You might be noticing that there aren’t a whole lot of pictures from this trip to France I’m sharing with you. Part of it is because I had one of my cameras stolen at the very end of the trip. … Continue reading
It’s been gorgeous here in Seattle. Warm enough for BBQs and rose on the deck at sundown. Warm enough for all day picnics and (almost) lake swimming. I’m sure it won’t last for long. It never does. Since I’ve been training … Continue reading
This is Lilli.
Last year on this day we were celebrating with champagne and trying to get some sleep between visitors. Last year on this day we were cooing over a 6#4oz baby with blue gray eyes and a lot of dark brown hair. Last year we didn’t know what to expect of the year ahead of us, except that it would be busy and chaotic and probably sleepless.
Lilli surprised me by being the life of the party, but not in the usual 1st birthday way of having a meltdown or being clingy. She was a 100% charming hostess, and she even shared all her new toys. She also didn’t make too much of a mess with the cake, I’m guessing because even at such a young age, she knows not to waste a good thing…
“Bacon” and Sharp Cheddar Party Snacks
makes about 30
1 sheet frozen puff pastry, I used Trader Joe’s
1 cup shredded sharp cheddar cheese
Take the puff pastry out of the freezer about 1/2 hour before you are ready to roll out the snacks.
When the dough is pliable but not sticky soft, preheat the oven to 350ºF. On a lightly floured surface, roll the dough until it is a rectangle that’s as close to 15″ as you can get it, and just wider than when it started. Distribute the cheese evenly over half, and fold the naked half over. Roll again just to seal it all up and press the cheese into the dough. Using a chef’s knife or a pizza cutter, cut strips about 1/2″ wide. They don’t have to be perfect. Take each stip and place on a parchment paper lined sheet pan, twisting a couple of times and sort of pressing the ends down as you place it on the pan. After you have all of the pieces on done, sprinkle liberally with bacon salt. I used peppered flavor. It won’t look like much is sticking, but that is OK. Once the salt heats up it kind of melts into the spreading dough.
After about 20 minutes in the oven, turn over each piece individually, kind of rubbing it in the salt that is on the pan. They should be starting to look brown and the cheese will be getting melty. Let them bake about another 10 minutes or so, until they look nice and brown all over.
You might want to use both sheets of dough that are in the package for this, because it will probably be hard to wait for the party to start before eating them. Fair warning.