So I had an absolutely lovely weekend of lounging on my porch and socializing with lovely people which was marred by itching from poison icvy.
So I had people over to play bridge, and one of the necessary components is snack food. Last time I had bridge, I baked a whole bunch of random frozen things I had bought at the Indian grocer and just made dippings sauces – everyone left stuffed, but it did heat up my apartment a good bit to have the oven running constantly.
So this time, I roasted some veggies beforehand and had one thing that got made in the microwave, and it was all pretty much dips’n’chips:
Sleazy Cheesy Dip
1 stick velveeta
1 package cream cheese
1 jar salsaall microwaved together and served with toasted pumpernickel bread (it would have been served inside the bread, but it was too soft and didn’t hollow well) and Fritos.
[redacted]’s Bacon & Horseradish Dip (which I was sure my father would *love*, but he ended up saying, “I am not a fan of cream cheese – I like sour cream based dips. Never mind, I think it is the tastiest thing ever)
bunch of real bacon bits (I made bacon and crumbled it)
1 tablespoon horseradish
1 pgk cream cheese
1/4 cup sour creamserved with Wheat Thins and Rosemary Triscuits
Chopped Liver
recipe hereRoasted Veggies
1 yellow squash
1 long, thin eggplant
3 red bell peppers
2 orange bell peppersTossed and “marinated” for a minute or less in: a dash of soy sauce, white balsamic vinegar, pasta sprinkle, and olivey and peppery olive oil (note: the olive oil people are having free shipping on 500ml bottles for mothers’ day), and then roasted – as you do.
So. There was a lot of food.
And then about 4 hours in, I do a hostess round going, “So is there anything else I could feed you?” And I am well-stocked to make a wide variety of foodstuffs appear on very little notice…
and someone pops up with, “Could we order pizza?”
O.o
So, um. We did.