This is my recipe for Chex Mix, and although sometimes I add more butter, this is double the basic recipe I received from a friend in 1970, so if you have greater restraint than we do, cut it in half for a more reasonable recipe, but do NOT. Yes, it's sick and wrong to have this snack so readily available for such a long time. It takes up residence in our kitchen contained in Tupperware from Thanksgiving to the Super Bowl. So, Ladies, move the hopes and dreams talk to the other side of the room just this once, or save it for halftime.Īn absolute must for us on Super Sunday is our family's Chex Mix. Yes, it's Super Bowl time and Tapas is perfect for that kind of atmosphere, although I must admit that most of the avid football fans I know do NOT like meaningful conversation during the game. The mushroom/onion crostini will have to wait until after the Super Bowl.
It was one of those sights that can take your breath away, as sunsets often do, especially when it's a surprise after a cloudy day. the clouds lifted and we saw a burst of blazing sun in the horizon. So as we sat on the lani with our friends, the Mock Chopped Liver, some veggies and crackers were a good tapa while we ended a cloudy day, hoping for a beautiful sunset. Or it can be refrigerated to better blend the seasonings. This can be served immediately if the onions have cooled before processing. Season with salt, pepper, onion powder, and a little garlic powder. If the mixture is too stiff, add a little reserved liquid. Process until blended, with texture, not too smooth. Set aside to cool slightly.Ĭombine the onions, drained peas, eggs and walnuts in a food processor.
this takes a LONG TIME, so be patient! The browner the better. Seasoning to taste (salt, pepper, onion and/or garlic powder)Ĭhop the onions and saute in oil until BROWN. but it doesn't photograph well, so you'll have to take my word for it that it's good.ġ - 16 oz can petite peas (LeSeur brand is good) - drained, reserving some liquid
I delighted in the taste of something that didn't actually contain liver, and was very surprised at the ingredients, so was anxious to try making it myself. This is a recipe I received from a friend in Rhode Island a few months earlier. While we waited, laughing and enjoying each other's company after being apart for months, I served something new: MOCK CHOPPED LIVER. They arrived in time to enjoy the sunset, but it had been a very cloudy day, and we didn't hope for much color in the sky. #1 Lengua Sedienta (Dry tongue): The popular ‘La Plaza’ Bar is serving this tapa which is basically your traditional jamon serrano on a piece of toasted bread with olive oil and tomato the olives and guerkins provide the more erotic touch.The other night we had some Connecticut friends over for tapas and dinner. We promised to do some field work and join the Tapas Route to try some of these ‘spicy’ creations and report back on our findings it was tough work but we managed to make our way through the hoards of people and get some photographic evidence of the tapas we got to taste.īelow you’ll find photos of some of these ‘Erotic’ tapas with their names (and their rough translations) the name of the bar/restaurant serving them and a brief description of the ingredients used to make them (at least the ones we could work out :-)): Thousands of people have since visited the 80 bars and restaurants taking part in this fun initiative and have had the chance to sample the imaginative and somewhat riské tapas on offer. A couple of weeks ago we wrote about the upcoming ‘Erotic’ Tapas Routein our neighbouring town of Fuengirola.
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