Have you ever known anyone that was basically a walking contradiction?
That’s pretty much where I fall around here.
I live in the mountains of southwest Virginia, where everyone knows everyone else (and their mama, and their papa, and their brother’s cousin’s girlfriend…). And me? I barely know anyone.
I didn’t go to school with anyone here, and I rarely run into people I know at the Walmart in town or when we’re out to eat at one of the 3 restaurants nearby.
I don’t say our town name right because I don’t have the local accent. If you ask me if I know where something is around here….I probably won’t know the answer.
There are no overalls in my closet, but I do have boots and flannel shirts for the winter. I haven’t been to a mall in months, and I grew up 10 minutes away from 3 different malls. This is not normal for me.
I didn’t grow up in the country. But, boy, some things about my life are totally country now.
Canning is part of our life from May – September. The shelves in the basement (my first time ever having a basement!) are full of green beans, tomato sauce, salsa, pickles, and jam from our garden.
I now own a banjo – and can kinda’ play it! Still working on that.
I’m sad to say that there are some southern dishes I never tried until the past few years. Like pimiento cheese. I’m not sure why, but I was always a little scared of it. I mean, I guess I knew it was mostly cheese (duh) but I had no idea what it would actually taste like with the spots of red from the peppers and the gloppy mayo texture.
Instead of filling this batch with loads of mayo, I lightened it up (a ton!) by using way less binder and using plain yogurt instead of the mayo. The little bit of sugar and vinegar gives you that mayo taste without all the fat.
And….this is definitely a good snack to have around for football watching.
No Mayo Pimiento Cheese
Makes: about 1 cup
- 1 and 1/2 cups colby jack (or cheddar) cheese, shredded
- 1/3 cup plain yogurt
- 1 oz. pimientos
- 1/2 tsp sugar
- 1/2 tsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Shred the cheese and place in a medium bowl.
- Add the yogurt, pimientos, sugar, vinegar, garlic powder, onion powder, and pepper. Mix everything together.
- Refrigerate until you’re ready to serve.
- Spread onto bread for a sandwich, dollop it on crackers, or plop it on a burger. It’s also good on a spoon.