scrawls.

scrawls

still cheaper than therapy*

16.8.04

there is also, just for the record, absolutely nothing wrong with the following recipie for spinach artichoke dip:

obtain either one package frozen chopped spinach, or one package (because really, they only come in one size) pre-washed fancy-lettuce-grocery-store-section baby spinach bag. Chop the baby spinach if it proves to be the option you have selected. it doesn't have to be very small - i think ideally it would be, but it's such a pain to chop properly i always end up having mostly long strips and a couple of whole little baby-spinach leaves. So. if you have chosen frozen pre-chopped spinach, defrost it somehow, typically in a microwave for a couple of minutes. it's in foil. don't be a dumbass. blue fire in the microwave is fun but not part of Making Food To Eat. get a little jar of artichoke hearts. these can usually be found near canned vegetables, but if you're in the wegmans in endicott, NY, they are more easily come across in the mexican aisle, and that's fine. cut up the artichoke hearts (or mush-up, but make sure you have relatively clean hands). no, you don't want that weirdo oily liquid they come in. toss it. you there in vermont, recycle, and remember that i'm jealous because texas doesn't recycle anything and it gives those of us who are even moderately environmentally aware a guilt complex. get a package or two of cream cheese and slice that so it melts a bit quicker / easier and put those in too. get a packet of shredded parmesan, or a large pile (i.e., a double-handful or so) of parmesan that you have shredded yourself if you have a FUNCTIONAL cheese grater, which not everyone does, which we know, NOW. add most of the parmesan. Maybe if you like feta and happen to have some on hand put in a little less parm and a chunk of feta. don't use the dried-up parmesan shit from the spaghetti aisle. it's far too barbarian. mix it up thoroughly and stick it in the microwave for 8-10 minutes. taste some. if you only added one package of cream cheese put in about half a container of (full-fat, obviously, you imbeciles) sour cream. don't ever use the lo-fat stuff. ever. decide how much salt and/or pepper, basil, red pepper flakes, garlic powder, et c. to add, and add it, and mix it thoroughly again, and make sure it tastes good. Ok then. Maybe put it back in the microwave if everything isn't totally melted, but it shouldn't really be neccessary. Stir some more. now put the rest of the parmesan (really not very much) sprinkled over top and broil it for a minute or two to get that mmmmmnice crispy thing going. a glass bread-pan is the ideal vessel for this as it is microwave-safe and can go in the oven and is about the right size and you can fit a spoon in it. Mine is blue. this is good on (so far): toast; crackers; tortilla chips; blue tortilla chips; red tortilla chips; red bell peppers; green bell peppers; tomatoes; celery; chicken sandwiches; turkey-breast sandwiches; pita; falafel; breasticks. Other good things to put in might include small bits of asparagus, mozzarella cheese, maybe possibly avocado, certainly just about any other rational kind of cheese that might occur to you (though really, not cheddar, and certainly not american, but i can imagine that fontina might do rather well, for example), parsley, maybe tarragon. I could see tarragon.

something in me wants to say caviar. i'm not sure why. i'm pretty sure m hates it, anyway. But everyone likes the dip.

Labels: food

scrawled @ 22:18