A few weeks ago, my friend Amber asked if I’d do some pledge of allegiance to the blog for 31 days in America, and I said no. I can not, will not pledge to write on my blog for any given period of time, because I have not all year. Scratch that. I only have six times this entire year.
This is sad for a variety of reasons. Most of which I can not talk about. Which only adds to the lack of blogging. It’s a vicious cycle, this not blogging thing. I don’t know how most of the world does it. The not blogging.
Because, in retrospect and in truth, it has taken a lot more energy for me to not blog.
Meaning, the guilt and longing associated with not blogging has far outweighed the time, effort and consequence it takes to blog. So I choose that. The time and effort. And consequence. From today forward. And so begins again The Queso.
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
- 1 tablespoon cornstarch
- 1/4 cup whole milk
- 1 cup minced white onion (about 1 small onion)
- 1 (4-ounce) can diced mild green chiles, juices reserved
Place cheeses in a large bowl, sprinkle with cornstarch, and toss. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes. Stir in onion and chiles.