It seems to always sneak up on me! I think Mother’s Day is such a great holiday. I think being a Mother is one of the hardest jobs out there, and it’s so neat to take a day to celebrate Mothers.
I am teaming up with Card Store to show you some well design Mother’s Day cards that are easy to make, and can be sent right to your recipients door, or to you to hand deliver your loved one.
I love it because it has the convenience of an e-card, but Card Store will print it out, address it, and put US postage on it, and physically ship it out to your recipient or to you! I think giving real cards is such a great tradition that should live on!
I put together a card for my mom using the easy pre-designed cards, and I just added my photos, and customized it with my own special message to my mom.
I couldn’t decide which one I liked best, so I did two!
It was very easy to customize them with my photos, and write and sign a message inside the card!
I’m excited for her to receive them in the mail for Mother’s Day!
Don’t forget to create your special Mother’s Day card, and use the promo code: CSF3199 to create Mother’s Day cards for only $1.99! (expires May 5th)
My mom is a special lady! She is the most un-selfish person I know, always giving up her needs for others. I am sure that was a lot of sacrifice for her having six children, but I never heard her complain!
One of the many things my mom taught me was how to cook! My mom is an amazing cook, and I remember helping her in the kitchen since I was a little girl.
I wanted to share one of our family recipes that my mom taught me to make over the years, and we still eat at family gatherings. My mom is well-known for her wontons, and I want to share with you her steam wonton recipe today!
Combine all filling ingredients in a large bowl, mix well.
Bring water in steamer to a boil. Place 1 tablespoon of meat mixture in the middle of a wonton skin. For steamed wontons, squeeze the edges of the wonton skins towards the top, with some meat still exposed. Place wontons in steamer for about 10-15 minutes or until wonton skins are translucent and meat inside is cooked. Serve with dipping sauce.
Dipping Sauce
Whisk together:
1 tbs soy sauce
2 tsp rice vinegar
2 tbs brown sugar
1 clove garlic, minced
2 drops sesame oil
½ tsp fresh ginger, minced
½ tsp green onion, minced
1 ½ tsp water
red pepper flakes (optional)
Enjoy!
And, cheers to all you Mother’s lovers out there!
[*Disclaimer: This is a sponsored post by Card Store. All thoughts and opinions are my own]
Being half Vietnamese, I grew up eating a lot of Vietnamese food. Fresh spring rolls are probably top on my list of favorite things to eat! I love that they are so fresh, not fried, and you can really be adventurous if you want and try new fillings.
I like the traditional Vietnamese Spring Rolls that are made with Shrimp and Pork. You can dip them in a peanut sauce or a fish sauce, and they are so tasty! (affiliate links are used in this post)
Vietnamese Spring Rolls (Goi Cuon)
Ingredients: 1 teaspoon salt 1 pound cooked small shrimp, tails removed sliced in half lengthwise 8 ounces thin rice vermicelli noodles Shredded lettuce 1 bunch fresh mint leaves 1 bunch fresh cilantro leaves, removed from stems 1 English cucumber or seeded regular cucumber, thinly sliced 1 package rice paper (banh trang) – I prefer three ladies brand rice paper wraps
*can also add shredded carrots, and boiled pork
Directions: 1) Follow package directions and cook rice vermicelli noodles.
2) Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the entire piece. Lay it down on a cutting board. Place some lettuce leaf at the lower end of the rice paper. Add rice noodles, mint, cucumber and cilantro evenly across the rice paper.
3) Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Continue rolling while keeping tension on the rice paper for a tight roll. The roll will seal itself.
Ingredients: 1 cup light chicken stock 3 cloves garlic, minced 1 tablespoon thick soy sauce 4-5 tablespoons of Hoisin sauce
2 tablespoons rice vinegar
1 tablespoon fish sauce 3 tablespoons sugar 4 tablespoons crunchy or creamy peanut butter (natural or organic) 2 teaspoons chili garlic sauce or diced chilies to taste 1 ounce dry roasted peanuts, chopped
Directions: 1) In a small sauce pan, add light stock and garlic. Bring to a boil and reduce heat to low.
2) Add thick soy sauce, Hoisin sauce, fish sauce, rice vinegar, sugar, 4 tablespoons peanut butter and chili garlic sauce. Stir until peanut butter is dissolved and the sauce thickens. Add additional peanut butter until desired thickness is obtained. Adjust seasonings to taste. Garnish sauce with chopped peanuts.
