Does anyone else feel like it’s too early for America to re-open the economy? I heard last night on the nightly news that here in Texas, bars and even gyms (!!) are reopening. Yes, they will be enforcing the 25% occupancy but it’s just too early given the data that coronavirus is still very much amongst us.Jump to Recipe
I wonder what other countries around the world are thinking of us when they see some of us being so irresponsible and gathering in groups, not wearing masks, and putting ourselves and each other in jeopardy. They are probably laughing at us! So, what happens when COVID cases begin to spike after re-opening? Do we have to start all over again?
Don’t get me wrong, I am ready for normalcy and getting back into a work routine; however, I want things to be done the safe way. I know our state’s leaders are trying their best and I want to do my part as a citizen of this country, but it’s just scary and I feel very apprehensive about things returning to “normal.”
Anyways, I will get off my soap box and talk about some positive matter like food! Food always makes me happy. Lately, I’ve been on a big crudité kick and I think it’s because it’s so darn hot outside. Our temperatures here in Austin, TX are almost hitting 100 degrees and it’s only mid-May! I guess one good thing about it being so hot is that I’m not AS hungry as I usually am or wanting to eat heavier foods. Salads & crudité here I come!
You will become addicted to my green goddess dressing. It’s creamy, tangy, full of fresh herbs… it’s perfect for all dipping!
Green Goddess Dressing
- Food Processor or Blender
- 1 cup sour cream
- 1 cup mayonnaise
- 1/3 cup pickled jalapeños
- 1/3 cup buttermilk
- 1/2 lemon juiced
- 1 clove garlic
- 1/2 cup curly parsley
- 1/4 cup tarragon
- 3 Tbsp chives
- Salt & Pepper to taste
- Blend all ingredients in a food processor or blender.
- Season with salt & pepper to taste.
- Store in an airtight container and refrigerate.