Book, Shopping, Bowling.

I never realised it was so difficult to take a picture of a book. I received my copy of The Fall of the Dagger from Glenda Larke a couple of days ago and wanted to write about it. I was useless at taking a picture though so borrowed one. This is the last of Glenda's current trilogy which has been another terrific read from this author. I get to help her with Beta reading and proofing which is why she is kind enough to send me a copy of the book. Glenda creates the most fascinating worlds and peoples them with characters who are charismatic but you can still identify with. There is always magic. Every book or series she has written has it's own form of magic. Beats me how she can think up these different forms but they are all great. This particular series concerns a background of spice trading in foreign lands and incredibly evil sorcerers in the home lands. All good reading material. The trilogy starts with The Lascar's Dagger, then The Dagger's Path and now The Fall of the Dagger.

Couldn't go shopping on Wed. our normal day (or Matt's normal day at 7 a.m.) had to take the car in,

but he went on Thursday. He was back by 7:30 a.m. turned out that all the computers had crashed in the store. Not just our store, but all the Loblaw owned stores in the area. The computers came back on at 10 so we went back. You notice I said we. Matt dragged me with him because he figured there were things he wouldn't find. We ended up spending $152 which actually cost us $42 because I used our accumulated points. I have done this many times now. I think it is a wonderful system. They call them loyalty points. I always try to make sure that the things we buy each week are on the points special list. Doesn't always work unfortunately, but mostly it does. I know in the end I am paying for it, but it would probably cost me the same at other stores and I would not get the quality and satisfaction I get from Zehrs.

We got home at 11 and then had to rush around to put stuff away, make lunch and get to the bowling alley although really and truly there is no set time for us on a Thursday but we like to get there around 12:30. Matt beat me in all three games but I had a consistent score all through and they were not too, too bad. Next Wednesday is our Summer League start so I am hoping my scores will improve.

I finally got round to cooking my rhubarb on Thursday evening. I had some for dessert. Matt will not eat it. I just cook it simply for me using Splenda and - although I forgot - maybe some ginger.



Avocado Asparagus Wontons

McCormick

Looking for a twist on the avocado egg roll? Go the seasonal route this spring with baked (not fried)

Avocado Asparagus Wontons. Asparagus and avocado become fast friends when seasoned with Italian herbs and stuffed inside traditional wonton wrappers. Dunk finished wontons into a perfectly paired soy-citrus sauce and devour.

For the Dipping Sauce, bring all ingredients to boil in small saucepan, stirring occasionally to dissolve sugar. Reduce heat and simmer 1 minute. Set aside.


For the Wontons, preheat oven to 400°F. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add asparagus, bell pepper and spices; cook and stir 2 to 3 minutes or until vegetables are tender-crisp. Remove from heat. Gently stir in avocado.


To form wontons, place wrapper on clean work surface. Brush lightly with oil and flip over. Spoon 2 to 3 teaspoons vegetable filling in center of wrapper. Bring up the corners of the wrapper, pinching together to seal. Repeat with remaining wrappers and filling. Place wontons in single layer on wire rack in baking pan sprayed with no stick cooking spray.


Bake 20 minutes or until golden brown and crisp, turning halfway through baking time. Serve wontons with dipping sauce.

Cooking tip

Steamed Wontons: Heat 1 tablespoon oil in large skillet on medium-high heat. Add 12 of the wontons; cook 1 to 1 1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup water; cover. Reduce heat to medium-low; cook 3 to 4 minutes or until filling is cooked through and water has evaporated. Remove wontons to serving platter; keep warm. Wipe skillet dry. Repeat 2 more batches with additional oil, wontons and water.




Have a great day