I was hot yesterday, even my worst game was still on my average. I was trying to get a 600 triple but missed it by 40 points. Ah well. Matt had one good game. Thursday is our Travel League where we have lunch with a bunch of bowlers and then go to a different alley; this month it is Victoria Bowl. We go there every year but some of the people from our old bowling alley now bowl there regularly.
Today I go to the Nephrologist, again. If you remember there was a screw up with my appointment last week. This week the secretary has already called me to change the time!! I do hope I get to see him this time. I don’t know much about nephrology but I finally managed to find out that my kidney function was suspect when I had my last diabetic blood test. So we will see what he says. So long as he isn’t chatting continuously to a staff member and ignoring the waiting patients which happened last week.
This recipe turned up on Facebook today and I thought it looked pretty easy. I am not quite sure why one would use imitation crab though. I definitely would make sure I used the real thing. Makes me wonder what the ones I have eaten in a restaurant are made of.
Baked Crab Rangoon:
1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps
Mix first four ingredients together, then gently mix in the Imitation Crab. Spoon into each Won Ton Wrap and Fold.
Bake at 425 °F for 8-10 minutes or until golden brown.
Have a great day