Oct. 21st, 2004

rootofnewt: (cooking)
I made some artichoke spinach dip tonight. Actually, the story started earlier, at Whole Foods. I was looking at the pre-made spinach artichoke dip when I realized I could make it for a fraction of the cost. I bought a loaf of ener-g tapioca bread to eat with it, hoping it would be dry-ish when toasted.

I lucked out. Toasted (on the dark setting), it's actually toast-like and quite yeasty. I cut it into triangles and scooped small bits of the dip on. Quite tasty and satisfying, even to my texture-sensitive palate. This makes the grade.

I'm kind of itchy and hive-tingly. I wonder if the mayo I use is gluten-free. I use the 365 canola mayo instead of spectrum, to save some money. I know spectrum uses apple cider vinegar, I bet 365 doesn't. How long is it going to take me to actually remove wheat/gluten from this house? *sigh*

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