It was really only a matter of time before the threads of my favorite T-shirt finally broke down, leading to a pyjama emergency of pretty decent-sized proportions. I've also known that the day it fell apart would be the day I start coming up with realistic ways to repurpose this faded gray piece of comfort clothing.
So...hey. Looks like today's that day.
And, since I feel all nostalgic for my favorite place on Earth when I look at it, I think it's only right that I pass it down to my child in some way, don't you think? Why shouldn't she be the lucky recipient of her mother's favorite piece of loungeware? Saaaay, Mom! Are you reading this? Isn't there some way we could incorporate pieces into the Halloween costume you're making for her? The Christening gown? I just really can't even bring myself to accept that this is the end.
One of my favorite things about fall is the Lazy Sunday. Lazy Sundays usually involve crisp weather, the total shirking of household duties, comfy clothes (like my T-shirt, sniff), and, ok, football. I realize that if you're my husband you're raising your eyebrows in total disbelief on that last one, but it's true. Because without football there wouldn't be football foooood, which is probably my favorite thing about Lazy Sunday. So much so that every time I typed football in this paragraph I accidentily typed foodball first. You guys, did I just invent a sport?
Just in time for foodball season, I bring you a not-too-heart-stopping but oh-so-delicious spinach and artichoke dip. Oh, sure, you should probably make comfort meals like chili or meatball subs or pulled chicken sandwiches the star of your 2 or 10-man foodball spread, but consider this dip for your pre-game snack attack and you'll have all your bases covered. Wait, bases...baseball....
.....this analogy stinks.
I found this spinach and artichoke dip recipe in the most recent issue of Cooking Light magazine. Aside from being a total snap to make, my favorite part is that it's delicious but not as heavy as most spinach dips tend to be. It's cheesy, gooey, creamy, and fally...PERFECT for your next foodball party. I served this with toasted pita wedges and then we watched our team lose. But hey, at least it was still Sunday and at least we had this dip and at least I still had my favorite T-shirt.
RIP comfy friend. RIP.
Spinach and Artichoke Dip
Adapted from Cooking Light Magazine
Serves a crowd
1/2 c fat-free sour cream
1/4 tsp black pepper
3 cloves garlic, finely chopped
1 14-oz can artichoke hearts, drained and chopped
1 10-oz package of frozen chopped spinach, thawed, drained, and squeezed dry
1 8-oz block 1/3-less-fat cream cheese, softened
1 8-oz block fat-free cream cheese, softened
1 c part-skim mozzarella cheese, shredded
1/2 c fat-free sharp cheddar cheese, shredded
1/4 c Parmesan cheese, grated and divided
Preheat the oven to 350 degrees F.
Combine the sour cream, black pepper, garlic, artichoke hearts, spinach, and cream cheeses in a large bowl, stirring until well blended.
Add the mozzarella and 2 tbs of the Parmesan cheese, and stir well. Spoon the mixture into a broiler-safe glass or ceramic baking dish. Sprinkle with the cheddar cheese and remaining Parmesan cheese.
Bake for 30 minutes or until bubbly. Preheat the broiler to high (leave the dish in the oven). Broil for 3 minutes or until the cheese is lightly browned.
Serve with toasted pita wedges or any cracker/chip of choice.