I know I know. Yesterday came and went and I didn’t blog.
I have to be honest with you, moving across the country and planning a 25th anniversary event have proven to be the too much in the whole “the good lord never gives you more than you can handle” caveat. I took easter off to pack my life away in boxes and make to-do lists.
I missed you, and you should know that I much prefer to chat with you over a glass of wine than pack boxes.
To make it up to you, I’ve planned a week. I know we don’t really do much theme-ing over here at Amuse Bouche, but it’s time we gave breakfast it’s proper glory by celebrating BREAKFAST WEEK on the blog.
Yes, from sweet to savory, quick to involved, we are covering the full spectrum of breakfast this week.
Because I am overwhelmed with my life and half drunk /medicated for the duration of this week, we are easing into this. (that’s a little joke, I start acting like my life is a padded room when I get stressed out).
But we really are easing into this, with homemade veggie cream cheese. A few fresh ingredients is all that stands between you and a kicked up bagel.
Takes 5 minutes, you can do this!
Homemade Veggie Cream Cheese
Ingredients:
- cream cheese – 8 ounces
- green onion – 1/4 cup, finely chopped
- carrot – 1/2 cup, freshly grated
- celery – 1/4 cup, finely diced
- garlic – 2 cloves, finely diced
- salt and pepper – 1/4 teaspoon each
- radish – 1/8 cup, grated
Instructions:
Love,
Whit