On Saturday, May 8, 2021 at 5:44:16 AM UTC-10, Dave Smith wrote:
> On 2021-05-08 11:30 a.m., songbird wrote:
> > Dave Smith wrote:
> > ...
> >> I saw that stuff for the first time at a party. It was served inside a
> >> hollowed out loaf of dark rye and with the cut out part chopped up into
> >> dipping size pieces. It looked kind of gross so no one was eating it. I
> >> was standing there talking to someone and I tried it. It was good so I
> >> had some more. One of the people I was talking to asked me if it was
> >> good and I said it was delicious. She tried it and went for more. Then
> >> one of the others tried it. It caught on and was consumed within
> >> minutes. It became a very popular party dip.
> >
> > it's a good way to hide spinach for those who don't like
> > it.
> >
> > with so much of it made at once i've taken to using it as
> > my evening meal. about a half cup along with a dozen pita
> > chips and i'm set, the chips are hearty enough that i can't
> > eat them quickly and they have a lot of crunch so i feel by
> > the time i'm done like i've accomplished something.
> >
> >
> Spinach is an odd thing. I don't much care for it steamed, and it has to
> be just barely wilted before it develops a nasty taste. Yet, it is
> delicious in many other forms. I can handle small doses of it raw in a
> salad. I love spanakopita and that spinach dip. I love eggs Florentine
> and scrambled eggs with spinach and hot sauce.

Here's a spinach salad from the Chinese restaurant down the street. The dressing is a fresh squeezed orange with vinegar and sugar. It's pretty awesome.

https://photos.app.goo.gl/kheZQX9rjB9zQCog6