A couple of days ago we got a call in the office - our editorial assistant took the call.
"Yes, erm...you guys ran an article about a year ago with a recipe for artichoke dip - I was wondering if I could get a copy of that issue?"
(All right, for one, we do have archive copies (we're not on-line yet), but you're not going to get a cordial answer from anyone here if we have to go through the boxes.)
We have two food columnists (we switch off), one, a real-live cook and the Agricultural Marketing Director for this county), and me...a home cook with a "for the love of God and sweet baby Jesus would somebody fill this space" columnist. But that one happened to be mine, and it happened to be one of which I am particularly fond.
I put it together a few years ago when I planned to take it to a potluck at another newspaper group (not locally-owned!). When I told one of my friends I was making artichoke dip, he told me that he wouldn't be able to have any since all artichoke dip contained mayonnaise and he hated mayonnaise.
Preheat oven to 300 degrees
2 6-ounce jars marinated artichoke hearts, chopped (drained)
2 packages cream cheese
1 large eggs
1 tablespoon fresh lemon juice
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Optional: 1 tsp. Thai chili paste or dashes of hot sauce to taste (I use both)
Salt and pepper, to taste
In a food processor, blend cream cheese and artichoke hearts until smooth. Add egg, lemon juice, and hot stuff (if you like it) and blend again until combined. Turn out into a large bowl. Add the mozzarella, parmesan, salt and pepper, and mix with your hands until combined. Spoon into a 9x13 baking dish, spread evenly, then bake for 1hour or until top is golden brown. Serve with bagel chips, melba toast, or any other crisp, hearty cracker you prefer.
So, of course I still had the file on my system here and I sent it off to her directly. But still...how strange is it that someone would remember a recipe from a year ago? In a weekly paper? I mean, I probably would, but I'm food-obsessed. I'm very flattered, and I do hope she likes it. If I a teensy bit less mature, I could picture myself chucking the recipe at the poor lady's head and running off, all, "Thanks for the compliment...weirdo."