I am pleased as punch to announce that my back is MUCH better today. It is still a bit sore, but I can now sit upright without screaming in pain. Isn’t that nice? I thought so, too.
Since I was out of commission yesterday, The Young One had to have cereal for breakfast; I also gave him $10 and told him to buy lunch and put the rest in his account (they’ll “bank” money for kids so they don’t have to take lunch money every day). When I asked him what he had for lunch when he got home he said “Three hamburgers, but they didn’t taste all that great so I had to get snacks to take the taste out of my mouth.” He ate THREE hamburgers when they “didn’t taste all that great???” Oh, and he told me this while eating another bowl of cereal. After he wolfed down half a big bag of BBQ Lays.
It has happened – Adolescent Boy Bottomless Pit Syndrome. I remember it well – for the next three years there will be non-stop eating. And non-stop growing. Doesn’t this kid know we’re in a recession? No? I didn’t think so. After he told me about his pitiful excuse for a lunch, I asked him if he’d like two sandwiches in his lunch today, and he said, “Sure!!” So he got a hot breakfast this morning (oatmeal and toast topped of with a huge glass of chocolate milk) and two sandwiches for lunch, along with carrot sticks, string cheese, more potato chips and cookies.
That should keep him down to one tasteless hamburger today.
I hope my wallet can withstand the next three years.
Anyhoo, on to the matter at hand. When we host the annual employee holiday party, I just put out a ton of finger foods – deviled eggs, shrimp cocktail, meat and cheese platters, etc. Last year, I found a recipe for this, and it was a HUGE hit, despite the fact it sounds rather, well, weird. What didn’t get eaten at the party, which wasn’t much, was devoured by me and Beloved while we watched a movie the next day. It’s not hard to make at all (although it has more than 4 ingredients – sorry, Janie!) and it is just full of cheesey, artery bursting goodness. Serve it with lots of sturdy crackers.
Strawberry Cheese Ring
16 oz. sharp cheddar cheese, grated or shredded
3 oz. cream cheese, softened
3/4 cup mayonnaise
1 small yellow onion, chopped
1 cup chopped pecans or walnuts
1/2 teaspoon garlic powder
Dash of cayenne pepper
1 cup high quality strawberry preserves
Combine all ingredients except preserves in a food processor or electric mixer. Mix thoroughly and refrigerate for 2-3 hours. Scoop mixture onto a platter and mold into a ring formation (place a sheet of wax paper between your hands and the mixture to prevent melting and stickiness). Spread strawberry preserves into the center of the ring and serve with crackers.