To counter all of this I've tried to instill and stick to the routines that work for me and the things I can control. Allocating time for reading a book each day, watching an episode of whatever show we're binging, making dinner.
Yes, I made us Buffalo Chicken Dip for dinner. Really it was a side to go with the kale and lentil soup I made but we ate it for dinner and it made the meal more fun. I'm sharing it here because as we head into December you will most likely find yourself going to holiday parties and looking for something to bring. Bring this. Everyone will love you.
Buffalo Chicken Dip
Recipe from the NYTimes
Serves 4 - Halves Easily
1 tablespoon unsalted butter
2 cups shredded, cooked chicken
½ cup Buffalo-style hot sauce
½ teaspoon fresh lemon juice
¼ cup sour cream
4 ounces cream cheese, cut into pieces and softened
½ cup freshly shredded white Cheddar cheese
¼ cup crumbled blue cheese
1 ½ teaspoons finely chopped chives, or to taste
Celery sticks, carrot sticks, bread, potato chips, and-or tortilla chips, for serving
Heat the oven to 375 degrees. In an 8-inch cast-iron or ovenproof skillet, melt the butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.
Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for a minute or two.
Immediately garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.
