Copy
In this week’s newsletter: Christmas in July, cheesy goodness, and some other favorite things

Tex-Mex Pimento Cheese

Serve this with the usual crackers or spread on a sandwich in place of a slice of regular cheddar. I promise it will not disappoint.

Makes 4 Cups (recipe easily halved)

2 cups jalapeño jack, shredded
2 cups sharp cheddar, shredded
1/3 cup chopped pimentos
1/8 cup chopped pickled jalapeños
1/2 cup mayonnaise (Duke’s is my favorite)
1/4 sour cream
Juice of 1/2 lemon or lime
1/2  teaspoon granulated garlic
1/2  teaspoon granulated onion
1/4  teaspoon cumin
1/2  teaspoon chili powder
Pinch of cayenne
Pinch of sugar

Directions

Combine all ingredients in a large bowl or standing mixer bowl. Mix thoroughly with the paddle attachment, or by hand, until creamy and the pimentos and are well distributed. Season to taste with salt and freshly ground black pepper. Refrigerate at least 2 hours before serving if you can.

Pimento cheese will keep in an airtight container in the refrigerator for about a week.

Tip: While you can certainly use pre-shredded cheese (and I have in a pinch) your spread will be creamier and the shreds less shreddy if you grate your cheese with a box grater.

A Quick Survey

When do you normally begin your holiday shopping?

Summer

Early Fall

The day after Thanksgiving

Christmas Eve

Vintage Recipe Advertising Booklets

It's no secret that I am fascinated by food history, and I've been collecting these kitschy booklets for years. While the recipes can be quite gross, these booklets offer a glimpse into how our grandparents ate and why. Apparently, our grandparents lived on Jell-O.

Here's what I found in this small sampling of my collection:

Calavo On Your Wartime Menus is full of recipes and hints for buying and storing avocados, as they may have been a new food to many households. Avocados weren't rationed during wartime and they were touted as a way to stretch "meat" and "butter" points. So like Keto long before Keto... proof that everything old is new again.

And hold the phone... 

Seven-Up Pie Crust (single crust pie)

1c. sifted flour
1/2 tsp. salt
1/4 to 1/3 cup shortening
3 tbsp. chilled 7-Up


In a bowl, combine salt and flour.
Cut in shortening and butter using a pastry cutter until bits are pea-sized
Slowly pour in the 7-UP, and stir to combine.

Split dough in half, form into rounds and wrap in plastic wrap.
Chill in the fridge 30 minutes to an hour before using.
Use in recipes that call for a single-crust pie.

I found this post fascinating.
She Creates Union will have a Pop-Up Shop at Yarnorama's Christmas in July this Saturday, July 13 from 10-5. 

She Creates Union members will have items that have been woven, printed, stamped, forged, and sewn by hand. Our newest member is Erin is a blacksmith and one half of the husband & wife team of Earthen Metals. 

It's the perfect time to get a jump start on your holiday gift making and shopping.

Ferret & Fern
Emma will be teaching a linocut workshop 11-2 so be sure to grab a spot. All spaces are drop-in, no need to register. The cost is $25 and covers all materials.

Click below for a map

130 Gonzales Street
Paige, TX 78659
512-253-0100
My favorite things this week:

Did you know that Bob Hope was born in Whales and was one of the wealthiest landowners in California? Just one of the useless bits of new knowledge I've acquired from listening to podcasts during my commute and can't wait to bore my friends with at our next cookout. Well that, and Big Boi loves Kate Bush.

You can be as smart as me too if you listen to these podcasts:
Conan O'Brien Needs a Friend This podcast is so very funny. 

The Jump with Shirley Manson


This photo series by Oxford American

Yep, we're still watching the Tour de France. It's been an annual tradition in our home since the mid-'90s. We record and watch every single minute. It's also just about the only time we justify TV day watching to avoid most of July's punishing sun.

Helpful Tip: Place a whole vanilla bean in a jar of sugar for pleasantly vanilla sugar for your coffee or tea. Works well for sugar cubes too.
If you like this newsletter please forward it to a friend who might like it.

If someone just forwarded you this email, you may subscribe here.

Stay Cheeky,
Stacey
Facebook
Link
Website
Copyright © 2019 Bean & Noodle All rights reserved.

Want to change how you receive these emails?
You can
update your preferences or unsubscribe from this list.

 






This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Bean & Noodle · PO Box 709 · Elgin, TX 78621-2815 · USA

Email Marketing Powered by Mailchimp