Tumbler Roulette

I am seriously considering the switch to disposable plastic cups. I originally wanted to do this because both of the men in my house, husband and son, are notorious for grabbing a clean glass when they have one right in front of them. The amount of dirty dishes they produce in a day is staggering, but at the forefront of the parade of crockery and glassware marching into my dishwasher is always the humble tumbler.

They recently earned a reprieve in my campaign to get them to reuse a glass when illness took America in its grip. Just today I logged on Facebook to see that several more friends were either succumbing to the creeping crud or finally recovering from it. Because I am somewhat of a germaphobe, I granted husband and son amnesty during the periods of sickness that took down the Gibson Household not once, not twice, but three times.

But my men, God bless them, aren’t always diligent in following my gently applied guidelines when it comes to glasses. For example, I love to keep a glass by the sink full of ice cubes and fresh water so I can grab a drink whenever I’m thirsty. We don’t own one of those fancy refrigerators with water and ice magically spewing from the door, so this practice served me well until my son decided to indulge himself in my thirst quenching drink. I cannot tell you how many times the water-thieving twerp has guzzled my beverage moments before I reached for it. Adding insult to injury, he left the empty glass full of ice cubes right where I placed it.

Husband, on the other hand, is actually quite good about not drinking from my glass except that he forgets which glass is his and exactly where he set it. His mistake results in another lecture on the evils of the “community glass” replete with examples of how drinking from someone else’s glass is just plain gross.

“Guys, my glass is the one with the pebbled texture on the inside, okay?”

“Oh, I drank out of that one,” says the son who came home from school with the sniffles.

Big sigh as I empty that glass and place it in the dishwasher. Then I fill another glass, this time one with a lovely pattern resembling tartan plaid cut into the glass, and fill it with ice and water for me and me alone. Except this is also the pattern of the glass husband, who is recovering from illness, has decided upon, and now he can’t remember where he set his glass, and maybe he drank out of mine, maybe not. Two more glasses enter the dishwasher to prevent the spread of germs.

Three new glasses are procured for dinner, all different in pattern and color, and we agree to keep an eye on them for later use. Except my guys don’t, and to make matters worse, they cleared the dinner dishes, mixed up our glasses, and forgot which belonged to them. So you see I simply have to switch to plastic for the good of all mankind or at least to maintain my sanity.

The run on drinking glasses became so bad that we started using mugs. Not that this kept my boys from mixing up which one they had used to begin with. And I even caught the younger one drinking from mine again. I had to abandon my lovely glass (or mug) of chilled water waiting for me on the sink in favor of all three of us grabbing a fresh glass (or mug) every time we wanted a drink. And let me tell you, we’re water drinkers at the Gibson Household…which I suppose is a good thing especially when one is trying to push fluids during an illness.

But seriously, I’m switching to plastic cups. It’ll be me and Solo against all the tree-huggers who claim the popular red receptacle is a hazard to landfills. I can no longer play Jacob in trying to sort out the speckled and striped glasses and who drank out of which one. Procter & Gamble will no longer receive my money for countless boxes of dishwasher detergent every two weeks. Now, I will support Dart Container in my effort to stamp out germs.

In the words of Toby Keith, “Proceed to party!”

Let Them Eat Cake

The last recipe I’d like to share with you from our Hanukkah celebration is one that always popped up in church cookbooks.  Unfortunately, those old cookbooks are disappearing and no one seems to produce them anymore.  I held on to this recipe and tweaked it a little by using raw sugar in place of white and dark brown sugar instead of light brown.  The changes make for an even richer cake that still receives lots of praise.  Not to mention I love pulling out this old recipe to share with people who’ve never tasted it.

I made this cake to share at my writers group.  Even though a few ladies took two pieces, there was plenty left for my boys.  And then it was game on.  They ate it for breakfast with coffee, as a midday snack, and again after dinner.  I had to battle them to get a piece myself.  The only thing to do was make another which worked out for me as I needed one more blog post this week.

This easy, delicious cake would be great on Christmas morning while opening gifts or to have on hand for when friends stop by during the holidays.  The ‘everything mixed in one bowl’ batter and topping along with ingredients one almost always has on hand makes you look like a culinary genius when the guests taste that first bite.

Old-fashioned Oatmeal Cake

1 ¼ c boiling water

1 c oats

1 stick butter, unsalted

1 c sugar (I use raw)

1 c packed dark brown sugar

2 eggs

1 t vanilla

1 ½ c flour

½ t salt

1 t baking soda

1 ½ t cinnamon

Preheat your oven to 350°.

