Two Dips

Or three or four, depending on who at the table you count. On Sunday when I was grilling I also did some eggplants and hot peppers we had from the CSA. I food processed those with tahini, and it was too hot, so I mixed in some seeded chopped tomatoes, and it still needed a little something. I added some lime juice and a little more salt, and suddenly had the most addictive, just the right amount of spicy, amazing thing! So on Wednesday night we had things with dips. I made a yogurt mint cucumber dip to cool off the eggplant, and blanched some CSA carrots and beans from our garden. Wednesday morning I started a simple bread, and then grilled that off along with some lamb chops I'd quickly marinated in olive oil, garlic, oregano, and lemon zest. YUM, were those chops ever good, especially in the yogurt. I thought the bread was too puffy, but Craig really liked it (it's the thing that looks sort of like a chicken breast--I'd torn the round in half).


To drink we had a really nice Pinot Noir that complemented the meal well I thought. It was a Dom. Brunel 2006 that we'd sampled at a tasting near Ellie and Dave's. This was a fun meal that would be good with company (if you could afford all those lamb chops), especially if you added a few more dipping items.