as in, re-entry into this blog (which, i’ve neglected to touch in over a month). as in, re-entry into sanity and remembering how to enjoy nothing. as in, re-entry (or, entry, period) into the job market, which is a sea of waves that threaten to throw me out of the water or drag me under.
i have many, many, many things which i would like to post about. my devices remind me of that every time that i try to find a photo of jayne and instead, i’m welcome with a thousand or so photos (unedited) of food. this seems like a good point of re-entry, though. which is to say that it’s easy.
my mother used to always (or at least, ‘always’ in my memory) make sour cream dips for company. the one that i remember – and that i remember despising – was a sour cream dip made with knorr vegetable soup mix. it tasted like a packaged mix, mixed in with fat-free sour cream (which, if you haven’t had, tasted like water). because, that’s what it was. i can’t tell you how many times i foiled or tricked into having some. and how everytime, i felt resentful. not towards my mother, but towards knorr’s soup mix and gay lea sour cream.
i’ve pretty much taken a vow against fat-free sour cream, low-fat milk, skim milk cheese and ‘light’ dressings for a variety of reasons; among them that i always managed to use more of the low-fat product, and frankly, life is too short for sour cream that tastes like water. and while i understand the value of soup mix for, well, soup, i can’t quite get on board with it for dip. especially when fresh herbs are often easy to come by, taste better and make for a nicer presentation.
i’ll stop nagging now.
sour cream and herb dip
makes about 1 cup
(measurements are a guide; use the herbs you can get ahold of…this is a great use for leftover herbs from meals.)
1 cup sour cream
2 tbsp parmesan or pecorino romano cheese
1 tbsp chopped fresh parsley
1 tbsp chopped chive or green onion
2 capers, finely sliced
salt and pepper to taste
mix and serve with cruidtés. or raw veggies.