I have to say, I am amazed at the passionate response on the topic of folding fitted sheets. And somewhat heartened by the fact that it IS do-able, if difficult to master. Maybe this weekend I will tackle it again. If not, Adam or Holly, I’m getting a tutorial whenever I see you next. So be prepared!
In other news, this weekend is the Superbowl. I’m not much of a football person, I have to say, but like most non-fans I tend to watch this one game a year, if only for the commercials and the food. Ah, the food! The week has gotten away from me, and only this morning did I realize I should be thinking about what I’m going to make. I think last year I did a Velveeta cheese dip, and the year before some sort of seven-layer thing. I was thinking maybe I’d do pigs in a blanket this year, although I did just bust those out at Christmas, so maybe it’s too soon?
No matter what I do, it will never hold a candle to the dip my friend Mike G. made one year for us: Velveeta dip and ground cooked sausage, mixed together. I know, I know. Still, we ate it, why I’ll never know, and then it sat in our stomachs like a bowling ball for the whole game. Not a good thing.
There’s always guacamole, I suppose, although when did the advoado join chicken wings, chili and chips in the Superbowl canon? It’s almost too…green, I guess, to belong. Devilled eggs don’t seem appropriate. One of my friends used to have a recipe for homemade Chex mix that you served kind of warm: maybe that would work. Hmmm. Or I could go all crazy and make, you know, celery sticks with hummus and toasted pita points, maybe with a side of fruit salad. Then I could entertain myself during the slow parts of the game by watching my platter being completely ignored in favor of the cheese dip and wings. That’s a sport all in itself, right?
Yep, I guess it’s pigs in a blanket. You got your pork. Your bread. And your dip, if you decide to get fancy and put out the mustard. Now onto other things: like, who’s playing?