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Tag: cheese

In the dysfunctional food vein

If I make it through the night without devouring the cheese dip (even a little bit), I get blackberries with real sugar and milk for breakfast.

ETA: Did not eat more cheese dip. Had blackberries for breakfast. Harrumph – next time it’s with heavy cream! Cheese dip and tortilla chips are now safely located at work where people who are not me will eat them.

ETAA: Gad! I got into work at 8am! (I’m supposed to be in at 9am, but I thought I’d sneak in before the rain starting coming down.) And the whole rest of the week will be morning hours, too.

Fondue for you?

So yesterday, someone mentioned that the Melting Pot, a chain restaurant specializing in fondue, was having a spring special and that there would be a $20 prixe fixe on March 20th.

I can neither confirm nor deny this special on the internet.

But – I did end up with a coupon for a free chocolate fondue should I purchase dinner for two or any four course feature… and I think I’ll need some help for that.

Where: 13th & Filbert

Of course both discounts wouldn’t apply, but either way I think it has been too long since I’ve had fondue.

Anyone interested in trying to schedule this?

ETA: I called the Philadelphia location, and they do not have a special for March 20th. They do have a Girls Night Out special on March 26th – $30 per person: cheese course, salad course, entree course (with tenderloin, chicken breast, something seafood, and ravioli), and a $5 wine and martini special. But that was it.

ETAA: The King of Prussia location also denies all knowledge of a spring special.

It has been a while since a food list

food I have
produce
1/2 pt fermented peaches soon to die of oxidation
3 wintery roma tomatoes
butternut squash
2 jalepeno peppers
1 yellow bell pepper
4 roasted red & yellow peppers

dairy
I need to buy milk and/or heavy cream
cream cheese
sour cream
goat cheese
parmesan

protein
a little bit of leftover roast chicken (1 sandwich worth)
2 chicken breasts marinating in onion, fermented peaches, white balsamic, and cowboy rub

meals
So I need to go ahead and make the chicken, but I haven’t decided whether I’m just popping it in the oven, or whether I want to cut it up and saute it and turn it into real food (maybe fajitas, and that would use up the bell pepper, too. Oh, and a tomato.).

I also need to go ahead and make the butternut squash. I think I want a soup, and I have thousands (slight exaggeration) of butternut squash soup recipes, but I’m not feeling inspired about it yet. I think it’s that I’ve been wanting food I can chew, lately.

I’d been looking for something to do with the bits of fermented peach after I’d strained the liquor off… I thought of making little tarts with peaches and goat cheese, but if I don’t make it either tonight or tomorrow morning, I think the peaches will end up in the compost, instead. I’m wondering whether a little dab of tamarind sauce would make those tarts even better, but I won’t know unless I get off my ass and try.

I’ve been eating a lot of mexican (inspired) food lately. I had tasty carnitas quesadillas (and I still have half the pork left in my freezer), mexican corn soup, a few trips to the mexican restaurant, and I’ve also been making some of my sleazy cheezy dip.

Virtuous

So yesterday I was feeling antsy and a little achy, so I went for a leisurely three hour walk.

I bought some chocolate bars, popped into DiBruno brothers for some gooey cheese and a loaf of bread to eat it with, stopped in Williams Sonoma and registered for a free class on cocktail party tips (and ate yummy free samples), and then got some tea at Last Drop (which no longer carries Mad Hatter’s Teaparty, which doesn’t seem otherwise to exist outside of Canada) and sat outside to drink it with my cheese and bread.

Then I happened across a nifty block of Pine Street with a whole row of cute little boutique shops – my favorite one is here. Then I was almost there and I hadn’t been in a while, so I went over to check out Passional (NWS) – they now have two stores! – one for clothing and corsetry and a whole separate two-story shop with the sex toys and art gallery.

And then today, I went to the gym, too.

At work, however, I found out that I wasn’t supposed to work on Friday. It was a holiday and no one told me. However, my boss was there, too, and she saw me there. So I am going to get paid (overtime?) for showing up. Woo HOOO!

Also, I just tasted the chocolate I bought – Vosges’ macha tea dark milk chocolate – I am so happy – This stuff is incredible. It’s not astringent at all, just smooth and soothing.

Bridge Snacks – Sleazy Cheesy Dip, Bacon & Horseradish Dip

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 salsa

all 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 cream

served with Wheat Thins and Rosemary Triscuits

Chopped Liver
recipe here

Roasted Veggies
1 yellow squash
1 long, thin eggplant
3 red bell peppers
2 orange bell peppers

Tossed 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.