I’ll admit it. I’m a little uncomfortable in proclaiming that I think the British series Fleabag – with the amazing writer/actress, Phoebe Waller-Bridge, is the best thing since sliced white bread. Andy, on the other hand, may prefer sliced bread. 🙂 (I’m kidding, of course; he prefers his bread whole grain and not sliced. See this 2017 Andy’s Corner blog.)
Why am I uncomfortable? Well, if you haven’t seen it – and you watch the first scene of Series 1, Episode 1 – and you’re anywhere near my age, you’ll immediately understand.
Why is Fleabag the best thing since sliced white bread? It’s so damn clever; it makes you laugh and cry and hurry through dinner to watch more.
And that dinner scene that begins Series 2. Since we’ve been pushing dinner get-togethers for the past year on BigLittleMeals, I think this is the perfect scene to watch to counter-balance our enthusiasm! The dinner party from hell. IndieWire.com has a whole article about that dinner. Nasty brother-in-law, spacey father, evil step-mother-to-be, morose sister. But then there’s the priest. Sigh. 🙂
Andy and I also loved Series 1 of “Killing Eve,” written by Waller-Bridge. That’s also a little embarrassing to admit, since the violence is almost un-watchable. But wow, the actress Jodie Comer is something else.
It’s sad to think there will be no more seasons of Fleabag (or is it “TeaBag?” See today’s revealing Andy’s Corner), but I’m impressed that Waller-Bridge seems to know when a good thing should end – rather than drag on and on like so many TV series seem to do.
And now for today’s recipe, because we always try to remember that we started this as a food blog!
If you’ve already watched Fleabag, you may remember Fleabag’s grim sister and the “sauce” scene at the dinner party. She scowls and announces to the family that the sauce she’s been served is “disgusting” but then turns to the overly-enthusiastic waitress and, smiling, proclaims “it’s delicious!”
We have a recipe for a quirky (not unlike Fleabag) sauce that you won’t find disgusting. It’s absolutely delicious – and easy and versatile. Use it on a green salad as a dressing or as a dip with chips or add a little miso and use it as a sauce for grilled fish. Think up your own other ways. Be as creative as Phoebe Waller-Bridge!
Here are a few others of our favorite quirky, go-many-ways saucy dips for all you saucy folks:
- Tahini Dressing
- Dipping Sauce #1 and #2 (#1 is basically okonomiyaki we use for the Japanese Pancake recipe)
- Three Miso Dips
- Caramel Dessert Sauce (not quirky – but it tastes delish with all kinds of desserts)
Carrot-Ginger Sauce/Dip/Dressing
- 1/2 lb carrots, peeled and cut into 2″ pieces
- 1 1/2 tsp grated ginger
- 1/4 c chopped shallots
- 1/4 c seasoned rice vinegar
- 1 T soy sauce
- 1 T toasted sesame oil
- pinch of salt
- 1/2 c vegetable oil (I use peanut oil)
- up to 1/4 c water – to get desired consistency
Pulse the carrots in a food processor until finely ground. Add the ginger, shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until everything is minced. Add the vegetable oil in a slow stream and process until the sauce is almost smooth. If you have a fancy blender, you can use it to get the sauce even smoother than the processor will do.
Say it loud, Ann! I loved “Fleabag” too. She might be (well, is) uncomfortably forthright, but unlike the sister-character in the restaurant scene, she tells the truth, as she discovers it. How refreshing! Almost as good as a sweet, gingery sauce.
Delighted that you agree with my assessment, Jean! I think it’s pretty neat that today Fleabag got nominated by the Emmys for Best Comedy and Best Lead Actress. I think you’re right about Fleabag’s honesty vs her sister’s approach.
Love the carrot-ginger sauce. There is nothing that you make that is not delicious. You have spoiled me. Thank you😘
Thanks for the positive comment. We are in love with that sauce also. And, it was great having you at our table again. Hope to see you soon.