Monthly Archives: December 2012

What are you doing New Year’s Eve?

So I’m REALLY late blogging today because I didn’t go to bed until 3am. With today being New Year’s Eve you’d be forgiven for thinking I was out partying, but it sounds a hell of a lot more exciting than it really was, since I was up desperately trying to finish writing a book! In years gone by I definitely would have been out whooping it up, since back home the month of December, from beginning to end, is one big party. House parties, parties in nightclubs, street parties, you name it, Jamaicans are there, dancing, drinking, eating and generally having a wild time.

New Year’s Eve is the time when everyone pulls out the fanciest dress or suit and really gets their groove on. A good friend of my brother used to have THE party of the night to go to, and I still have fond memories of dancing, flirting and drinking the night away. We’d have breakfast there at about 7am on New Year’s Day and then going home to change into swimsuits and head to the beach. Fried fish and “festival” (a fried bread made from flour and cornmeal), Red Stripe Beer and chilly dips in the rough January sea followed until, exhausted, we’d head home at about 3pm. Sometimes, after crashing for a few hours, we’d head out again. Sometimes, if we’d really tied one on, we’d wake up and realize it was actually January 2nd.

Unfortunately, as an uncle of mine used to say, “What used to was cannot are.” (Think about that for a moment. No, I don’t mind… *crickets*) Now, with work, family, all the various responsibilities of life, days like that are just a fond memory. No doubt if I were still back home I’d be a lot more frisky than I am now. It’s different for me when going out involves not only venue and time but how many layers of clothing I have to wear! No one looks or feels sexy in long underwear, LOL!

Yet, I still love the turning of the year, the sensation of the unknown just around the corner, a fresh, clean slate to scribble all over. I know realistically I could wake up every morning and feel the same way—after all, what’s the difference between, say March 31st –April 1st and December 31st –January 1st?—but there’s definitely a sensation of anticipation attached to the beginning of the year.

So, in the spirit of that anticipation and with 2013 just hours away, here’s to us all, to health, happiness, love and romance, to peace, prosperity and dreams coming true. From me to you, stay safe, have fun and ring in the New Year in whichever style you love best!

See you all in 2013!

Oh, and Moe sends flowers LOL!

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Holiday Break

Most of us are taking a little time off over the holidays to spend time with family and, more importantly, get some writing done;).

The team from Darker Temptations wishes all our readers very Happy Holidays and an amazing start to the New Year!

Have a random picture from my trip to Japan;).

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Master Class by Cassandra Carr or Chocolate No-Bake Cookies

Is it Saturday already?! Seriously? Bummer, I fell asleep at the blogging wheel. Sorry!

I’m not really much of a cook and I definitely don’t bake. When I saw the theme for the two weeks before Christmas I had a slight panic attack and then send out a cry for help. The wonderful and fabulous Cassandra Carr answered.

I give you Cassandra Carr and her Chocolate No-Bake Cookies:)

1/2 cup milk
1/2 cup butter
2 cups sugar (less can be used and they still taste fine, just a little more cocoa-y and less sweet; can also use sugar substitute)
1 teaspoon vanilla
1 cup crunchy peanut butter (grease the measuring container so the peanut butter doesn’t stick to it)
6 tablespoons cocoa powder
3 cups quick oats
Put milk, butter, sugar, vanilla, peanut butter, and cocoa into a large saucepan. Heat and stir often as until butter melts and liquid is smooth. Continue heating to firm ball stage (when you dribble a bit of the mixture into cold water and it doesn’t disintegrate you’ve got it). Remove from heat and add oats. Drop until wax paper and chill until cookies firm.
Can I just say that even I may try this recipe. I love the idea that I don’t have to bake these cookies;).
Cassandra’s latest book is a scorchingly sexy BDSM story. The cookies might not need it, but Master Class definitely generates enough heat to make things sizzle.
Ryan Tomasi feels like a failure. His marriage is officially over; the ink dried on the divorce decree. His friend Jack introduces him to BDSM and he agrees to attend a Halloween party at a club. A submissive approaches him, offering herself, and how can he refuse the kneeling beauty? They do a whirlwind scene and Ryan is addicted—both to dominance and to her.
Lisette Rinaldo is returning to the BDSM club for the first time since ending a bad relationship with her former master. She spots Ryan and is taken by the combination of self-assurance and nervousness the man displays as he takes in his surroundings. And after he gives her an incredible re-introduction to the lifestyle, she knows she needs to see the man again.
Ryan and Lisette explore each other and the lifestyle, but what started out as playtime quickly evolves into something more. The problem? Ryan isn’t ready to get serious again and Lisette doesn’t want to fall in love with a guy who can’t give all of himself to her. Both of them are going to have to break out of the bonds holding them back from happiness.
You can buy Master Class form Loose Id or amazon.
You can find Cassandra’s website here and follow her on twitter here.
Happy Holidays!

