Transform a boring crudite plate with this awesome dip!
Can you dig this? When you are thrown a curve ball in life, catch it and run with it.
My life has been up and down over the last few weeks. It is hard to hear that something is wrong with you. Life seems unfair at points.
Then you hear about another friend who is in a far worse situation than you. (My prayers are with you Voula!)
Roll with it. I have even heard the words, “At least you don’t have cancer.”
True.
I went for a follow up yesterday and some tests. It turns out that I am passing ketones in my urine. That could mean that I am type 1, but we are going to look at it for a week or two. Right now it is important to get those numbers down.
I am the proud new owner of another type of fast-acting insulin. That beauty gets injected before every meal. The idea is to allow the pancreas to rest and heal, (if there is even any function left.)
It was also surprising to hear that given my numbers, the nurse extrapolated that I have been a diabetic for at least 4 to 5 years. They say that 1 in 10 people are diabetic, and over 60% of those people DON’T KNOW IT.
If you even think you may be, get tested.
I am having problems with my vision right now, it is all blurry and it is hard to concentrate. That leads to fun. It is attributed to my sky-high blood sugar. What happens to your sight is not unlike what happens when you salt meat; it draws the moisture away. The blood vessels get saturated with water and your vision goes blurry. How about that for fun? Now I am questioning my Blackberry love.
Anyway, enough about me, let’s get onto today’s picture:
I snapped this beauty when I was sitting down to have a snack. I recently received a couple cases of Mascarpone that were getting close to date. I wanted some veggies, so I thought about using the Mascarpone instead of cream cheese. The flavor was awesome! An intense creamy mouth feel, with just the right acidity to deliver the lemon zest and spices. Think of this as ranch dip on steroids.
Crudite with Mascarpone Ranch Dip
Serves 2 people, or 1 hungry Well Done Chef
Ingredients:
- 250 g Mascarpone cheese (should be a 1/2 tub)
- 125 g sour cream (should be half a container)
- 1/2 bunch parsley, chopped, washed, and dried
- 1/2 bunch chives, clipped
- 7 mL garlic powder
- 7 mL salt
- 7 mL cracked black pepper
- 15 mL fresh lemon juice (and go ahead and zest that lemon into the dip!)
- All the vegetables you can fit on a plate
Method:
- Combine Mascarpone, sour cream, parsley, chives, garlic powder, salt, pepper, lemon juice and zest together in a bowl.
- Taste the mixture; adjust the seasoning. (I now have to TASTE things instead of eating them. That’s your prerogative, I won’t tell!)
- Refrigerate for a couple of hours to meld the flavors. (Or be like me, and eat it right away.)
- Serve with fresh cut vegetables for the dipping.
I love dipping the vegetables in the dip, and it tastes darn good. Now, I have purposely left the veggies open for you here.
What veggie is your favorite for dipping? I would love to hear about it in the comments.
