And the party continues.......

Holiday weekends. It's one party after another. You cook, you clean up and then you do it all over again. Yes, we're celebrating all kinds of things.....independence, birthdays and graduations. Food. Food. And, more food. There's no stopping the party. Holy shit....how many dips can you make? How many times can you load a dishwasher? How many things taste fabulous perched upon a chip? How many crackers and cheese can you load on a plate? How much gooey stuff can you stuff into your mouth?

I am a big time party foodie. I love dips and chips and appetizers and cheeses. Give me a table filled with antipastos and cream cheese laden spreads along with a crisp summer wine, icey margaritas and a refreshing gimlet and I am one happy girl. I am not just happy....I am euphoric. Lots of snacky foods and an open bar is my idea of heaven. Throw in a little rock and roll and I am *this* close to orgasmic.

You know, these are the moments when I am especially thankful for my Lapband. No, it can't help with the cooking. And, it can't help with the clean up. But, it sure can help dealing with the buffet table. It keeps me in check. And, most importantly, it reminds me that I need to appreciate more than the food when it comes to party time. It forces me to focus on who is wearing what and who may have nicer shoes than me. Even though that never really happens, it keeps me alert just in case it does. And, considering that immediate action is required should someone show up in more amazing shoes than I, it's best that I am not distracted by food. So, in short---my Lapband keeps me in great shoes. Just another thing to love about my Lapband! Everyday I find more reasons to love my Lapband.......
PARTY ON..............

Buffalo Chicken Dip

(compliments of my sister Cathy)

INGREDIENTS

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce, such as Franks® Red Hot®
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

DIRECTIONS

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, cook on low for a few moments. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
2. Eat a little and then start looking at everyone's shoes.