Sorry, don’t mean to shout. Except that I do. Because totally vegan yet totally delicious matcha mint cookies and cream ice cream is worth shouting about. There is no other way to convey its tastiness except for maybe sharing the fact that I’ve been eating it every day by the scoopful (more accurately, scoops-ful).
Double the cheese, a bunch of the crab, none of the crabbiness, all of the tastiness. That’s what this dip is all about!
Wait, is that a children’s song? I don’t remember. My mind is too preoccupied with party things and my mouth is too full of this cheesy crab dip to think about it too much.
You see, my newborn, my baby girl, the one I gave birth to, you know, like, two weeks ago? She’s almost a year old. In T-minus less than a month, I will be throwing her first birthday party. There will be balloons and flowers and colorful pom pom decorations and banners and a cake and appetizers like this dip and also maybe a lot of tears from yours truly over the fact that she’s turning one and I don’t know how to deal. At least there will be cake and this crab dip (and probably some vino, WHO CAN SAY) to help me out.
I can’t believe I’m going to say this, but: I’m becoming a snack eater.
To the general population this is nothing revelatory, I know. But to me, it changes everything. You see, I used to be big (no, HUGE) on eating only meal foods for meals — no snack food for meal time, thankyouverymuch. Give me a real-deal meal for breakfast, lunch and dinner, but leave the cheese chunks and crackers and nuts and fruit and other snacky foods for snack time.
And then, within the past year or two, something changed. It was slow, sneaky. I would add crackers as a side to soup for lunch. Then, eventually, I would add cheese to those crackers, too. Soon after, I’d drop the soup altogether and eat a big plate of cheese, crackers, fruit and nuts. Or granola bars, or olives, or veggies and hummus, or pretzels. And it hit me: I’m eating snack food for meal time. Then I questioned everything and had a good, long existential conversation with myself.
Just kidding. But I did come to terms with my all-day snackage. And when I did, I decided to make the most of it. That’s where these homemade hard pretzel rods come in (you’re like FINALLY, sheesh).
Let’s be real: In a world of casseroles, the cheesiest one is king.
And in my house, the crown goes to this creamy, cheesy Mexican couscous casserole. It’s made with chicken and black beans and salsa and sour cream and DID I MENTION THE MELTY, OOEY-GOOEY CHEESE. Because there’s a lot of it in there. And I kind of love it.
Oh, I know. You don’t even have to tell me — I know you’re impressed with my pun.
Here’s the thing: I was planning to share with you today a really delicious egg-based recipe — that is to say, a frittata — and I totally botched it. A FRITTATA. It was going to be all yummy and pretty and full of arugula and prosciutto and sun-dried tomatoes and goat cheese, oh so much lovely goat cheese, but then I had to go and ruin it with a ever-so-slightly lengthy run under the broiler. It was yummy, yes, but so not pretty. So. Not. Pretty. And I just couldn’t bring myself to share it with you. So I ate it all to hide the evidence.
Instead, let’s take a gander at some yummy AND pretty egg-based recipes that you can make this weekend for Easter brunch, or for breakfast any day, or for brinner, which is becoming my new obsession for dinner these days. Can’t stop/won’t stop.
First up: Mom’s egg salad. It’s simple and quick and easy and I dare you to not eat all the servings in one sitting. So far I haven’t won this dare.
There are so many reasons why I love what I do, this crazy-fun food blogging thing — including the fact that I get to make and eat things like mini Meyer lemon coconut scones, take photos of them, write about them and share the recipe with you (and if I could actually share the scones with you in real life, maybe in my living room with a cup of coffee in hand, too, that would MAKE MY DAY). But I also love it because of the people I’ve met and the wonderful community of food bloggers I get to call my friends.
One such dear friend is getting married in just a few short weeks. And so when this community can’t be there in person to celebrate our friend, we instead rally with an online bridal shower of epic proportions. I might be bringing these scones, but they are only a small portion of the mouthwatering yums that are being brought to the virtual table. And the love we all have for this lady is pretty epic, too.