…for 25 years.
I turned 25 on Monday which gave me the perfect excuse to spend an afternoon baking a wonderful layer cake rather than learning the many exceptions to the hearsay rule and the difference between the common law and the MPC for murder. It is a little hard to believe that I am 25 because some how I feel like I would be more established, more adult-like. But I guess that is what happens when 3 years gets sucked away to law school. My Mom claims she didn’t really feel like adult until I was born (she was 37) so I guess I really have some time. But making a (successful) cake from scratch, rather than from the oh so simple (and what the hell is in it) box, makes me feel a little older and wiser. Continue reading
This past weekend, I threw a party at my apartment and asked my friends to donate money as “cover” to my ACS Solider Field 10 mile page. Really, it was just a great excuse to have some great friends over to unwind before finals (and Bar Review-gag) start. After running 6 miles (my longest yet!) in the morning, I came home to get ready for the party. Throughout the day the donations trickled in and I was quickly over my $400 goal. A BIG THANK YOU to all my wonderful friends that donated. I can’t thank you enough for your generosity, especially as a time when we are all graduating and most of us without a clear income in sight. Continue reading
I have one of my best friends to thank for this dip (Hey Ashley!!). During college when we were both living in the sorority house, we spent a Friday night in, chopping and stirring away, making a big bowl of this dip. Then sitting on her floor (she was President at the time so she got her own room), with tortilla chips or even a fork and eating away.
Since moving to Chicago, I have made this dip for every Superbowl party and it has not disappointed. The beans, avocado and corn is a nice change from all the other greasy, fried goodness on the table.
Last night my friends Brian and Julia had us over to watch the game and prepare WAY too much food that could be reasonably consumed by 4-6 people. I brought the Dip (recipe below) and made Bakerella’s famous Cake Balls by request (had to use yellow cake mix because red velvet was unavailable at two stores and I was too busy this weekend to make it from scratch). I also tried to class up queso by using Homesick Texan’s method. It was tasty but I wish I could have found “Longhorn Cheddar” because I think I used a little too much Monterrey Jack. It was reminiscent of PW’s Spicy Mac and Cheese, which of course is not a bad thing.
But the Dip is really something special. I wish I could have gotten this posted before the Super Bowl but it really is great for any party, picnic or potluck. It is sure to impress.
Ashley’s Famous Dip
1 can black beans-drained (rinse and drain well-you don’t want to turn the whole dip black)
2 cans of shoepeg white corn-drained (or yellow if that is all that you can find)
1 can Rotel (diced tomatoes and chiles) drained
1/4 to 1/2 purple onion-diced
1 bunch cilantro-chopped
Juice of 2-3 limes
Fajita seasoning to taste
Kosher salt to taste.
Mix everything together. Don’t stir too hard so that the avocado stays somewhat in pieces.
Serve chilled with tortilla chips. Or even just a fork.
Posted in Appetizer, Beans, Chicago, Mexican, Recipe, Side, Snacks
Tagged Ashley, Avocado, Black beans, Cake Balls, Corn, Dip, Party, Pioneer Woman, Queso, TCU