H E A R T F U L L . N E W S L E T T E R
NO. 3
we’re all crazy:
& I’m finally accepting my own delusions.
Data entry log no. 537 or 8/18/22 6:48am
Present time: Lets point out that I starting drafting this newsletter back in August. Then, I didn’t write much else until now; days before I send it out. Welcome to how my chaotic mind works.
Do you know how insane you have to be to wake up thinking about writing? Of course, this inspired moment happened in the car on my way to work. You know I love a good car writing session. However, currently, I’m sitting at my corporate desk job, clearly not doing my paid job.
Anywho… I was thinking to myself how crazy I am to have so much going on in my head at any given moment. Not the typical things like errands I need to run, what I’ll make for dinner later or stressing over unpaid bills. No. Being the true maniac that I am, I have continual internal dialogue as if I’m telling a story to someone but I’m only talking to myself.
Sometimes, that dialogue is in the form of an interview. I’m prompted with a question and then I work through various ways to answer that question. As if, at any moment, I need to be prepared to answer any random question that is thrown at me. Example: Did you always have a passion for cooking? Short answer, no. However, I’ll spare you the variations of my answer to this question (for now).
My point is, I like to think that my future self is preparing me for the inevitable. Therefore, it dawned on me, this morning that no matter how much I fight it, deep down to my core, I’m a writer. This inner dialogue has resulted in, we’ll call them, passion projects. I’m in the process of writing a blog post, this newsletter and another exciting project, all at once. But, I can keep each individual thought separated. Insanity right?
what is this new exciting project that I speak of ?:
here’s the inside scoop.
Being a newsletter subscriber, you get the exclusive that I’ll be dropping a zine! Yes, me, creating a tangible book that you get to carry around with you. I don’t have an exact date yet but it’ll (hopefully) be released before summer. I already have the name, an intro and a few other things written but I won’t be sharing any of those details until the new year.
This is the biggest project I’ve worked on since I launched my food blog; which will be turning 5 this upcoming January. Gasp! I can’t believe I’ve stayed dedicated to anything, outside of my relationship with my husband, this long.
A moment of transparency: As I think about these last five years, I still don’t feel like I’ve done enough with my blog. By this point, I felt like I would be further along. However, I know it takes time to build something from ground up. So, maybe I’m not where I want to be but at least I’m not on ground zero any longer and that’s worth celebrating.
Anyways, I’m a bundle of excited nerves, anxiously awaiting when I can finally share the zine with you all. For now, we still have to finish 2022 so…
throw caution to the wind and your diet in the trash:
it’s holiday season
(queue gucci mane)
I’m a summer baby but I love cherishing the time when things slow down and I can indulge in my favorite F’s. Family, friends, food and fine wine. So, let’s get into some of my party food and and wine favs.
is your mouth ready…:
to get juicy?
Get your mind out of the gutter. I’m talking about wine! And, if you’re familiar with Beaujolais (Gamay), you’ll understand what I mean by juicy.
This French varietal is pleasantly semi sweet, very fruit forward and in my opinion, it is the perfect party friendly wine that pairs easily with a variety of food and affordable.
When I discovered Beaujolais, it was what I imaged wine would taste like when I finally tried it; adult kool aid. Something that was relatable and easy on the pallet but you know isn’t actually just juice; I’m side eyeing you Lambrusco lovers.
Hear me out. I get the appeal of really sweet wines but they don’t do wine justice. So, if you are one to gravitate to sweeter wines, give Beaujolais a try. Hopefully, these will be the catalyst to broadening your wine selections.
These can be easily found in specialty wine shops and grocery store/liquor stores that have a decent wine selection. If you live by a Total Wine, save yourself some stress and start there.
now that you have the prefect party wine:
you need something to go with it.
Presenting chicken crack dip. I’m not sure who’s non melanated auntie created this dip concoction but I’m not mad at it. This is one of those dishes I discovered at a work potluck. After hearing the name, I too was skeptical. Nonetheless, I tried it and was shocked that it was edible and I was enjoying it. Even more shocked when I found out it was made from canned chicken. If I would have known that beforehand, I wouldn’t have touched it; canned chicken should be banned to hell. Regardless, I tried it, liked it and now I’m sharing the recipe with you because you need it at your next party.
I typically use chicken breast that I’ve marinated, cooked and shredded myself. However, to save you time and effort, use a store bought rotisserie chicken and already cooked real bacon crumbles. Outside of the holiday season, make your own shredded chicken and bacon bits but we need to be as efficient as possible during the holidays, so it’s ok to take some shortcuts.
Warning: Before we get into this recipe, if you are lactose intolerant, take your pills and say a prayer before digging into this dip. There is three types of dairy in this and I will not get cursed out because your stomach is upset. You’ve been warned. Now, let’s get to this recipe.
In the image above, I sprinkled old bay on the top, before baking, for added color and flavor. This isn't included in the recipe below.
chicken crack dip.
note: this dip can be prepped a day or two ahead of time and baked when ready to serve.
ingredients:
1 lb chicken, cooked and shredded
8 oz cream cheese, softened
8 oz sour cream
1 packet ranch seasoning*
1 cup cheddar cheese
1/2 cup bacon, cooked and crumbled
2 sprigs green onion, chopped
*since this packet can tend to be salty, start with half the package and add more to your liking
instructions:
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix all ingredients together until well combined. Then, spread the dip into a greased 8x8 or 2 qt baking dish.
Bake uncovered for 20 minutes, until the cheese is melted and bubbly. Serve while warm with crackers, crostinis; or for healthier options, celery sticks and mini snacking bell peppers (seeded, of course). If you prepared the dip ahead of time, bake for 30 minutes to account for it being chilled from the fridge.
thank you. thank you. thank you:
I can’t thank you enough
For all the support you showed me this year. Whether you read my blog, this newsletter or follow along with my shenanigans on instagram. It may seem insignificant to you but you keep me going and I truly appreciate you.
The next newsletter installment will be at the start of the new year. 2023 is coming in hot and I’m ready! Until then, I hope you all have a happy and safe holiday season. Hit my line if you want to chat. You know where to find me. Toodles!
WITH ALL MY LOVE, KAYLA