Tina Christopher Writer of Sexy Steampunk and Sensuous Sci-Fi available at Ellora’s Cave and Amazon.

Layered Peppermint Cheesecake for the Holidays!

Oooh yummy! Isn’t the photo below gorgeous? Luv it! Wouldn’t you love it for desert on Christmas?

In my erotic romantic suspense “Peppermint Creek Inn”, my heroine, Sara, has a small peppermint company where she makes all kinds of things out of peppermint. Soaps, teas, candies, deserts, etc…Sara lives in the desolate wilderness of Northern Ontario, Canada. The peppermint leaves she uses are harvested from a nearby creek. The creek meanders past her Inn, named Peppermint Creek Inn.

When a wounded man with amnesia shows up at her Inn one stormy night, they are trapped together due to bad weather.  Matt falls in love with Sara and her peppermint cheesecake. Here’s a lip smacking recipe that I like to think of similar to the one Sara whips up for her sexy hot hero Matt. Enjoy!

I found this delicious recipe and picture via Pinterest!

layered-peppermint-cheesecake-l

Ingredients
Peppermint Cheesecake Layers:

3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies

Sour Cream Cake Layers:

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies

Preparation

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Melodie Belcher; Lagrange, Georgia, Southern Living
DECEMBER 2011

 http://www.southernliving.com/food/holidays-occasions/white-christmas-desserts-00417000070182/page14.html

And if you are interested in checking out my erotic romantic suspense “Peppermint Creek Inn”  Book 1 in my Undercover series at Ellora’s Cave here is a sneak peek:

Peppermint Creek Inn

She wants to forget her past…

Sara lives alone in the isolated wilderness of Canada…until one stormy night when an injured fugitive with amnesia forces his way into her home and straight into her wounded heart. He’s dangerous, tastes of dark, delicious sex and unleashes lusty cravings she never knew she had. Although there can be no future with a sexy man accused of murder, she’s willing to do whatever it takes to keep him in her life and in her bed.

He needs to remember his past…
She smells of sweet peppermint and makes him burn with hot desire. He wants her, needs to be deep inside her and yearns to forget the terror-filled flashbacks that haunt him. Crooked cops and a romantic ghost town hold the secrets to his mysterious past, and if he’s ever going to give her a future they both crave, he’ll have to prove his innocence, even if it means facing his dangerous past head on.

Note: This book was previously released at a different publisher. It has been extended and extensively revised to express the steamier side of suspense.

peppermint_cover_ec3 (1)

http://www.ellorascave.com/peppermint-creek-inn.html

I’d like to take this opportunity to wish everybody a very Merry Christmas, Happy Holidays and a Happy New Year!!

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Hugs,

Jan Springer

Devilish drinks for an angel

Shmokin Cocktail!I’m not much of a cook – just ask anyone in my family, and they would agree! So instead of food, I’m going to post two cocktails that I’m considering for my New Year’s Day party. Both of these drinks were inspired by one of my scenes in Sins of Lust – my paranormal m/m romance.

Now angels can’t hold Earth liquor too well, and Uri-el is no exception. And, I’m giving away a scene here so if you don’t want to read further… There’s a scene where Uri is at a bar and of course, being an otherworldly creature, the bartender is enamored with him. He insist on making him a drink called Angel Face. Yes, it’s really a cocktail I found on the Internet. Now Izar is irritated that the bartender can’t seem to take his eyes off of Uri and mutters that the appropriate drink for Uri is really a Devilish Daiquiri!

Here are the recipes for both of these wonderful concoctions!

Angel Face
(drink recipe from Diffords Guide: http://www.diffordsguide.com/cocktails/recipe/521/angel-face)

1 shot of dry gin
1 shot of calvados
1 shot of apricot brandy liqueur

Best glass to use: Martini glass and garnish with a very thin apples slice.

Hot Devilish Daquiri
(recipe from Drinks Mixer: http://www.drinksmixer.com/drink4333.html)

1 1/2 cup water
1/4 cup sugar 2 cinnamon sticks
8 whole cloves
6 oz frozen lemonade concentrate
6 oz frozen limeade concentrate
1/2 cup light rum

In 2 qt. microproof casserole, combine hot water, sugar, spices, and concentrated juices. Stir, then cook on HI 5-6 minutes or until mixture boils. Heat rum in microproof container on HI for 30 seconds. Ignite and pour over hot beverage. Ladle into punch cups for serving.

