Banks, Dry Mouth.

How daft is this – our credit cards are due for renewal in March. I assumed March 1, so as we don’t have them yet, I phoned the bank. Matt, however, is actually the card holder, so they wouldn’t talk to me without his say so. He came to the phone and she must have heard me feeding him all the info. such as his card number, his Social Security number etc. etc., finally I could speak to her and she informed me that they don’t actually expire til the end of the month, all that hoo ha for a simple question. Meanwhile, had I wanted, I could have gone and maxed out the credit card without them being able to stop me. I am now told we can get a Power of Attorney so they can talk to me. Honestly. These security measures are all very well, but…. be reasonable.

When I got up yesterday, I didn’t think I was going to live, let alone go bowling. Maybe I mean I hoped I wasn’t going to live. The whole of the centre of my face was in pain. Took some Tylenol 3 and it got better later. Then when we went bowling I got dry mouth (Xerostomia). I have always dismissed it when I have heard of it; it’s not funny I assure you. I kept sipping water, but no matter how much I had it didn’t seem to help. I hope it’s temporary, but looking it up, it can be caused by anti histamines, blood pressure meds and diabetes. I’m assuming it was the anti histamine I took at bedtime not the other two which I have had for years. Any way, I am feeling like you know what. Sorry I haven’t been visiting anyone’s blog, but I just don’t feel like it.

I got this recipe from a distant relative of Matt’s, she had posted it on Facebook. Thought it looked scrumptious.

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbs Dijon mustard
1 tbs poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese (I used a mix of white cheddar and Monterey Jack.)

Preheat the oven to 350°F.
Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl.
Cut the bread into cubes with X slices without cutting all the way through the bottom crust.
Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Have a great day