A gorgeous flower we saw in the Conservatory
Last week I finally was able to get together with two of my best friends from college and we had a blast! We stayed in a hotel, went shopping, played games way past my bedtime and went to Como Zoo & Conservatory!
Oh the things we found picture-worthy at the zoo...This giraffe was making out with the wall the entire time we were there. Does anyone know why?
It was the perfect day to walk outside with great company ;).
Me, Shannon and Amber - On a side note, we felt bad for the giraffes. I know that they have an outdoor area as well but this seemed like a small, cramped space for winter. 
We also exchanged Christmas gifts and Shannon got me the coolest bamboo recipe box! now I don’t have to write recipes on random envelopes only to have them disappear…(that’s the idea, at least).
Apparently there's a ghost in this picture... (little round circle? yes?)
All-in-all it was a great trip and I can’t wait to see you two again!
Another beautiful flower from the conservatory.
Now onto a recipe for you! Because so many people checked out the bean dip that I made last week (and because I had a ginormous avocado that didn’t have much life left..), I decided to create another dip recipe. This dip is light and refreshing, making it hard to keep from eating it!
Avocado, Lime and Sundried Tomato Dip
[makes about 2.5 cups]
- 1 Large Avocado (I used a ‘slimcado’ which weighed in at 11.7 oz.)
- 1 15-oz. container organic Great Northern Beans
- 1/2 lemon, juiced (about 1 Tablespoon)
- 1 lime, juiced (about 3 Tablespoons)
- 1/2 tsp. freshly ground pepper
- 1/2 tsp sea salt (or to taste)
- 2 Tablespoons chopped sun dried tomatoes
- 1/2 Tablespoon oil
– In a small pan, heat the oil and then sautee the sundried tomatoes for about 3 minutes (make sure the pan isn’t too hot or the tomatoes will burn quickly).
– Combine all ingredients in a food processor or blender and process until smooth.
– Serve as a dip for veggies or a spread on a veggie sandwich or lettuce wrap!
Twin Taste 