The sun is just going down on New Year’s Eve and there’s no better time to tell you how much each of you means to me. I’ve met a lot of you in person, a lot of you are on my wish list to meet (you know who you are) and regretfully there will be some that for reasons of location mean we might never meet. I still hold you close in my heart.
I’ve learned so much from reading your emails, reading your blogs, looking at your photos and cooking or baking your suggestions that it feels like I’ve got a PhD in blogging courtesy of you. I hope that doesn’t change.
2014 was a busy year for us, especially since we look after the olds in the nursing home. Rob turns 94 at midnight so we’re going out for a picnic to celebrate. I feel a big responsibility to my blog and my readers but my duty is to put Rob and Joan first. So sometimes I’m late with a post or the photos aren’t perfect or I haven’t left a comment so you know I’ve visited and it makes me sad but I will catch up one day and you’ll be impressed. (won’t you?)
I made a dish for Christmas that I’ll blog after the first of the year that required pomegranate arils but not the whole lot so I whacked them out into a bowl and wondered what I could do with them. In walked John with a baguette big enough to use as a fishing pole and these bruschetta were born.
I had some fresh mint outside, half a lemon that I didn’t toss out and this gorgeous pomegranate. I looked in the fridge and there was some cream cheese. Once I put them together I tasted one and moaned. My friend Carla came into the kitchen to see if I was all right and I said, “Here, eat one of these.” She moaned. My sister-in-law came in and I said, “Try one.” She moaned. Her partner Jim had several and finally we were down to the last one and my sister-in-law said, “Do I save this one for John?” I looked at her and said, “Nah, I don’t think he likes pomegranate.” In her mouth it went and just then John walked in the door and said, “I don’t like what?”
I made some more! He does like pomegranate. oops. Happy New Year!!
- 1 pomegranate - seeded
- 1 baguette
- 2 tablespoons butter
- ½ lemon
- ¼ cup fresh mint leaves - finely chopped
- Salt and Pepper to taste
- ½ block cream cheese at room temperature
- Slice the baguette into 1-inch slices, butter and grill until you get grill marks, then set aside
- In a small bowl combine the pomegranate arils, juice of half a lemon and mint leaves. Season and taste
- Spread bruschetta with cream cheese and top with pomegranate mixture