Posting from a tablet....

Wow, this sure is diffy

But atleast I can use the g and the h buttons compared to my laptop.

So atleast I can blog again. It may be slower until I am more familiar with this gadget.

So what's new with me? I wish I could say not much but that wouldn't be entirely true. And I really don't feel like getting into it.  Let's just say things have gotten really complicated in my life and I have some hard decisions to make a head of me.  Please wish me all the luck in the world because I sure do need it.

So the kids are all settled in their new grades.  Dman in middle school grade 8 and Eman in grade 4.  Things for the kids seem to be going well, so atleast there's that.

Time to make the fam jam some din-dins.

Catch up again real soon.

Jalapeno Corn Fritters with Dark Beer Queso Fundido

 Found this amazing recipe on Facebook from a site called Texas Recipes.

Once I try it, I will put up my own picture.

Ingredients:

for the fritters:
...

½ pkg (5 oz.) shredded monterey jack cheese
1 pkg cornbread mix (mixed according to package instructions)
½ cup frozen corn
¼ cup red bell pepper, chopped
¼ cup green onion, chopped
2 tbsp. jalapeno pepper, minced
1 quart vegetable oil for frying

for the fundido:
1 pkg (10 oz.) shredded mozzarella cheese
3 oz. dark beer (Bohemia, Dos Equis Amber or Negro Modelo will work) let sit at room temperature for 2 hours
1 jalapeno pepper, seeded and minced
1 clove garlic, minced

Directions:

Preheat oven to 250°F.

Mix prepared cornbread batter with corn, cheese, peppers and onion. Drop by tablespoonful into hot oil and fry until golden brown on all sides. Drain on paper towels and hold in oven while fundido is prepared.

In medium saucepan over medium-high heat, whisk beer. Bring to a medium boil then add cheese in small batches, stirring to melt each portion before another is added. When all the cheese is melted, stir in garlic and jalapeno, and pour into heated serving bowl.

Serve immediately with fritters.