As I prepare to leave southern California today I reflect once again on the special time I’ve shared with friends along the path of my journey. I feel tremendously grateful and blessed to have so many wonderful friends in my life. None more wonderful than one of my oldest (as in we’ve know each other a VERY long time) and dearest friends, Kathleen Kelly. Although we haven’t lived near each other in well over twenty years, and often go too long without talking, each time we get together it’s as if we were never far apart. Kathleen and her super cool husband, Monte, have a charming home with a spectacular view on Point Loma. My girls and I had the pleasure of being their house guest while my RV was in the shop for break work. With no shortage of things to talk about we spent a lot of time doing just that. I introduced Kathleen’s daughter Karly and her fiancé Matt in an earlier post. There’s also Jessica (my flower girl many years ago) who is just as sweet and darling now as she was then. They also have four pets (shown below), my favorite being Max, their adorable 140 pound Great Pyrenees who tried like heck to be my lap dog.
The view from Monte and Kathleen’s place changed by the hour. These are just a few taken while I was there.
We had one particularly fun evening with the whole gang, along with their good friend, (who is now my good friend), John. My turn to cook and I chose one of my favorites; fresh egg rolls. The night was filled with smiles, laughter (often hysterical), egg roll wrapping lessons and a really yummy dinner. (I’ll share the “how to” below)
Thanks again Kathleen and Monte, for sharing your wonderful home, your precious pets, and your family and friends with me (and Elissa and “the girls”). We enjoyed our time immensely!
Egg Rolls are a fun and refreshing meal. Start with a bunch of your favorites veggies (and meat if you choose although I’ve never felt the need to add any.) I tend to go with broccoli, zucchini, yellow squash, asparagus, onion, lots of garlic, bean sprouts, and whatever else strikes my fancy at the moment. Egg roll wraps can be found in the produce section by the tofu and such. (be sure to check the ex. date!) I double wrap mine unless the wraps are particularly thick and that depends on brand. The only way to know is to buy them and see. You’ll also want some dipping sauces, and there’s so much to choose from… plum sauce, soy, hot mustard (look in Chinese foods section for ideas) but regardless of your sauce choices sesame seeds are a wonderful addition when dipping.
LIGHTLY sauté your veggies in a bit of oil. Unless you like mushy veggies and mushy egg rolls like you get in the restaurants this is important. El dente on the veggies keeping in mind that they will cook even further when you fry the egg rolls themselves. I like my veggies crispy. Follow the wrapping instruction on the package since I can’t stand over your shoulder and show you. It’s kinda like folding a diaper. If you’re double wrapping, wrap one and then roll it into another (not at the same time) and seal with dollop of beaten egg with your finger. Fry in medium to medium/hot oil turning all every few moments as they become golden brown. Drain on paper towel and enjoy!!!
Because of technical difficulties this post did not go out this morning as planned. I am now in Wickenburg Arizona. New scenery and more friends.