Pour the boiling water over the oats and allow them to stand for 20 minutes or until the water is absorbed and the oats are cool.  Using a handheld mixer, cream the butter, both sugars, eggs, and vanilla.  Add the oats and mix thoroughly.  Sift the flour, salt, soda, and cinnamon.  Add the dry ingredients to the wet mixture and blend well.  Pour the batter into a 9 x 13 inch pan that has been greased or sprayed with cooking spray.  Bake at 350° for 35 to 40 minutes.  A knife inserted in the center should come out clean.

Five minutes before the oatmeal cake comes out, prepare the topping mixture.

Topping:

½ c dark brown sugar

½ stick of unsalted butter, softened

¼ heavy whipping cream (can substitute whole milk)

1 c chopped pecans or walnuts

½ c flaked coconut

½ t vanilla

Mix all ingredients together and spread carefully over the hot cake so as not to tear the surface.  Work with small dollops of topping.  Heat from the cake will melt the butter and sugar as you spread.

Enjoy!

Oy Olé!

As we continue our Hanukkah celebration, I have to laugh because yet again the Gibson Household is experiencing What I Like About Being American.  By that I mean we enjoyed another, non-traditional yet delicious meal.  We love to include the best a culture has to offer, namely their food.

Mexican Family Skillet was invented a few days before I was due to grocery shop, and I needed to extend a pound of ground beef to feed and satisfy two hungry men as well as myself.  A little scrounging through my pantry shelves and spice cupboards, and a new dish was invented.

I don’t doubt that it’s a much Americanized version of Mexican cuisine, but the blending of cultures through food produces peace in a way that is often overlooked.  While it may sound too common to be served for a holiday, it still draws my family together over dinner, and that’s what really counts.

Mexican Family Skillet

1 lb. ground beef

6 green onions, the white and a small portion of the green, diced –OR– 1 small sweet onion, diced

1 can black beans, drained and rinsed

1 can corn, drained and rinsed

1 can petit diced tomatoes, DO NOT DRAIN

1 T chili powder

¼ t garlic powder

¼ t onion powder

¼ t crushed red pepper flakes

¼ t oregano

½ t paprika

1 ½ t ground cumin

1 t sea salt

1 t black pepper

1 – 8 oz. block of cheddar, shredded

Sour cream, guacamole, chopped avocado, optional

Cook the ground beef in a skillet with the onions until the meat is no longer pink.  Drain the mixture thoroughly and return to the skillet.  Add the black beans, corn, and tomatoes with their juice.  Stir to mix.  Add the spices, stir, and heat through.

Serve the meat and vegetable mixture in tortillas.  Top with cheddar cheese.  Sour cream, guacamole, or chopped avocado is optional.

Enjoy!

The Meat of the Matter

Here at the Gibson Ranch, we like to step outside the corral of meat and potatoes to try a little something different.  For Hanukkah this year, we indulged in one of our favorites:  Lebanese meat pies.  They’re perfect as an appetizer, a side dish, or even a main dish.  It’s all a matter of perspective, what you’re serving them with, and how many you want to eat!

This easy recipe is a great introduction to Middle Eastern cooking.  I’m sure you’ll end up making it part of your holiday traditions, too.

Lebanese Meat Pies

2 lb. ground beef or ground lamb

¾ c pine nuts, toasted

2 large sweet onions, diced

Juice of 2 lemons

½ – 1 t sea salt

½ t black pepper

Hearty dashes of cinnamon

Slight dash of allspice

36 frozen dinner rolls (I used Rhodes)

Egg white for glazing

Prepare the dinner rolls the night before.  Place them on baking sheets coated with cooking spray taking care to leave room for rising.  Cover with plastic wrap also coated with cooking spray and place the trays in the refrigerator.  The rolls will defrost in the refrigerator, but you will need to let them rise at room temperature until they are at least doubled in size.

When the rolls are ready, preheat your oven to 450° degrees.

Toast the pine nuts in a toaster oven at 325° for 5 minutes stirring at least once.  Pine nuts burn easily, so start with 5 minutes and only cook in additional minutes, if necessary, until they are golden.  You can do these in a conventional oven, but keep an eye on them.  Set aside to cool, and then chop or grind coarsely.

