A 105 yr old woman living in a nursing home in Tierp, Sweden, was informed that a spot had been reserved for her in a class of kids turning 6 next year. This letter was sent to all children born in ‘07. Anna Eriksson was indeed born in ‘07, but 1907 and someone failed to notice the actual year of her birth. Quite funny really, the school would love her to come and have a visit with them.
Sunday I had an email from a good friend in the States suggesting I google her 5 yr old grandson’s name – Billy Wagenseller. Obviously I did so and lo and behold here is this youngster with his picture all over the internet because he is the youngest Vampire in the Twilight Saga, Breaking Dawn part 2. What a handsome boy he is and how proud grandma and parents must be. I wasn’t going to bother with the Twilight Saga movies, having read the books, but now I think I have to see it. He doesn’t look too undead to me though!! Maybe I should go to the theatre and yell out, I know his grandmother, when he comes on screen. No? He started his career modelling at 18 months apparently. He has a Facebook Page too. I friended him of course.
Saturday night we went to eat pigtails, well I did anyway. I had my allocation of three and some sauerkraut. Two of the pigtails were in barbecue sauce, not sure what the other was, but had apple sauce with it. Delicious. Had to virtually take a bath afterwards of course. I have decided I should get some pigtails and roast them crispy in the oven which is the way Matt likes them. There is always a Newfie band for the pigtail dinner; unfortunately Matt can’t stand it apart from which they are very loud, I love the music, its lively and makes you want to move. Two of our women friends had to dance together as their husbands were not available, one was sick, one was working in the kitchens. They both love to dance. So do I, but my dancing days are done. What tees me off is a couple of friends always join us and they are in their 80s and dance up a storm – they leave way after we do. I should be that fit. We went back to one friend’s house to visit her sick husband. He is suffering from terrible back pain and living on Percoset at the moment. This happens to him a couple of times a year and the docs have said they could operate but he might end up in a wheel chair. Something wrong here somewhere. I think doctors have a tendency to think “well they’re old” or something or have not experienced major pain themselves so have no idea what their patients are going through. It was just the same with my shoulder a year ago. Grrrr.
By the way, I ate a couple of my lobster tails last night, delicious.
I have always loved ‘things’ in rice paper, the look of them always appeals to me, so when I saw this recipe it caught my attention straight away.
Rice Paper-Wrapped Salad RollsWebMD Recipe
Similar to a salad that has been rolled up, this dish is usually eaten as a snack, although it also makes a lovely lunch. The key is to make the rolls tight, and that requires practice. You can substitute chicken, beef, or tofu and mushrooms for the filling. Grilled fish such as salmon also works well. You can serve whole or cut into smaller pieces to make them easier to serve and share. The recipe calls for untrimmed pork because the dish benefits from a little fat.
- 1/3 pound pork shoulder, untrimmed, cut into two pieces
- 12 medium-size raw shrimp, unpeeled
- 8 12-inch round rice papers, (plus some extras)
- 1 tablespoon extra-virgin olive oil
- 1 small head red leaf lettuce, leaves separated and washed
- 4 ounces rice vermicelli or rice sticks, boiled 5 minutes, rinsed, and drained (find these in the Asian section of your supermarket)
- 1 cup bean sprouts
- 1/2 cup mint leaves
- Cook the pork in boiling salted water until done but still firm enough for slicing, about 30 minutes.
- Meanwhile, bring another small pot of water to a boil. Add shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When they're cool enough to handle, shell, de-vein, and cut in half lengthwise. Refresh in cold water and set aside.
- Remove pork from heat and drain. When cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside.
- Set up a salad roll "station": Line a cutting board with a damp kitchen towel. Fill a large mixing bowl with hot water and place nearby. (Keep some boiling water handy to add to the bowl) Arrange the ingredients in the order they will be used: pork, shrimp, rice vermicelli, bean sprouts, mint, and lettuce.
- Working with 2 rice paper sheets at a time, dip 1 sheet, edge first, in the hot water and turn to wet completely, about 10 seconds. Lay it on the towel. Repeat with the second sheet and place it alongside the first. This allows you to work with one while the second is setting.
- Line the bottom third of the rice sheet with 3 shrimp halves, cut side up, then top with two slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls end up being about 5 inches long and 1 inch wide.) Halve a lettuce leaf lengthwise along its center rib. Roll up in one piece and place on the filling. (Trim if too long.) While pressing down on the ingredients, fold over the filling, then fold in the two sides and roll into a cylinder. If paper feels thick, stop at three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.
- To serve, cut rolls into 2 or 4 pieces and place them upright on a plate.