From Sandy's "I Really Can't Take Cooking Seriously" Book

Step One: Kick everyone out of the kitchen; they only get in the way.

Step Two: Invite them in to do the grunge chores like washing, chopping, grating and cleaning up. They ate, didn’t they?

Be sure to leave the kitchen while they’re making a mess of your kitchen; it will save you a lot of grief.

This recipe is dedicated to my friend John, who if he lived closer than a million miles away, I’d run over a few cheese balls I just made to him -- okay, they’re half made at the moment. Hopefully he’ll forward it to one of his kids to whip up, or maybe he’ll try making them himself. At least grate the cheese.

It’s Christmas Eve day and these recipes are at the top of my family’s favorites’ list.

Get up at 2 a.m. and have your favorite newspaper Web site be down and after perusing everything else, wander around the wonderfully quiet house looking for some constructive trouble to get into.

Start hard boiling (hard cooking as the snobs like to say) 10 eggs to bedevil. They’ll be cooked by the time you get done preparing the cheese balls.

Why 10 eggs you ask? Because the deviled egg serving dish I searched the internet for three weeks to find won’t hold any more than that.

After about as long as it took me to write this, around 25 minutes…pour off hot water from eggs and rinse well in cold water. Makes them easier to peel. Let stand in cold water until you’re ready to use them.

Get out the trusty hand grater, because the processor is to noisy. Remember, it’s now 3 a.m.

Gather ingredients:

8 oz. medium cheddar

8 oz. sharp cheddar (or your favorite strength)

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