(Chex) Mixing it up aka Bulgarian Blonde

So.....Freaky Food fail yesterday blog friends. Sorry bout that. My day didn't really go as planned AT ALL, but i turned out just fine in the end, so i can't really complain. I went in to get my hair done (I missed the blonde!!), and it ended up taking FOUR hours! Holy moly. I mean, that's one of the reasons I love my hair dude--because he's so thorough and meticulous--but seriously, by the end of my visit I was major ansty pansty. I didn't even let him style my hair. After he blow dried, I threw it into a sweet side pony and peaced out. Mama's got shi* to do, man!

I tired to hit up Whole Foods for a salad bar lunchie to better my day, but it was totally lacking. Ugh! Someone needs to raise the bar (ha ha) for reals, cuz when I got there, there were like two pieces of dried up chicken, shriveled beets and some wilty-ass greens. Sick. I had to jet to another appointment, so by the time i got home, it was 4:00 and I hadn't even had lunch yet. For Pete's sake. Plus I had to clean the house and get all ready for Knitting Club. Sometimes being an old lady can be very stressful.

Luckily my sister arrived a little later and we got to work making two different batches of Chex mix. I think this is the quintessential holiday/party food, yet I have never made it before. Rando.

Anyway, one batch I made with a specific blogger in mind--I am her blogger Secret Santa, so no names named, but chick digs the hot sauce--so I churned out a batch of suppa hot n spicy mix for her. Hope she likes it!


And my sis was mondo craving some of this delight...

We call it puppy chow, but the back of the box calls it Muddy Buddies. What do you guys call it? I think I just call it good :)


Of course, the day wouldn't be complete without the requisite display of delicious sandwich creations, and since I left you hanging for FFF, I couldn't possibly flake out on Sammie Saturday, too!

I located the most wonderful cinnamon raisin bread at the Sunflower Market a couple weeks ago and have been in love with it ever since. It has minimal ingredients and is blissfully free of nasty preservatives and stuff I can't pronounce. This bread has been delightful for breakfast with peanut butter or dunked into some cottage cheese, but it boast fantastic savory possibilities as well. Seen here grilled to crispy brown perfection with laughing cow and gooey mozzarella oozing from between the slices, garnished with just a hint of cranberry jalapeno preserves.
Phenomenal.


Next up, a Roast Beef Reuben:


Toasted whole grain bread spread with laughing cow and a sprinkle of feta, thin shavings of roast beef, honey mustard and a generous amount of sauerkraut.

The other day, I was just minding my own business is Target when this young women with severe eyebrows and a very European fashion sense came up to me a demanded to know if I was from Bulgaria. Ummmmm, if by Bulgaria you mean Wyoming, then yes. Otherwise, no. I responded politely in the negative and she replied that I looked like I was Slovakian and that I should take it as a compliment. Why, yes I will. My great-grandmother would be proud. And I think she'd like this sandwich, too. I'm just getting back to my roots--well, my food roots that is. My other roots are now a lovely shade of four hour platinum. Blondie bean. That's me.

What's your heritage? I was kind of flattered that homegirl thought I looked Slovakian, because I am. I'm also Irish, French Canadian and a wee bit Algonquin Indian.

Hope you're having a great weekend! xoxo