Thankfully, things are looking better than expected with the flood in Fargo-Moorhead. The weather ended up being colder than predicted, which slowed the rise of the Red River and helped keep the river level quite a bit lower than forecasted.
The river still did set a new crest record, however, and our communities are certainly not out of danger yet. Everyone is diligently watching the levees and dikes for any breaches, and some leaks can’t be contained until they’ve done considerable damage. To add insult to injury, we’re supposed to get another 8 to 12 inches of snow in the next few days.
We’ve been exceptionally fortunate. Almost everyone we know is still high and dry, which seems miraculous. And I am so proud of the people in our communities. Not surprised, but proud. The hubby was listening to a press conference today in which our city’s mayor said that FEMA was strongly urging him to evacuate the entire city. The major responded by saying (and I’m paraphrasing here, so bear with me), that it’s not necessary because the people of Fargo-Moorhead don’t give up, and they’re not going to stop helping each other. And that has proven true.
The hubby and I moved quite a few things out of our basement, as a precaution, and we still have bags packed and ready to grab on a moment’s notice in case anything happens. I have to admit, I was tempted to flee town. I didn’t want to wait until the point when we couldn’t bring our animals with us.
I could never leave these guys behind.
Even though most of the time, she could really give a rat’s patootie that I’m around.
But it’s looking like it won’t come to that, for which we’re eternally grateful.
That being said, everyone is ex-haus-ted. From sandbagging, moving belongings, even just dealing with the tension and stress. Even now, when we’re in “wait and see mode,” it’s difficult to relax. Last night our friends Dave and Sarah invited us over for supper. Might as well watch and wait with friends, right?
Sarah asked me to bring an appetizer, and I was hungry for something light and Asian, so I made some chicken wonton cups. The wonton wrappers are baked in mini muffin tins, making them the perfect receptacle for a variety of fillings. And perfect for munching while the main course is cooking.
Chicken Wonton Cups
Makes 4 dozen
48 wonton wrappers
2½ c. chopped cooked chicken
Salt and pepper
1 c. coleslaw mix, chopped
2 green onions, finely chopped
1 Tbsp. toasted sesame seeds
2 cloves garlic, minced
2 tsp. fresh ginger, grated
¼ c. soy sauce
2 Tbsp. rice wine vinegar
1½ Tbsp. brown sugar
1½ tsp. dark sesame oil
1½ tsp. sriracha (chile paste)
2 Tbsp. canola oil
¾ c. chicken broth
¼ tsp. crushed red pepper flakes
1. Preheat oven to 350. Spray mini muffin tins with cooking spray, and place one wonton wrapper in each cup, forming a little bowl.2. Spray wrappers with additional cooking spray, and bake 5-7 minutes.
3. Remove wonton wrappers from tins and place upside-down on a baking sheet. Spray with cooking spray.4. Bake an additional 5 minutes, until cups are crisp and golden. Remove from baking sheet and let cool.
5. Combine chicken, salt and pepper, coleslaw mix, and green onions in a bowl.6. In a small saucepan, combine dressing ingredients. Bring to a boil, then reduce heat and simmer until dressing is slightly reduced. Add to chicken mixture. (I didn’t use quite all of my dressing.) Stir in sesame seeds.
7. Spoon a teaspoon or two of filling into each wonton cup. Serve at room temperature.