I promise this is the
last look back at blog entries for awhile, but I had to re-share my entry about
resolutions because this holds true for this new year, too. Also...it is a noble attempt at being a lazy writer.
“I’ve been around long
enough to know that resolutions are tricky little things. In order to guarantee success, you really
need to have some sort of a disclaimer for each resolution. Think of it as a sort of prenuptial agreement
without the enormous wedding costs, angry bridal outbursts and bad reception
line dances. Having disclaimers will not
only give your resolutions that contractual air of legality feel, but it also
provides you with an out when the much dreaded breaking of the resolution
occurs.
Take, for
example, my resolution to not drink any beer in 2011. It is a noble endeavor seeing as I drink too
much of it now and it isn’t so good for the waistline. I made that resolution as the ball dropped in
New York City and then promptly broke it the next day at 11:00am central
time…or did I? I have a disclaimer which
allows for the consumption of beer during sporting events (on television or
live in a stadium with or without a dome).
And as luck would have it, two bowl games that we watched on TV were
played that day. Later in the week, we
had beers again. Not so much breaking
the resolution because I have a disclaimer regarding spicy foods. Additionally, I have a disclaimer regarding
days ending in Y. As hard as it is, I’m
seeing a great amount of success with the no beer in 2011 resolution thus
far. I also have a second resolution and
that is to write in my blog every day.
You, the reader, may want to add some disclaimers later, but I actually
withheld any disclaimers on this resolution other than the disclaimer that I
can drink beer when writing my daily blog.”
Want
something good and easy to make on New Year’s Day? This is actually something your kids who
complain about eating black eyed peas will eat!
Zannie’s
Black-Eyed Pea Dip
Ingredients
1 can (14
ounce) Black-Eyed Peas
¼ whole
onion, chopped fine
¼ cup sour
cream
8 slices
jarred jalapenos
1 cup grated
sharp cheddar cheese
3 tablespoons
salsa
Hot Sauce, to
taste
Salt and
Black Pepper to taste
Preparation
Preheat oven
to 350 degrees. Drain black-eyed peas
and partially mash, leaving some whole.
Add all other ingredients, stirring to combine. Spread onto a 1 ½ quart baking dish and bake
for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips!
*Note: if you have them available, you can use the
canned black-eyed peas and jalapenos (they are canned together.) if you do this, you can omit the extra
jalapenos.
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