Alrighty, ya’ll, this is top secret. The retreat for the Women of St. Paul’s Episcopal Church starts Friday and we are supposed to bring appetizers for cocktail hour. And I am virtually certain right now that WSP members throughout the greater Franklin area are plotting to show up the rest of us. With great Christian generosity and respect, of course.
I would not say that Marida Stearns is my greatest competition in this area, but I wouldn’t deny it either. I know right now she is making her spectacular hot onion dip. We all just lap it up. AND, she brings Appletini’s and Pometini’s, so even if you don’t like her hot onion dip you’re too looped to care after a few minutes. Last year, I brought ham dip and I regret to say it was not a huge success. I love the stuff, but it does look like dog food. (By the way, it’s just Underwood Deviled Ham mixed with sour cream, if anyone cares which, sadly, they probably don’t.)
So, here is what I am making. Ha, Marida Stearns! Take that! My offering for cocktail hour Friday night at the opening retreat reception is a mystery. Even to me. But I will spend long hours tonight, while watching Nashville and thinking that my singing along with the show actually doesn’t even closely resemble a cat howling, figuring out what I’m going to make. And I will probably bring a couple of bottles of Champagne to loosen up the crowd.
Bacon. I think it will involve bacon. Love you, Marida. Sleep tight.