I bloody hate gardening.
What would the opposite of a green thumb be? A red toe? If so, I think that’s what I have.
My zucchini, having recovered from the roly-poly infestation (which contrary to their innocuous name, are NOT adorable), succumbed to a lethal cocktail of aphids and powdery mildew. My 9 pea plants produced but ONE pod of pea (yes “pea”, there was a singular pea in said pod) before turning yellow and crispy; a tug on the stem revealed they were being eaten from the roots by horrible little tiny silver worms. My beautiful blackcurrant bush got heartily shoved in the garbage compactor weeks ago when the wasp larvae chewed faster than I could pluck and pickle. Kale? Munched by a mystery pest in the night. Baby greens? Turned ashen and wilted.
If you click on that link you will see how fickle was my love affair with urban agriculture. I believe I was free and loose with the words “pride and joy”. Gag me.
My strawberry plants produced a few delicious, if practically microscopic berries. And that, folks, was the full and pathetic extent of my garden success.
Now I have a garbage bag full of plant corpses and a tripled appreciation for the farmers market, which is where I bought the beautiful, perfect onions I used to make this dip. Sweet caramelized onions are folded into a base of cream cheese, sour cream and soft goat cheese along with some minced fresh thyme. The lemon juice is really imperceptible but highlights the tanginess of the goat cheese. Start with 3 tbsp, taste, and add the remaining tbsp only if it still needs tang. Season well with salt by stirring a bit in, tasting, and adding more as necessary. You can make this dip up to a day in advance. Serve with potato chips and ice cold cocktails.
(I’ve taken a break in the WeddingBrain series just to let my ego recover a bit. Don’t worry, more on being an airhead to come).
- 2 sweet onions, halved and thinly sliced
- 2 tbsp butter
- 1 tsp sugar
- 1/2 cup cream cheese, room temperature
- 1 cup sour cream
- 4 ounces goat cheese, room temperature
- 1/2 tsp minced fresh thyme, or 1/4 tsp dried
- 3-4 tbsp fresh lemon juice
- freshly ground black pepper
- Heat a large skillet over medium high heat. Add butter to melt, then add sliced onions. Sprinkle with sugar and cook, stirring frequently, until onions become soft and deep golden brown, about 10 minutes. Spread out on a plate to cool.
- In a standing mixer or food processor, combine the cream cheese, sour cream, goat cheese, and thyme; beat or process until smooth. Stir in cooled onions, then season with lemon juice, salt and freshly ground pepper. Taste and adjust.