Dice the onion and place it in a skillet with the ground beef.  Cook until the meat is no longer red and the onions are translucent.  Drain thoroughly; there will be quite a bit of liquid.  Return the meat/onion mixture to the skillet and add the lemon juice, salt, pepper, cinnamon, and allspice.  Stir to mix and warm through.

To assemble the meat pies, take one roll, stretch it out round, and place a spoonful of meat mixture in the center.  Fold one side in toward the center, and then fold up another side.  Pinch the seam shut between the two sides.  Fold up the third side, and pinch the other two seams shut as well.  You will end up with a triangular-shaped pie.  Some people bake them seam down, but I’ve always baked them seam up.  If your seams are secure, I’ve found it really doesn’t matter.

Brush the sealed pies with beaten egg white taking care not to rip them open.  Bake for 10 – 11 minutes until golden brown, ending up more on the golden end of the color spectrum.  Depending on your oven, you may go 12 – 15 minutes, but do not burn the bottoms or overbake the tops.

Enjoy!

Holy Macaroni…and Cheese

I love the craziness that is planning for Hanukkah, especially the food.  Traditionally, fried foods are consumed as part of the commemoration of the Maccabees not having enough oil for the menorah which miraculously burned for eight nights despite the small quantity.  Why fried foods you ask?  Because it’s fried in oil.  Get the connection?

We’ve tried an all-fried or mostly fried menu in the past, and our stomachs lived to regret it.  There are, however, many delicious recipes one can make for Hanukkah that aren’t fried.  They also probably aren’t traditional, and may raise a few eyebrows, but good eating is part of what it’s all about for us, and Adonai has blessed us richly!

So don’t laugh when I tell you the Gibson household will be dining on my homemade macaroni and cheese for Hanukkah tonight.  It’s so rich and cheesy that it’s almost sinful.  Fear not, we pray over it before eating to counterbalance that last point.

HL’s Homemade Macaroni & Cheese

1 – 1 lb. box of elbow macaroni

½ c (1 stick) unsalted butter

½ c all-purpose flour

4 c whole milk

3 – 8 oz. blocks of cheese, shredded

Salt and pepper to taste

½ – 1 t dry mustard, optional

Side note:  I start with blocks of cheese over pre-shredded because it’s creamier.  The pre-shredded stuff always seems dry to me.  Also, I suspect the quantity isn’t exactly what the packaging says.  You’ll want at least six cups of cheese, however, I’ve found that a little more never hurts which is another reason I prefer blocks of cheese.

When choosing cheeses, I like to include at least one orange cheese to make it look like traditional, American mac-n-cheese.  However, an all-white version is just as tasty and visually pleasing.

Consider mild, sharp, or extra sharp orange cheddars, NY white cheddar, mozzarella, Gruyère, Swiss, Monterrey Jack, Colby-Jack, Longhorn, etc.  I know some of these are considered to be the same, but I’ve found subtle taste differences that make choosing half the fun.

Recipe:

Preheat your oven to 400°.

Cook the macaroni according to package instructions until al dente.  Drain thoroughly as macaroni holds a lot of water in the crook of the elbow.  While the macaroni is draining, use the hot pot you cooked it in to melt the butter over a low heat.  Add the flour and whisk until smooth.  Cook for one minute and do not let it burn.

Slowly add the milk, whisking thoroughly, and cook for another minute over medium heat.  Add all but a half cup of the cheese by handfuls, stirring after each addition.  Continue cooking until the cheese melts and becomes stringy.  Not all the cheese may melt, but this is acceptable.

Add the drained macaroni to the mixture and stir to coat.  Carefully pour the mixture into a well-greased 9 x 13 glass baking dish.  (Do not panic if it seems soupy.  The extra liquid will be absorbed and make the mac-n-cheese creamy.)  Top with the last half cup of cheese.  Bake at 400° for 25 minutes or until the cheese on the top browns and bubbles.  Let it sit for ten minutes before serving.

Options:

I’ve chosen all Italian cheeses, added ½ – 1 T of Italian seasoning, grilled chicken, and topped  with slices of provolone.

Bread crumbs tossed with parmesan cheese is also a delicious topper.

Uncured turkey bacon, cooked and diced, tastes wonderful stirred in.  We use Applegate.

