Tuesday, February 8

It was still fun and the food was good.

So we didn't win. And no, losing wasn't fun, but we had a good group of friends over and that was a lot of fun. Plus I rather enjoy the build up to the game as well as the food preparation and setting it all out. (I have to admit that I always put my favorite snacks closest to my seat.)

One funny thing, the morning of the game, I suddenly realized that I was running on east coast time. I had told everyone that the game started at 6:30. And it did start at 6:30 EST, but that's not our time. I felt like such an idiot, but it all worked out in the end. The food was ready in time and most of our friends made it in time.

I had great success with the two baked dips. My favorite remains the Tex Mex Pimento Cheese, but the Sausage, Bean and Spinach dip seemed to win everyone else over. (Just for the record, I did put less mayonnaise in the pimento cheese and I added green chile. The green chile added a really nice subtle spice to it.)

The Sausage, Bean and Spinach dip is another recipe from the Southern Living magazine that my mother-in-law sent home with us.

1 sweet onion, diced
1 red bell pepper, diced
1 (1-lb.) package hot ground pork sausage
2 garlic cloves, minced
1 tsp. chopped fresh thyme
1/2 cup dry white wine
1 (8-oz.) package cream cheese, softened
1 (6-oz.) package fresh baby spinach, coarsely chopped
1/4 tsp. salt
1 (15-oz.) can pinto bean, drained and rinsed
1/2 cup shredded Parmesan cheese

Preheat oven to 375°. Cook diced onion, red bell pepper and sausage in a large skillet over medium-high heat, stirring often, until meat crumbles and is not longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly until cream cheese is melted. Stir in spinach and salt, stirring constantly until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish, sprinkle with Parmesan cheese.

Bake for 10 to 20 minutes or until golden brown.

I used pork chorizo sausage which was really tasty. I'll definitely be pulling this recipe out again next season.

I think all the Superbowl preparations, the stress of the game and the disappointment of losing really wore me out as I have been really tired the past few days even though I have been sleeping well (for me). I am also dealing with some sort of injury to my Achilles which is a bit of a bummer. I believe that I hurt it last Thursday when I walked downtown in my hiking boots. No idea why really, but it was after that walk that I first noticed the soreness. I didn't make much of it and took my usual morning run the next three days in a row. It wasn't until yesterday that I realized I should probably do something about it. So I have been icing it a few times a day and I am taking a few days off of running.

The not running really bothers me especially since I can't even take walks as a substitute. I am really trying to stay put and give my Achilles time to heal. But considering it is going to be 0° over night, it's probably a good week to be taking a break! So I've just been knitting a lot and watching movies.

I am looking forward to tomorrow because my lovely friend Clare is coming over for lunch. We are going to have BLTs and wine. And chocolate pie for dessert.

1 comment:

  1. Rereading the events of the day made me hungry again. For the Super Bowl and your tasty BLT's. :)


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