also we finally painted the kitchen. took a few coats and still have paint on my hands but we're done. we first painted it green and it looked like nickelodeon threw up in there....it was bad...like slime green. so we decided out with the green all together and painted it a cream color called "antique lace" and we're just going to accent it with a lot of bold colors. im a fan. ill post pics in about a week when its done being decorated. i also cleared out and set up the dining room. just need some artwork/mirror on the walls in there. so things with the house are slowly coming together.
class is going well. still feel like im at the DMV sometimes. you would be shocked at some of the things people say/do. i think like 10 people in my 3 classes have had the swine flu or family members have had it. i walk into class with my tshirt pulled up over my nose. i need to go get the vaccine.
Clemson football is in full swing! Though we've tailgated twice already...the first game was hotter than hot and the last game was at noon and raining. So this weekend's game vs. TCU is going to be the first game I actually cook some yummy tailgate food for. I'm gonna crank out some delicious pimento cheese, black eyed pea dip, 7 layer mexican dip, and a to die for spinach dip. I know it seems like Dip Party 2k9 but everyone else brings Chicfila nuggets...fatz chicken...etc etc so I decided to opt out of "must stay warm" meat dishes :) Here is the black eyed pea dip recipe...it's Paula Deen's, and it actually is more like a salsa than a dip, I think ...
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil
In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.
Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.
Hope yall have a fabulous first weekend of fall!! I'm so excited for fall, it's going to be awesome. Halloween party, thanksgiving, football, amazing. xoxo