Nuttin’ but the Best

Most of the recipes I supply are connected to my writing, but this time I’m offering a favorite Gibson Family recipe just because.  Well, that and we’ll be eating it for Hanukkah this year.  This recipe comes highly recommended by my husband and son, and it’s super easy to make.  Factor in the deliciousness, and you’ll want to make it part of your holiday traditions, too.

We’re ice cream freaks at the Gibson household, and nothing makes ice cream a little tastier than a homemade sauce.  With that thought in mind, what could be more American in flavor than peanut butter?  The following recipe is one we enjoy time and again on chocolate or vanilla ice cream.  It’s also good on waffles, pancakes, banana bread, and shortbread cookies.  I’m sure you’ll come up with a few places to try it, too.

Peanut Butter Sauce

1 c smooth peanut butter

⅓ c sugar (I use raw)

¾ c heavy cream

2 T butter

¼ c light corn syrup

1 t vanilla

If using raw sugar, place the heavy cream and sugar in a small saucepan over the lowest heat possible.  Stir constantly but gently until the sugar dissolves.  This step is necessary to melt the larger crystals.

If using regular white sugar or a small-grained, organic sugar, place all the ingredients in a saucepan over medium-low heat.  Stir until the ingredients are combined thoroughly.  Do not boil or overcook as this will make the sauce too thick.

Cool the sauce slightly before using.  I’m told you can store it covered in a refrigerator for two weeks, but ours never lasts that long.  You can reheat the chilled sauce in a saucepan on a low heat.  Thin it with 1 – 2 tablespoons of heavy cream if necessary.  Do not microwave the sauce or it will become grainy.

Rewind to the Future

If I’ve said it once, I’ve said it a thousand times:  there are advancements to technology, but they aren’t always advancements to the quality of our lives.  Yet every day I find myself more dependent on some form of technology, and I must admit that a few have become quite the convenience.  Take my laptop, for example.

About six years ago, my parents surprised us with a laptop because our son had reached the stage of his schooling where he needed one to complete his homework.  Then there was the fact that the school insisted communication with students and parents be conducted mostly, if not solely, via e-mail and homework sites.  We had an old desktop model, but it just wasn’t cutting it anymore.

Since the generous gifting of the laptop, I have come to enjoy it for online banking, communicating with friends (although I still argue that social media makes people who once met for socializing somewhat lazy), watching movies, and my favorite, ripping CDs into custom-made playlists.  And then one horrific day, the DVD/CD drive thingy stopped working.

At first I couldn’t open it.  Not even with the cool trick using a paperclip the guy at the store showed me.  And when I placed a DVD or CD inside and shut the drawer, the laptop no longer read it.  Imagine my dismay.  My playlists would grow no more, and worse, it may be time to look for another laptop.

There was the option of an external drive, but even the sales clerk thought the price his employer was charging to be a little outrageous.  He suggested I try shopping online if I absolutely needed one.  At least he didn’t try to sell me a laptop I wasn’t prepared to buy at the moment.  Our finances aren’t ready for that commitment yet.

I’m not exactly technologically challenged, but I’m not savvy either.  Perhaps with all this streaming, DVDs and CDs were going by the wayside.  One day while running errands, I consulted our in-house IT geek also known as our son.  When I posed this thought to him, he agreed that an external drive would simply be a convenience for old-schoolers like me.

“You could rip all your CDs, Mom.  They even have external connections for those other things you and Dad have.”

“What other things?”

He cupped his left hand with a U-shaped slot between his thumb and fingers and inserted his other flattened hand inside, mimicking something.

“You know, those square things.”

Images of 3.5-inch floppy disks sprang to mind, but they had nothing to do with our discussion.

“What things, Joshua?”

Again, and with much exasperation on his part, he mimicked some bizarre function by rotating his index fingers in circles going the same direction.

“Those things that are square and go ‘round and ‘round.”

“You mean…cassettes?”

Let the laughter begin.  I rarely get one up on this kid these days.  He’s a titch smug from time to time with all he knows technologically, so when I have the opportunity to laugh (and I’m talking Precious Pup, wheezing type laughter as I’m driving) I take it.  Joshua is a good sport, though, and after turning beet red, he joined in the hilarity.  Still, he’ll never know the satisfaction of saving a favorite cassette from destruction by rewinding it with a pencil.

When Maturity Strikes

I have to admit, we have a pretty great kid.  True, the teen years have been trying at times, but every now and then our son, Joshua, takes a giant leap of maturity.  We first witnessed this when he achieved the rank of Eagle Scout in October 2016.  What an amazing day that was as we watched Joshua, no longer a little boy, stand before his leaders and peers and promise to do his duty to God and his country and to serve other people.

