Appetizer

We had a really nice day of laziness yesterday. In the afternoon, we napped during the NASCAR race and then had pizza. Then the wait for the Colts game to start. They didn't play as well as they should've, won by 1 point at the last second, but they're still undefeated!

Today is sunny - rain to the south of us per TV weather. Bill was here with the ripper this morning and going to a couple other farms to redo some of the areas that had the worst tire ruts and the areas that have been muddy. There were lots of loads of corn going toward town at elevator opening time this morning.

He's going to Algona for a hair cut late afternoon. Farmers don't stop for haircuts during harvest. Mine actually looked really bad this year too! Diane has been busy running the mail route just about full time lately - the full time guy is getting ready to retire so seems to be using up some days. She didn't have much time left for her hair customers. Plus she's pregnant and tired (due June 20th).

With the holidays coming up, thought I'd share this recipe I got from my Aunt Jan. I served it at my last stamp class and everyone loved it!

Corn Dip

2 cans Mexicorn or Fiesta corn
1 c. grated Parmesan cheese
1 1/2 c. Hellmann's mayonnaise
4 oz. grated Monterey Jack cheese
4 oz. grated Pepper Jack cheese (or all Monterey Jack)

Mix together and bake in casserole dish at 350 for 30-45 min. until slightly browned on top. Can be served hot or cold with Doritos or Fritos.

(I have pie pans that are like crock material and a little deeper than a regular pie pan - that's what I use to bake it in)