Worcestershire Sauce

I like Worcestershire Sauce.  I admit it.  One of the things I like about it is its name – how it was that extra thing in it – wor-cest-er-(shur)-ire sauce. I like the bottle, how it comes wrapped almost like a present.  It’s almost a guilty pleasure, a secret ingredient that you don’t necessarily want to reveal, like sugar in spaghetti sauce, or sour cream in anything, or ketchup on a steak which I don’t feel guilty about, at all. 

I don’t pour Worcestershire Sauce on top of steaks and grill them, the way my Dad used to in the backyard.  But sometimes I just have to make my mother’s cottage cheese dip.  It’s really great.  And it’s really soothing.  And I fool myself into thinking that it might even be good for you, well, sort of.  But take my advice, if anyone asks you what’s in it, you might consider saying, “You don’t want to know.”
   

My Mother’s Cottage Cheese Dip

3/4 of a pint of cottage cheese
2 teaspoons of mayonnaise
a handful of chopped chives (fresh if you have them, but frozen works fine)
Worcestershire Sauce

Mix cottage cheese and mayonnaise in a bowl.  Add two small shakes of worcestershire sauce, and stir again.  Add chopped chives and mix in well.  Be careful not to over mix the dip.  It should still have almost the consistency of cottage cheese.

Best served with ruffles potato chips but any potato chip will do!