I was taken aback when someone in my life said to me, “A sandwich isn’t dinner.” To clarify, she meant dinner as in the evening meal. So never have I given that any thought about that before, I had to stop and wrap my mind around it. I’ve made sandwiches for dinner a kazillion times. And right then and there I decided I wasn’t going to guilt myself at this late stage of my life. Especially when the sandwiches are these Bistro Steak Subs.
Yanno what’s happening now? Octoberfest. A celebration that I usually don’t think about much, or when I do I think about it until too late. I think that’s because it’s not in October, at least most of it isn’t. Octoberfest runs from mid to late September until the first Sunday in October. And so every year after Octoberfest passes, I think “Wow” I should have made something special to honor the German heritage that comes down from my Grandpa Herman. This year, I did. I made Obatzda – Bavarian Cheese Spread.
I still remember the first time I had this Classic Buffalo Chicken Dip at a party. I was kind of blown away! I think it was the first time I had any kind of a dip that had chicken in it, for one! So right away that was a whole new concept for me. It was served from a slow cooker (love that for a big party) and rich and creamy and spicy! That one was actually VERY spicy….this one’s a bit tamer.
I’m food crushing on my Mexican Shredded Chicken Stuffed Peppers! I’ve decided they’re like the perfect dish for this time of year when it’s not quite but almost fall weather and we’re alternating between hot, sunny days and cool crisp ones with a good amount of cold, drizzly wet and gloomy days sprinkled in here and there. Actually, I think there was one day where I started out with the heat on (mostly to dry the house out and take off that chill) and ended up turning on the air! It’s been that crazy.
When I first started writing about food, it was always my intention to highlight ingredients, how to shop, compare prices, choose them, store them as well as use them. And I did make a stab at that, years ago, under “Ingredients” in my menu. But more recently, I’ve been slowly adding and upgrading as I go. Lately, now that it’s in season, I’ve been thinking about and using kale a lot, so here is What to Know About Kale.