turnonmyheels (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
turnonmyheels) wrote2009-01-09 09:07 am
turnonmyheels) wrote2009-01-09 09:07 am
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(no subject)
I have thinky thoughts about a lot of stuff but I'm too lazy to type them up, instead I give you a poll and the possibility of me posting recs later today.
Here's the sitch: You have a vegetable platter in front you. It contains broccoli, bell pepper slices (any color), cucumbers, carrots, celery, cauliflower, squash/zucchini slices, and tomatoes. The dip is your preference, ranch, hummus, pimento cheese [what? I'm Southern], whatever you like to dip your veggies in.
NOTE: none of the veggies are limp, dry, under-ripe, or over-ripe. They're all brightly colored and at the height of freshness.
[Poll #1328038]
this post brought to you by someone who wants some produce with some flavor.
Here's the sitch: You have a vegetable platter in front you. It contains broccoli, bell pepper slices (any color), cucumbers, carrots, celery, cauliflower, squash/zucchini slices, and tomatoes. The dip is your preference, ranch, hummus, pimento cheese [what? I'm Southern], whatever you like to dip your veggies in.
NOTE: none of the veggies are limp, dry, under-ripe, or over-ripe. They're all brightly colored and at the height of freshness.
[Poll #1328038]
this post brought to you by someone who wants some produce with some flavor.
no subject
all measurements are approx. as I don't really follow a set standard recipe--it's from memory
1 cup cottage cheese
1/2 c. sour cream
1/2 c. mayo
1 tsp onion salt
1-2 tsp garlic powder (depending on how strong you like it)
a mess of dried dill (3-4 tablespoons)
mix it all up, let it sit for at least an hour in the fridge...serve! Good with crackers too, or mixing with your tunafish for a sandwich.
oh nom nom nom
no subject
HAHA!!
That's the way I cook too for the most part, unless it's baking or something foreign I've never eaten much less cooked before and then it's exact recipe time.