It’d be pretty cool to light the punch bowl on fire but be careful!

Long and Short Reviews holiday blogfest = cool giveaways…check it out!

Happy Holidays!
Viki

http://www.vikilyn.com
http://www.vikilyn.com/blog
http://www.facebook.com/VikiLynRomance
http://www.twitter.com/VikiLynRomance

Thou shall not kill.

For archangel Razi-el, he had no choice. He would break God’s commandment again if it were to save Uri-el from a demon’s talons. Yet even God’s most trusted archangel cannot avoid punishment. No longer Razi-el, he is now Izar, a Protector sworn to kill for the angels.

When a Protector kills an angel, Izar is summoned to work alongside Uri-el to capture the killer. Izar is shocked when his bloodlust spikes hot for the archangel. He knows better than to go after forbidden fruit. Refusing to give in to temptation, he ignores his body’s tempestuous arousal for Uri-el until a heated argument turns his blood into molten lust.

As they rush to find the killer, their passion plays into the demon’s plan. Izar will have to make a choice between life and death if he is to save Uri-el again.

http://www.ellorascave.com/sins-of-lust.html

Viki Lyn: Award winning author of male/male paranormal and contemporary romances. You can find all of Viki’s books at the following sites: Amazon, All Romance Ebooks and GLBT Bookshelf.

Christmas Recipes: Cranberry Cake

“It’s the most wonderful time of the year!” I love Christmas. I love buying presents and seeing my children’s eyes light up. I could do without the endless TV adverts, but that’s what the mute button is for, right? 😀

Christmas is also an excuse for me to roll out all my cranberry recipes. I love cranberries. I love the colour, the smell, the taste and will add them to every thing going, be that drinks, dinner sauces or desserts. So today I’m sharing a recipe I found last year for a Cranberry Upside Down Cake that makes a great centrepiece alternative to Christmas Pudding (a good thing since I’m very allergic to nuts) and it serves up to 12 people, so it’s good for big get-togethers!

cranberry-cakeIngredients

  • 110g butter
  • 300g caster sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 350g fresh or frozen cranberries
  • 225g self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 100g caster sugar
  • 110g brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 175ml soured cream

Method

  1. Preheat the oven to 180 C / Gas 4. Generously grease a 23cm springform cake tin. Wrap aluminium foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 300g caster sugar, water and cinnamon until sugar has dissolved. Bring to the boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared tin.
  3. Sift together the flour, bicarbonate of soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 100g caster sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and soured cream. Mix in the dry ingredients. Pour the mixture over the cranberries in the tin.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the centre comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform tin.

I tend to hold back a little of the sauce and then brush the cake once it’s cooled just to give it a fresh, glazed look. I’ve also halved the ingredients and made separate servings in ramkin bowls. Happy Christmas!


Misa Buckley is a sci fi geek who escapes the crazy of raising five children by creating imaginary characters who experience adventure, romance and really hot sex on their way to a happily-ever-after. You can keep up to date with Misa’s latest news by following her on Twitter or at her website.

Let it Snow – and Let Us Eat!

Happy holidays! We hope you’re all enjoying the festive season and aren’t too overwhelmed by shopping and family obligations. We thought we’d share two easy-peasy holiday recipes that are favourites in our households. Both these recipes can also be found in Passionate Cooks, a free cookbook from All Romance.

Scottish Shortbread

Using a food processor (Cuisinart, Kitchen Aid) makes this recipe very simple.

Preheat oven to 275F.

1/2 pound butter at room temperature
1/2 cup fruit sugar (or grind up regular sugar in processor)
1/2 cup rice flour
2 cups cake and pastry flour

If using normal sugar, grind it in processor to make it fine. Add butter and cream with sugar until smooth and light. Add rice and pastry flour. Dough should form into a ball in processor. Press into a greased square glass cooking dish (medium sized – 9 inches or so).

Cook for one hour or until bottom is lightly browned (lift up glass dish to check). Do not overcook! Cool and cut into squares. It’s best to cut when the shortbread is still a bit warm – not too hot, not too cold.

The secret ingredient is butter

The secret ingredient is butter

Sweet Embrace Potatoes

1 large can sweet potatoes in syrup (drained)
¾ stick melted butter
2 eggs
1 c sugar
1 c milk
2 tbs corn starch
cinnamon to taste

Dissolve cornstarch in a little of the milk to make it mix easily.  Beat all of the above ingredients with mixer until well blended. Pour in casserole and bake 22 minutes at 375 degrees.

