Sriracha Guacamole (and 5 Other Veggie Dips)

It was Blogging Day today. Four recipes prepped, cooked, and photographed for a Good Cook assignment. The kitchen littered with plates full of played-with food. Half-sliced lemons used as props. Basil leaves strewn across the countertops.

Blogging Day means Alyssa apologizes to her fourth-grade friend the moment she walks through the front door for a playdate, “don’t be scared of the kitchen mess. It’s just Blogging Day.”

Blogging Day means Jacob sits at the table afterschool, and eats the remains of a Roasted Strawberry Cheesecake with Pistachio Crust. When I ask him how it is, he shrugs and says, “I just wanted a banana.”

Blogging Day means Rebecca gets to watch a full episode of The Voice without her mother calling out to her from upstairs, “Nooo media! Turn off that TV!”

Blogging Day means Andrew stands forlornly in the kitchen and repeats aloud over and over again, “Okay. It’s okay. It’s just dirty dishes. It’s just dirty dishes. It’s not going to be like this forever.”

Funny, isn’t it? How the very things that make your life tick, have a tendency to make your life a wild mess.

Welcome to Blogging Day. Don’t be scared of the kitchen.

On another Blogging Day, not so long ago, I created 6 Quick & Snazzy Veggie Dips. Some paleo-friendly, some gluten-free, some Veganalicious. Hop on over to Tablespoon and find all six of the appetizers. Then make them in your kitchen.

But not all at once.

Unless you’re having a blogging day.

(In which case, keep a few bananas on hand for your kids. Because that’s all they’re gonna want, anyway.)