Wondering.....Cream Cheese Wonton Recipe

I guess I'm not entirely certain how often we are to post on our blogs.....everyday, every OTHER day or maybe just on days we have class....hmmm....pondering that one. I think I will write whenever I have a "culinary" thought.....well, maybe not EVERY time or I might never stop writing!
So, I had some cream cheese wontons today, turned out to be a total waste of energy just to chew them! Yuk! Now I am on a mission to come up with my own recipe for them that doesn't make my family gag! Schwan's written on the package might have been my ifrst clue to the quality of those nasty morsels but, oh well! I have tried many different cream cheese wontons and they always seem to be "too" something, too sweet, too oniony...Todays attempt....
1 pkg. softened cream cheese(full fat....no diets here!)
4 oz. crab meat(claw works fine for this
2 spring onions (green part only), sliced finely
1 t sugar
1 t Sriracha sauce(or more or less, depending on heat you like)
15-20 wonton wrappers(depends on how much filling you like in each)
1 egg, beaten
Mix everything, except crab meat, together until well blended. Stir in crab gently, so it is still visible as crab! Put about a tablespoon in each wrapper. fold in half diagonally, seal with beaten egg. Repeat until you've used all of the filling. Fry in 350 degree F oil until golden. Make sure to keep the edges of the wontons free of filling so that they will seal properly and not leak when fried. I like them just as  they are right out of the fryer but, my kids like a little sweet and sour dipping sauce.
This is what I came up with, it worked for us....NO leftovers here!
Tomorrow....maybe skirt steak.....
 

First post....day one of class....Garde Manger

So this blog is an assignment. Interesting to have to do something like this as an assingment for a cooking class, right? Who knew I'd have to become a blogger to get a culinary degree....not me, that's for sure!
So, the class is Garde Manger, the art of the cold kitchen. Garnishes, smoking meats, curing....all of the artistic parts of cooking apparently. There seems to be more to this class than just the garnishes that I thought the class would be. Not just simple radish roses....damn it! So much for an easy "A"!
The thing is it sounds much more interesting than I thought it would be too, I think it might be kind of fun. More work than I had anticipated but, still fun.
The next class is Tuesday....aspic, does anyone even make aspic anymore? We will see how that goes....