I apologize (and a recipe for Alabama Firecrackers)
I apologize. I am truly a sad and pathetic individual because my picture thingie is broken and I haven’t been able to post the Cajun Steak with Creole Butter or the thousands of other photos that are sadly sitting in my camera phone because they will not or cannot be uploaded. I am sorry.
Due to the beautiful Sherry Dedmon, my web administrator, I partially understand that my photos are too big. I don’t understand what a gigabyte is but I have one photo that is 2.97 gigabytes. 2.97 doesn’t seem big to me, but apparently that translates into 2,971,824kb. I don’t know what a “kb” is, either. Have I ever told you I almost failed algebra in high school? A+B=C. What is “A?” I never knew. My parents had to get me a tutor. I still can’t do percentages. No, do not attempt to teach me. It will only make me cry.
So this new digital age has me a little flummoxed. What is a pixel? Apparently, they’re important, too. But Sherry will fix all this. She always has. It’s good to have a web administrator. I know she will read this because that poor woman has to roam around in my inflated, flatulent photo archive unearthing morbidly obese images. I imagine this is the kind of thing that makes web administrators snicker.
In the meantime, here’s a recipe from my sad, dysfunctional archive for Alabama Firecrackers. Great football food. And simple to make. No gigabytes required. Just bites.
- 1 cup vegetable oil
- 1 envelope ranch dressing mix
- 1 envelope Italian dressing mix
- 3 tablespoons red pepper flakes (crushed)
- 1 pound Ritz crackers
- 16 ounces sour cream
- 1 package taco seasoning mix
- Whisk the vegetable oil, dressing mixes and red pepper flakes in a bowl to combine thoroughly.
- Put the mixture in a 2-gallon plastic zipper bag. Place the crackers in the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit refrigerated overnight. Remove crackers and serve with the sauce.