my grandma would be so proud!
I have always been a voracious reader. If I am bored, I will pick up whatever is around and read it. When I was younger and we used to go hang out at my grandma’s house after school, I loved looking through her magazines: Ladies’ Home Journal, Good Housekeeping and Reader’s Digest.
In fact, I loved RD so much that my mom sent me a subscription to it when I was a freshman in college. I am pretty sure I was the only 18-year-old on SMU’s campus that looked forward to Reader’s Digest coming in the mail each month. I still love it.
Thanks for reading! xoxo
1 pound cream cheese, at room temperature
8 ounces whipped butter, at room temperature
1 tsp. garlic salt or Greek seasoning
½ tsp. dried parsley
½ tsp. dried oregano
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. black pepper
¼ tsp. dried thyme
Combine the cream cheese and butter in the bowl of a food processor. With the machine running, add the seasonings, and process until smoothly blended. Check and season to taste.
3-4 green onions, sliced
Spread Boursin on platter about 3/4″ thick. Gently pour and arrange the seasoned crabmeat over the Boursin. Garnish with curled green onions and lemon halves. Serve with melba rounds.