The food memories that I’ve collected of late have been all to do with friends.  The warmth and laughter and love that have filled rooms both small and large have cemented introductions to new, and now beloved, tastes.  I remember the Brooklyn apartment where I had my first Carr’s black pepper cracker; who first made me lobster; at whose house book club was hosted when I first tasted Manchego cheese; the first sweet dip into a pot of black truffle honey.  My relationship with Ayvar started much the same way; a girls’ night of gossiping and Gossip Girl chatter while eating chips and cheese and olives and salsa.  The salty-carby goodness that bonds all good girlfriends.

But what was this red stuff?

It was Ayvar.  My new favourite condiment (with my preference leaning toward the spicy versions).

And as a condiment is how I like to use it. 

Sandwiches?  Yes.

Salad dressings?  Most definitely.

Dips?  Of course.

Yes, I know that I could probably make my own with red peppers, eggplant, tomatoes, and “spices.”  But doing so would rob me of the simple pleasure of having another reason to go to Spinelli’s or the joy of knowing that entertaining can be as easy as opening a jar, pulling the tab on a box of crackers, and unwrapping some cheese.

Did I say entertaining?
I meant the joy of snacking on the couch while watching trashy daytime television and knowing that it’s likely too late in the day for you to still be in your pjs.