Rosie Makes Crab Rangoon.

Wonderful crisp little Crab Rangoons, with a crabby, gooey, cheesy filling, with Sriracha Aioli.

About 4 ounces cream cheese. About 3 ounces mozzarella. A little basil.

Some mild goat cheese.

I snipped some scallions into the mix.

Mix your various creams together.

A tablespoon or so of cream.

2 cups of crab meat into the cheese mixture.

Mix in crab meat. Care to guess what this is?

It's cornmeal on my cutting board. Keeps the wontons from sticking.

Spoon a bit of the crab meat mixture onto the wonton.

Brush the sides with water and press to seal. You can make triangles ...

... or make little packets.

A headless Mr. Hawthorne wraps his Crab Rangoon.

Drop into hot oil.

Fry about one minute, or until the wontons are nice and brown. Drain.

Serve with your favorite dipping sauces. I'm going with a Citrus Sriracha Aioli.

Longwood Gardens. Outside Gardens. Part 7.

Longwood Gardens - Part 1 Longwood Gardens - Part 2 Longwood Gardens - Part 3 Longwood Gardens - Part 4 Longwood Gardens - Part 5 Longwood Gardens - Part 6

XKT and Rosie have finished the Conservatory at Longwood Gardens and are heading into the last of the gardens.

If the plant specimens are blurred, it's because XKT and I are on a quick power walk.

We done good.

The Hostas up here astound me. They are huge.

I love this light orange heuchera. Coral bells.

I'd like to do a multi-colored criss-cross.

Exquisite Rhododendron.

Peonies. Doggone, if I could only grow peonies.

And there's still more.