What? Don’t look at me like that. You saw the signs. You knew it was coming. And someone has to step up to the plate and admit that we are in an unhealthy relationship….which. must. end.
I am not dismissing all your wonderful qualities, which are plentiful. And I know you’ve been fairly good to me, even though I’ve never really appreciated you.
But, Minnesota, I can’t stand the cold anymore. I mean, in most states, winter spans a normal 3-month season. How can you justify significantly dropping the temperature in October and not raising it again until June? I’m sorry, but I never intended to live my life as an Eskimo.
And why must you be so far from my family, with Delta (otherwise known as the worst airline EVER) as your main transport? That’s just mean.
I know I’ve teased you before, but I assure you – this time, I will not be back. Oh sure, maybe for a weekend here and there. But my extended stays are over.
I will, however, be clinging holding onto my Midwestern friends, who hopefully, someday will see the light and join me on the West Coast.
I’ll also be taking some of your creamy, artery-clogging, marvelous casserole dishes. Like this one. It’s possibly the only time I will ever get my family to eat spinach. And for that, I am grateful.
A Fond Farewell,
Spinach Feta Casserole
Prep time: 15 minutes
Total time: 1 hour
• 3 eggs, beaten
• 2 cups cottage cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and very well drained
• 1/3 cup crumbled feta
• 1/3 cup diced onion
• 1/4 cup melted butter
• 3 tablespoons flour
• Dash of nutmeg
Preheat oven to 350. Grease a 1 1/2- quart casserole dish and set aside. Combine all the ingredients in a large bowl and then transfer to the greased dish. Bake, uncovered, for about 45 minutes or until the center is nearly set.
(originally from Better Homes and Gardens…I think.)