It is not lost on me that while I’m still enjoying the last dog days of summer – hello high humidity and 90-degree temperatures – I’m here with a recipe for pumpkin dip. And it’s the last day of August. And we haven’t even seen September, apples or pears. And I rather enjoy taking one season at a time, thank-you-very-much. And over the next couple of weeks, there will be a glut of alllllllll things pumpkin which will hit the blogosphere, so brace yourself. No, sharing a recipe for pumpkin dip in August is not lost on me.
Deflate-gate, the unexpected and sudden loss of a beloved member of our food community and the snowpocalypse that wasn’t (at least in New York) – it’s not a stretch to say that it’s been a roller-coaster couple of weeks. I had planned to post this recipe much sooner in the month but sometimes life happens and well, here we are.
The Professor and I are in a little bit of a shock to find ourselves mid-November already; I’m not sure why, but when I was younger, I wanted nothing more than to grow up and become an adult. As an adult, I want time to stand still so I can catch my breath for just one New-York-minute. And I’m absolutely certain that if I were to take a poll asking if anyone else is having this same experience, I’d be looking at raised hands as far as my eyes can see . . . which really isn’t that far . . . but that’s a different story for another time.
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Musical pairing – Down on the Corner by Credence Clearwater Revival
I have decided that I am a chip and dip girl . . . don’t get me wrong, I appreciate a great cookie or a killer piece of chocolate but if those were on the table with potato chips and dip? I’m all about the dip, baby!