By Teri Cayton
The Parsons Advocate
It is hard to realize that half the year has gone by already, it feels like it was just yesterday that we were celebrating New Year’s Day. And to top it off I was in the big box store the other day and fall decorations are out already. Time is going by fast enough they don’t have to rush through life that quickly. I want to savor each day and make them last. Momma Said, Time is one thing we can’t stop or control, not yet anyway.”
Brother is having problems again, I won’t go into detail but he is in the hospital again. This is going to be an intensive recovery and possibly life changing. I feel so bad for him but I am taking care of his dogs and I will care for him for a short period when he gets out of hospital. Keep us in your prayers and we will hope for the best outcome.
Life is so precious that it cannot be taken for granted. Every day is a gift and we should make the most of it. Take care of mind, body and spirit and that is half the battle. God gives us one body and it does have an expiration date, but there is no need to hasten that date. Everyone takes care of their vehicle, oil changes, new tires, etc. so why not treat your body the same.
We need to fuel our bodies, take care of legs and feet and most of all keep our brains active. Our body is the same as our car, it gets us where we need to be but most of all we need to keep our hearts full of love and compassion. That will get us further in life than anything. Momma Said, “Pray for us to keep our strength and hopefully health will return quickly.”
Blueberry Cheesecake Egg Rolls
Ingredients
- 1 cup 8 oz. cream cheese, softened
- ¼ cup 2 oz. granulated sugar
- ¼ cup 2 oz. sour cream
- 1 teaspoon vanilla bean paste
- Zest of one lemon
- 1 cup 5 oz. blueberries (fresh or still frozen)
- 12 egg roll wrappers
- Vegetable oil , for frying
- Powdered sugar , for dusting
Instructions
- In a medium bowl, whisk together the cream cheese and sugar until smooth and fluffy.
- Add the sour cream, vanilla bean paste and lemon zest and whisk until combined.
- Place a small bowl of water and the 12 egg roll wrappers on a clean work surface.
- Place the wrapper in front of you making a diamond shape. Add 2 tablespoons of filling near the point closest to you. Top that with blueberries.
- Working with one wrapper at a time, dip a finger in the water and moisten edges of the wrapper.
- Fold the corners of the triangle into the center and roll up, using a few more drops of water to seal if need be. Place on a plate, seam side down while you roll up the remaining egg rolls.
- Fill oil to a depth of 1-inch in a wide pan and place over medium heat. Place a wire rack in a baking sheet next to the stove.
- Once the oil is hot, fry one or two of the egg rolls at a time, about 2 minutes per side, until golden. Transfer to a wire rack to drain and cool slightly.
- Serve warm with a dusting of powdered sugar. These are best eaten just after they are made.