Party City

It feels like one big party-prep over here.  Bud and I spent the morning running errands for their birthday party:  two cakes--one chocolate and one strawberry-filled--frosted but undecorated so I can add a bunny and Mr. Big respectively (good thing I took that Wilton class, Mama Teacher!); investigations on sandwich platters, which are much more expensive than pizza, but Sis doesn't eat pizza; and emails both to invited guests to generate some RSVPs (there are more than 14 outstanding, I believe!  We invited the whole class but of course don't expect them all to attend . . . still, that's a huge differential for planning purposes).  The kids are really counting down to the party, almost more than their actual birthday.  Can you believe they are seven?

Then this afternoon, I've been prepping for tonight's farewell shindig for my dear playgroup friend Miss BB, who is moving about 45 minutes away--mercy, that's practically half the state away (east to west, it only takes about 2 hours).  I'm glad she's getting her dream home of more square footage and more land.  And I know I will still communicate with and even see her (though that distance is beyond me right now).  Still, it's not the same as the unexpected meetings at school functions, the last-minute drop-in coffee dates and, before that, weekly hours-long playdates we've known for the last 6 1/2 years.  She's loved and she will be missed.  So, it was with a heavy heart that I made Cheese Dip (Queso) and cut up veggies for dip (Wildtree Dill--1/2 cup mayo, 1/2 cup sour cream + 2 teaspoons dill blend), gathered plasticware and checked on refrigerated sodas.   Still, it will be great to gather together tonight, knowing she'll be close enough to continue partying with us on occasion.


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Cheese Dip (Queso)
2 lbs. Velveeta
1 can Ro-Tel tomatoes with chilies


Combine til melted and heated through.  Eat with corn chips.


(The slower version has you sauteeing some onions in a bit of oil and then adding the cheese and tomatoes. Eh).


traditional Texas party dip




"Fancy" Cheese Dip
1 lb. ground beef

1 lb. sausage

1 onion, chopped

2 lbs. Velveeta

1 can Rotel diced tomatoes and chilies

1 can Cream of Mushroom soup

1/4 teaspoon garlic power

1/4 teaspoon Lawry’s Seasoned Salt

            Brown meats and onion.  Add remaining ingredients and cook until onion is tender and cheese melts.  Serve warm with corn chips.

Gommie Hungry