Well winter is certainly here, its been snowing a large portion of the weekend. We are lucky, it hasn’t settled with any depth in this area but in London, Ontario, they had a lot of the white stuff. We have a Travel League bowling meet scheduled for Thursday and as it’s out of town, we are hoping the snow won’t prevent us from going. Another reason for me, we usually lunch at The Crossroads when we go to Elmira and last year I discovered their mince meat tarts. I want to buy a couple. If, for any reason, we don’t get there on Thursday, I have informed Matt that we will have to make a special trip.
Talking of bowling, it tickled me how many comments my picture of a bowling ball provoked last week.
Here’s an interesting starter which was sent by Cooking.com.
Szechuan Wrapped ShrimpContributed By: Judy, IN
This is a spicy appetizer that will liven up any get together. They are even good at room temperature.
1 package won ton wraps
1 lb. large raw shrimp (deveined and shelled)
1 inch of fresh ginger root (grated)
1 large clove of garlic minced or pressed
1/2 cup soy sauce
1 tablespoon honey
1/4 cup finely chopped cilantro
Oil for frying
Mix soy sauce, honey, ginger and set aside as a dip. Combine garlic, cilantro. Place a small amount on a won ton wrap. Then place one shrimp on top at a diagonal (point of wrap at tail of shrimp and point of wrap at top of shrimp). Fold over using water to seal all but the tail of the shrimp and fry in apx. 1 inch of oil on each side until won ton is lightly browned. Drain and serve with sauce for dipping. Garnish dish with cilantro.
Have a great day