And also...

My mom made some AMAZING fish the other night that is too easy and too delicious not to publish.

Those Penzey's spices I'm always talking about (seriously, they should so pay me for talking them up all the time) have found yet another use in my house. My mom used the Mural of Flavors blend (which is salt-free), and here's what she did to get it on the fish:

Take some fish - we like mild fish, so I'd suggest tilapia - and put it on a plate. Dump some EVOO over it and sprinkle on some of the seasoning. Give your fish a little EVOO-spice-massage; flip the pieces over and repeat on the other side. Grill until flaky - find your cooking times (and some great tips for marinades, sauces, and stuffings) here.

We had it with asparagus, broccoli (my dad is super picky), and parsley potatoes. Yum!

Peace, love, and another post,
Kim

Easy dip recipe!

Every year, my parents, my godmother, the Jordan, and I go to Ligonier Days. We buy cha-cha knick knacks, eat lots of food, and visit this gi-normous antique store. Something we buy every year are these little dip packets. It's powdered spices that you then mix into a mixture of sour cream and mayo. There is only one downside, and that is that you have to use the whole packet, which makes a considerable amount of dip. I have discovered an alternative.

Penzey's Spice Company (seriously, people; check them out) makes dip mixes that make smaller batches. Because I'm a spaz, I like to doctor mine. Here is my favorite:

Make one batch of Penzey's Horseradish Dip the way it says to on the bottle. Then add about 2 teaspoons of dried dill, a tablespoon of dried minced onion, and a splash of Worcestershire sauce. Let it sit in the fridge for an hour or so to let the onions soften. Delicious on veggies, crackers, pretzels, and chips alike!