famous family cheese ball

It's cheese ball time, people! Get ready for one of the tastiest appetizers ever known. I have so many memories of the mighty cheese ball. Every celebrated holiday and family get-together warranted a cheese ball when I was growing up. There are even contested versions in my family and heated discussions about which version tastes the best. Here's my version. Why don't you try making one for your next potluck party?

What you will need:

-250g cream cheese
-250g grated cheese (This recipe is great for getting rid of those random stumps of leftover cheese. I used old cheddar and an aged gouda, ja!)
-the juice of 1/2 an orange
-2 to 4 cloves of garlic, depending on how much of a vampire you are
-2 to 4 shakes of worcester sauce, or bragg amino liquid
-optional: 1 tsp dill and 6 chopped olives
-ground walnuts, pecans or almonds (I used pecans)

Grate your cheese into a bowl.

Chop that garlic up real good.

Sprinkle your dill over the cheese. You could use any herb you fancy.

BAM! All the ingredients pre-ball. Note the squeeze of Siracha sauce, my special spicy touch.

Wash those hands, you filthy human and then mush everything up into a ball. I tried with a spoon but this cheese needs manual stimulation.

Roll that beautiful cheese ball in some chopped nuts.

Wrap in parchment paper and stick in the fridge. This ball needs time to marinate. Make it the day before you want to serve it for optimal taste sensations. To serve, cut the cheese ball in half and serve with crackers and veggies. Spread that cheese on thick! Mmmmm.

the ease of quiche

I never realized how easy and delicious quiche is. You can even make it with limited cognitive functioning after a big night out whereby one may or may not have taken over an (imagined) dance floor while the jukebox in a shed-like local tavern pumped out one's musical selections ranging from Salt-N-Peppa to Steve Miller. So yeah, it's easy.

First, get out of bed.

Get yourself the items you would like to quiche-ify.

In this case, we've got leek and cauliflower. Wait, what else can make this even more delicious?

You gotta cheese it up, baby. Added some tomatoes for good measure.

Six eggs and almost a whole small sized thingy of 15% cream goes into the quiche liquid. Also, our friends salt and pepper (not the band) and some cayenne to taste.

Lay out your chopped ingredients into some store-bought crusts. Don't be shy, fill 'em up. Then, pour the egg and cream mixture over the veg and cheese. Now comes the hardest part: carrying them and carefully placing them without spilling, into the oven. Bake for 15 minutes at 425 degrees, then reduce the heat to 300 degrees and let the quiches continue to cook for another 30 minutes or until they look and feel firm enough to eat.

Meta-blog!

This is how the magic happens.

The blogger and the blogged.

Oh yes.