Disclosure: As a Sabra Tastemaker, I was compensated for this post. All opinions remain my own. Thank you for supporting the brands that help make this blog possible!
As time marches on, memory fades, and the things that were once important to us somehow slip away, no longer noticed anymore.
Today is my 5th blogiversary. 5 years. And I completely forgot about it.
Very much so, in fact. I may struggle to post at times, and I may get frustrated by projects that refuse to carry out as planned, but I still love my blog. It’s a huge piece of me offered to you, broadcasting my soul out into the ether–a compulsion I cannot resist. Praise or proscribe: it’s your choice, in the end. Despite this risk, I persist.
It’s not that it isn’t a big deal.
You know when you’re interviewed for a job and they ask where you think you’ll be in five years? When I commenced this endeavor, I had no idea what the future held…but, given my propensity to flit from activity to activity without really sticking with anything, it didn’t seem likely I’d still be blogging 5 years later. There were many times along the way that I pushed through the meh feeling, hoping the love affair would renew. Many times I asked myself why I was giving up all my free time for this. Many times I almost closed up shop altogether, ready to resume a normal life. But what is normal? And would I feel fulfilled without this part of my life? The answer, over and over again: keep on keepin’ on. And so, I have. I have no regrets for this.
It could be that my life is so full these days that I have barely a moment to breathe before the next project begins, the next child’s request is submitted, the next exciting endeavor takes over my world, and I can focus on nothing but it. The best part of blogging, without a doubt, has been the opportunities afforded to me that would not have been possible otherwise. How else would a girl from Torrington, Connecticut–a nothing city in an insignificant part of the world–find herself soaring over ancient Mayan pyramids? But it’s bigger than that.
My kids are old enough now to have activities. Activities! A 3rd full-time job has emerged, more difficult than raising babies and toddlers was, because there are no breaks in daylight hours. I don’t begrudge them for their passions–I love seeing them thrive in karate, circus aerials, saxophone, and more. But it’s made life more of a juggling act. On top of that, in the last year, I finally found a connection with my community, too. In the little bit I’ve been able to do with The Desultory Theatre Club, that lack of belonging–of being a trapezoid in a square world, just being different enough not to fit, but not being radically different enough to have my own place–is starting to fade. My life is more full, but that’s exactly the way I want it to be.
Regardless, here we are, 5 years since it all began.
I probably should have baked a cake–that’s what I traditionally did in the past–but I was feeling cheesy, and I’m learning to trust myself these days. It’s usually with good reason.
These Baked Ranch Ham and Cheese Pinwheels rely heavily on the Sabra Farmer’s Ranch Greek Yogurt Dip spread within for flavor, proving, once again, that Ranch makes everything better. The best part about Sabra Farmer’s Ranch Greek Yogurt Dip? It has less fat and less calories than competing salad dressings, allowing you to enjoy it more. The pinwheels are best eaten while warm, but could be baked ahead and sent with the kids to school for lunch.
Happy 5 years!!!
Baked Ranch Ham and Cheese Pinwheels
- 1 8- ounce package refrigerated crescent rolls
- 1/4 cup Sabra Farmer's Ranch Greek Yogurt Dip
- 8 slices black forest ham
- 1/2 cup shredded cheddar cheese blend
- 1/4 cup julienned sundried tomatoes in the pouch, not oil packed
- black pepper
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- On a clean work surface, unroll the crescent rolls so the long edge is parallel to you. Pinch the seams together to seal them.
- Spread the Sabra Farmer's Ranch Greek Yogurt Dip over the rolls, leaving a strip on the far long edge uncovered.
- Lay out the ham to cover all but the far long edge of the rolls, then sprinkle the cheese and tomatoes over the top.
- Starting with the long edge immediately in front of you, start rolling the dough away from you like a cinnamon bun. Smooth out and tighten as needed, until you reach the far edge, then pinch the seam.
- Cut with a sharp knife into 1/2" slices and arrange on the prepared baking sheet cut side down, about 1" apart.
- Sprinkle with pepper, if desired.
- Bake for 15-17 minutes or until golden brown, rotating the pan halfway through to bake evenly. Best when served warm.