Good Morning Everyone. It is 30 degrees warmer here this morning than it was yesterday at this time. Sawyer and I set out the last of the maple taps yesterday and we are expecting a busy week here with warmer temperatures in the forecast. I am hoping to boil our first run of sap next Friday before I leave for Texas for 12 days. But that is a whole story in and of itself. Becki Newcum, one of our deckhands, arrived yesterday after a 20 hour drive from Indiana (if you had seen how much she had packed in that little Honda, like the clown car at the circus, you would know why it took her 20 hours). Big day for Nadie, her first dance recital is tonight with a reception afterwards….which makes me think about food…ahh…Mary’s lobster dip would be good right about now….
Hot ‚ÄúLobstah‚Äù Dip
1 cup cooked lobster, chopped 8 oz. cream cheese ¬º tsp. garlic salt 1 tsp. mustard 2 tsp. dry white wine 1 tsp. Seasonal ¬Ω cup mayo 1 tsp. powdered sugar 1 tsp. minced onion
Mix all together. Heat in a pan, stirring often until hot and bubbly. Be sure to not overheat! Serve hot with crackers. Share with a friend (maybe). Enjoy!
This recipe is not in Mary’s cookbook, “Ring That Bell”. Lobster dip photo by Jim Dugan.
Have a great day. Be well. Do good.