Friday, April 25, 2008

R & R

Yesterday around 6:30pm, we went to the elementary school favored by Daniel's sister. They have some really great playground equipment and although she is 13, she loves spinning so fast she can't stand up afterward.

Daniel went with us. He had to take off his pajamas to do so. His leave, when he's not seeing people, is consisting of "general sloth, followed by lazing about, after which a little bit of eating before an afternoon nap." [see "Red Dwarf"]. He's loving the freedom to do what he wants, or not do anything because he can.

He is being fed regularly. Getting ready to shower, he noticed a "bloomp" on his otherwise skeletal frame. He said he looked like his Japanese teacher Spann sensei, only pregnant. She, unlike the mental image of a Japanese teacher you've just constructed, is blonde, very tall and model thin. I suggested his "twins" might be regular food and he countered with the very real possibility it was just the copious quantity of cheese dip made for his birthday celebration.

I'll pull a Cookie Baker and post a recipe. It is a bold deviation from this blog protocol, but indulge me. Hats doffed to Marsha Chester, the originator of this recipe, with whom I worked at Boeing before Daniel was born.

Chili Cheese Dip
1 lb. Velveeta
1 can chili without beans
1 can diced green chilies
1 bunch green onions, chopped
dried red pepper flakes to taste
cilantro to taste (not in the original recipe, but hey, if it's good, it's good)

Cut up the cheese (and I use the term loosely) and mix in 2 qt ovenproof container with the rest of the ingredients. Bake covered at 350 until soupy. Remove from oven and let sit for about 10 minutes until it becomes a consistency which allows you to scoop with tortilla chips, crackers, hunks of bread, etc.


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