straight out of the camera [sunday]

My image for today includes a recipe:

As always, no tweaking of the image. The recipe (by Southern Living) is below:

Loaded Baked Potato Dip

Total: 1 hour, 25 minutes
Yield: Makes about 4 cups

Ingredients
1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
Serve with: waffle fries

Preparation
Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Note: We tested with Oscar Mayer Fully Cooked Bacon.

Southern Living, JANUARY 2011

Speaking of recipes, Tony and I received a hand-me-down bottle of crème de menthe, which lead to much creative exploration as to what exactly someone does with crème de menthe besides making Grasshoppers.

Frozen Girl Scout

Ingredients

1 splash of milk

1-1/2 oz. green crème de menthe

3 scoops chocolate ice cream

Preparation

Blend. Add a little more milk if needed to bring to milkshake consistency. If you're feeling extra bold and happen to have had a Girl Scout cookie delivery that day (ahem), add a few Thin Mints to the conconction as well.

Divine.