Cheese Ball

Today was the first day of kindergarten in our school district and sadly, I sent off my baby girl Elisabeth.  I'm not a particularly emotional type of mother, but sending my kids to kindergarten for the first time always brings a few tears.  It's the realization that my five years of being the center of her world are over.  She belongs to the school system now and will be under the influence of her friends and teachers more than me.  

Of course, this leaves my two year old son home alone wondering where the heck everyone has gone without him.  Until today, he's always kept himself entertained by following Elisabeth around and doing whatever she was doing.  Since she is not here, he's now following me around driving me nuts!  I know we will fall into a new pattern, but these first few weeks are going to be tough on us both.

I made this cheeseball for a scrapbooking night over the weekend and it's a good thing there weren't any leftovers because the stress of this morning would have resulted in me feasting on it.  It's just one of those recipes you can't stop eating once you start.  My friend Charlea gave me this recipe a few years back and I love the complex flavors.  I suggest giving the ball the chance to sit overnight so the flavors can come together.
Cheese Ball

8 oz cream cheese (I use low-fat)

1 Tb mayonnaise

2 T chopped black olives

2 tsp grated onion

1 Tb chopped flat-leaf Italian parsley

1 tsp worcestershire sauce

ham, chopped

1.  In a medium bowl, mix together all the ingredients except for the ham.  If it is hard to mix, allow the cheese to soften to room temperature.

2.  Spread out plastic wrap on the countertop and sprinkle it with the chopped ham.  Place the cheese mixture in the center of the wrap and roll it around to form a ball and to cover with the ham.  Refrigerate to firm-up the ball.  The flavors are best if the ball has a chance to sit overnight before serving.