Birthday, More About Bugs, Mandarin Lunch,

Yesterday, the 4th, was Matt's 81st birthday. We really didn't do a lot except go bowling. Matt must have thought it was a special day as he got good scores and beat the you know what out of me. Enjoyed ourselves just the same. It's actually exactly a year ago, to the day if not the date, since his 80th bowling party where we had a celebration at the alley. In the evening we had a couple of drinks before supper which included smoked salmon as a special. He then watched Cool Hand Luke which was on TCM.

Saw the pest control people this morning and told them I had killed a bed bug in my bed that morning and another in the living room. I am also getting bitten which Matt is not, lucky so and so. They are coming in to our place again next Thursday. I moaned about the length of time but they said there was some reason for it but don't really know what it was. They were in the elevator trying to leave at the time. I have discovered that most of what they do is steam cleaning because bed bugs have become resistant to many, if not all, sprays. If you are interested, there is an article about it from the BBC which a friend sent me today.

Today, Friday, we are off to the Mandarin for lunch. Matt gets his free birthday meal so long as he takes 3 adults with him. It being New Year, I will be indulging myself in dumplings and Hot and Sour Soup. I don't remember what other specials they are advertising this year. Usually they have quite a few for these celebrations whether it's New Year of Moon Festival. Talking to some friends at the alley, they don't go there because, being a buffet, they cannot guarantee how hot the food will be and one of the couple won't touch anything unless its piping hot. I have never found anything to be cooler than it should be, but.....

As I keep telling people, it's Chinese New Year and I love dumplings (also known as pot stickers) so had to share this recipe with you. I found it in Zoomer Living a CARP magazine.

PORK AND CABBAGE POT STICKERS

Nadine Sharon Anglin

These little dumplings are made using wonton wrappers. You can boil them or pan fry (as we’ve done). The wrappers can be found in Asian markets or major grocery store chains, often located near the tofu or produce aisle. There are several ways to fold your dumplings–the easiest way is to simply fold in half. We’ve used a pinch pleat method for this batch.

Ingredients

1/2 lb ground pork
1/2 head Chinese cabbage
2 green onions
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
1 package of wonton wrappers
1 egg
Salt and pepper
Vegetable oil

1. Chop cabbage into small pieces. Finely chop green onions and grate ginger.
2. In a large bowl combine ground pork, cabbage, onions, ginger, sesame oil, soya sauce and salt and pepper.
3. Lay 6 wonton wrappers out flat and fill each with a teaspoon of filling.
4. Whisk egg in a small bowl and use to seal brush around the egg of each wonton (do not over-fill or the wonton will not fold properly). Fold over and press down firmly ensuring each is sealed completed.
5. Heat vegetable oil in a skillet (to test, dip the edge of a wonton into oil–if it begins to bubble the oil is ready).
6. Cook 5-6 wontons at a time. Cook on one side for about 2 minutes, then flip and cook on other side until lightly golden brown.
7. Remove and place on a paper towel lined plate.

Have a great day