Happy Hunger Games! And may the odds be ever in your favor!
I was so pre-occupied with Chris’ marathon yesterday, I forgot to mention how I spent a large part of my weekend…finishing the Hunger Games. AMAZEBALLS!!!
So I went with my work friends to see Breaking Dawn on Saturday, and I was super excited to see it. At the same time, instead of focusing on the movie I kept wondering how the Hunger Games was going to end. The Hunger Games has surpassed my interest in the Twilight series. I left the theater and went straight home to finish the book.
Okay from start to finish it took me six days to finish, most of it being read on Saturday. This is a really bad picture, but it shows the effort I took to show my devotion to the book.
I got so excited when I saw the movie poster for the Hunger Games, I had to take a picture. I heard at least 5 teenagers laugh at me while I took the pic but whatev. I can’t believe I have to wait until March to see the movie.
I had to make something quick tonight so I could put some attention towards the sequel Catching Fire. I decided to create my own spin on Buffalo Chicken Dip and made…
Buffalo Chicken Egg Rolls
1 package egg roll wrappers
Buffalo Chicken Dip (pre-made recipe)
1. Pre-heat over to 400 degrees. Place two tablespoons dip mixture on to egg roll wrapper.
2. Fold in corner of wrapper and two ends rolling towards remaining end. Moisten last corner and seal egg roll.
3. Place on baking sheet and bake for 8 – 10 minutes.
4. Serve with blue cheese dressing and enjoy!
Careful, these things go fast. The crispy egg rolls is so much easier to devour than the chip and dip.
These things are best served warm out of the oven, so if you plan on watching the bowl games at home, it’s perfect!
Instead I plan on picking from array of leftovers for dinner tonight. So much to pick from…and eat up too. Happy Monday Readers!
Are you team Peeta or Gale?