Fruit Dip

I've been thinking about the whole food/memory assignment for a while now, and I've realized that almost ALL of my memories have to do with food. One of my strongest food memories is from two years ago. The night we brought Julianne home from the hospital, a friend in the ward offered to bring dinner over. This was exceedingly kind of her since she herself was due in only a few weeks. I'd obviously been eating hospital food for a few days, and was craving real food. Something with substance, something with nutrition, something with flavor. I was grateful for their offer, but silently hoped they wouldn't bring McDonald's. When she and her husband showed up, they came with TRAYS of food. GOOD food. A huge pan of chicken enchiladas. Rice. A platter of fresh fruit. It was exactly what I wanted. That night, Damien and I were watching "Gladiator" on TV and eating the fruit, which was accompanied by this amazing dip whose ingredients I could not figure out. So I called. I asked. It's not anything fancy, but it was absolutely perfect that night.

Fruit Dip
1 cup sour cream
A few spoonfuls brown sugar
A couple of teaspoons cinnamon (to taste)

Stir to combine and enjoy.

Egg Drop Soup

5 cups chicken stock/broth
1 teaspoon low-sodium soy sauce
1 2-inch piece ginger root, peeled
1 garlic clove
2 large eggs, lightly beaten
1 green onion, thinly sliced
sesame oil

In a large pot, combine stock and soy sauce. Grate in ginger and garlic, stir. Bring to a boil. Let boil 4 or 5 minutes, then reduce to a simmer. Stirring soup in a circular motion, slowly pour eggs into soup in a continuous stream. Let simmer undisturbed until egg is cooked (approx. 1 minute). Pour into serving bowls, top with green onion and a small drizzle of sesame oil.

Goes Well With: Chinese food, obviously.
Tips: If you can't foresee using the rest of your ginger root anytime soon, put it in a ziploc bag and pop it in the freezer. It'll keep forever(ish).