SALLY ANN SHURMUR Star-Tribune staff writer | Posted: Wednesday, March 26, 2008 12:00 am
So Lent was wonderful for me, spiritually and physically.
For 46 days, I ate only "meals" and no snacks.
OK, so I sort of invented my own rules occasionally - but only occasionally.
And unlike the friend, I don't consider popcorn and beer during a movie a meal.
So I lost seven pounds and perhaps gained some back since Sunday.
But I know that I can watch a movie - even a double feature - and nonstop basketball and not eat continuously.
I found out for the first time in more than 50 years that if I eat breakfast, I'm not ravenous by lunch.
I also learned that eating cereal and milk with a spoon from a cup in a cup holder while driving is not a good idea.
Sometimes, I ate chips with a sandwich at lunch, and occasionally I ate ice cream as "dessert" after dinner.
Still, I ate extremely fewer chips and gallons of ice cream than I would have had I been "snacking."
And let me say, it was a sacrifice - no candy at Valentine's Day, no popcorn from the killer-aroma machine at work on Fridays, no snacks from the snack machine, even when work was chaotic and I was here unexpected extra hours.
So yes, I had a great Lent. And now it's over.
And I learned I can do it and there are rewards.
And I also learned that the Girl Scout cookies taste better than I ever remember.
This week's subject for Enjoy! was a no-brainer. Sweet 16 and the end of Lent are the perfect occasions to celebrate snacking.
And baby, do I know how to snack.
Snacks to me are anything that go in your mouth between meals.
So if you only eat two meals a day, anything you eat between the two or after the second is a "snack."
Requisite, standard snacks to me are meatballs, chips and dip and cheese and crackers. Many substitute wings for the meatballs, but they are really messy so I often pass.
This might be considered over the top for basketball watching, but it gets absolutely rave reviews.
And with the cheesy bread, it seems more substantial than just a few marinated veggies.
It's kind of a challenge to serve, but I'd use tiny dishes and forks for the antipasto and let the guests just grab hunks of the warm bread.
Here's to happy snacking!
Savory Party Bread
1 unsliced round loaf (1 pound) sourdough bread
1 pound Monterey Jack cheese, sliced
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds
Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on a baking sheet. Bake at 350 for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 6 to 8 servings.
Note: This is best served piping hot before cheese cools. Bring it out of the oven just as guests are approaching the buffet.
Antipasto Platter
1 jar (24 ounces) pepperoncinis, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3.5 ounces) sliced pepperoni
1 bottle (8 ounces) Italian vinaigrette dressing
Lettuce leaves
In a large bowl, combine peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14 to 16 servings.
(Recipes courtesy of "Best of Country Appetizers," Reiman Publications)
Community News editor Sally Ann Shurmur can be reached at (307) 266-0520; sallyann.shurmur@trib.com or see her profile and blog at my.trib.com/Sal/blog