Of course, being an Eagle Scout wasn’t a magic fix against the angst of the teen years, and once in a while his Dad and I had to be the heavies in a situation.  People have complimented us on how well we raised Joshua, telling us what a pleasure he was to have around.  We tilted our heads, plastered on a smile, said thank you, and thought to ourselves you only say that because you don’t live with him.  We’ve learned to chalk it up to Joshua being a typical teen.

On occasion, however, he does something that shocks his father and me to the point that we can’t quit talking about it.  Like today, for example.  Joshua works at a local grocery store one or two days a week.  It’s his first job, and he takes it quite seriously.  Already he’s making comments that let us know the good work ethic we instilled in him is paying off.

As if working hard and earning his first turkey this Thanksgiving (he was so proud) wasn’t reward enough for me and my husband, Joshua said to me, “Hey, Mom.  Why don’t you give me the grocery list, and when I get off work, I’ll do the shopping.”  Imagine the few stunned seconds that preceded, “Oh, okay…”  Where did that come from?  I know he’s extended his employee discount to us (another fact about which he was proud), but to actually expend his own time and energy shopping for the family?  Has the lesson of caring for others finally sunk in?

I made an extremely detailed list for him including brand names and item counts.  He laughed at me, but he folded it up and placed it in his wallet.  We made sure he had a secure form of payment, another thing for which he must display the ultimate responsibility, and then his father dropped him off at work.  And as I mentioned above, we could not stop talking about it all day long.

William repeatedly wondered aloud what made him offer to do the shopping.  I got tears in my eyes and immediately envisioned Joshua as the CEO of a major corporation sitting behind a mahogany desk in his top-floor office with a picture of him working at his first job in a frame with a photocopy of his first paycheck.  If you don’t understand my leap in logic, you’re probably not a woman and possibly not a mother.  In any case, I built a little wiggle room into the grocery list in case he makes a small error, and I left the choosing of flavors for certain items up to him.  Let’s pray my coaching on how to pick a good apple sticks.

Now if we can just get him to pick up his room on a daily basis.

With This Ring

It is amazing the stuff William and I have accumulated over twenty four years of marriage.  About every five years, we purge the closets, cupboards, basement, and garage.  We have a sale or haul the pile of unearthed stuff to one of our favorite charities.  Every time we do this, we say, “There.  We’re done.  We’ve rid ourselves of everything we didn’t need or haven’t used.”  And yet, somehow, the stuff manages to creep its way back in to our home, hiding in the closets and cupboards, piling up in the basement and garage.  How does this happen?

The thing is Will and I don’t spend like we did in our younger days when we had the money and were completely irresponsible.  In our defense, we also didn’t have a child for the first seven years.  So yeah, we spent on ourselves.  But as we’ve matured (notice I didn’t just say got older), our spending habits have been reigned in completely.  Still, the stuff magically appears in our home.

I’m not talking about the unexpected gifts one receives and upon opening says, “Oh…that’s so…lovely,” all the while thinking, This has garage sale item written all over it.  Those items disappear immediately.  (Right now my very much alive mother is digging her own grave so she can roll over in it all the while despairing of my bad manners.)

Will is on vacation this week, and it is the perfect time to rearrange the closet in the back bedroom where I have stored all sorts of home décor and mementos from our son’s baby years.  My darling hubby takes up half of the closet we share with his dress and casual clothes, and now he needs another full closet for his works clothes.  This means it is also time to move the shelf from the basement where his overflow of clothing is stored as well as empty the bins where he keeps his unmentionables.  Remember:  I have half a closet for all my dress and casual clothes, shoes, and lingerie.  Is there something wrong with this picture?

The job takes longer than I expect because I have to dust and sort the home décor and Joshua’s keepsakes into separate bins, and I discard a whole bunch of stuff I forgot we even owned.  When combined with the things removed from the basement shelves, we part with a Victoria’s Secret purse given as a promotional item with a purchase of perfume, a vintage-looking hat stand, two egg trays I never used, a two-pound dumbbell whose mate went to Goodwill years ago, a mini-vacuum for electronics, a bag of tee-shirts, paint-by-number pictures Will’s Grandmother Richards painted, three Asian prints I swore I’d have framed someday, and on and on and on.

