15 high school (um, and preschool, grade school, middle school) best friends.
1 "cabin" out in the Alabama countryside.
about 20 Dale's-soaked hamburgers on the grill.
3 hours of Apples to Apples.
5 boys thinking "I Want It That Way" was a good serenade for sleeping girls at 3 a.m.
a 1-star waitress at Cracker Barrel the next morning
I love my best friends. So, so much.
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Shotgun shell Christmas lights just begged to enhance Baker's Good 'Ole Boy personality, ya think?
Artichoke dip that I made--all gone! This is a BIG deal for those that know my kitchen skills. Recipe below.
God has blessed me beyond words. My best friends are amazing!
Artichoke Dip
1 14 oz. can of artichokes
2 c freshly grated Parmesan cheese
1 c of mayonnaise
1. Drain artichokes well and coarsely chop. Toss in a bowl. (For me, it was easier to chop 'em in the bowl. Artichokes aren't exactly tough.)
2. Add mayonnaise and Parmesan cheese. Mix together.
3. Pour mixture into a oven-safe dish (not very deep) and cook at 350 for 30 minutes, or until the edges are bubbling and brown.
Serve with flatbread or chips... This weekend Tostido's seemed to prove successful.
what a great blessing to have such good friends from your life! they are the best.
ReplyDeleteI see the shotgun shell lights were put to good use...so funny I did a post about them! xx
ReplyDeleteY'all sound like my group of friends- we've all been together since chilhoood.
ReplyDeletei'm sooo jealous that sounds like such a good time. my guy friends sound the same as yours - especially the singing backstreet boys part!
ReplyDeleteI'm jealous! What a wonderful time. I love Apples to Apples and if only I could claim to be bff with friends from pre-school. I have one. Have a very merry Christmas!
ReplyDeletesounds amazing! totally jealous...and send a good southern boy this way :)
ReplyDeleteGive this one a shot, if your friends don't like it, they left their taste buds at home!
ReplyDeletePeruvian Salsa
4 cloves garlic
1 bunch fresh cilantro, stems removed
Juice of 1 lemon
1 jalapeno pepper
1 28-ounce can crushed tomatoes
Kosher salt, start with a teaspoon (I probably end up adding 2 more, but I like things salty)
Ground cumin, about 2 teaspoons
In a food processor, mince the garlic cloves and jalapeno pepper together by pulsing several times. If you like your salsa spicy, add the pepper whole (minus the stem of course), but if you are sensitive to heat, you can remove the seeds for a milder flavor. Then, add the cilantro through the feed tube with the motor running, and process all of the vegetables are very finely minced. Add the lemon juice, salt and cumin, and tomatoes, and pulse a few times to combine. Be careful not to overprocess here, though, or the salsa will be too runny and not chunky enough. Unless, of course, you prefer your salsa juicy; then, process away.