The bottle of tahini in my cupboard expires August 2012. However, I’m not sure it will last that long. One, because I plan on using it, but two, can something like that be open for almost a year and still be okay to eat?
Anyway, my boyfriend and I recently went on a cleaning binge and although we didn’t tackle our food storage situation, I thought I would help out by using what we had in house and not buying cream cheese or sour cream as a base for my pending dip. And believe me, it is KILLING me not to have cream cheese in the house, especially with all of the pumpernickel loaves I’ve been buying lately.
Pumpernickel, I’ve been noticing, certainly has a wider meaning than I realized. I’ve found some fairly plain, some with caraway seeds (my favorite) and I just bought a loaf at the Columbia Heights far mar that has broad sections of poppy seeds on the top, and was nicknamed ‘Black Russian.” Now I’m on a mission to discover all the different intricacies in pumpernickel, a very underutilized bread.
In the meantime, here’s a dip that is fantastic with pumpernickel crutons.