Yesterday, we biked to three libraries to see what they had in stock, picking up books and movies to help us pass the time during the long weekend. The haul included eight movies and one TV series, a bucketload of business books, and a number of comic books.
As the librarian scanned the last item in my pile (the 40th anniversary edition of Mary Poppins), she told me: “That’s going to put you over the 50-item limit.”
I puppy-dog-eyed my husband, who dutifully handed over his library card so that the remaining item could be checked out under his name. (Technically, we have access to each other’s account, so I could’ve checked it out without him. It’s easier to use his physical card, though.)
We unloaded the books, then headed over to stock up on groceries. Our favourite wonton wrappers were back, so it was settled: a wonton-making marathon.
We moved the dining table into the living room. We had to disassemble the table in order to fit it through the narrow door, but it was worth it. Last time we made a ton of wontons, we sat on the couch and leaned forward to work on the coffee table. The dining table was much better, ergonomically speaking. No back aches or neck aches.
The packages of wonton wrappers we get usually contain 74 wrappers each, although some have as few as 62 usable ones. We filled each wrapper with a teaspoon of the meat mix (pork, shrimp, green onions, garlic, ginger, soy sauce, sesame oil, salt, pepper), sealed it with a dab of water, and folded it into the characteristic wonton shape. We boiled each set in two batches, cooled the wontons in water, and then scooped the wontons into our standard food containers: 15-16 wontons, roughly 260 grams. Naturally, we had to test some from each batch for quality control.
We used to cram the containers full before, but our consumption rate was way too high. (No one ever leaves extra wontons in the container.)
This is what we do with our long weekends. =) Fun!