
First of all, thanks to Petty Witter , for awarding me the Panda Super Comments Award*. She has a fun blog filled with humor, trivia and books reviews. Always a pleasure to visit! (* These bloggers leave awesome comments - they make you laugh, think, and offer encouragement and support. In other words, they're freaking awesome) Though this award has no "rules" for passing on, I thought I'd share it with Marion. I can count on her (and Petty Witter) to visit me here most every day! Thanks, Marion.... I appreciate you!


It's fun to make new friends in blogosphere. Sometimes those friendships become more personal such as when Marion, Quid, Pam and I got together for a weekend in Louisiana. I managed to dig up the post from my old blog here telling about that meeting. Then, occasionally an old friend from real life will also become a blogging friend. I'm referring to Bob, who is one of my oldest friends (old in the sense we probably first met as toddlers in the church nursery).
Thanks to one of my friends for organizing get togethers when she comes "home" for visits, there is a group of us from high school (and earlier) that try to connect at least once a year. Last night was one of those times. I especially enjoyed the evening because when they gathered last year I was at my WI BOW event and missed it. We had one missing member this year, too..... she had to be in Orlando, FL for a work related event. Maybe next time we'll all make it. It was a great evening packed with lots of talking, laughing and, of course, eating. Everyone contributed and one of the recipes I took was this one that I clipped from the May issue of Simple & Delicious.
Spinach Cheese Dip
(contributed by Christine Cragan of Salem, MA)
1 pkg. (8 oz) cream cheese, softened
1 jar (16 oz) salsa
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend, divided
Tortilla chips
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350F for 20-25 minutes or until heated through. Serve with tortilla chips.
In conclusion, here's a photo of Bob and me along with a group shot.
(contributed by Christine Cragan of Salem, MA)
1 pkg. (8 oz) cream cheese, softened
1 jar (16 oz) salsa
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend, divided
Tortilla chips
In a large bowl, combine the cream cheese, salsa, spinach and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.
Bake, uncovered, at 350F for 20-25 minutes or until heated through. Serve with tortilla chips.
In conclusion, here's a photo of Bob and me along with a group shot.






