So Per Bastet Publications (which includes me!) threw a room party at this year’s Imagniarium, and we went crazy with the food. By popular request, I am posting the recipes for two of the things I brought.

Watermelon Salad

• 1 pound watermelon, cubed
• 3 oz goat cheese or feta
• 3/4 cup fresh basil, shredded
• 1/4 cup roasted almonds, crushed
• 1 lime, quartered
• salt & pepper to taste

Drain watermelon (personally, I drain it right into a cup which gets emptied immediately into my belly). Combine everything except the lime. Squeeze the hell out of the lime over the salad and mix everything well. The watermelon will produce more juice than you know what to do with because of the salt, but that’s what spoons are made for.

Spinach Artichoke Dip

• 6 to 10 oz fresh baby spinach
• 2 12-oz jars marinated artichokes
• 1/2 cup sour cream
• 8 oz cream cheese
• 2-4 Tb heavy whipping cream (as needed for consistency)
• 1 cup Italian blend or pizza blend shredded cheese
• 1/2 cup Parmesan
• minced garlic to taste
• salt & pepper to taste

Drain and chop the artichokes, break the stems off the spinach, and combine everything in a slow cooker. Cook 2 hours on high or 4 hours on low. I used a cheese blend that included mozzarella, smoked provolone, Monterrey jack, and Asiago. Easy to make ahead, and reheat takes about an hour or hour and a half, stirring occasionally to keep the bottom from scorching.

A note: when I say salt and pepper in nearly any recipe, what I really mean is this specific blend, which I adore and which my mom always uses —

These recipes (and some beer, wine, and whiskey) will please many writers and possibly also regular people, too.