thank you for reading

I'm thrilled that you're reading and even following my blog!  Thank you! I feel a bit of pressure now as I don't want to disappoint my readers and want to keep you interested and wanting more, kinda like a relationship and we're still in the courting and romance stage.

I do have to say WOW!!! there are some pretty amazing and very impressive food blogs out there. These bloggers must not have jobs or young children and have had some culinary training of some sort.
I'll be on days off work for the next little while, so I hope to get a chance to maybe try a new recipe or two, hopefully worthy of a blog post.  

I'll leave you with an appie recipe for "Pan-Fried Onion Dip" from Ina Garten www.barefootcontessa.com that I stumbled across in the blogosphere and been dying to try!!! It has 5 star reviews and some people claim it is "the best dip in the world".  It looks and sounds delicious to me as I just love chips and dip and I also love caramelized onions, put those two together and I may be in heaven.  If you get a chance to make it before I do, let me know how it turns out.  It is suggested to serve the dip with Kettle Chips.

Ina Garten's Pan-Fried Onion Dip

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Directions

Cut the onions in half and then slice them into 1/8-inch-thick half-rounds.  (Yielding about 3 cups of onions)
Heat the oil and the butter in a large sauté pan over medium high heat (it works better to NOT use a non-stick pan).  Add the onions, cayenne, salt and pepper and sauté for 10 minutes.  Reduce the heat to medium low and continue to cook for 40 more minutes, stirring occasionally (but not too often-the onions should start to stick to the pan) until the onions are browned and caramelized. 
Add the Dijon mustard and balsamic vinegar and continue to cook for about 10 more minutes.  Allow the onions to cool.
In a large bowl combine the cream cheese, sour cream and the mayonnaise.  Whisk until smooth.  Add all of the onions, reserving about a tablespoon for garnish, into the cream cheese mixture.  Stir to combine and mix well.  Transfer to a serving dish and top with reserved onions.  Refrigerate overnight to allow flavors to combine.  Serve at room temperature with potato chips.
Makes 2 cups.