WRONG NUMBER

wrong number

It was last Wednesday night, and I was sitting in my room watching television when the phone rang.

“Hello?”

A girl’s voice came over the line. “Can I speak to Ben, please?”

I live by myself, and my name definitely is not Ben. It was probably a wrong number and I was bored.

“I’m sorry, he’s not in right now. Can I take a message?”

“Do you know what time he’ll be back?” she responded.

“I think he said he’d be home around 10:00.”

Silence on the other end… a confused silence.

“Is this Steve?”

My name isn’t Steve, either. This was definitely a wrong number.

“Yes, it is. Do you want to leave a message for Ben?”

“Well… he said he would be home tonight and asked me to call him…” she said in a slightly irritated voice.

I replied, “Well, he went out with Karen about an hour ago, and said that he would be back at 10:00.”

A shocked voice now: “Who’s Karen?!”

“The girl he went out with.”

“I know that! I mean… who is she?”

“I don’t know her last name. Look, do you want me to leave a message for Ben?”

“Yes… please do. Tell him to call me when he gets home.”

She was sounding pretty irate at this point, and I could hear her temper flaring. “I sure will. Is this Jennifer?”

She exploded this time. “Who’s Jennifer?”

Apparently she wasn’t.

“Well… he’s going out with Jennifer at 10:00. I thought you were her. Sorry… it was an honest mistake.”

“Ben’s the one that’s made the mistake! Tell him that Alice called him and the she’s very upset and that I would like him to call me as soon as he gets home.”

I smiled and said, “Okay, I will… but Becky isn’t going to like this…”

CLICK

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Cheesy Loaded Twice-Baked Potato Casserole

       Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

cheese twice baked potatoe casserole

Ingredients

  • 2 pounds of red skinned potatoes, about 10 medium, baked
  • Olive oil
  • Kosher salt, to taste
  • 4 slices bacon, cooked and crumbled, divided
  • 1 (5 ounce) can of evaporated milk
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • 1-1/2 cups of shredded Cheddar cheese, divided
  • 2 green onions, sliced, reserve a teaspoon for garnish
  • 1 teaspoon of chopped fresh parsley
  • 1/2 teaspoon of garlic salt
  • 1/4 teaspoon of freshly cracked black pepper, or to taste

Instructions

Preheat oven to 400 degrees F. Scrub potatoes, puncture each with a knife to vent, toss with olive oil and salt and place on a pan. Bake at 400 degrees F for 45 minutes or until tender. Meanwhile, cook the bacon to crisp; set aside, chop once cooled, reserving half for garnish; set aside. Set potatoes aside until cool enough to handle, then slice in half lengthwise, then into half rounds about 1/4 to 1/2-inch thick. Place into a large bowl. Add 1 cup of the Cheddar cheese and half of the bacon. Set aside a big pinch of the green onion for garnish and add the rest to the potatoes; toss.

When ready to bake, preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside. Blend together the evaporated milk, sour cream and melted butter. Add parsley, garlic salt and pepper. Pour mixture over the potatoes and gently toss. Use a potato masher to break down the chunks to desired texture. Turn out into the prepared baking dish, cover and bake at 350 degrees F for 40 minutes or until heated through. Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes. Garnish top with remaining bacon and green onion. Serve immediately.

Cook’s Notes: Double for a cookout, potluck or church supper. Leftover baked potatoes are perfect for this, so if you’re already baking some, bake extra, or bake the potatoes ahead to save time. Also good for smoked potatoes.

Source: deepsouthdish

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