Bowling, Specialist.

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:

Ingredients:

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

Directions:
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

Reading, Modern US President, Germs.

I am a bit disappointed: this year I kept a list of all the books I read, it will total 135 by the end of the year. I thought I read a lot more books than that. There were a few repeats as I was waiting for other novels to arrive. It averages out at just under 2 1/2 books a week. I was going to publish the list, but it is rather long.

A friend sent this spoof on a Gilbert and Sullivan song which I thought was great. So I am sharing it with you.

A report on Good Morning America today about the germs on a cell phone, they are often dirtier than a toilet seat. Especially those of people who use them a lot and if you eat whilst using your phone you could be in serious trouble. The phones have been found to contain flu viruses, staph infections, and so on. They suggest you wipe them down with rubbing alcohol or rub you hands with sanitizer and then rub them over your phone.

We just asked some neighbours to join us for New Year’s Eve so now we are thinking about what to prepare as a snack – we have asked them for 9 p.m. and hopefully he will make it through 12 although I understand he usually goes to bed early. I came across this recipe yesterday, from Kraft Kitchens, and thought it might be a good one – if they like seafood, will have to check.

Baked Crab Rangoon

Kraft Kitchens

12 servings

What You Need

1 can (6 oz.) white crabmeat, drained, flaked

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

2 green onions, thinly sliced

1/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise

12 won ton wrappers

Make It

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Kraft Kitchens Tips

Makeover - How We Did It

We've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This baked version also saves 80 calories and 6 g of fat per serving compared to traditional fried Crab Rangoon.

Food Facts

Look for won ton wrappers in the refrigerated produce section of your grocery store.

For a Crispier Rangoon

Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Have a great day