Searching for the Big and Little Dipper

January 13, 2011

I must confess, I like junk food just as much as the next person.  I wish I dipped with veggies more often, but like, no LOVE, the taste of carbs.  And there’s so many different kinds of carbs like pretzels, cookies, french fries, corn and potato chips, wheat thins, sun chips, and even fragile “chips” like pringles, corn, and cheese doodles. 

And we even dip fruit, pound cake, different kinds of bread like artisan and pita bread.  I guess if you’re interested in dipping and feel adventurous, go for it!  I think the most versatile dip is fondue for you can dip bread (in cheese), and strawberries, pound cake, and other food in chocolate fondue.

But then I put an ad on facebook about dippers and got responses like donuts, pot stickers (looked it up- actually dumplings), graham crackers (you know, I actually met a descendent of the inventor of graham crackers), and churros and chocolate. 

Which makes me wonder if meats can be dippers.  I know most people prefer sauces on their meat, but we do dip “chicken” nuggets in sauce, and chicken tenders from fast food places as well, so it’s not like this is something new. 

And I do love my hummus as a spread on sandwiches with brie, bacon, avocado, lettuce, and tomato on artisan bread.  But carbs aren’t the be all end all of life, so maybe I should branch out into other modes of cuisine.

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