Topping for casserole

1 c crushed cornflakes
1 c coconut flakes
½ c brown sugar
¾ c butter
½ nuts (chopped pecans, chopped walnuts, almond flakes)

Mix topping ingredients over low heat.  Spread over partially cooked sweet potato mixture.  Return to oven for 20 minutes.

Sweet Embrace Potatoes

Enjoy! We wish health and happiness to you and yours.

p.s. Come on over to Long and Short Reviews for another holiday recipe and a chance to win a copy of my m/m Hanukkah romance Eight Nights!

Keira Andrewsand Leta Blake write fairy tale inspired m/m erotica and romantica with Ellora’s Cave. Check out Earthly Desires, the first book in the series, available for purchase at AmazonBarnes and Noble, and Ellora’s Cave.

Moravian Christmas Cookies

This may surprise some of you, but I am a CHRISTMAS NUT.

Nope, not religious. I’m talking the whole tacky ornament, Santa loving, Grinch adoring, stockings-and-ugly-sweaters kind of Christmas nut.

I ADORE Christmas. I love getting together with my family, giving them the most fabulous presents I can come up with, eating, cooking, laughing, and sneaking around playing Santa.

When I was little, my parents had to make a rule for me. We couldn’t open presents until 5:30am. That didn’t stop me getting up at 1:00, 2:30, 3:25, and 4:59.

Yeah. This is a lifelong condition.

So, it is with a sense of great jubilation that I share with you my single favorite Christmas cookie recipe.

OMNOMNOMNOM

OMNOMNOMNOM

 

Warning: These cookies taste like you just jammed a sleigh-full of delicious and spice into your mouth. Also, one batch makes about a trillion cookies. But, good news. The batter can stay refrigerated for up to two MONTHS. (not a typo.) Yay for liquor-laced cookie dough!!!

And, without further ado…

 

MORAVIAN CHRISTMAS COOKIES

Ingredients:

1 and 1/2 cups Shortening

1 cup plus 2 tablespoons packed Dark Brown Sugar

A five pound bag of flour (you won’t use all this in the dough, but you will need the vast majority by the time you’re done. Think of the rolling out. These cookies are a commitment, but it’s like marrying an ancient billionaire. Pain in the hoo-ha for the short term, but CRAZY AWESOME later!!)

4 cups of Molasses

3/4 cup Brandy

2 tablespoons plus 1/2 teaspoon Baking Soda

2 tablespoons Milk

1 teaspoon White Vinegar

2 tablespoons Cinnamon

2 tablespoons Nutmeg

2 tablespoons Cloves

1 tablespoon Ginger

 

Directions, in case you’re not scared enough now. IT’S WORTH IT!!

 

In a big bowl, mix together shortening, brown sugar, and 3 cups flour. Add molasses and brandy. In a separate bowl, dissolve baking soda in milk and mix in vinegar. Add to molasses batter with all the assorted spices. Now here’s where it becomes a workout. Add enough flour to make a stiff dough. Your arms will be exhausted, and you may give up too soon. That is okay. Refrigerate at least overnight, but up to two months! Liquorrrrrrrrrrrrrr. 🙂

When you’re ready to bake, let a chunk of the dough come up to room temperature. Preheat your oven to 300 degrees. If your oven runs hot, you may want to knock it down to 260. You know your oven. I don’t. Moving on!

On a floured board roll out dough to 1/8 of an inch thick. If too sticky, add more flour. If too dry, add more dough. Cut 3 inch cookies. I recommend using parchment paper on your baking sheets, also, btw. Bake them for ten minutes total, the first five on the bottom rack, and the last five on the top rack. Remove and cool.

 

These cookies will turn you into a bakery, but they make your house smell of nutmeg and cinnamon and ginger and cloves. AMAZEBALLS. And the taste? They’re much better the next day. The spices ping your tongue. Yeah, so they’re a lot of work. Yeah, so they have about seventeen ingredients. THEY ARE SO WORTH IT.

 

Christmas is a commitment, people. Your December 25th can be just like every other day of your life, or it can be special. MINE WILL BE SPECIAL, DAMMIT!!

