In the mean time, I have been trying to study for finals and waiting for that time Saturday when I get to jump on a plane and land in a different country.
I am going to Mexico and I can't wait! Despite the fact that I am only going for ten days, I plan on making the most of it. There really is no other place in which I feel so at home. Yes, Boston is my home for now--and don't get me wrong, I absolutely adore it--but Mexico City will always be where I feel like everything falls into place. Bear with me through these philosophical statements; sometimes they are much needed.
I am sad about the end of the semester. Sad that sophomore year is over. And sad that I will only have a ten day summer before I return to Terrierland.
But I am also happy that I still have two years left at college (not counting law school). I am happy with my life now. I am very happy with the opportunity that I have discovered in this blog. And I am very happy to be spending a summer in a warm and sunny Beantown.
Oh, and going back to the Mexico topic, sleeping on a queen size bed and driving my bug has never sounded better than it does now.
Tonight's dinner was nothing ordinary. At least not in my book. Another first came from making wonton soup. At my roommate's request I folded wonton wrappers around seasoned ground turkey (had some leftover and decided to substitute for pork).
The recipe is surprisingly easy, but actually making the wontons is the time consuming part. Either way I suggest you try it. It was the first time I had it and it definitely lived up to its expectations.
Wonton Soup (adapted from Joylicious)
- 8 oz (1/2 lb.) ground turkey
- 1 tablespoon egg whites
- 1/2 tablespoon corn starch
- 1/2 teaspoon olive oil
- A pinch of salt
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon ginger paste
- 1/2 teaspoon sugar
- 1 package wonton wrappers
- 5 cups chicken stock
- S & P
- Cilantro and green onion, chopped, for garnish
- Combine ground turkey, egg whites, corn starch, oil, salt, rice vinegar, and sugar in a large bowl. Place about one teaspoon filling on a wonton wrapper and fold in half. Press gently to close and fold flat part a second time. Pinch ends and fold to form a ring. (Here is an easy demonstration courtesy of Recipe Tips)
- In a large pot, boil about 5 cups of water and drop wontons in. Work in batches so as not to crowd the wontons. Cook wontons until the rise to the surface, about 5 minutes.
- Meanwhile, bring chicken stock to a boil in a separate pot. Season with S & P. Serve soup with wontons and garnish.