I love all holidays, including ones like Halloween that not everyone considers a holiday (in fact, Halloween is one of my favorite holidays). One of the things I like best about holidays is food and establishing traditions around food. This might sound strange, but I love food traditions and knowing that whatever holiday it is, I’ll make a certain dish that I only eat once a year on that holiday, which makes it a special treat, and usually means it’s something somewhat indulgent.
In case you hadn’t noticed…it’s fall! And that means, until Christmas takes over, all food stuff is all about pumpkin, including beer! I recently did a pumpkin beer tasting and selected my favorite pumpkin beer as my beer of the month. In doing the taste test though, I also tried making a pumpkin beer float with some of the non-winners, and the results were amazing.
So, I have to confess – I love Laura Scudder’s packaged green onion dip. You know, the powder that you just add sour cream to and presto, it’s a party in a bowl. It’s so delicious that I’m convinced that it must have MSG in it, or crack. I love the stuff, so much so that I have it out at almost every BBQ I host. I do, however, like to dress it up a bit, since I’m technically serving my guests dehydrated onion something or other (caution: don’t read the ingredient list). Plus, presentation is everything. People tend to think things that look good taste better and it takes about two extra minutes to make this dip look fancy.
I love making frittatas on Sunday mornings because, (a) I have more time to relax and make breakfast than on the weekdays when I’m rushing out the door to work and, (b) if you make a large enough frittata (and as long as you’re not feeding a crowd), you’ll have leftovers that reheat beautifully for breakfast during the work week when you’re pressed for time.