 

*omnomnomnomnomnom*

 

 

 

 

Chocolate Covered Cherry Cookies

Favorite holiday recipes? There are so many. Crab dip – a rich, creamy diet bomb of cream cheese, crab and other things that aren’t good for you, but are heaven on crackers. Then there’s the Cherry Ring that’s traditional for our Solstice celebration. Lemon bread – a sweet, tart, heavy pound cake that comes from a cookbook older than I am. However. For all of those recipes the single recipe I’m asked for most often, is this one: Chocolate Covered Cherry Cookies.

chocolatecherry They are a hit whenever I make them. I think I pulled the recipe from a magazine years ago. I made them, tried them, and swore to never make them again because they were vile. And I was the only one who thought so. Clearly. I end up making a quadruple batch every single year and these are the first cookies to vanish. My objection? Too sweet. They hurt my teeth. I’m assured by just about everyone else in the world that I’m just weird.  I’m into spice cookies. Big flavor, less sweet. Clove cookies are a favorite. I’d love to get the recipe for you, but it’s at Mom’s house…where I’m headed to do my annual holiday baking tomorrow. My oven aboard the boat is the size of a bread box. So to get any holiday baking done, I have to steal — er — borrow someone else’s kitchen. This year, Mom volunteered hers. I did promise to leave behind a few goodies in return. If we have another one of these holiday recipe posts, I swear I’ll post the clove cookies – they are so perfect for dunking in tea. And they taste like Christmas – orange peel, cloves and just a tiny kick of black pepper. Mmmm. Until then, chocoholics rejoice and enjoy your Chocolate Covered Cherry Cookies.

Mexican Eggrolls for the Holidays? You bet!

Sexy athleteThere is absolutely nothing holiday-ish about this photo. Still, when I saw him, I knew my fellow MANhandlers would appreciate his…ball. It’s clearly the focus of the photo, yes? I’m suddenly nostalgic for my days in the soccer keep. I was quite good, you know–recruited for the Miss Budweiser Ladies’ Traveling Team. But that’s another tale for another time. Ogle away while I get the recipe you need for the holidays.

So, every year we have this tradition that we do a predictable holiday meal for Christmas, but for New Year’s Eve, we do a huge Mexican food feast. It was easier to pull this off when we lived in New Mexico (the South simply doesn’t understand tamales or green chili that is not a bell pepper). We are a diligent and resourceful lot, though, and we make it work. The recipe below is ridonkulously simple, clearly unhealthy and guaranteed to taste good. We lean on the latter and ignore the middle altogether for this one night every year.

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Mexican Eggrolls

2 lbs lean ground beef
1 clove of garlic, minced (more if you’re fending off the undead)
1 white onion, chopped (less if you intend to kiss your sweetheart)
1 can chopped green chilies (use two if you’re a chili addict and don’t forget to pick out the skins)
1 large bag sharp cheddar (large means the BIG bag)
2 packages eggroll wrappers
1 bag frozen potatoes OPTIONAL  (like O’Brien potatoes but without the peppers–trust me on this)
Salsa
Small bowl of water
Oil for frying

Heat the oil.

Brown ground beef with garlic, onion and green chilies in a deep pan. (I add the green chilies when the meat’s almost done and use the spoon to spread it around and pick out the skins.) Drain grease off meat and put back in the pan.

Fry potatoes. Drain them well and pat excess grease off with paper towels. (Seems pointless, but trust me. Too much grease is just too much grease.) Keep grease hot.

Add the bag of cheese to the meat and turn the heat on low. Stir it in and make sure it melts well. The meat should stick together really well.

Add the potatoes and mix in.

With on corner of the eggroll wrapper facing you, add a small spoonful of the meat mix. Dip your fingers in the water and trace the edges of the wrapper. Fold the nearest point over the meat, fold the outside corners in and roll. (It’s very important to make sure you get the seams sealed, but don’t mash them. Eggroll wrappers are temperamental and tend to tear out of spite. It’s true. I swear.) Set aside. Repeat the process until you’re out of wrappers, meat or alcohol.

Fry your eggrolls until they’re golden brown. (Usually takes a minute or so.) Remove and drain on a paper towel.

Suggestion: Have someone fry while you roll. It makes things much, much easier because the eggroll wrappers tend to stick to the counter as you set them aside.

Serve with salsa and enjoy! (Really, though? They don’t need it.)
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There you have it, my faithful readers — a Tompkins tradition since 1948. Okay, that’s a lie. We started this around 1995. But traditions sound better if they’re older. You’re going to thank me. Your hips will curse my name, but the belleh will be happeh.

Wishing you all a very merry Christmas, happy holiday season and prosperous New Year full of wonderful new reads. And Mexican Eggrolls.

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