Hi everyone! Hope you had a relaxing weekend. Houston has had a lot of rain, which means the temperature hasn’t been in the 100’s (Yay!). Even though the dampness can get a bit inconvenient, but we have been enjoying the “cool” weather in general. Hubby told me the average Houston household uses around $300 of electricity a month (fortunately ours is way below that), I suppose the rain should bring a little relief to all of our bills this month, plus our yard has abundance of flowers, I feel like we live in a cute English cottage every time we walk out the front door!
What do you usually do on the weekends? Ever since I got an Pinterest account, there are all kinds of little projects I want to try. This could be food related, or crafts. I’ve recently found a package of shells and cute rocks little girl picked up from this year’s North California vacation, instead of just leaving them in the baggie and eventually lose sight of them, I’ve decided to make jewelries. Here is a photo of the finished rings:
Every time I look at them, the California cool breeze comes back in my mind, good times!
I also got the inspiration for today’s recipe from Pinterest. There’s sighting of fried wrapped mozzarella cheese sticks, they looks delicious, but most of you know little girl and I are lactose sensitive, so that would not have been a good recipe to try out. But the thought of wrapped food item got stuck in my mind, so I bought a bag of wonton skin, and decided to wrap some vegetable to mix things up. They turned out really yummy. The asparagus were cooked through, and the wonton skins were crunchy. Dip them in spicy fish sauce or whatever you see fitting, this makes for a delicious way to add many servings of vegetables into a balanced meal.
- 1 bunch of asparagus, snap the tough ends off, clean and cut into 3 inch pieces
- 3-4 stalked of green onions, sliced thinly
- 1 bag of wonton skin, defrosted
- 2-3 T Olive oil
- Preheat up the oven to 350 degrees.
- On a single piece of wonton skin, put 1-2 stalks of asparagus, some thinly sliced green onions, a dash of salt and pepper, then roll it into tube shape. Seal the roll with a little bit of water.
- Lay the finished asparagus rolls onto a baking sheet (lined with foil for ease of cleaning). Brush some olive oil over the rolls.
- When the oven is ready, bake the rolls for 6-7 minutes.
- Turn the broiler on (depending on your oven’s strength, mine was on high), broil the rolls for 3-4 minutes. Take the rolls out, reverse them onto the other side, brush some more olive oil on that side, then broil for another 3-4 minutes until wonton skin is crunchy. Serve immediately with spicy fish sauce (Recipe).