Last week, we got to go to a Crosscutter’s baseball game with Amy and Mike. When Amy was in college, she was one of Ben’s after school caregivers, and she has maintained a great relationship with Ben. They have connections that got us great seats for the game – third row, right behind home plate.
If you are a regular reader of the blog, or have ever attended a sporting event with Ben, you know that he has a unique style of cheering. He repeats what he thinks he is hearing from other fans, and gives it his own spin. The couple and their grown son in front of us kept cheering for “Tito,” so Ben matched their enthusiasm and yelled, “Go, Cheeto!” loudly and repeatedly, despite my attempts to correct him. Obviously, Tito’s family members directly in front of us heard Ben’s cheering, and pointed out their son playing catcher, explaining that Tito was his nickname. I apologized for my son calling their son a snack food, but they weren’t at all offended. In fact, when Cheeto got a run, his family joined Ben in cheering for their boy, Cheeto, for the rest of the game. Yes, Ben literally got this lovely family from Canada to, at least temporarily, change their son’s nickname. I guess he’s a Ben-fluencer.
In honor of Cheeto, this week we made Mexican Elote Flatbread with some Cheetos crumbled on top for crunch. Though my first attempt at making chorizo mistakenly used ground turkey instead of pork, we like it so well that way, that I always use turkey now. It is a much leaner protein, and I like the blank palette that turkey offers. Recipes are found in the recipe index or below but for best results, remember to add crushed Cheetos:
