Sometime back in the 80s, a co-worker and I were having lunch at a Mexican restaurant in the college town next door to OurTown; a Beatles tune (I forget which one) was playing on the piped-in music. As we enjoyed the music and waited for our food to come, while munching on some blue-corn tortilla chips (with a delicious jalapeño cheese dip, in case anyone is wondering), we overheard two college kids in the booth behind ours. . .
Kid1: Hey, that sounds just like McCartney!
Kid2: You doofus, that IS McCartney!
Kid1: No it isn't - that's the Beatles.
Kid2: Idiot, McCartney was in the Beatles!
Kid1 (impatiently, condescendingly): Nooo, McCartney was with Wings!
While my co-worker (who was the same age as me; for the record, I’m pretty sure neither of us was 30 yet) and I banged our heads on the table. . .
And just because that's the kind of generous guy I am, I'll post Molly's recipe for Jalapeño Cheese Dip, which is really good (and posting recipes is a sure sign that your blog has 'jumped the shark', isn't it?). . .
1 24oz container cottage cheese
1 16oz container sour cream
2 cups shredded cheese – Monterrey Jack or mozzarella
(Pepper Jack is also good, for a spicier kick)
3-5 chopped green onions or scallions
3-5 garlic toes, pressed or minced
1-3 jalapeño peppers, chopped (mix in habañero peppers for a hotter bite)
(This is the basic recipe; we have also occasionally added other ingredients, like salsa, chili powder, or cayenne powder, as variations; feel free to be as creative as you feel like)
Combine ingredients at least 24 hours before serving, and refrigerate; serve with tortilla chips (we like blue corn best, but we’re not dogmatic about it), and DON’T rub your eyes without first washing your hands, preferably a few times. . .