Certain friends make fun of me for being a sucker for all things British. Personally, I think this is an exaggeration. I like to cover myself in a little of this and that and dip my toes into a variety of interests. Though, there are a lot of British things I like — in some ways it’s sort of a go to place that’s endlessly adaptable to my current mood and it’s all given in a creamy accent. (Do you think that’s stretching the metaphor too far?) For a little light-hearted misery, of both the self-inflicted and worldly-inflicted kind, I will often turn to Notting Hill. Over dinner at a failed restaurant, in this little posh yet not posh corner of England, Bella tells me —
“Don’t take it personally. The more I think about things the more I see no rhyme or reason in life. No one knows why some things work out and some things don’t. Why some of us get lucky and some of us…”
I’m pretty sure, that if she hadn’t of been interrupted she soon would have said “This is a dippin’ world and we should all just say dip it.” The world isn’t always kind. There will be times when it is around the clock unkind. Asking why isn’t going to change the outcome.
There’s no karma, no gods, no fate, no luck. Life is dipped. Dip is it. It’s both a terrifying hide while screaming “ahhh you mean I have no control over the outcome” idea and a therapeutic “ahhh” relax, let yourself go, and dip yourself into life idea.
I like that.
Right now, right here this paragraph could be airing my grievances of both the minor and major variety — depending on your perspective. Because, you know, “our perspectives are different.” With perspective I know worse is out there. Beings, everywhere, are living the worse every day. Perspective, unkindly, makes a body feel worse for caring about its own now minor difficulties. The dip statement doesn’t care because dip is dip. Rather than writing a list starting at 1) and going through… I say oh just dip it. It’s such a dippin’ world. Why you dip doesn’t matter. But, please, dip.
Herb Greek Yogurt Dip
1 cup plain Greek yogurt
large handful parsley
1 clove garlic
juice of half a lemon
zest of half a lemon
sprinkle of red pepper flakes
Chop up parsley and garlic. Mix all ingredients together. Make ahead and keep in refrigerator until ready to be used.
Happily, yogurt dip is adaptable kind of like the title of this post. (Am I being ditzy? Flippant maybe? A smidge angry? Perhaps adventurous, dipping my toes into the world?) When a bunch of parsley is moping about the fridge I chop it up and turn it into some sort of dip. This particular batch was made with greek yogurt, but I’ve also made it out of leftover lebni, cream cheese or sour cream. It doesn’t have to start or end with parsley – which just happens to be one of those herbs that come in large bunches and you only use a tablespoon of unless you’re making dip. I’d like to give more suggestions, but there’s a part of my brain that’s making me stop in case the world puts me in a dipping kind of mood again and those variations are called in to blog duty.