Last weekend, we loaded up the car and headed south to visit my in-laws’ house for a family reunion. And when I say loaded, I mean loaded- we’ve never traveled light, and adding a toddler to the mix means adding even more stuff. Diapers, eight changes of clothes for two days because toddlers are messy, swim gear, the boards for our bags games, extra basil and mint and oregano from my garden because I can’t possibly use it all.
We’ve given up the idea of taking the dog with us. She vacations at Captain Creek Ranch whenever we leave town. I keep telling myself she’s much happier there rather than stressed out in the car and at an unfamiliar house with a bunch of people.
So, the family reunion. My mother-in-law put together a huge buffet of Mexican food– tacos, enchiladas, homemade salsa and guacamole– so I decided to make my sweet friend Hayley’s popular sopapilla cheesecake dessert. It’s a super easy recipe that I’ve enjoyed many, many times but never attempted to make myself.
Easy, that is, unless you’re cooking in a kitchen that’s not yours. Question: do YOU keep salt in a canister on the countertop? Let’s just say, it’s a good thing I have a sweet tooth and decided to sneak a taste of the cream cheese mixture before I baked the cheesecake. Salt and sugar may look the same, but they definitely don’t taste the same.
Don’t worry, nobody overdosed on sodium. After a quick trip to the grocery store for more cream cheese it was all good.
I took quite a bit of teasing for that mishap, but later I found out that I’m not the only one to have mistaken the salt for sugar. Apparently even my husband has enjoyed a heaping spoon of salt in his tea before.
Note to self: always double check the canisters when cooking in someone else’s kitchen.