Well I guess summer is officially over. You can’t tell by the weather yet, so I will enjoy the warmth as long as I can. The East coast has experienced its first hurricane of the season and I hope everyone came through ok. It sure played havoc on the beach goers for Labor Day weekend though. The last big bash of the season and for many it was pretty soggy. Momma Said, “Mother Nature is a fickle b****.”
I remember as a kid that Labor Day signaled the change in season as well as the change in fashion. After the holiday it was uncouth to wear white and you shouldn’t wear straw hats after Labor Day. Now, who cares? Wear what you want, when you want. As much or as little as you like these days, the trend tends towards less. The more skin you show the better.
It won’t be long before the last of the flowers are ready to be cleaned up for the season. The black eyed susans are some of the last and they are going fast. I hate to see the season change and the days get shorter, but it is part of the cycle of life. Momma Said, “Just grin and bear it because there is nothing we can do about it anyway.”
Get out and enjoy the nice weather while you can and make the best of life. Here is a yummy dessert for you to enjoy.
Apple Pie Egg Rolls
Ingredients
Filling
· 3 cups apples, peeled and diced (approx. 3 apples)
· 4 tablespoons sugar
· 4 teaspoons flour
· ¾ teaspoon cinnamon
· 1 teaspoon lemon juice
Other
· 12 Egg Roll Wrappers
· Oil for Frying
Instructions
1. Combine all filling ingredients and mix well.
2. Place 2 heaping tablespoons of filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper
Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering.
1. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy.
2. Sprinkle with powdered sugar and serve warm.
