I got to ride a scooter shopping cart for the first time this week, great for holding my crutches and also giving our granddaughter a ride to the car! It was also pretty cool seeing Papa John in his top hat greeting people at the Guthrie Theater. But what really marked the beginning of the holiday season for me was the 19th annual sing-along with the Roseville String Ensemble, which includes both our daughter-in-law and her sister as members. This week’s quote is from Night Songs, a 60-minute, immersive display of cosmic imagery, spoken word, and music taking place tomorrow night… one week before the winter solstice.
RECIPE OF THE WEEK
Breakfast Club get-togethers are always a great source for recipes and our recent Christmas party was no exception. I love the colorful presentation of the Holiday Cranberry rollups and deviled eggs. The rollups are a great make-ahead snack for serving any time.
HOLIDAY CRANBERRY ROLLUPS
- 8 oz cream cheese , softened
- 1/4 cup sour cream, optional to make it easier to spread
- 1 cup crumbled feta cheese (not low fat as it is too dry to spread)
- 1/3 cup chopped green onion
- 1 1/2 cups dried cranberries
- 4 garden spinach herb tortillas (10 inch)
Beat cream cheese in a small bowl until fluffy, adding a little sour cream if desired to make it easier to spread. Mix in feta cheese, green onions and cranberries. Spread the mixture over 4 tortillas, leaving about a 1/2 inch border so the filling doesn’t overflow. Roll as tight as you can, then wrap in plastic wrap and chill at least an hour. Slice and serve.
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