Book Of Likes Faces

A good memory from my childhood was when my Mom decided egg rolls from the Chinese restaurant were expensive so she found a recipe for them so, the 1st year, it took 2 days to make 50 of them and man, they were good. They were deep fried and the frozen and on Saturday nights, it was out treat. Over the years, she developed her method and, the last time we made them, we had 5 families involved and in 3 days, we produced 5000 of them, feeding 5 families every Saturday nights for a year. The process takes a year of logistics. Mom didn't use pork, she used turkey, cheaper. So family #1, Mom would get 5 turkeys on sale after Thanksgiving or New year's Day, another family would get the cabbage necessary, going to farmers to get the better price, yet, another family would get the onions, and another the spices needed. Another the shells. Fortunately, the Chinese restaurant in town sold us the shells. (Hint: my dad was their letter carrier).