This is just a quick note to all of the folks who attended my PMEA sessions on October 11. My goal for the day was to share some of my teaching secrets with you, renew some old friendships and establish some new ones. I certainly hope that all of these goals are realized during the day.
My blog is the spot where I share secrets all the time. It is for my students, my friends, my colleagues. Please feel free to share it with your students and colleagues. I write about music and music ed, performing and favorite performers, products that I use, great books that I have read, and philosophical ideas that I encounter.
I also encouraged all of you to try to leave the in-service with at least one good spinach dip recipe. So, if for some reason that didn't happen in my sessions, here is your recipe, courtesy of foodnetwork.com. Trust me, I have tried it and it is great!
It has been a pleasure to be back in PA this week and I truly look forward to the next time! Also, let me say a special word of thanks to Menchey Music and Sandy Neill as well as D'Addario for their efforts in putting this together.
(Recipe courtesy Barbara Smith)
* 1 large clove garlic
* 1/2 cup chopped scallions (white portion only)
* 1 (10-ounce) package frozen chopped spinach, thawed and drained well
* 1 cup sour cream
* 1/2 to 1 cup mayonnaise
* 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
* 1 teaspoon Worcestershire sauce
* 1 dash hot pepper sauce or more to taste
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground white pepper
* 1 round loaf crusty bread (country white, pumpernickel, etc.)
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping.