Well, I put up a post about the drought and now it's pouring down rain! Hope it keeps it up since we are 8 inches behind in our rain. But this is what is going on in Indiana.
Saturday, July 14, 2012
Wednesday, July 11, 2012
Getting an Eyeball on Your Writing at Hoosier Ink Today
Today I'm writing at Hoosier Ink about finding your perspective on your writing. Come on over!
Tuesday, July 10, 2012
Pimento cheese is a comfort food for me--it came from my childhood. Lately I've been craving it so I brought out my recipe and have been tweaking it.
Half lb. (8 oz package shredded) sharp cheddar cheese
Half lb. (8 oz package shredded) mild cheddar cheese
½ cup Hellman’s Mayonnaise (I don't believe in substitutes here, but you can, if you want.)
¼ cup pimentos (2 oz jar)
1 tsp. pepper
Pinch of sugar
Ok, here’s where you embellish it any way you wish:
Use any kind of cheese you like (I like to use Kraft Triple Cheddar Cheese with Philadelphia Cream Cheese, but you can even use American Cheese, whatever.)
I use 4 oz. or ½ cup of pimentos and do not drain them—I like the moistness and like pimentos.
I add a little kosher salt and a little more sugar.
I add as much pepper as I like.
I mix it in the mixer and like it a little more creamy than chunky, so texture is a personal thing.
Do refrigerate it for a period of time. It’s best overnight. If it dries out a little, you can always add a little more mayo.
Serve it like you would any dip or spread. I’m really keen on the Meijers’ Baked Sea Salt Pita crackers right now, but breads(white bread takes me back!),crackers, on cucumbers, with tomatoes, celery, a spoon….LOL, your taste is your guide.Some people have even made grilled pimento cheese.
Do you have a favorite comfort food? Do you have a pimento cheese recipe to share?
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