Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, June 15, 2008

Cold Crab Dip

Divas love dip, because divas love finger food. It gives them a chance to show off their hot pink manicured nails and sparkly cocktail rings.

This is a great dip for hot days. Pack it in your picnic, and nibble on it out by the lake. Crab is always welcome aboard the yacht. Divas also eat nibbly things for breakfast.

Cold Crab Dip

Whisk:

8 oz. cream cheese (preferably light since divas need to watch their waists.

3 spoonfuls of mayonnaise (again, light works)

a couple squeezes of lemon juice

4 chopped scallions

2 chopped garlic cloves

a sprinkling of cayenne

Add:

2 6-oz. cans crabmeat

Chill. I serve all my dips with small, Wheat Thin-type cracker (reduced fat, of course). Divas don't like to bite into big crackers loaded with drippy stuff, then have the cracker crumble apart into a sticky mess. Divas like bite-size.

You can also serve with crudités (pronounced crew-dee-tay). That's French for small or cut up vegetables.

Wine: Chardonnay

That's it! Ciao!
Posted by at
Labels: , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)