Today feels like it should be any other day of the week but Wednesday.
Monday? That’s what it feels like. This week keeps dragging on so slow. I’m ready for the weekend to get here in a big bad way.
Do you ever feel like time is moving slow? I feel that way a lot. Unfortunately, my life is ruled by time. Every second counts in the TV news business, and when it gets down to crunch time, that time really starts moving quick.
It’s a similar situation in the kitchen. Every second counts. Leave that chicken in the oven two seconds too late? Burned. Pull that pudding out of the fridge two seconds too early? Not thick enough.
You’ve got to really manage your time well in the kitchen if you want to succeed. I’ve got most of those time management skills down pat. It’s not something you pick up overnight, either. It’s something that takes years to develop. It takes even longer if your doing all of your cooking for the week in one day, which is what I do. I’ve got to juggle multiple pots and pans on the stove with whatever is roasting in the oven and whatever is marinating the fridge.
That’s why breaks are so essential. I can’t do a power afternoon of cooking without taking a break. You need a mental and physical reset. The same rings true for my day job. I have to peel myself away from my desk for a quick reset. If not, all of those things that you have going on could come crashing down at any moment like one wrong move in Jenga.
Breaks are key to success, and everyone knows the best breaks include snacks. I’m a big fan of snacking throughout the day—my waistline probably isn’t. I usually snack on cheese, tuna, and/or pork rinds in the mid-afternoon hours. Sometimes I’ll bring along something different…like this spicy dill veggie dip.
I’ve told you dill is growing like kudzu in my kitchen right now. The best way to use up big amounts of herbs is to mix them into a dip. All you need is a bunch of sour cream and mayonnaise to go with it. This recipe adds a few more things to the dip but the heart of it is the dill.
Serve with your favorite raw veggies (mine are zucchini and cauliflower!) and you’re in for the best power snack break of your life.
Spicy Dill Veggie Dip
A creamy, spicy dip perfect for veggies, pretzels or crackers.
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 2 jalapenos, minced
- 1/4 cup fresh dill, chopped
- 2 TBS. fresh parsley, chopped
- Pinch of salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried chives
- Veggies, pretzels or crackers, for serving
- In a large bowl, whisk together the sour cream and mayonnaise.
- Add the jalapeno, dill, parsley, sat, onion powder, garlic powder and chives. Stir until well combined.
- Refrigerate for one hour or until ready to serve. Serve with chopped raw veggies, pretzels or crackers.
In a large bowl, whisk together the sour cream and mayonnaise. Add the jalapeno, dill, parsley, sat, onion powder, garlic powder and chives. Stir until well combined.
Refrigerate for one hour or until ready to serve. Serve with chopped raw veggies, pretzels or crackers.