Life's been a bit hectic lately...hence my online absence.

Thank goodness for a long weekend to catch my breath, even if it brings with it Gustav, threatening Southeast Texas where the majority of my family is.

Please keep them in your thoughts and hope that the storm doesn't turn overnight to head for Texas directly.

Hope all of you and your loved ones are doing well...

~Megs

Labels: updates

Val over at picked my favorite topic this week...appetizers! :)

#1. What is your favorite appetizer?
Fast food/chain restaurants: mozzarella sticks; homemade: artichoke tartletts
#2. Do you eat enough appetizers that you get full and can’t eat your meal?
No, but I could make a meal out of hors d'oeuvres...does that count?
#3. Do you usually make frozen or fresh appetizers?
Always fresh. Appetizers are actually my speciality. I love them all...dips, crudités, tarts, antipasto, etc.
#4. Share a recipe or instructions for an appetizer.
A Texas-style appetizer for y'all to enjoy!

Cheese & Bacon Jalapeño Rellenos

from www.heb.com

18 fresh jalapeño peppers
4 oz. cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits
2 tbsp. chopped onion
2 tbsp. fresh cilantro
1 clove garlic, peeled & chopped

1. Using plastic gloves, slice peppers in half, lengthwise. Remove the seeds & membranes witha small paring knife. Rinse out the seeds with cold water and pat dry.

2. Heat oven to 375ºF. Line a baking sheet with foil and spray with non-stick cooking spray; set aside.

3. Combine the cream cheese, cheddar cheese, bacon bits, onion, cilantro & garlic in a food processor and pulse the mixture until well blended.

4. Spoon the mixture into the jalapeño halves and arrange on the prepared baking sheet, filled-side up. Bake on the center oven rack for 10 minutes or until cheese is melted.

Makes: 18 servings
(2 halves per serving)

~~~~~~~~~~~~~~~
Since this *is* my favorite food topic, a few foodie terms for you (at no extra charge) :)

amuse bouche: a tiny bite-sized morsel traditionally served before the first course of a meal. Amuse bouche are different from appetizers, in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

tapa: is the name for a wide variety of appetizer in Spanish cuisine. They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid.

apéritif: is an alcoholic drink that is usually served to stimulate the appetite before a meal. It is often served with something small to eat, such as or crackers, cheese, pâté, olives, and various kinds of finger food.

Information from Wikipedia

Labels: 4foodsfriday

Labels: updates, vacation

get on my nerves.  Just because people cannot get their items off of the printer doesn't mean I should have to paper-clip them together and put them in a little tray for them to find later.  If they can't get their behinds out of their chair more than once a day to get stuff off of the printer, it's not my problem.  If other people are rude and put them in the recycle bin instead of leaving them on the side of the printer, that's not my problem either.  We are adults - why can't we act like them and take care of our own things?  No wonder management treats us like bad children all the time...some people around here *act* like children.  I'm surprised they didn't use primary-colored baskets from Ikea so we could all learn where to put our toys at the end of the day. :P  /end rant

Labels: general grumbling

But first a cosmo at the airport

Labels: vacation

We had In 'n Out for dinner tonite!

Labels: vacation