Today Is The First Day Of The Rest Of Your Blog

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.

Six times.

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.

The Texas 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.

Enjoy.