this shit rocks no. 54: whipped blue cheese dip with crispy honey BUFFALO chickpeas!

Plus anchovies and kelp!

Earlier this week, LA experienced a 4.2 magnitude earthquake at 2 am and it STARTLED me awake. I have felt one earthquake prior to this one, but this most recent episode was next level. I am usually one to sleep through potentially catastrophic events, so I am delightfully surprised that this one interrupted my slumber. Pepper even jolted awake and started barking, which I found so funny. She is my protector.

I am not from here, but I also aced 8th grade earth science, so I knew that the tectonic plates were simply doing their thing. My favorite part was discussing it with every single person I saw the next day. Some people say that alcohol brings people together, but I would actually argue that SEISMIC WAVES do.

Both of the items that I’m featuring this week are from the ocean because I am a WOMAN OF THY SEA. I hope you enjoy them, my little mermaids.

Barnacle Foods Bullwhip Kelp Hot Sauce

Kelp is becoming a trendy new ingredient that is both delicious AND kind to our sweet mother earth. This kelp hot sauce is the TRUTH. To me, it is slightly reminiscent of Frank’s (which is probably why I love it). It’s so creamy, the ideal amount of heat (piri piri!), and it has a subtle, salty funk. If you don’t believe me, you should read the reviews. I went through a bottle in about a week, mostly using it on eggs and toast.

Barnacle also makes a ton of other fun kelp-centric products like chili crisp, pickles, salsa, seasoning blends, and sauces. Hiiiiiiiiiighly recommend trying out some of their stuff.

Fishwife Cantabrian Anchovies in Extra Virgin Olive Oil

Back when I was a little baby waitress in college, I worked at Pizzeria Mercato in Carrboro, North Carolina (if you find yourself in the Chapel Hill/Durham area, you MUST go). One of the pizzas on the menu was a puttanesca pie that was littered with capers, olives, and anchovies, and eating this pizza was probably more eye-opening and instrumental in my development as a human than half of the classes I was enrolled in.

If you have not yet had your anchovy revelation that reveals them to be beautiful, salty, umami, funky-but-not-too-fishy goodness, I highly recommend you start with these (brand new!!!) Fishwife ‘chovies. I have tried my fair share of different anchovies, and these are the best, hands down. You can toss them on a piece of toast (or pizza), or mix them into dressing, sauces, or whatever you’re cooking. They are the perfect gateway anchovy for a tinned fish beginner.

Pssstttt…did you know that ClassPass is offering 1 month free right now? Last weekend, I got a hot stone massage and a manicure (both booked through ClassPass) and I cannot recommend it enough!!! Health is WEALTH, baby!

Whipped Blue Cheese Dip with Crispy Honey Buffalo Sesame Chickpeas

Serves: 8-10

Active time: 15 minutes

Total time: 40 minutes

We’ve got another buffalo BANGER. This is the Super Bowl dip, okay? I know blue cheese can be a pretty divisive food, so if you’re not down with the funk, this would be equally delicious with goat cheese or feta cheese.

The real star of this dip is the crispy chickpeas. They get nice ‘n crunchy in the oven, then get doused with a heavy hand of Frank’s buffalo sauce, honey, and toasted sesame seeds. You might want to make a double batch for future snacking opportunities.

If you’re taking this to a Super Bowl party, I would recommend making the dip and chickpeas ahead of time, then top off the dip with the crispy chickpeas, buffalo honey sauce, and sliced scallions right before you serve it.