Spring rolls are only as bad as we make ’em

Spring rolls, the undesirable, unasked for extra that gets in the way when you’re reaching into your take out bag to retrieve the main item, does anyone actually eat them? Between the tendency of take out establishments to stuff leftover cabbage and who knows what other leftovers into spring rolls and the predictability of finding one in your take out bag every single time, it has to be the most tiresome finger food that is still churned out in such copious quantities. Despite all the evidence to the contrary I continue to love and believe in spring rolls. Like UFO enthusiasts or Yeti trackers hoping for that sighting I kept looking for that “tasting” that would validate my faith. I religiously took a bite of every spring roll that crossed my path, sometimes I did so with a foot on the trash can pedal. I usually got a mouthful of stale or just insipid cabbage or at least what I thought was cabbage and managed to be disappointed every time. The husband having grown a little weary of my clucking over spring rolls not being spring rolls any more wondered if I couldn’t just make my own if I like them so much. Spring rolls  are fresh, crunchy, savory and nowhere near as greasy when they’re home-made.

Prep time: 15 min | Total time: 25 min | Servings: 4 – 6

Spring Rolls (Jay)

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Show-but-don’t tell gumbo

Gumbo with snow crab, king crab, chicken, shrimp & sausage (Jay & Sammie)

My astrological prediction for January 2011 could have been summed up in a sentence. “Busy until interrupted by a snowstorm before returning to hectic.” The trend continues in February and  my backlog of “intended” posts from over the holidays is piling up like the cold white stuff piling up further North. Good Gumbo eating weather if you have the foresight to stock up on your grocery and seafood well before the storm hits. Read more of this post

Buttery black pepper glazed wings for my nose (or is it nodh)

I’m still in a slightly disoriented but happy post holiday haze, about time I start logging recipes in my recipe box after that wonderful and extended holiday break with family who were visiting from out-of-town. Bits and pieces of me are still reluctantly floating back from the holiday zone. The weather here in Atlanta has been bits of this and pieces of that. Sunny and in the 70s one day of the week, crisp and pleasant the next, plummeting back down to the 40s and monstrously gray and wet on the fourth day. It hasn’t been ideal weather for my sinus or Sammie’s. We’ve relied on a little help from the local pharmacy, a lot of hearty soup, the odd nightly nip of hot toddy and heaping helpings of black pepper to keep our heads clear. One of the yummier ways we get our black pepper fix is with these buttery double pepper glazed wings. I can’t have too much pepper in them so I’m generous with the ground pepper and the pepper sauce the quantities listed below are to be taken with a pinch of salt and a big dash of pepper.

Prep time: 5 min | Total time: 35 min | Servings: 3 – 4

Buttery Black Pepper Wings (Jay)

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