A dip

There is not much new here in the Bogs.  The temperature has been below freezing for several days, the snow keeps coming down, and M and I are still battling the persistent and clingy rhinovirus.  Like a bad houseguest, it refuses to take the hint and go away.

After a couple of days of hanging out in my PJ’s and doing mostly nothing other than reading, I decided today was the day to try to get back into my daily routine.  That includes exercise, something I’ve been trying to keep up with while sick.  I haven’t done too poorly.  My mileage for the year so far is (drum-roll please):  36.29 miles.

Not too shabby, eh?

On Sunday M and I had a late breakfast which resulted in the decision to have a snack instead of an all-out lunch in the midafternoon.  I was going to make a bean dip.  Then I thought I’d make some guacamole since I had a few avocadoes sitting on the counter.  And then it turned into a full-out layered dip.  I haven’t made a layered dip in a very long time (a decade, maybe).  I don’t even know where my recipe for our favorite layered dip is since organizing my recipes is one of those big projects I keep meaning to get to.

So, I worked without a recipe and just made things up as I went along.  Nothing unusual about that.  I used fat-free vegetarian refried beans with homemade salsa and spices mixed in for the first layer.  I made guacamole for the second layer.  The third layer consisted of low fat Greek-style yogurt (instead of sour cream) with spices.  I sprinkled on some reduced fat cheddar and Monterey Jack cheeses for the next layer, and then put diced, fresh tomatoes and green onions on top of that.  Black olives would have topped it all off except M doesn’t like olives.

I served it with tortilla chips.  Yummy!

And that, folks, is about it from the Bogs for now.  I hope you all are keeping warm and happy out there.