"I'm anxious to see my Nevada family again. Grandsons Brian and
Ian are ready for "Mimi" to come and cook for them. It's just a novelty,
as their mother is a good cook. But Mimi cooks 'different stuff', and
sometimes they like it and sometimes they don't.
Last time I visited, the boys were in school. I laboriously worked
most of the afternoon painstakingly stuffing and rolling little cabbage rolls
and baking them in the oven, timing everything just right so the cabbage rolls
would be ready for the boys when they came home for dinner.
Brian and Ian popped in the door and shouted, "What's for dinner, Mimi"?
I proudly announced 'Stuffed Cabbage Rolls', at which time both their faces
fell to the bottom of the kitchen floor. All signs of wild anticipation
disappeared from their eyes. At dinner they ate mashed potatoes and applesauce,
without even so much as giving a glance to my grandly presented stuffed cabbage
rolls.
Oh, well! You win some and you lose some-- it's a kid thing!
My feelings could have been hurt (of course they weren't). But if
you could have just seen the look on both Brian and Ians' faces... it was hysterically
funny. Maybe I'll try the cabbage rolls again this visit and see if their
palates have matured. If not, 'let them eat cake'! Or mashed
potatoes and applesauce, anyway.
So I'm packing my suitcases and getting ready to fly off to sunny and
hot Nevada tomorrow. Then I remembered that I had promised to post a genuine
Southwest recipe first. The Avocado
Salsa comes from my daughter-in-law, Daisy, who lives in a developing
suburb of Las Vegas. You don't get too much more Southwest than that.
The Home Baked Tostito Chips recipe is
my own creation. It's hard to find a store-bought version of tostitos
that will stand up to the 'Danielson shoveling technique' when it comes to eating
salsa. These make great, sturdy dippers that are great for scooping up
salsa and chunky dips. They don't break easily and are low in fat.
Hope you enjoy this combo as much as we do."
Karen Danielson
