Mother's Day Weekend

A sweet, busy weekend:

·   Holly and I looked at a new apartment/townhouse she's hoping to rent, and then she treated me to breakfast at First Watch. It was a bit cool but fantastic to sit in the warm sunshine.

·  Not something I did, but it's worth noting that Trevor tested negative for COVID. Again. !!!

·  I finished a new puzzle.

·  It's worth noting that more people are maskless in stores. Instead of just 1-2 people unmasked, now it's 5-10. So good to see! And the makeup stores that had asked me in the past to mask didn't comment this week.

·  Robert bought me flowers, a new bathrobe, and a Starbucks gift card.

·   Robert and I visited Mrs. Howell.

·  Holly and I and Trevor and I got in tv time, watching 90 Day Fiance,  Amazing Race, and Survivor. Holly and I played UNO and Racko.

·  Mother's Day dinner, followed by raspberries with whipped cream!

A great weekend!

Artichoke Dip

This recipe has been a favorite for literally decades. My old best friend Donna and I would make this for dinner and take it to parties, and this was back in the late 1980s. I can't remember where I first found the recipe or ate it, but I know it came from me, because I'll never forget the first time she made it and used jarred, marinated artichoke hearts instead of canned hearts, and -- well, you would have had to have been there.

Later, this became a staple for me and Robert, sharing it with friends and family. And even later, it was a favorite for my kids. I admit, it sometimes sufficed for dinner; no doubt I added a side dish of fruit in an effort to give some nutrition.

Robert and Holly have been talking about it and finally chose to have it for dinner last night. Apparently, it's a recipe that never has made it to my blog. Holly's comment just now was, "At least if the house goes up in flames, the recipe will survive." Yep, into internet eternity now. :)

ARTICHOKE DIP

1 can of artichokes, drained and chopped (rinsed, drained, use food processor)

1 c. mayonnaise

1 clove of garlic

1/8 t. yellow mustard (seems I've always used a tad more)

5 oz. shredded Parmesan (about a cup)

1 T. lemon juice (or 1 t. or so of Worcestershire)

 

Place all in baking dish; mix well. Bake at 350 for 20 mins. until bubbly.

Serve with cubed french bread or corn chips (okay, or carrots, celery, zucchini, etc. but I can say I've NEVER done that!)