I’ve joined in with Carissa at Lowercase Letters for Miscellany Monday
1. CUPCAKE – On Saturday, some good friends and I had a little outing – we went consignment shopping and went to try out a new-to-us cupcake place in San Jose. Love’s Cupcakes is downtown San Jose, has a fun vibe, and offers lots of yummy choices (see picture below!) I have been on a hunt for a good place since we’ve moved to California. I’ve tried all over the Bay Area, trying to compete with the Sugar Bakeshop in Charleston. I’m beginning to think it’s not possible, but Loves is a good competition. Smore’s, pumpkin pie, snickers, red velvet, mocha – enough to make my heart go pitter patter! 🙂
2. Can’t Get Enough – of these cute faces… Spending time with them in Charleston for only a few days was just not enough! Love these kiddos. Here are just a few of my favorites that I captured.
My niece Ava with an apple bigger than her face! 🙂
My nephew Bryson… I wonder how he lost those teeth? 🙂
Gavin and Ava – seriously, all this food is larger than their heads! 🙂
3. Flames – are shooting out of our wall heater! I mean literal flames…. It really can’t be safe. So we quickly turned it off and called the landlord. Hopefully we’ll get that fixed before the 55 degree highs and rainy weather kicks in this weekend. For now, 80 degree highs… yes please!
4. Southern Snack – When I was in Charleston, I was reminded of one of my favorite snacks that I haven’t had in years. It’s definitely a Southern food… Pimiento Cheese. I used to eat a pimiento cheese sandwich almost every day for lunch in high school, and my friends almost barfed! 🙂 But I love it! And I know lots of others who do. It’s great for an appetizer, on a buffet table for the holidays, or just a little afternoon snack.
Pimiento Cheese (By: Paula Deen)
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
sprinkle of salt, black pepper, and garlic powder to taste
2-3 tablespoons pimiento’s, smashed
1 tsp. grated onion
Grate cheddar and Monterrey Jack and place together in a bowl.
Using an electric mixer or a mixer with a paddle attachment, beat cream cheese until light and fluffy.
Chop pimientos until fine – *Note – I had a difficult time finding just a jar of plain pimientos, so I bought olives mixed with them, and separated them.
Mix remaining ingredients together with mixer until well combined. Serve with fresh veggies, crackers, or triscuits.