You had your choice of three flavors... cherry, blueberry, or pizza. Or any combination thereof.

Of course, this was a make-your-own late night snack. The ingredients were set on one of the big green plastic tables on the indoor patio next to the indoor pool. The wonton pasta squares, a bucket each of cherry and blue berry pie filling, and a huge pot of the pizza mix (near as I could tell, a mush of sausage, onion, cheeses, and a few unknowns).

You dish a spoonful of the filling onto the middle of the pasta square, then wet the edges with your finger (dipped in the handy cup of water), and press and seal the edges. Most just folded one corner over to make a triangle, but one young woman went to the extra effort to fold all four corners into the center to make a proper wonton.

Then off to the kitchen, and into one of the deep fat friers for a minute or two. To prevent any crowding or accidents with the friers, only two or three leaders were allowed in the kitchen. The rest of us handed off our doughy packages

and waited impatiently for them to return with the burning hot, crisply browned wontons.

You really had to let those things cool. Burn the lips and tongue to just bite in. The pizza ones were delicious, a new taste sensation. The desserts were like miniature hand-held tarts.

I lost count of my consumption at around eight. (That's eight in number, not eight o'clock. We were eating these things 'til about ten o'clock, in between watching and playing games of 8-ball.) Found out the fruit were better mixed together, mainly cherry with just a smidgeon of blueberry.

Most of us followed the leader's example, and used one square to make one wonton. But those who came later in the crowd sped the process up by using two squares, sealing the filling in between. Bigger bites for less work, and less hot in the middle.

The doubled pizza wontons inflated as soon as they hit the hot oil, like fluffed pillows, sometimes too wide to get in the mouth.

Less fun, too.

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