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
