Tomorrow, my mom and I are going to the beach.
Yes, that sentence is correct. No typos. No, the sentence was not supposed to be Tomorrow, my mom and my dad and Dave and Anna Jane and Wilson and Henry and I are going to the beach.
Just me and my mom. I've never done this. I've never been away from all three kids for the weekend. I've never been away from Henry at all.
Yes, the guilt starts at my toes and fills me up to my shoulders. But there is just enough room left to squeeze in some high quality excitement.
There will be no rest, I'm sure...I'm taking my sewing machine. And a book. But it's supposed to rain. And the rain at the beach always means shopping. Not for me, for the kids. There will definitely be good food.
The aforementioned guilt has led to an evening of cooking for the stay-at-homers. I picked two recipes that the fam loves. I don't make them often because I'm not crazy about eggs or sausage, and though I love me some cream cheese, I try not to eat the calorific goo.
Here is the recipe for Fiesta Roll Ups, which is one of Dave's favorites. They are pretty good for appetizers or for a meal.
Fiesta Roll Ups
1 (15oz) can black beans, drained and rinsed
8oz cream cheese, softened
1 cup sour cream
1/2 tsp seasoned salt
1/2 tsp garlic salt
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped red onion
1/4 cup chopped pimiento-stuffed green olives
10 inch flour tortillas
Combine the black beans, cream cheese, sour cream, seasoned salt and garlic salt in a bowl and mix with a hand held mixer at medium speed until blended. Stir in the Monterey Jack cheese, red onion and green olives. Spread the bean mixture over 1 side of each of the tortillas, roll to enclose the filling. Chill, tightly wrapped in plastic wrap, for 2 hours. If serving as appetizers, cut into 3/4 inch slices.
I rolled up a couple of 6 inch tortillas as well for tomorrow's lunch boxes.
The next recipe is for Carolyn's Egg Casserole. Even though I don't love sausage and eggs, this is really yummy. We usually eat it on Christmas morning.
1 lb sausage (I use Neese's)
2 slices bread
1 cup shredded cheese
2 cups milk
1/2 tsp salt
1/2 tsp dry mustard
Crumble sausage in skillet and brown. Drain well. Tear bread into 1/2" cubes and spread in buttered pyrex dish. Top with sausage and cheese. Combine eggs, milk and seasoning. Beat well and pour over cheese. Cover and refrigerate overnight. Bake the next morning at 350 degrees for 30-40 minutes.
It's good for dinner as well.
I love love love cookbooks. A cookbook is my favorite thing to receive as a gift. Whenever I find a recipe that I love or the family loves, I copy it into my recipe book.
Carolyn gave me this book when I bought my first house. The inscription reads:
Your first house---and your first oven and stove. I hope this will remind you of us and all the meals we have shared.
We love you and wish you the best!
Gil, Carolyn, Nikki and Charlie
July 23, 2001
On the plane to Austria, Carolyn wrote by hand all of her favorite recipes in the book. I started out with a book full of great meals and appetizers and desserts and have been adding to it ever since. My favorite part about the book is where I write the source of the recipe. Most of the recipes that make it to the book are from friends that have shared the recipe of something that they made and I loved. When I use those recipes I think of the friend that shared them and the occasion that we got together.
I always share my recipes. I have come this close to printing them out and placing them by the serving dish at parties. I am often asked to write them down at the very moment someone decides that whatever they are eating is yummy enough to make at home.
Do you have a favorite recipe? Do you share? I would love to compile a potluck of readers' favorite recipes. You can email your recipe to me and I will post them all to share. Submit your best recipe by October 1st and we will have a great collection to fill our recipe books with. Email the recipe to me at email@example.com. I will compile and send recipes to everyone who participates, so make sure to send it through email instead of posting as a comment.
I know what my best recipe is....stay tuned!