It’s World Famous

It has been a busy, busy week around The Orange Bee.  This weekend will also be a whirlwind, beginning with tonight’s early birthday celebration for Miss T.   Seventeen, 17, oh my gosh she will be turning 17 in a few days.  How does this happen?  She’s pleased as punch to be gaining years but for a mother it is total bewilderment.  How do these precious little ones so quickly become near adults?  I am certain I do not have the answer – if you do please share it.

Miss T was a handful when she was a little girl.  She was fearless, active, adorable, ran most everywhere her feet could go and some places they had no business going, and she woke up everyday with her own agenda to be followed.  Now, I grant you her agenda often was not easily accommodated.  It generally consisted of playing outside with horses, dinosaurs, kitties or animals of some sort  in the dirt or mud.  Usually with as few clothes covering her body as possible and always barefoot! Invariably water was involved as animals needs pools and ponds.  This resulted in oodles of picnics at lunch and countless baths.  Sometimes we just hosed her down on the back porch, wrapped her up in a big, fluffy towel and carried her inside.  When outdoor play wasn’t possible she would turn our living room or the master bedroom into horse corrals, dinosaur digs or kitty rodeos.

I miss those days……but time goes by and tonight we’ll celebrate.  It’s strictly a family affair.  Her choices for dinner are steak, mashed potatoes and cheesecake.  I’m tossing a caesar salad for those of us who actually like green stuff.  For the appetizer I made World Famous Corn Dip.  It is always enjoyed with a cocktail, glass of wine, or ice-cold beer.  You can whip it up in a matter of 5 minutes or less, place it in the frig to chill and take it out a few minutes before serving.  I really like appetizers that can be made early on the day of festivities, it gives the hostess time to relax and not be a slave in the kitchen as guests arrive.

Enjoy!

World Famous Corn Dip

1 lb. shredded cheddar cheese or mexican blend
1 can mexicorn, drained
1 small onion, chopped
1/2 cup mayonnaise
1/2 cup sour cream

Combine ingredients, chill.  Remove from refrigerator a few minutes before serving for best results.

I had a helper today – Miss T’s cat Marley wanted to have a taste test to check for accuracy of ingredients.  I shooed him away and assured him his mistress would not be eating any corn dip, only steak, mashed potatoes and cheesecake.