Hello. I’m Nicole and I’m addicted to food travel shows.
Not that it was exactly a food show, but The Getaway, on Esquire Network, hooked me quickly with the interesting hosts – writers, comedians, actors, models, chefs, etc- each providing an interesting, fun point of view for all the places they visited. Of course, I loved when the featured famous and hole in the wall bars and restaurants. I’m bummed the most recent season is over.
But my favorite new one now is I’ll Have What Phil’s Having, on PBS. The comedic creator of Everybody Loves Raymond takes you around to try our the places that are well known and for places that only locals would know of. I love it.
That is my kind of travel! I definitely travel for the food. The rest of the stuff I see along the way is an added bonus. ha!
Don’t get me wrong, I love every bit of the travel we do, but I just associate the places we see with the food and drinks we enjoyed right along those places, like when we were on the cruise earlier this year, I think back to one of our beach days and I think of the bucket of beer we enjoyed in the shade of our beach umbrellas. Or when we were in Chicago I think about how we had great cinnamon rolls after we wet o the tour of Wrigley Field.
We don’t have any up coming travel planned at this point, but it’s fun to imagine!
Until then I’ll enjoy our time in Boston, at home or out and about. While at home I’m sure we’ll be watching lots of football this season. It’s just a great way to spend an afternoon or evening, while I pack up our stuff… 5 months before we move… because I’m psycho…
A few weeks ago my blogging bestie, Amanda of Fake Ginger, shared a Buzzfeed Food video on her FB page that showcased making this Drunken Queso Dip. I immediately wanted to make it. So I did just that and I’m dadmn glad I did as I loved it.
A simple delicious dip that will be perfect for all your game day football viewing.
Drunken Spicy Queso
Makes 8 servings
- 1 pound block of Jalapeno Velvetta cheese
- 1 12-ounce beer (I used Bud Light Lime)
- 4 plum tomatoes
- Toppings such as cilantro, fresh or pickled jalapeno, diced red onion, avocado, or anything else you care to add
- Cut the cheese into cubes, roughly 1″ big. Add to a medium sized pot with the beer. Cook over medium, stirring occasionally.
- While the cheese and beer are cooking together, halve the tomatoes, scoop out the seeds, then dice.
- Add the tomatoes to the pot once the cheese is melted.
- Pour into a serving bowl and add your toppings.
Inspired by BuzzFeed Food
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