This month, I extend an invitation to you to join the Scituate Business Association-RI for an exciting and unforgettable evening full of food, fun, raffle prizes, and camaraderie at the Rhode Island Mall’s Raymour & Flanigan Furniture Store on Friday, June 21st for a Bingo Night. Who doesn’t love Bingo! For only $30, you can enjoy playing 30 games, winning amazing prizes, and indulging in delicious snacks. The fun begins at 6:00 pm! This event aims to support SBA-RI in raising funds to cover expenses for initiatives like the Christmas in the Village- Festival of Trees. Our goal is to not only spotlight local businesses and organizations but also uplift our community. Spread the word to friends and family who enjoy Bingo and join us on Friday, June 21st at Raymour & Flanigan. I will be preparing a variety of treats for everyone to enjoy that night, so feel free to stop by for a taste! Since I began my column in 2006, I have refined and updated many of my recipes. Here is a recipe I crafted because traditional cheese ball recipes often contain nuts. Initially made with cream cheese, I later discovered mascarpone. Mascarpone, the Italian cream cheese, is creamier, richer, smoother, and simply delightful. It elevates the dish! Don’t miss out, come and join us at Raymour & Flanigan. For Tickets visit the Scituate Business Association-RI Facebook page https://www.facebook.com/SBAscituateri
Mascarpone, Gorgonzola, and Cranberry Cheese Ball
8 oz. Mascarpone cheese
1/4 cup Gorgonzola cheese, crumble (or you can use blue cheese)
2 tablespoons finely chopped celery.
1 tablespoon minced onion
Few drops of hot sauce
Dash of cayenne pepper
3/4 cup dried cranberries
Combine cheeses. Blend in next 4 ingredients. Chill for an hour.
Then shape into ball or log. Roll in chopped cranberries to cover, chill.
Serve the cheese ball at room temperature.
Mangia With Micheline 