our coats, and serve us wine – we were warned not to leave any glittery things or gummy bears in our coats but we were requested, by Dwarf Management, to tip the dwarves with said glittery things and gummy bears, or at the very least wine. I was lucky enough to be invited to this party and, as you will see, we were all awarded the Golden Scale as an encouragement for us to face any problems or adversity in our lives with courage and wisdom and to be our own hero. Father Dragon also wrote all our names on the dragon cave with his fiery breath and that will now be in my signature spot below. I see Yolanda Renee has already written a poetic tribute to our favourite dragon. The picture is Father Dragon greeting us with dragon hugs at the cave entrance. Thank you Al, and thanks for being my friend and entertaining me right royally although I did lose a few gummy bears.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 Shrimp
Contributed By: Judy, IN
This is a spicy appetizer that will liven up any get together. They are even good at room temperature.INGREDIENTS
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
DIRECTIONS
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
Hi Jo - Father's Dragon outdid us all with his Scaly Awards - congratulations on yours .. and I hope you get to Elmira - sounds good. I love mince-meat ... and that tart looks delicious ... I'd have it with Cornish cream - didn't mean to upset you?! Enjoy yours .. perhaps with ice-cream or just some good Canadian pouring cream ... cheers Hilary
ReplyDeleteCongratulations on yours too Hilary. Wonderful wasn't it? You may not have meant to upset me, but you just did. Pouring cream here is nothing compared to what we can get in the UK. However, we can get some Double Devon cream in pots which isn't bad.
ReplyDeleteFather Dragon's party was lovely - thanks for mentioning my tribute. Does the signature need to be added everyday. That's awesome!
ReplyDeleteDo not like Mince Meat Pie. I had a step-mother who couldn't cook. One thanksgiving she cooked the turkey on Pre-heat - it was a lovely golden brown, but raw as raw could be. Yuck! But heaven forbid we talk and laugh about that episode - she had no sense of humor. Then she made a 1/2 dozen Mince Meat Pies, no one liked them, except my Dad. But we were all 'ordered' to eat the pie. We would cut a generous portion of pie as though to eat it and when she wasn't looking dump it in the garbage until the pies were finally all gone. Today my father claims even he hated that pie.
She would dump all the leftovers in a pot and serve them all mixed together, and we would have to eat it until it was gone. She couldn't cook, so nothing tasted good, mixed together or alone - it was horrid. But throwing that pie away was a blessing! LOL
Happy Thanksgiving!
Yup it does.
DeleteI love Mince Meat Pie but didn't as a kid. Thank God I have never lived with anyone who couldn't cook. My mother could cook anything and could have competed with any chef. I'm not as good as she was, but I try.
Of course, our Thanksgiving was in October,
Yolanda's poem is amazing and it got my heart. Thank you so much for being there, Jo. Do you mind if I get a piece of that tart? :D Dwarf management says they will repay your lost gummy bears with some dances for next party.
ReplyDeleteYou are very welcome to a dragon sized piece of that tart Al. OK, I will accept dances for the next party after all, I was warned not to leave gummy bears in my pocket.
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