countries internet providers. I found out recently that the static or shared IP which was assigned to me by my former host was categorized as porn, yes porn! Needless to say that I was fuming mad because the only naked thing on my blog are these shrimps!! anyway, truly the images were still linked to my old address so I had to reload/upload/delete/upload/delete again the XML and database until, well I screwed things up. Therefore also losing the wonderful comments from Melissa, Evan and JMom..blasted pictures!
Anyway folks, a friendly advice to those of you are planning to purchase your own domain name, please be very very thorough, check the host and its service. Make sure that what happened to me wont happen to you. I really learned the hardest way since I am also hosting a few bloggers and transferring of files from one server to another costs a hell lot of time and heahache.
An easy super starter that has become my husband’s favorite, if I may say so. I say ‘super’ because it’s super easy to prepare that if ever we’ll have people coming for dinner, this will definitely be on the menu. Perfect for this (becoming) warm weather.
Fresh Spring Rolls
- 50g dried bean or glass vermicelli
- 2 cups hot water
- warm water in a bowl
- dried rice paper wrappers
- medium cooked prawns
- thai fresh basil leaves
- fresh coriander leaves
- carrot julienned
- grated lime rind
- chilli sauce
Soak the bean vermicelli in the hot water for 10 minutes or until they become soft, then drain. Dip a rice paper into warm water, allow to soften then place on a work surface ( I used a plate, excess water gently shaken off.) Place 2 prawns side-by-side in the centre of the wrapper and top with 2 basil leaves, a few coriander leaves, few carrot strips, a little of lime rind and a small amount of vermicelli. You can add a bit of the chili sauce. Flatten the filling down, bring in 2 sides and roll up the parcel. Lay seam down on a serving plate. Add more sauce on top before serving.
And may I also ask you to please update my URL on your links, harstikke bedankt! (thanks so much.) ~ Thess