Last Saturday, I made an errand list and accomplished every item on it before the snow started falling. I also had an inside "to accomplish" list just in case of a weather event such as we had. That would be snow, ice, wind and snow. Let me say that I am not counting the days until spring. I like winter. When one knows what to expect, it is easy to prepare for and accept. So far, we've had one of the furnaces go out. Super Bowl Sunday brought a power outage. Now the back walkway from the house to the garage would challenge a gold medalist speed skater. Jan Karon, Rosamunde Pilcher, Tamar Adler, Jeanette Walls and Diana Abu-Jaber are here to keep me company. We'll be fine!!
In rummaging through the freezer, I found four lovely slices of a seeded pumpernickel bread. I pulled out cream cheese and what vegetables were in the crisper and made us picnic fare for lunch.
When I looked at the photo, it reminded me of eating outside on a sun-dappled cloth under a tree.
Vegetable Cream Cheese Spread
8 ounces cream cheese softened
Mix of green onions, sweet red pepper, carrot and celery, about 1/4 cup each, cut in small dice
(or use your own combination)
Onion salt and garlic salt to taste
Cut the cream cheese in 1/2 inch chunks and scatter in food processor
Scatter the vegetables over the cream cheese and process to your desired consistency