No. Dave’s an idiot and can’t read. My directions are correct.
Ah. Glad we got that little detail cleared up.
I live to serve.
Gingy, could you email me directions? I never got the first batch. I know how to get there vaguely but I’d feel more confident with exit numbers and street names and stuff to keep an eye out for…
Many thanks to our gracious hosts for another great Dope The Halls!
Yes, thank you to both Weirddave and GingerOfTheNorth for hosting a bunch of malcontents and hangers-on like us. Good food (and way more than I should have had) and good times, with good people.
Oh, and everyone here loves your schwetty balls, Gingy. 
supervenusfreak’s brother John has made serious inroads through that tin you sent back with us.
What fun to meet folks! and yes, snacking on schwetty balls is delightful…
Recipe requests:
The wonderful pasta salad, cheese straws and that Canadian chocolate brownie/coconut stuff that was in the big tin.
Pasta Salad! Easy…
1 lb ww spiral pasta.
2 bottles fat free italian dressing
1 lb baby bella (porcini) porcini mushrooms
4 ounces sun dried tomatoes diced
2 roasted red bell peppers diced
1/2 lb part skim mozzarella cut into chunks
large bunch of leeks
1/2 large red onion thinly sliced and cut
6 hard boiled egg whites, roughly cut
Cook the pasta according to directions, then cool completely. Prep the veggies, cheese and egg. Mix all together and let sit overnight, mixing occasionally.
LOL. My mother is helping with that too. She had one with her lunch and requested two for an afternoon snack. They remind her of the homemade peanut butter eggs that she used to make for us when we were kids.
It’s a bit after the fact, but I didn’t see jayjay’s question Thursday night.
Cheese (like pretty much all foods that involve more than “pick it off the plant and put it in the basket”) does require a kashrut certification to be kosher. As Ginger noted, I eat kosher style out of my own place, and cheese in and of itself is within kosher style.
(Aside: A “kosher style” deli will serve a Reuben – Swiss cheese and corned beef on rye. Go figure.)
Thanks very much to Ginger and Weirddave for yet another fun Dope the Halls.
The Canadian Chocolate Brownie/Coconut stuff that was in the big tin is Nanaimo Bars. I don’t have my recipe in reach, but I’ve made this one with success.
Cheese Straws
2 cups grated/shredded cheddar (I used extra sharp)
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Sift/stir together dry ingredients. (recipe says sift, I never have because I like them more cracker like and less puffy) I mix the butter and cheese in a stand mixer for longer than probably seems reasonable, but unincorporated cheese lumps, though tasty, can become problematic later in the process. When butter and cheese mixture is to your liking slowly add dry ingredients mixing at very low speed until flour won’t fly out, then give it a minute or two on medium/high.
Using a cookie press (or a pastry bag with a large star tip if your cookie press, like mine, is buried in a storage unit) pipe mixture onto ungreased cookie sheets in 2.5" to 3" strips. they spread so leave ample room for that.
Bake at 350º for ??? (recipe says 20 but 15 seems right with my current oven. 'Til they brown a little is long enough.)