Girl’s Night, Holla! I love being with my girlfriends. They make me laugh. Our conversations always go full circle…They usually start with either bowel movements or food, and then end up right back there 4 hours later. I know I know, TMI, right. As one of my friends reminded me though, I offend people. Not always, but, I don’t tippy toe through life trying not to offend people. She reminded me of this when I was asking her if I should switch the title of my blog name. I said, “well, I think it might offend some people, and that isn’t my intention at all.” She said, “Julia, YOU offend people (she said this with a smile on her face).” And so it was decided, I will keep my blog name, why? Because it is me.

Girls really like fondue. I know this because as we were devouring this tub of melty cheese we were discussing when we would have our next fondue night. Is it because we really like cheese and chocolate, or because fondue is a meal that takes a while to eat which gives you lots of time to talk? And you know how much girls can talk… In case you don’t know how much they can talk, let me know, I’ll give you a call and chat your ear off and then you will understand. However, I am going to guess both reasons contribute to the liking of fondue.

You know what else my girlfriends like? A good recipe that is somewhat healthy, or at least not TERRIBLE for them. Cheese fondue that is good for you? Is there such a thing? Sort of. This recipe still has lots of cheese, which is lots of fat and sodium. But, it uses a lower fat cheese which eliminates probably about 1/3 of what the fat COULD be. And by adding the pureed white beans, you are adding texture, protein and fiber without adding almost any fat. And the beer, well, that just adds flavor. Sure, it adds calories, but you can burn those calories by using your arm muscles to dip lots of things into the fondue. Right. Whatever way I can justify it.

Makes 12 servings (or enough for 4 girls)
Ingredients
1 (15-ounce) can white beans, rinsed, drained
1 cup good dark beer
1 cup grated extra-sharp cheddar cheese
1 cup grated reduced-fat sharp cheddar cheese
1/2 cup grated romano cheese
2 garlic gloves, minced
1 yellow onion, minced

Directions:
Heat 1 tbsp olive oil in a saucepan over medium heat. Add the minced onion to the pan, cook for about 5 minutes, add the minced garlic. Cook on low for another 5 minutes. until the onions are translucent.

Add beans and 1/4 cup beer to a food processor or blender and puree.

Pour bean mixture and remaining beer in the saucepan with the onions and bring to a boil over medium heat. Reduce heat to a simmer. Add cheese in sections, stirring to melt before adding more.
*Make sure you have the heat on very low when you mix in the cheese. If the heat is too high the fondue will be too thin.

Pour into a fondue pot or slow cooker. Serve with dippers of your choice.

Dippers:
Slice Granny Smith Apples, Celery, Carrots, Broccoli, Mushrooms, Cauliflower,artichokes, boiled potatoes, crunchy french bread


Did you know the crusty cheese that sticks to the side of the fondue pot is a delicacy? I understand why, it is delicious. It’s like the crusty cheese on top of cheese bread or lasagna.

As we are eating, my friend says, “quick, take a picture of the drip on this side.” It sort of captures that we are not ‘tiddy’ when we eat fondue, and also how drippy and gooey fondue is. MMM, yummy.

This is what happens after a couple glasses of wine: You start comparing arm hair, AND you photograph it.