This past weekend was potluck-intensive, y’all. First I had a pre-Thanksgiving gathering with twenty friends. Then the next morning, we were back at that same house for a brunch of leftovers. I took food home from that! Then I went to another potluck Sunday evening. Do you know? That was my first non-Butch-Femme gathering in I don’t know how long. I do know that I haven’t been to a non BF gathering in at least three if not four years.
I met some very interesting people at this second one. One of the hostesses is a fellow Tarot reader which is how I garnered an invite. I nearly didn’t go because I feared not knowing anyone. Have I mentioned that I’m pretty shy by nature? I force myself to be not shy. Many years ago I realized I was missing out on fun people and fun times.
So now, when I say yes, I force myself to honor that commitment. I really dislike it when someone tells me they will be somewhere. Then they fail to show up. So I try not to do that to others–illness notwithstanding, of course. Do you have a feeling about that? I mean about accepting an invitation then backing out at the last minute?
For the first potluck I made a huge batch of broccoli rice casserole. The second one got two bowls of appetizers. I had some dip from the previous potluck but wanted to give a second dip as well. So I looked in my cabinet to see what I had. Hmmm…peanut butter. Then I thought, “I wonder what peanut butter mixed with sriracha would taste like.”
So I mixed some up. I had a choice to use it or throw it, but I wanted to at least try it. The first 1-1 ratio was YUMMY. I love hot food so this was really good to me. So I mixed up a full bowl of it and added salt. The salt seemed to just pull it all together. I guess that’s the magic of salt though.
The magic of this dip is the simplicity. You can guesstimate the heat from the color too. The redder it is? The zingier it is. I researched to find that I was not the first to think of this combination. There are chiliheads out there who swear by this on a sandwich.
- 3 TBS of peanut butter (I used creamy)
- 1-3 TBS of sriracha sauce (aka Rooster Sauce or Asian Hot Chili sauce)
- 1 tsp salt (I use sea salt from a grinder)
Mix together. Taste as you add the chili. I like it very spicy but do what you like. I served this with a variety of veggies including pickles (dill and sweet).
So why the Two of Swords? Well, for me, this dip represents the battle of thought that the Two of Swords sometimes poses. It is two disparate things coming together to make something that works in spite of itself. I often see the Two of Swords as an internal struggle.
How do you see this card? What insights do you get from this one? And are swords air or fire for you? 🙂