I'm going to have to make this quick. Paul went back to work yesterday, so it's just me and these two maniacs. I know the flip side of that statement is that I am pretty freakin' lucky to have had him at home for the first three and half months of Felix's life. But now...now I'm going to have to relearn how to live. On my own. Without my partner, dish washer, diaper changer, toddler entertainer, and the only member of our household not prone to breaking into dramatic fits of crying.
Snacks will be essential. I always try to have some kind of spread in the fridge to dip crackers in or smear on bread when there isn't time to otherwise feed myself. I mentioned this cashew-yogurt cheese a few months back, but it bears repeating. With four ingredients in the base recipe, about 5 minutes of prep time, innumerable variations, and rich, delicious flavor, I think it deserves to be as trite as hummus in the snacking lexicon. Make it so.
Also, while I eat it straight out of the repurposed yogurt container in the fridge, it would be easily fancied up by, you know, putting it in a bowl, and maybe even busting out that tiny cheese knife that you never use. You could add a garnish of chopped basil and call it a chiffonade. Surround it with some fancy crackers or toasted slices of baguette and your New Years Eve cocktail soiree is served.
Sun-dried Tomato Cashew Cheese*
- 3/4 cup raw cashew pieces
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- scant 3/4 cup plain soy yogurt (or 1 6-oz. container)
- 1 clove garlic
- about 6 small sun-dried tomatoes
You can serve right away, or chill first. This spread will thicken up in the fridge.
Happy New Year!
*Thank you Mezzetta for the sun-dried tomatoes and other party snack supplies!
