Despite squirting minced onion juice directly into my right eye, I am having a pretty good day.
Recipes to me are mere guidelines, and unless I’m feeling particularly sad and vulnerable and morose and unsure of myself (man, why would anyone try to create something feeling like that?) I like to wing it and see what happens. This drives recipe following people a little nuts. But it’s kind of exciting and God knows I don’t live dangerously in any other way whatsoever.
Anyway I have avocados which will not last forever in my fridge and decided this morning to try making avocado ranch dressing, or dip, or a combination of the two. Does anyone actually measure avocado? Wouldn’t a normal person just take their chances and use a whole one? I don’t like to measure sour cream or mayo either because they get my measuring cups all gross, so I plopped a dollop of each into the bowl with the avocado. I left out dill because I don’t have any. For onion salt and garlic powder I figured the real thing minced would be even better. Except for the part where putting onion chunks through the garlic press temporarily blinded me in one eye, I think that worked out well. Then I added apple cider vinegar instead of white. I don’t really know why, but why not, hey? And finally salt and pepper and dried parsley. Also not measured because things like that should be to taste.
It all got mushed up together with the immersion blender (I used to call this the Braun mixer, but apparently other companies make them too and I like this slightly more sophisticated name which makes me sound like I know what I’m doing when it comes to kitchen utensils).
Dont worry, its highly unlikely this will be turning in to a cooking blog. It’s a stage I’m going through, that’s all.
Daughter and granddaughter are coming over for W’s famous fish and chips this afternoon. I will be contributing a salad, OR……avocado tartar sauce maybe. Doesn’t that sound good??
Hope neither of them reads this before they get here…