Starting Behind and White Bean-Roasted Garlic Dip

Here we are, nine days into the new year and I’m just now going to talk about things I want to do differently this year. Yes, I’m a little late to this party, but better late than never, right?

I know myself better than to make resolutions. They just don’t stick, so why bother? Though for me, I am a big believer in starting fresh. For instance, if I decide on a Thursday that I want to start exercising, I’m very likely not going to put that into effect until Monday. There’s just something about a new week, new month, or new year that makes it easier to wipe the slate clean and become something else. So with this new year, there are definitely a few things I’d like to change. So far (nine whole days in), some changes have stuck while others seem to be having a slower start. Although I’m not surprised, I’m going to try harder to make those changes because I think they will ultimately result in a happier me.

Even though I’m not calling these resolutions, I realize they do sound an awful lot like them. But my thinking is simply this: There are things that are begging to be done differently in my life. Some may help me live longer, some may help me feel better physically, some may help me feel better mentally. So I will try to do them until they become habit and I no longer have to remind myself to do them. Or I will fail. Really, I’m okay with either one, because if I fail, there’s always another Monday on the horizon.

Change #1: Just be healthier. No rules for exercising five times a week or not eating sugar and red meat. Instead, remember that exercising for thirty minutes a day makes me feel better when I have that piece of cake or glass of wine.  Remember moderation. I don’t have the best family history when it comes to matters of the heart and this change could make a big difference in my future.

Change #2: Don’t be so lazy. I’ll admit it…my whole life I’ve gotten by doing the bare minimum. School came easy to me and as a result, I didn’t have to try very hard. I was always lucky when it came to jobs; they seemed to fall in my lap. As a result, I am a habitual procrastinator who can’t seem to get a job done until the eleventh hour. This needs to change. With this new job, I’ll be juggling a lot. The new job, a part-time job, my blog, and just regular life matters. Previously, I’ve had the luxury of working when I felt like it…I was my own boss. The reality of deadlines hit me this weekend as I cooked and wrote about six different dishes. Getting ahead will be key.

Change #3: Keep my emotions in check. Another thing I’ll admit…I have a tendency to react quickly to all situations. I’m an emotional girl and that makes me who I am, but I do realize that it might serve me well to take a step back and assess the situation before I invest too much into it. Doing this could potentially save a lot of angst and stress.

So there they are…my three non-resolutions that I’ll either keep or not keep. Maybe writing them down for all to see will help. Maybe it won’t. But with the goal being a happier and healthier me, there’s no harm in trying, right?

In my attempt to finish other assignments this weekend, I realized that I didn’t have a dish ready for my blog. My first instinct was to say, “Screw it. I can post a blog whenever I feel like it, can’t I?” But then I remembered that I was trying not to be so lazy. Darn these non-resolutions!

The good thing about this dip is that the active prep time is minutes. So you can still get that lazy feeling even though you’re actually getting something done. Win.

White Bean and Roasted Garlic Dip

1-15 ounce can cannellini beans, drained and rinsed

1 head roasted garlic*

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon minced fresh rosemary

1/2 teaspoon pepper

1/4 teaspoon salt

Put all ingredients into a mini food processor and run until smooth. Serve with tortilla chips, pita chips, crackers or bread.

*To make roasted garlic, heat oven to 350 degrees. Cut top third off of a head of garlic, exposing cloves. Center garlic on two sheets of aluminum foil and drizzle with olive oil, then sprinkle with salt and pepper. Pull up sides of foil and seal around top and sides. Place foil package on oven rack and cook for 50 minutes until garlic is soft. When cool, squeeze cloves out of skins.

This dip will be my new go-to appetizer, especially since I almost always have these ingredients on hand. The flavors of roasted garlic, lemon and rosemary are toned down just enough by the beans and olive oil so that this dip doesn’t smack you in the face, but has enough zing to make you keep coming back for more. It’s addictive, but in a good way that doesn’t make you feel like you’re breaking any resolutions. We don’t need any help in that area, do we?