(no subject)

[turnonmyheels]

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.

Comments

[essene.livejournal.com]

recipe for dip

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

[turnonmyheels.livejournal.com]

I love the exactness of this: a mess of dried dill (3-4 tablespoons)

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.