“When I dip, you dip, we dip.”

I made baba ghanoush.  I essentially used this recipe, tweaking some of the components to suit my tastes (e.g. I added more olive oil (~1/4 cup), and garam masala instead of cumin.)  It came out surprisingly sweet from caramelizing the sugar in the eggplant during the baking step.  If you plan to make it, I would probably skip the grilling step as it didn’t seem to add any “smoky” flavor whatsoever, and it’s a pain to start the grill, etc.  I used the blender to mix, and it came out delicious. 

eggplant starting supplies

eggplant 1

eggplant 2

eggplant 3

baba ghanoush (w/o garnishes)

I also made some hummus, again.  I essentially followed my standard recipe as posted here, but I used roasted garlic from the care-package Cati sent (in lieu of raw garlic), and I also added some fresh chives from my buddy Nick’s garden.  The hummus came out great.  Next time I use chives in the hummus (which I certainly will do), I will mince them and add them instead of adding them to the blender as the hummus came out a touch green and unattractive (no offense). 

Hummus 1

Gift from Nick

Hummus 2

I also made some, of what I call, “friend-maker salsa.”  If you take this stuff to a party, it will be popular.  I got the recipe from our lovely friend Esti.  Here is what you’ll need:

  • two firm mangos (don’t buy soft mangos for this dish)
  • juice from 1.5 limes
  • 1 red bell pepper
  • 1/4 cup chopped fresh cilantro
  • ~1/2 cup chopped green onions
  • 1 tsp tabasco
  • salt to taste

 red peppers

mango is a pain to cube.

but it can be done

almost there


This salsa is terrific.  It goes great with some nice salty tortilla chips.  Make it.  Make friends.  Enjoy. 

Also, with Cati still being away, I get to realize some of my interests that she can’t abide.  For one, she’s not a fan of swordfish; I am.  So I grilled up a swordfish steak the other night, made a nice butter-based dijon mustard sauce and enjoyed it with some chardonnay.  See below for photos:

swordfish 2

swordfish 3

mmm mm good

Also, not related to food, my wife hates metal.  She just doesn’t “get it,” I think.  Sure, hard rock can be pretty corny, I’ll admit, but I think I’ll always have an appreciation for a face-melting guitar-riff.  Case in point (crank those speakers!): 

The band is called “The Sword,” (from Austin, TX) and the song is called “Freya.”  They comprise equal parts Sabbath, Metallica, and Danzig.  Add to blender, mix, and voila!

Metal is a bit like The Three Stooges (or Beavis and Butthead) in the sense that most gals are repulsed by it.  I think there is a Master’s thesis in Anthropology just waiting to get written here, people (I want second-author on the papers). 

Now, I just have to find a good spot to add “The Sword” to my totally awesome back-tattoo collection.

Suggestions, anyone?

3 Responses to ““When I dip, you dip, we dip.””

  1. glenn says:

    You will bow before the awesomeness that is The Sword!

    I’m not sure about the equal parts Sabbath, Metallica and Danzig though. Those boys are all Sabbath. American and a bit more modern, of course, but those riffs just scream Sabbath. There might be a smidge of Metallica and Danzig, but only a smidge.

  2. alex|dimitri says:

    Excellent point Glenn. Y’know, I have you to thank for turning me on to The Sword, so um, thanks-n-stuff.

  3. renee says:

    i’m glad you are keeping yourself busy while your woman is away. tomorrow i plan on listening to my jamz all day while skfl is away. i might even cook up some sausages! it’s the little acts of rebellion that feel so right.