Pete has been gone the last few days in Miami for work. In his spare time he sends me pictures of the succulent sushi and freshly cracked stone crab he is gobbling. There are blue skies, palm trees and huge yachts in the background. It’s in the high 70’s there.

Me? Oh, I have been here in the freezing gray rain, being a mom, writing and working on a tub of Almond Roca. I also fell down the stairs. All of them.

However, I did sleep like a baby with no snoring. That part is amazing. And ever since Mason arrived, I really don’t suffer from “being alone in the house” anxiety anymore. I used to be up half the night worrying, but now no one will come near our house with our 250 pound baby elephant/dog on watch.

Oh, also, I made this dip. And it made me happy when I ate it every afternoon for the last few days. I hope you aren’t freaked out by the “trout” part. Agggg, I mean smoked trout is sooooo good. Think smoked salmon- but just a little bit smokier and better somehow! I made it after my sister made salmon mousse recently and I haven’t been able to get it out of my mind. I didn’t want to deal with all of the gelatin and stuff because I was feeling lazy, so I went straight for the food processor, and just folded in the smoked trout.

Oh my gosh. I ate an entire sliced cucumber and like half a bag of those Trader Joes tiny round savory rice crackers all covered in this smoked trout dip. And I wanted it more.

To make this dip, this is what you do:

-In the bowl of a food processor, combine the cream cheese, yogurt, fresh herbs and lemon juice.

-Pulse until you have a smooth, well incorporated dip.

-Transfer the dip to a small mixing bowl and add the trout in pieces to the bowl.

-Use a fork to mash the trout into the dip as well as the remaining 2 tablespoons of fresh dill. Season with salt and black pepper to taste.

-Serve with fresh veggies or crackers.