Three hosts in the lounge for this episode of ZTL. Our drink is not one of our originals but comes from the Total Tiki app by Beachbum Berry. If you had only one app filled with tiki drinks, details instructions, history and an ingredient database...this is the one you want. Best Year was chosen as our drink because Sunshine vowed to try new things. So, mixing up a cocktail with blue curaçao (yuck) and Rose's lime juice (not fresh and so many preservatives) isn't usually on our list. But the recipe looked solid so we tried and. And, all three of us liked it. Listen to the show for much more detail including our t-shirt giveaway, upcoming events and more.
Vegan Seafood Rangoon!
1 package vegan shrimp or crab (VegeUSA is available in many specialty markets)
1 can water chestnuts drained and chopped fine
4 oz. vegan cream cheese or other soft cheese substitute
2 chopped scallions (just the greens)
1/4 tsp. black pepper
Salt to taste
18-24 wonton wrappers
Combine all ingredients in a bowl and stir well. Spoon 1 heaping teaspoon into each wonton wrapper. Seal wontons with water along the edges, folding over into triangles. Press edges of wontons very firmly to prevent leakage while frying. Heat vegetable oil to 350 degrees F and fry several pieces at a time until golden brown on each side. Remove from oil and lay to rest on paper lined plate. Serve with hot Chinese mustard, cocktail sauce or other dipping sauces.
Below are just some of the super fun greeting cards designed by Jason Bitner of bitnerdesign.com. Before Valentines Day is already here, order a few cards now and surprise your favorite cocktail snob with these cards that are blank on the inside. Make Valentines Day or any day more special. We really do love these!
