Roll it up

There are times when I would like to take certain things in my life and just roll them up for a while and put them on a shelf until I feel like dealing with them.

Now, there are certain things I can do that with - my needle work for example. I have a picture of stacked teacups that I have been working on in my spare time (don't get much of that) for over a year. I work on it for a bit and then I roll it up and put it away until I have time again. I also enjoy doing puzzles and I have a puzzle mat - you just roll it up until you can work on it again. That way no cheeky kitties can scatter your puzzle pieces hither, thither and yon.

Unfortunately, most issues in life are not that way. You can't just roll them up and put them on a shelf until you are ready to deal with them. They demand your attention now and you must deal with them, sometimes on a daily basis, whether you feel like it or not and whether you have time to or not.

I have found it is better just to deal with those things and get it over with. It will lighten your burden if you do. There is a sense of completeness when you have dealt with those issues. A sense of accomplishment - there, that's done. Even if it is just for one day, you have done it! You have fought that particular dragon and won!

These little gems don't mind being rolled up - in fact that is part of their charm!

Tortilla Rollups
Makes 6 large, burrito-sized rolls.

OK, here goes:


1 package burrito-sized flour tortillas - I used zesty garlic herb
2 packages light cream cheese, softened
1/2 cup sour cream
About 1/3 packet Hidden Valley Ranch Buttermilk Ranch dry salad dressing
6 slices of thinly sliced ham, chopped fine
1/2 cup shredded cheese - I used a colby-jack mix
1 small can sliced black olives
Assorted veggies - I used Red bell pepper, cauliflower, onion, celery, carrot and some radish - chopped fine

Put all above in a bowl, except for the tortillas. I usually season it a bit more, add some freshly cracked pepper and some garlic powder.


Then spread it on the tortillas. Now, you can spread it thickly or thin, thick will give you fewer rolls, but they will be fatter.


Then roll them up into a cigar shape. These are easier to cut if they are chilled first and they will fit nicely back into the tortilla bag after being rolled up. I usually make these the day before and cut them right before serving. Just cut them about 6 pieces or so per roll and set them on a plate. I do apologize for not having final pics, as they were all gone!

I really like to get creative with these - you can do Italian with salami or pepperoni and sun-dried tomato, Greek with hummus, kalamata olives , cucumber and feta cheese, Asian style with peanut sauce mixed in with your cream cheese and chopped chicken, an all veggie version, you can use different kinds of meats - roast beef goes nicely with smoked cheddar. I like to do a variety of these and set them out for a snack when friends come over. Use your imagination and roll it up!