This recipe for a potato and garlic dip, called skordalia, is a delicious snack or lunch. You can eat it with a crusty piece of bread or a bunch of fresh veggies. It’s thick, rich, and really hits the spot. I included marcona almonds in this skordalia, and used them as a garnish as well, and I’d highly recommend them – as they are a lighter and sweeter than traditional almonds.
I didn’t realize the Great British Bake Off has been on Netflix for a few months – but now that I know, I’ve been watching way too much of it. I’ve been through a season and a half in the past two weeks, and it’s just the best. I actually really prefer it to any American reality TV programs – it seems like the bakers like each other and it’s not wildly competitive (although, people are obviously still upset when they go home). It really makes me want to get into the kitchen and make some cakes, but I’m doing Whole 30 right now, so I just have to live vicariously!
I’m getting on my flight to Japan today! It’s a ridiculously long trip (14 hour flight), but I’m really excited to visit Tokyo and Kitakyushu. I’m going to be doing a bunch of Instagram stories – hoping to catch lots of cherry blossoms – so feel free to follow along on Insta! Have a great week!