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When hubby retired last year he was treated to many parties, many gifts, and many sad goodbyes. I was invited to a few of the celebrations and I received some thoughtful gifts as well. One of which is pictured here.  Isn’t this the perfect gift? Hubby’s co-workers heard about Wine Wednesday many times and came up with this brilliant idea. The bookmark is on this page.  I’m completely smitten with arancini and will be trying this version – baked – sooner rather than later.
Last week for WW I tried yet another version of my all-time favourite appetizer – Baked Spinach and Artichoke Dip. From the brilliant Rachael Ray, this one is made with a white sauce and gorgonzola cheese. Oh, my goodness. Hubby and I inhaled over half! I had to force myself to stop eating. Today is Bittersweet Chocolate Day. Are you a bittersweet chocolate fan? Or more of a milk chocolate aficionado? I’ll happily eat either or both. And because we’re nearing the end of the Christmas cookies I need to get out my mixing bowls and get to baking – using chocolate, of course. Cheers!
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Now that evenings are getting a little chilly my food cravings are leaning toward comfort foods. Mac & cheese, chilli, pot roast – hot, filling, and filled with warm memories.
That need for warm and cosy extends to appetizers. My two all-time favourite hot dips are smoked salmon, and spinach-artichoke. I could easily eat the entire thing. If there wasn’t a witness (Hubby) I probably would! Here’s the link for the best hot spinach dip I’ve found. So far. If you have what you think is a better version, send it to me. Pleeeeez! ARTICHOKE SPINACH DIP And here’s the recipe for the salmon dip. My friend Janet passed it on and I don’t know where she got the recipe, so I can’t give credit where it’s due, except to Janet for passing it on. I generally make a half recipe, more than enough for two greedy guts, or four restrained adults. Hot Smoked Salmon Dip 8 oz cream cheese, softened 1/2 c mayo juice of half a lemon 1/2 tsp (+) hot pepper sauce 3 green onions, sliced thin 8 oz smoked salmon (either hot- or cold-smoked) 1/2 tsp lemon pepper (or 1/2 tsp each salt and pepper) 1/4 c grated parmesan cheese Mix well and bake at 400 degrees for 15 - 20 minutes until bubbly and warm. Serve with sliced baguette, crackers and/or cru-dites :) Cheers! |
| Luanna Stewart | Welcome to my Blog! |