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| just a thought.... |
| 3/3/08 |
| Reflections on (my) life. Dec 2007 Now that I’ve reached the milestone of 65, I find that I want: life to move a little slower, my coffee a little sweeter, my family a little closer. It’s interesting, I think, that we spend our teenage years yearning for the chance to get away from family, and our middle years waiting for the kids to get out on their own. In our later years, we just want them all near us. The Holidays are upon us. Before you know it we’ll be waiting for those family members who can travel this year to arrive. The good smells of the festive meal coming from the kitchen. The sweet sound of little ones running around. Even the squabbles and tears don’t detract from the joy of being together. Here at the B&B, In addition to one of our son’s family, we’ll be hosting other family’s relatives in the area for the holidays. That’s fun too. We enjoy having people in our home. It certainly livens up the holidays for us as well. Following is a recipe for a cheese spread that goes well at those holiday gatherings. We used this in one of our cooking classes last year, and I’ve used it at least a dozen times since. Enjoy! SUN-DRIED TOMATO CHEESE SPREAD Servings: 12 1 garlic bulb 1 teaspoon olive oil 11 ounces goat cheese 8 ounces cream cheese 1/2 cup sun-dried tomatoes, chopped 11 tablespoons fresh chives, chopped 1/4 teaspoon salt 1/4 teaspoon ground pepper Assorted crackers / flat bread Cut off pointed end of garlic; place garlic on a piece of foil and drizzle with oil. Fold foil to seal. Place on baking sheet. Bake at 425 for 45 minutes or until cloves are tender. Let cool slightly. Squeeze pulp from garlic cloves. Mash. Beat garlic, goat cheese, and next 5 ingredients at medium speed with an electric mixer until well blended. Cover and chill until ready to serve. This can certainly be made well ahead. Just remove from the fridge an hour or so before you plan to serve it. Till next time M |
