Wednesday, November 20, 2013
But, I had suspended that notion and started to get "crafty". John and I picked stockings that were supposedly "beginner" needlepoint kits ("so easy, anyone can do it"), we purchased them and last week they came. Excited, last Sunday I started on my stocking, thinking I could practice on mine and then make John's just about perfect. It took about an hour for me just to figure out the directions. There are 3 different charts and you have to consult all of them to determine what you're supposed to do.
Then, there are about 4 different stitches in needlepoint. How do you know what stitch goes where? You have to consult a chart. What color should you use? Consult a different chart. How many threads to use at a time? You guessed it, another chart. After all these charts, I did about 35 stitches, in about 30 minutes. Not bad. But then I held it up to John who was less than impressed with my lopsided stitching. So, I went back to doing something I'm good at - making appetizers for the big game.
1/2 cup marinated artichokes
1 cup spinach
1 clove spinach
8 ounces cream cheese
1 teaspoon salt
2 teaspoons black pepper
1/4 cup mozzarella cheese, shredded
4 tablespoons parmesan cheese, shredded
Preheat the oven to 350 degrees F. In a small food processor, pulse artichokes, spinach, and garlic, until spinach is bite-sized. Beat into cream cheese with salt, pepper, mozzarella cheese, and parmesan cheese. Spoon into a small casserole dish (I like using 6-ounce ramekins). Bake for 10-15 minutes, until the cheese is bubbly and the mixture is hot all the way through. Serve with tortilla chips and other dippers, if desired. I especially like it with granny smith apples! Weird, but delicious!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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