About 1300 pages total.
That night, Andy and I had a mini-celebration for the submission which was due to happen on Monday morning. We opened the bottle of Ginger Wine that we purchased from Shannonvale Winery the week before our wedding.
This wine is seriously yummy. And vegan. And it's made where the ingredients are grown, on a farm which uses no sprays or other yucky things.
The winery owner suggested that ginger wine is perfectly suited to spicy foods, because it has its own kick.
So we crafted a spicy dinner to go along with it.
First up, spring rolls. These are storebought, frozen spring rolls (Woolworth's homebrand, I think), with cabbage, noodles, and little TVP chunks inside. With these, Andy made a very spicy dip (and had a plate of cucumber on the side, in case things got a bit too hot).
After that it was time for a stir fry, made with chillis, chilli bean sauce, homemade tofu, reduced-to-clear bean sprouts, and a few other veggies, all served over jasmine rice.
This was a yummy way to celebrate, and a good excuse to drink that wine.