That photo above is what my car looks like today.
That is not what my car is supposed to look like any day.
Key in ignition produces this message: “STOP. Vehicle Too Low.”
Then the husband comes home and informs me that the hand brake on his manual car has broken. Two cars down.
This comes on top of the continuing clean up of the “Trio Of Tacos” my 10 year old spectacularly threw up last week all over his off-white bedroom carpet (Probably karma’s way of paying me back for taking the family out for a big Mexican meal prior to seeing The Hunger Games).
And my ankle injury I told you about awhile back? I’m still not able to run without paying for it for days after.
Top all this off with a winter advisory warning of an ice storm tonight. Ugh.
Okay, I will.
Instead I will start gushing about this fabulously simple Baked Brie And Sun Dried Tomato Dip. Cheesy and bursting with garlic-thyme scented dried tomatoes it’s a wonderful way to get yourself out of any funk.
Baked Brie And Sun Dried Tomato Dip
1 lb Brie cheese
1 clove garlic, minced
1 tsp fresh thyme leaves, stripped from stem
1 cup sun dried tomatoes packed in oil, drained and chopped
1/2 tsp cracked black pepper
French bread crostini or crackers, to serve
1. Preheat oven to 325℉.
2. Remove the rind from the Brie.
3. Cut the Brie into chunks.
4. Combine the garlic, thyme, sun dried tomatoes and black pepper.
5. Place cheese in a small oven proof casserole (I used 2 (5 inch round) ramekins) then top with sun dried tomato mixture.
6. Bake for about 20 minutes stirring once halfway through. The dip is ready when the Brie is bubbly and melted. Serve hot with French bread crostini or crackers.
Recipe from Menu Musings Of A Modern American Mom
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