"Children have neither past nor future. They enjoy the present, which very few of us do." ~ Jean de la Bruyere
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We had our first sleepover with all 4 grandkids at the same time last weekend… it was a rollicking household! They had fun rolling up as human 'burritos'… great examples of teaching us to enjoy the present. It sounds like it is going to be one of those days to just get out and enjoy today… sunny and 70's exactly a week before spring arrives!!
RECIPE OF THE WEEK
This week's recipe is a garlic cheesebread recipe that uses mayonnaise to make it creamier. It called for just mayo and grated parmesan cheese mixed together, which seemed like more of a base to me. I added shredded mozzarella on top which I liked a lot better than plain… you can use whatever cheese suits your fancy.
CREAMY GARLIC CHEESE BREAD
- Loaf French bread
- Olive oil
- 6 cloves garlic, minced
- 3/4 cup mayonnaise
- 1 cup grated parmesan cheese
- 2 cups shredded cheese of choice
- 1/8 teaspoon salt
- Optional chopped Italian parsley for garnish
Cut bread in thick slices or in half lengthwise. Brush top with olive oil. Place bread under broiler until it starts to look toasted, remove.
Mix garlic, mayo, grated Parmesan and salt, spread on bread. Top with shredded cheese of your choice.
Place back under broiler until tops are nice and bubbly and beginning to brown.
Sharlene Hensrud, RE/MAX Results – Email – Twin Cities Realtor Who Cooks
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