Why do we hold on to this stuff especially when it isn’t even the good stuff?  Still, I’d like to think we received a reward for making the effort to clear our lives of so much junk.  Will shifts the shelf in the basement and immediately realizes it must be swept off before I allow him to move it another inch.  As I step closer to pick up what our two cats have knocked under the shelf, I spy something of incredible worth lying in the dust.

“Oh my gosh,” I scream as I squeeze past Will and the shelf, swipe the item off the floor, and crash into my canning jars.  I break one of the jars, so now I’m hopping around on one foot, our son has come running down the stairs because he believes I’ve hurt myself, and William, who cannot see what I’m holding, is in a bit of a panic.  He shouts at me to not cut myself on the broken jar.  But my face is beaming and I’m laughing as I hold up a gold, circular band and say, “Look—I found your wedding ring!”

Two years ago, one of the cats (probably Henry) knocked Will’s wedding ring out of the cubby hole beneath our bathroom cabinet.  When I noticed the ring wasn’t in the bathroom and hadn’t been placed in my jewelry box (where it belongs), I questioned Will.  Long story short, we came to the conclusion that it had been batted down the sink or into the register vents, lost forever, my heart broken.  Today, it has been restored to its proper place.  No, not Will’s finger; he’s still employed in a warehouse doing work that would wreak havoc upon fine gold jewelry.

As I think back on the whole wonderful experience, I keep wondering why after two years of praying did I find Will’s wedding ring now?  Yes, finding the ring is reward enough, but I also believe we learned the lesson of keeping our lives clutter free.  Whether it’s physically, mentally, or spiritually, a clean life really does provide opportunity for extraordinary reward.

Sukkah Like a Pro

There’s nothing to make you realize you stink at sukkahs quite like dining in the sukkah of people who have been doing it for years.  Imagine the cringe I felt in my heart as I approached the home of our friends, Dan and Valeri Remark, who, you will recall, also put on one prodigious Passover this past printemps.  But please don’t think for one minute that we weren’t made to feel extremely welcome or that we didn’t enjoy ourselves.

Still, I have to laugh at myself and the thoughts running through my mind as I walked toward the Remarks’ home.  Things like…oh, they have tiki torches lit…how charming…is that wisteria growing over the sukkah frame…please don’t tell me they trained wisteria to grow over the frame…of course they have wisteria growing over the frame—Dan and Valeri are awesome…oh, it’s branches of butterfly bush…yeah, that’s not any less gorgeous.

And don’t get me started on Valeri’s table.  In a word:  Wow.  Each place setting had a different yet perfectly coordinated bowl and plate, there was an eclectic mixture of wine glasses, and candelabras from Don Drumm Studio & Gallery graced the table.  For just a touch of whimsy, chili pepper and shotgun shell lights were strung beneath the branches adding to the glow from the candles.

We dined on Dan’s homemade chicken soup.  Other guests brought cucumber salad and challah bread .  My contribution was a cheeseball and assorted crackers.  I’ve provided my recipe below.  Dessert was extra special because we celebrated the fourth birthday of Dan and Valeri’s grandson, Roman, with a chocolate cake with whipped icing.

My thoughts regarding our soggy sukkah back home (it’s been a very rainy Sukkot this year)  were allayed by stories Dan and Valeri shared with us on their first attempts toward keeping the moedim (appointed times).  We may be eating off a card table and a too-small teak table from a patio set, but our hearts and our motives are in the right place.  As I said before, there is always room for growth with Adonai.

Pineapple Cheese Ball

1 – 8 oz. bar of cream cheese, softened

1 T sweet onion, finely diced

½ c. crushed pineapple, thoroughly drained

1 t sea salt

2 T green pepper, finely diced

1 c whole pecans

Place the pecans on a baking sheet and toast at 400° F for exactly five minutes.  Pecans toast quickly, so set an accurate timer.  Set aside to cool for later used.  Drain the crushed pineapple in a fine mesh sieve or colander with small holes and press out the excess liquid with the back of a large spoon.  Place the softened cream cheese, onion, green pepper, drained pineapple, and salt in a mixing bowl and combine thoroughly.  Use a spatula to form into a ball.  Coarsely chop the pecans and spread them in a neat pile on a cutting board.  Roll the cheese ball in the nuts, gently patting them in when necessary, until the entire cheese ball is covered.  A spatula helps with this process.  Serve with assorted crackers.

Enjoy!

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