We had so much beer and so many bags of chips left from our July 4th batch, that Friday night we decided to have a dip party. Okay, so the inspiration was also that I read this article in the L.A. Times on dip and it made me really want an excuse to eat a lot of it...Anyway, we decided to come back to our place after soccer and eat dip and play board games. What more could a girl ask for?

Not to toot my own horn (TOOT TOOT) but I made the best dip ever. AND probably the most fattening dip ever. It had bacon and pecans in it and the base consisted of mayonnaise, sour cream AND cream cheese. Thank you L.A. Times. (Recipe following this weekend's pictures)

Here's our lovely assortment of dips:



Then we got into a heated game of Pop 5...Goliath got a little too excited every time we started to yell out answers...



Wynn turns out to be really good at charades. His team turned out to be not so good at guessing.

Group: Star!
Wynn: (motions) YES! (does sounds like motion, then acts out having sex)
Group:FUCK! Star fucker!
Wynn (motions) NO (does SOUNDS LIKE thing again and acts out having sex)
Group: Star fucker!
Wynn: (motions) NO!!! (sits down and pretends to drink coffee and type on a mac)
Group: (blank stares)

STARBUCKS people. No wonder my team won twice...
This is Wynn typing on his mac. Obviously.



Saturday we took Debbie out to a belated Birthday dinner at Otto. Just because it was a nice restaurant didn't mean we had to behave...I discovered that I can get a clam out of a shell with no hands. My parents taught me manners real good.





We looked purdy, though. So purdy that I felt a little feisty and was giving a hot waiter the booty eye...only to realize later that he was blatantly gay as he rubbed the shoulders of another male waiter. Sam: The girl with no gay-dar.





Katie came up with a new dance. We call it "My dogs are barkin'"



And then started talking on the phone with a porn star...seriously. Long story.



Okay, so here it is, the second recipe to ever appear on this page:

Spinach Bacon Dip
From this article: http://www.latimes.com/features/food/la-fo-dips12jul12,1,4372567.story?ctrack=1&cset=true

Total time: About 35 minutes, plus at least 1 hour chilling time

1/2 cup pecans

1 pound fresh spinach, stemmed, or 8 ounces bagged spinach leaves without stems

8 slices top-quality, thick-sliced bacon

1 cup (8 ounces) sour cream

3 ounces cream cheese, softened to room temperature

1/3 cup mayonnaise

1 tablespoon minced pickled jalapenos

1 teaspoon Worcestershire sauce

1/2 teaspoon salt, or to taste

1. Heat the oven to 300 degrees. Spread the pecans in a cake pan and toast them until lightly browned, 10 to 12 minutes. Cool, then coarsely chop the nuts. Set aside.

2. Wash the spinach well in several changes of cold water. Drain the spinach and immediately transfer the damp leaves to a large pot set over high heat. Cover and cook until the leaves are just wilted, 3 to 4 minutes. Strain through a colander and let stand until the spinach is cool enough to handle. Squeeze the spinach first with your hands to extract most of the moisture, then in a couple of layers of paper towels to dry the leaves completely. Chop very fine and set aside.

3. In a sautee pan, fry the bacon over medium-high heat until crisp, about 12 to 15 minutes. Drain on paper towels, then cut each slice crosswise into half-inch pieces. Set aside.

4. In a mixing bowl, combine the sour cream, cream cheese and mayonnaise, and mix with a wooden spoon until smooth. Add the spinach and jalapenos and mix well. Stir in the pecans and bacon. Add the Worcestershire sauce and salt and mix well. Taste and adjust the seasoning. Cover and refrigerate the dip for at least 1 hour. Bring it to room temperature before serving.

Each serving of 1 tablespoon: 64 calories; 1 gram protein; 1 gram carbohydrates; 0 fiber; 6 grams fat; 2 grams saturated fat; 9 mg. cholesterol; 107 mg. sodium.

6 Grams of fat per tablespoon! Make sure you invite a cardiologist to your party...