I stand before you, disheveled and alone. Nobody believes in me anymore. Nobody but you. You tentatively cross the line drawn in the sand to examine me, circling me slowly, surveying my new form. You beckon me closer, and I kneel so we are face to face. Struggling to keep your tiny hands from trembling, you prod the skin on my forehead and cheeks as you consider the evidence before you. Finally, you pull my lips back into a grotesque smile.
“Oh, there you are, Hannah!” you coo, and the rest of the Lost Boys rush over to bask in the glory of my return to blogging.
That’s right, boys, I’m back! And I brought ~~~SALAD DRESSING~~~
This is my #1 fav recipe right now, but I had to hold off on sharing it so as not to spoil my surprise recipe submission for a bridal shower. Hey, by the way, if you ever make the mistake of throwing me a bridal shower, don’t make it worse by giving me a recipe book. Which isn’t to say that bridal showers are bad! I just don’t think I’d personally react to one very well. I’m one of those non-domestic breeds. Ugh, I mean, do what you want to…but you know there’s google, right? I can look up any recipe I want. Save your money for a rainy day!
Ginger Carrot Dressing
- 2-5 carrots
- 1-2 shallots
- as much ginger as you like, keeping in mind that ginger is amazing and you should add lots
- some soy sauce
- some seasoned rice vinegar
- a little honey
Take carrots, shallots, and ginger and JUICE THEM. You heard that right. Juice them. Save the pulp!!! and add it back to the juice. This gives you a way better texture than your food processor will. Add the soy sauce, rice vinegar, and honey in volumes that you like. I like pretty much equal parts soy and vinegar, and a bit of honey for that sweet, sweet flav. You can add lots of liquids to make it very saucy, or not as much, for not as saucy. I like it to be not as saucy, so that it sticks to all of the food I put it on without wasting a single drop of the aforementioned sweet, sweet flav.
It tastes good on everything. My go-to salad is avocado, tomato, yellow pepper, and mango. Sometimes I eat it with chicken. It keeps well in the fridge, and makes eating salad as a meal ACTUALLY ENJOYABLE, FOR REAL.
The books are going good. My physical health is going good. My mental health is good enough. I have been considering using my blogs as emotional outlets again, but I realize now that the only reason that was useful to me in the past was because nobody who I knew used the internet. Now you’re all on here, wondering about me, caring about me, some of you even loving me. It makes it much harder for me to keep you at arm’s length when you know what I’m thinking/feeling/doing! A hahahahaha ha ha ha haaaaaaaa?