The Write Stuff

So first of all, my sincere apologies on not having published an entry in this blog for awhile. 

The Husbro and I have been working on a novel (actually a series of them) for the past year and we are nearing completion of the first book.  It's been stressful for us and it is consuming pretty much every spare minute of our time.  It is a multi-person point of view and with several books in the works, everything we write has to be tied in at some point, so I've actually been writing ahead, moving the storyline along, while Husbro takes care of his share of the characters and plot in book one.

This is actually from about a month ago.  A regular novel is usually between 100,000 and 120,000 words.

 

If you've read this far, I'll take that as a sign there may be hope of someone actually reading this book in the future (though, to be fair, it's not the fast-paced saga of a personal chef making excuses as to why she's not contributing to her food blog...).


So anyway, my apologies again for the distinct lack of food-related posts of late.

To make it up to you, I'm going to give you a couple more dips for your summer BBQs and any entertaining and get-togethers you may have.  With these in your arsenal, you'll be the most popular person there.

Tsatziki:

1 whole cucumber grated (Squeeze all the water out of the cuke after it's grated.  Trust me on this)
1-2 cloves garlic, finely diced
1 1/2 cups Greek yogurt
1/2 cup sour cream
juice of 1 lemon
salt and pepper to taste
Fresh mint, chopped

Combine all of the above.  Let it sit for two hours or overnight.  Serve with fresh veggies or tortilla chips (or over roasted potatoes, or with kebabs, or on burgers, or on anything else you can think of).

For realz:  I had this for breakfast on Sunday morning.

Roasted Red Pepper Feta Dip

Now this little number is pretty AND smart.  First of all, it looks amazing.  And second, people will hold you for ransom to get this recipe.  I just feel that bad about not having posted anything in so long, I felt obliged to give you a serious gift.  And this recipe is that.

3/4 cup feta cheese
3 red peppers, seeded and quartered
2 cloves garlic
1 jalapeno, seeded
1/4 cup olive oil
salt and pepper to taste

Place oven rack in top position.  Set oven to broil.  Place peppers SKIN SIDE UP on a cookie sheet.  Broil 8-10 minutes or until skins are majority blackened.  Remove pepper pieces from oven and place in bowl of icy water.  Remove skins.  Place pepper strips, jalapeno, garlic and olive oil in blender or food processor.  Blend until smooth, adding more olive oil if necessary.  Add feta and continue to blend until smooth.  Serve chilled with chips, veggies, or get creative.  I used this dip for a vegetarian eggs benny recipe I made for a client breakfast:

Sometimes something is so pretty you get a little choked up...

However you serve it, be prepared to soak up the compliments, job offers, and marriage proposals.

So with these two beauties, along with the hummus recipe from an earlier post, you have no excuse to give in to the lame idea of bringing the macaroni salad from the grocery store deli counter.  We all know you bought it on your way there.

In the meantime, here's a glimpse of what I'm doing instead of soaking up that glorious abundance of vitamin D we've been having lately: