I’m trying to “eat often and eat a variety” as seems to be the vegetarian motto. Lounging around the isles of Wegmans was a joy…it’s so easy to go straight for the organic produce signs. In just a few short weeks, since Maggie sold Billy at the show and sale, I’ve not even craved meat and have been reading about the benefits of eating vegetarian, organic, and local produce. In that order, I’m trying. All with the backdrop of health, environment, and ethics. It’s a mouthful, in more than one way.
So the edamame dip could have been better. But mostly that was my fault. It was as if I sat to re-create the mona lisa by memory…all an abstract mess. I remembered seeing the recipe ’somewhere’ but when I looked back, it had artfully disappeared from the health magazine lying up in my bathroom. Tip one: Cooking the edamame will ease in the mushing process when you put it in the mixer. I was so excited about the ‘freshness’ of this dip, that I skipped that crucial part. Tip two: Butter will correct the mistake if tip one is not heeded, but it does not lend the result to be what one might term ‘healthy’.