butter my buns and call me a biscuit.
it’s spring! for reals. not like 60 degree tease weather we had in December and January. This is now a real life thing. and it actually makes my eyes water with pure joy (or could also be the pollen count because i’m itchy AF). The only season where it is somewhat acceptable to openly pick your nose in public.
Hello spiders, and mold, and asthma, and ants, and bees, and hot flashes and lots of ruined hair from rain. I wouldn’t trade you for the world, *sigh*.
***unless someone offered me Fall instead, I would 11o percent choose Fall over Spring. Beautiful weather, pants season and I don’t have to even try to shave my legs anymore. its pretty great.
However Spring forces me to just be a better person. I eat better, I drink better drinks, I work out more (because DEAR GOD summer is right around the corner and this cottage cheese isn’t going away on its own).
Also, it means fresh local produce season is almost upon us and usually by this point my roasting pan is a sticky gross mess and I need to give it a rest.
Which is where this recipe comes into play. Raw vegetables are great and all, but condiments make EVERYTHING better. Especially ketchup. But this isn’t a recipe for that deliciousness (didn’t need to totally gross you out). So I created a light weight dip for all your produce loving pleasure.
is lemony even a word?