In the summer before my senior year of college, I worked at a local coffee shop. I’ll be the first to admit that I was terrible at making coffees (my former manager would be a quick second), but I liked all the free caffeine and the ability to commandeer the chalkboard menu.
I can distinctly recall what I ate that summer, probably because most of it came from that coffee shop. Caprese sandwiches ruled my diet, as did end-of-day snatches of tapenades and hummus from the display refrigerator. Along with chilled garden salsa Sun Chips and an admirable amount of PBR, the tastes of that summer were ones easily prepared, easily refrigerated, and easily, hastily consumed.
Anyway, I do believe that seasons should have certain flavors or dishes, like little yearbooks for the tastebuds. Recently I’ve come into a nice chip & dip platter, and I’m thinking that this late summer period is going to be all about Dip Summer (but not like, baseball player dip). Check out the recipe below!
TO READ WHILE MARINATING A SHALLOT
A paean of sorts to Google Reader (RIPeroni)
This piece sparked a long Paul Simon listening session last week
A UX question: should the warning chimes in cars sound annoying?
I am very much a sucker for a best-of listicle, and “the best classic restaurants in every state” is NO exception
Feel-good content on the etymology of tenderness
BRING IN DIP SUMMER WITH A COOL FETA DIP
INGREDIENTS
Half a shallot, chopped
2 tbsp. fresh lemon juice
3 tbsp. fresh dill, chopped
3 tbsp. fresh mint, chopped
¼ cup crumbled feta cheese
2 heaping tbsp., full-fat Greek yogurt
¼ cup olive oil
Salt & pepper
Pinch of sugar (optional)
WHAT TO DO
Add the shallot and lemon juice to a small bowl with a small dash of salt and pepper, stir to combine and let it sit for ~15 minutes. Add oil, herbs, and feta, using a fork to help the feta “melt” into the sauce, then add yogurt and stir around until it’s creamy. Make sure to taste as you go! You might want to add a touch of sugar to cut the acidity, and probably another little pinch of salt & pepper to taste. Enjoy with carrots or crackers or on top of meatballs or by the spoonful.