Today is the first of December. Just seeing the date on my computer screen makes my throat clench. I have visitors in and out over the next week and don’t plan to offer more than a simple tossed salad and these cheesy, delicious pita crisps.
A friend of mine, Norma Davis, worked on a local cookbook, Bravo, celebrating 120 years of the University Musical Society.
She said this recipe was a favorite or hers for casual entertaining — it will be a new favorite of mine as well.
I made several changes to the original in the cookbook, substituting asiago for the Parmesan and using dill for the herbs, but in theory it remains the same.
The sour cream dill dip will keep a solid week, refrigerated, so I’ll just add to the pita on an as needed basis.
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
Happy Thanksgiving! My favorite time of the year is right now, this very week. If you’re into cooking (which I suspect most readers are) you are likely in Thanksgiving mode, too. I’m predictable at this time of the year. In a digital world of constant change, at least my Thanksgiving menu remains constant. For a sample of my … Full recipe post »
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complimentary food makes the project and event more fun. Browse my projects and related recipes...