Lynette then told me that there was an opening in one of the shared rooms and suggested I go speak to administration before Mom got passed over for it. We went down and talked to Nancy, who works in admitting, and later this afternoon she called and said Mom will be moved into her new room later this week. The room is larger than the room she is in now with the understanding that Mom could have a room mate one day. However, right now, Mom will have the room all to herself and it will be her room so that if/when she gets a room mate if they should not be compatible then Mom would get to stay in the room and the new person would need to go into a private room.
This is a big load off of our shoulders. Mom's funds were quickly being depleted and this move will make them last nearly twice as long. Now we just need for the VA benefits to come through and we can breathe easy for the rest of Mom's life.
When we got home, Ting was over. She was hoping that she would be able to get some study time in while we helped with Melody but Little Miss had other ideas. She is nearly 4 months old now. A week ago, we were all excited because she was beginning to recognize people. This week she recognizes everyone and wants no one but Mommy. I keep assuring Ting that, this too, shall pass but I don't think it will pass quickly enough!!
I tried to make her (Tingting) feel a little better by making Ginger Shrimp Dumplings for her to snack on. They made her smile but she had to eat them with Melody in her arms LOL.
This recipe is from a Cookbook called At Home with Friends by Michelle Adams and Gia Russo. It is a neat little cookbook that has menus and ideas along with time lines and time saving tips. I have gotten many good recipes from this book and some good ideas for entertaining and menu planning as well.
Ginger Shrimp Dumplings
slightly adapted from At Home with Friends
1 pkg. round wonton skins (I used square)
2 t. Gourmet Garden Ginger
1 carrot, peeled and finely diced
4 oz. cooked shrimp, cut into small pieces
1 egg white, slightly beaten
1 T. coconut oil
1/4 c. water
Combine ginger, carrots and shrimp in a small bowl. Place a wonton skin on a work surface and place about 1 T. of the shrimp mixture in the center of the skin. Brush the edges of the wonton skin with the egg white, then fold in half and crimp the edges to seal. Repeat until all filling is used.
Heat the oil in a large non stick skillet over med high heat. Place the dumplings (in batches if necessary) in the pan, sealed edges up and brown for about 4 minutes, adjusting the heat to prevent burning. Pour in the water and cover the pan. Reduce heat to low and steam for about 5 or 6 minutes. Repeat this process if you need to work in batches adding oil and water for each batch. Serve with Ginger Scallion Dipping sauce. (recipe below)
Ginger Scallion Dipping Sauce
from At Home with Friends
1/4 c. soy sauce
1/4 c. rice vinegar
1 T. minced ginger
2 T. scallions, chopped
Combine all ingredients in a small bowl. Serve with Ginger Shrimp Dumplings. Print Recipe