We have some mighty interesting folks at Sandpipers and here is an addition to your must read blog list...
It's the blog of newbies Wendy and Jim and the last few months posts are about the people and events here in the park.
Read through the posts. She has some great foodie recipes...salsa and such.
And of course you all know about Louise's thought provoking blog...
and
Steve & Judy Taylor have a great blog about their travels
and bird photos,
steveandjudystravelblog.blogspot.com/
Jim & B do one too...
From the Turtle's Shell
and bird photos,
steveandjudystravelblog.blogspot.com/
Jim & B do one too...
From the Turtle's Shell
any more????? Let me know.
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Easter Sunday we spent the afternoon with friends eating and talking and enjoying the great weather. Our delicious spread included this yummy treat brought by Frankie. Just make it!
TO DIE FOR!
Boursin Cheese Dip Recipe
Cut up 1-2 large onions, thinly sliced (or better, chopped roughly) Place 1-2 TBS oil in a skitllet. Add 1/4 cup brown sugar, pinch of salt, 1-2 TBS balsamic vinegar. You can also add 1-2 TBS of red wine if you are drinking some or need an excuse to open a bottle. Throw in the onions and cook on low until they are carmelized. (45 minutes or more) Don't rush it! Stir often, and watch them....they can burn if ignored.
Once cooked, add a goodly amount over Boursin cheese (any soft cheese will do) and serve with crackers. Can be made ahead and warmed before serving...yum!
Boursin cheese is mighty good stuff but also pricey...here is a great alternative..
Homemade Boursin-Style Cheese
Do you want to fancy up a party? How about having a great snacking cheese? What about something wonderful to put in scrambled eggs, or on a bagel, or atop grilled meats? Well, here you go then! This is a homemade Boursin-Style Cheese recipe that costs a fraction of the price stores charge for a teeny tiny tub; it makes a bunch; it freezes well, too!
Author: The Saucy Southerner modified from Southern Living Nov 1994
Recipe type: Dip/Spread
Ingredients
- 1- 8 ounce package cream cheese, room temperature
- 8 tablespoons butter (real butter- this is one stick or ½ cup), room temperature
- 1 small clove garlic (if using raw- 2 cloves if using roasted garlic)
- ½ teaspoon dry oregano leaves
- ⅛ teaspoon dry basil leaves
- ⅛ teaspoon dry dill weed
- ⅛ teaspoon dry marjoram leaves
- ⅛ teaspoon dry thyme leaves
- ⅛ teaspoon dry chives
- ⅛ teaspoon ground black pepper
Instructions
- Place all of the ingredient into the bowl of a food processor, or use an electric mixer with a whip attachment.
- Whip thoroughly until smooth and fluffy.
- Place in an airtight container to refrigerate for a couple of weeks, or freeze for up to 4 months
1 comment:
My husband's name is Jim, although I know some call him Peter Pan... And you can click my name for a link to our blog since not linked in the post. Thanks, Sue!
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