Michael loves biscuits.
I suck at making biscuits.
You see the problem.
Actually, biscuits and Michael go way back. He first learned to love them in the military where the best breakfast at Fort Benning was what Charles Emerson Winchester III so delicately called "Chateaubriand on a Shingle."
Tell me if this sounds familiar. It's Wednesday evening. Hump day. You're tired and pissed at your boss but still determined to make a delicious homemade meal for your family. Let's say, oh, maybe a nice juicy pork roast redolent of rosemary with roasted vegetables.
Then you realize...damn! I forgot to take the roast out of the freezer to thaw before work. So the whole sear-and-stick-garlic-cloves-in-slits thing isn't going to work out so well. If you slam it in the oven still frozen, well! Ever heard a pig cry? And then there's all the vegetable prep to do. Ugh.
So it's frozen pizza for supper...again. Not that the kids will mind.
"You should write about eggrolls," my step-daughter, Alysse, said, "I'd love to have your recipe."
And sleepless in Minnesota at 5 o'clock on a Sunday morning seems as good a time as any to oblige.
Are these "authentic" Chinese eggrolls? Authentic Vietnamese eggrolls?
Not on your tintype!
But they're a heckuva lot better than any cabbage-filled restaurant eggroll!
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