Happy Monday friends! I hope everyone had a fabulous weekend. Mine was incredibly productive, which I find exhausting, but it also makes me feel accomplished!
The highlight was attending an 80s themed birthday party Saturday night. Ya'll know I love a good theme. Mike and I reprised our roles of '86 mixed doubles country club champs, and we really committed. Fortunately my love of all things Lacoste in high school, accompanied by my inability to get rid of things that were once my favorite thing, paid off (I knew those polos would come in handy one day!). Mike even broke out his dad's old cell phone - state of the art!
Wilkie got to go to the puppy play time that his obedience school hosts on weekends. He decided to play it cool and act independent, which I couldn't believe. At work he'll play with any dog who will have him!
He was kind of the teachers pet of obedience class last week (proud mom!). After the first night I'm not really sure this is the class for him - all giant dogs who were just bananas! But we're going to stick with it. Hopefully I learn some good training techniques. And hopefully I can figure out how to keep him out of his new favorite hangout spot, the dryer (the man is forever in search of socks to destroy).
With unwavering dedication to win over his big brother's heart, Wilkie has finally worn down Roscoe. Roscoe pretends to resist, but he's really starting to love Wilkie (so I tell myself).
Friday night we finally broke out the fondue pot we got as a wedding gift. Why did we wait so long? Fondue is the best! I absolutely love my Cuisinart version - you don't have to worry about a flame, and it heats up perfectly. Similar to a griddle, there is a dial where you can control the heat and the temperature changes quickly.
We foolishly decided to make this as an appetizer and also purchased salad and steaks. Turns out salad and steaks are completely unnecessary when you consume a giant pot of cheese first, but it was totally worth it. Next time we'll plan to eat this for dinner, or as an appetizer for 4 people.
Classic Cheese Fondue:
*.5 lb. gruyere cheese, grated
*.5 lb. emmenthal cheese, grated
*1 tbsp. corn starch
*1 tsp. dry mustard
* 1 c. dry white wine
* 1 garlic clove, sliced in half
*1 tbsp. Kirsch, optional (I skipped this, but it is a traditional ingredient. The cheese was still delicious without it!)
*For serving: green apples, tomatoes, broccoli, cubed bread, tortilla chips
Rub the halved garlic clove all around the fondue pot. In a bowl, mix together the cheeses, corn starch, and dry mustard. Turn the fondue pot on high and add the wine until it comes to a boil. While whisking constantly, slowly add the cheese, one handful at a time (the consistency should be totally smooth before you add another handful). Once all of the cheese is incorporated, reduce the heat to low. Enjoy!