Mike and I are heading over to some friends’ house for dinner.
“How do we transport the spinach artichoke dip so we don’t look tacky?” Mike asked.
“Babe, we’re going to look tacky. It’s kind of our MO,” I said, remembering that we made the dip two days ago and that the wine we planned to bring costs about $4 a bottle.
“Well, should I just bring it over like it is? Frozen in a yogurt container? Or should I microwave it and put it in our mini-Crockpot?”
Needless to say, we’re nuking it and then toting it over.
