Greetings, Earthlings. Weekends lose a bit of their luster, I admit, when they’re as dark and dreary as this one was, but it still beats a day at the salt mine. After a long week at work, we had some Mexican at a restaurant (located right nextdoor to my new workout facility, strangely enough), and Kell went to sleep early. I’d been dying to see Vicky Cristina Barcelona, so I “rented” it from our on demand cable thingy. If you love Woody Allen movies like I do, it’s a classic. The casting is perfect, and Penelope Cruz is simply brilliant – one of the few Oscars I actually agree with.
The hubs and I attended a beautiful wedding in Jackson (congrats Julie and Eric!) on Saturday and had dinner at Ely’s near our neighborhood. I had the shrimp and scallops and gorgo-asiago macaroni, and let me tell you, it was divine. And to keep ourselves from feeling too fancy, we stopped by the DQ for a couple of Blizzards (I must have lost my mind).
And a special thanks to my mom for coming to stay with us last night. We had so much fun, and her coming was a great excuse for me to try out a recipe and share it with you as the Delicious Dish:
1 18-oz. bag Oreo cookies, crushed
1 “block” cream cheese, softened
1 24-oz pkg. white melting chocolate
Sprinkles (optional, but delightful)
Mix the crushed Oreos with the softened cream cheese (I had to do this with my hands). Roll into balls (whatever size you like – mine were smaller than golf balls) and place on wax paper in fridge to harden. Melt the chocolate in a double boiler and cover the truffles with the chocolate. Let the excess drip off and place on wax paper. Before they harden, sprinkle ‘em if you want. I did.
I don’t personally care for Oreos, so they were easy for me to make and share. Oooh but they would probably be awesome with the mint ones and milk chocolate…