Rabbiting On, Fireworks.

Matt actually had two pretty good games at bowling on Thursday, the first game wasn't much good, but he made up for it afterwards. Meanwhile I didn't bowl so good. It really is an up and down game. You can knock 'em dead one minute and fall flat on your rear end the next. Would you guess our bowling days are our two favourite days of the week? If we could afford it I think we would bowl most days although I would miss my exercise classes which are fun and where I get to chat with friends who live in the same building. Most of the are a lot older than me which makes me feel good.

I started using a different Avon cream this morning which is supposed to be a new and extra good cream for sun tan protection plus moisturizing and reducing wrinkles. I got Matt to take a picture of my face so I can see if it is doing anything in a week or two. The close ups he took are absolutely horrid. I was quite sure I didn't have that many wrinkles, was I wrong. I guess when I look in the mirror I am wearing rose coloured glasses or something. Quite a shock. Mind you when people say I don't look my age, how old do people my age look? And no, I am not sharing the pictures with you. The one on this page is quite good enough LOL. It is relatively recent.

Several bloggers have been complaining about fireworks lately. In the news today there are stories of at least two top athletes who have damaged their hands so badly with fireworks that they may not be able to fulfill their contracts. Don't people know how dangerous they are apart from the nuisance factor? I remember many years ago, in England, a guy who was in charge of letting of fireworks at the yacht club, ended up being chased by a rocket. We all though it was funny at the time, but if it had hit him, he could have been badly injured.

This is a unusual recipe which appealed to me. It says for 24 but I am thinking the recipe can be suitably reduced. The marinade wouldn't need to be reduced of course.

Pepper Steaks in Wonton Cups 

 

Author: Michele @ Flavor Mosaic

Serves: 24

Ingredients

Marinade:

• 4 teaspoons soy sauce
• 4 tablespoons Hoisin sauce
• 4 teaspoons Worcestershire sauce
• 2 teaspoon sherry
• 2 teaspoon cornstarch
• 2 teaspoon sesame oil
• 2 tablespoon brown sugar
• 1 teaspoon freshly cracked black pepper

Wonton Cups

• 24 wonton wrappers
• Salt to taste
• cooking spray
• olive oil

Pepper Beef:

• 2 pounds (16 ounces) sirloin steak, sliced
• 2 ½ tablespoons grapeseed oil
• 2 clove garlic, minced
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
• 1 green bell pepper, deseeded and cut into pieces
• 1 red bell pepper, deseeded and cut into pieces
• ½ onion, sliced
• 1 teaspoon freshly cracked black pepper
• chopped green onions for garnish
• 
  

Instructions

1. Place all the marinade ingredients in a large zipped top plastic bag. Add the steak and marinate about 8 hours or overnight in the refrigerator.
2. To make the wonton cups, preheat the oven to 375 degrees F. Spray two muffin tin pans with cooking spray. Brush each side of the wonton wrappers with olive oil, and sprinkle with salt. Place one wonton wrapper in each muffin tin. Each wrapper will overlap itself in the muffin tin and stick out over the top. Bake in a preheated oven for about 8 to 10 minutes until golden brown and crisp.
3. To make the pepper steak, heat 1 tablespoon of the oil in a skillet or wok over medium high heat.
4. Stir-fry the steak until is brown on the outside but pink on the inside. Remove and set aside.
5. Heat the remaining oil in a wok or skillet over medium high heat. Cook the garlic and the ginger for about a minute, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry for about 5 minutes until the onions are translucent and both onions and peppers are softened.
6. Transfer the steak back into the wok or skillet. Stir-fry until the steak is cooked through and the center of the meat is no longer pink, about 2 minutes. Serve immediately with steamed rice.

Have a great day