It’s happening again. Another one of my dear friends is moving. Thankfully this one, Brenda, is not moving too far and will be forced to frequent our part of town for work and “major necessities” (manicures and hair cuts)! Brenda and I have been friends since I moved to Atlanta from New Orleans. Our friendship began on the tennis courts. Both of us, for that matter our entire team, were newbies. On the court, we learned the sport of tennis. Off the court, we learned how to build families out of friendships. In the early days, we spent many, many Wednesday nights, Saturday mornings (with our hubbies) and Sunday afternoons together. It was an exciting time in all our lives. We worked hard and played even harder. Over the years, life interrupted. There were lots of babies, a few breakups, a couple of layoffs and, unfortunately, too many relocations. When Brenda packs up on Monday and heads north (just a little north), our core group will be down from thirteen to six. And all I have to say to that is, “Thank God for Facebook!”
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Mexican Layer Dip Recipe
1 15-ounce can refried beans
1/4 cup finely chopped onions
1/4 cup water
3 ripe avocados
1 teaspoon fresh lemon juice
1 8-ounce package cream cheese, softened
1 cup sour cream
3 tablespoons fajita seasoning mix
1 cup Homemade Salsa, see recipe
1 cup grated sharp cheddar cheese
1 large Roma tomato, seeded and diced
1 large green onion, thinly sliced
1/4 cup sliced black olives
1/4 cup chopped cilantro
Salt and pepper to taste
Tortilla or corn chips, for serving
In a medium saucepan over medium-low heat, combine the refried beans, onions and water; season to taste with salt and pepper. Cook, stirring frequently, until beans are creamy and onions have softened, about 5 minutes. Spread mixture evenly on the bottom of a large, rimmed dished; set aside. In a small bowl, mash the avocados with the lemon juice. Season to taste with salt and spread evenly over beans. In the bowl of an electric mixer, combine the cream cheese, sour cream and fajita seasoning mix. Blend on low until creamy; spread evenly over avocados. Top with an even layer of salsa followed by an even layer of cheese. Combine tomatoes, green onions, olives and cilantro is a medium bowl. Garnish layer dip with tomato mixture. Refrigerate until ready to serve. Serve with tortilla or corn chips. Makes 8-10 servings.
Fizzy Ginger Limeade Recipe
3/4 cup water
3/4 cup sugar
1 3-inch piece ginger, peeled and sliced
5 cups club soda
1 cup fresh lime juice, plus lime wedges for garnish
2 cups vodka
Ice, for serving
Lime wedges, for garnish
In a medium saucepan over medium heat, combine water, sugar and ginger. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Remove from heat and let stand for 10 minutes; strain into a pitcher. Stir in club soda, lime juice and vodka. Fill glasses with ice, top with Fizzy Ginger Limeade and garnish with lime wedges. Makes 8 servings.