Dilly Mini Cheese Balls —rsquo; The Block Expects These, and So Do I

Atlanta spring — pollen on every car windshield. Yellow film on everything. Three days of counseling at the middle school in East Point. The work was the work.

Daddy in his apartment in the back. I brought him his coffee and his medication this morning. He grumbled. The grumble was the love. Marcus, 20, studying for finals at Alabama.

Baked mac and cheese. Three cheeses. Brown crust. Brenda's recipe with extra sharp cheddar.

Jasmine, 18, home from Howard for the weekend. Isaiah, 17, shot baskets in the driveway after school.

Derek brought me coffee Sunday morning before service. That man.

Daddy sat in his chair after dinner watching the news. He fell asleep before the third quarter. Standard.

The kids were home for the weekend. The house was loud the way it should be.

Tuesday evening I sat at the kitchen table with my composition notebook and worked on the cookbook. From Brenda's Kitchen — that's the working title. I cannot write the introduction without crying yet.

The blood pressure check was Wednesday. The numbers were borderline. The doctor wants me to walk more. I am walking more.

Miss Ernestine called Tuesday. She's ninety-something and sharp as ever. She told me my potato salad still needs more mustard.

Sunday service at New Birth this morning. The choir sang. I sang soprano in the second alto row. Pastor preached about Naomi and Ruth. The congregation said amen. I said amen.

Pastor preached about the prodigal son again. He preaches about that boy at least three times a year. The text is the text but every preaching is different. I cried in the second service this time. Don't ask me why.

Thursday I made cornbread for a sister at church whose husband had surgery. I dropped it off at the hospital. She cried at the door. I told her, eat the cornbread, baby. The food is the saying.

I went to the cemetery Saturday morning. Brenda's grave is on the hill at South-View. Curtis still goes most Sundays. I left a small bouquet of magnolias.

I read for an hour Sunday night before bed. Some novel about a Black woman in 1960s Alabama. Mama would have liked it.

Darnell sent a photo from Clarksville. The garden is producing. He grew tomatoes the size of softballs. I sent him back a photo of my sweet potato casserole. We are competitive about food now in our middle age.

Saturday morning I had Set the Table at the Cascade Heights center. Twelve young women. We did baked chicken. One of them — Imani, sixteen — was so afraid of seasoning that she barely shook the salt. I stood next to her and put my hand over hers and said, baby, you cannot be afraid of food. We seasoned the chicken. The chicken came out right. She glowed.

I had a hard counseling case at school this week. A seventh-grade girl whose mama lost her job. We talked. I gave her my number. I told her she could call.

Wednesday Bible study at the church. We read through Proverbs. The women in my row argued about whether wisdom is built or born. I said both. They agreed, sort of.

Andre called from LA. He told the Kevin Hart story again. Twenty-some years and that boy is still telling that story. Everyone in this family is going to hear about Kevin Hart at our funerals.

Derek and I had date night Friday. Same restaurant, same booth, same enchiladas for me and carne asada for him.

The neighbors had a Friday cookout this week. I brought my mac and cheese. They have come to expect this. I have come to expect this. The block is the block.

The neighbors have come to expect my mac and cheese at the Friday cookout — and I have come to expect that. But what I bring as an opener, the thing that disappears before the grill is even hot, is these little cheese balls. Three cheeses is always my instinct, and the dill and the crust give them enough personality to hold their own on any table. When the block shows up, the food has to show up too. This is how I do it.

Dilly Mini Cheese Balls

Prep Time: 20 min | Chill Time: 1 hr | Total Time: 1 hr 20 min | Servings: 24 mini balls

Ingredients

• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh dill, finely chopped (plus more for garnish)
• 2 tablespoons green onions, finely minced
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 3/4 cup finely chopped pecans
• Assorted crackers, for serving

Instructions

1. Combine the cheeses. In a large bowl, beat the softened cream cheese until smooth. Fold in the shredded cheddar and crumbled feta until fully combined.
2. Season the mixture. Add the fresh dill, green onions, garlic powder, onion powder, black pepper, and Worcestershire sauce. Stir well until everything is evenly incorporated.
3. Chill the mixture. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes, until the mixture is firm enough to handle.
4. Prepare the coating. Spread the finely chopped pecans in a shallow dish or on a plate. Set aside a small amount of fresh dill for garnish.
5. Form the balls. Using a tablespoon or small cookie scoop, portion out the chilled mixture and roll each portion between your palms into a smooth 1-inch ball.
6. Coat and garnish. Roll each ball in the chopped pecans until fully coated. Press gently so the pecans adhere. Top each with a small sprig of fresh dill.
7. Serve. Arrange on a platter with assorted crackers. Serve immediately or refrigerate covered for up to 24 hours before serving.

Nutrition (per serving)

Calories: 88 | Protein: 2g | Fat: 8g | Carbs: 2g | Fiber: 0g | Sodium: 92mg