By Teri Cayton
The Parsons Advocate
It is with a heavy heart that I write my column this week. My fur-baby Ripley is gone. She got out of the back yard and was hit by a car this past Sunday night. The car didn’t even stop to see what happened. I got to her just as she was taking her last breaths so she was not alone. Just know that she was loved from the first minute she was placed in my arms and she went out of this world the same way.
In her short life she made a lot of friends and I want to let them know that the kindness they showed her will not be forgotten.
I do not have the words to write a full column this week so please forgive me for that. She made friends at the bank, the courthouse, the pharmacy, and basically anywhere that had a drive thru. She even got her own pup cup at the Dairy King in Philippi. When she crosses the bridge she will have two new sisters to meet her there, Abby and Bailey and they will take good care of her for me. Momma Said, “Cherish the time you have with your family, two legs or four it makes no difference. Love transcends all.”
Ripley on our last walk together, this is how I will remember her walking into the sunrise.
Peach Cobbler Egg Roll
Peach Cobbler Filling
- 1 lb. Peaches frozen, sliced or diced
- 1/3 cup Sugar or sugar substitute
- 1/4 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1/4 cup Butter salted
- 1 tsp. Vanilla Extract
- 1/2 tsp. Cornstarch mixed with a few drops of oil to prevent clumping, or Xanthan Gum
- 10 Egg Roll Wrappers 10-12, one pack is enough, you just won’t use all
- Oil for frying
Cinnamon Sugar Topping
- 1/4 cup Sugar or sugar substitute
- 1 tsp. Ground Cinnamon
- Caramel Syrup
- Vanilla Ice Cream
For the filling
- Add all the peach cobbler filling ingredients to a pot.
- Mix them and stir to combine
- Cook on medium low for 10 minutes, or until the peaches are thawed and it appears that they are in a light syrup.
For the egg rolls
- Add a few tablespoons of filling (about 2-3 slices of peaches and some sauce) to the center of the egg roll wrapper.
- Fold the egg roll – I use water to seal the edges. Repeat until all filling is used.
- Heat oil in a frying pan to 350 degrees.
- Add the egg rolls to the oil and cook until golden brown (about 3-4 minutes total – if doing more of a shallow fry with enough oil to cover just one side, then split the time evenly so both sides are cooked)
- Remove from the oil and allow to drain on a cooling rack or a plate lined with paper towels.
- Top with cinnamon sugar immediately out of the oil
- Optional: Serve with a few scoops of ice cream and drizzles of caramel syrup.
For the air fryer:
- Preheat your air fryer and spray them generously with oil like avocado or olive oil and air fry at 400 degrees for 10 minutes.