Dipping

I love dipping. Not snuff. No. Tried it once, didn’t like it. I like dipping cookies, doughnuts, and toast into tea, hot chocolate, or chocolate milk, and coffee. I also dip buffalo wings into sauces, and chips and crackers into dips. I’ve dipped things in beer, like pretzels, but I’ve not been impressed with the results. That’s life. And of course, I’ve skinny-dipped. I really liked doing that, especially the time I did it in the Mediterranean Sea off the coast of Sicily.

Some materials are better for dipping into coffee or tea than others. Doughnuts make for damn fine dipping, IMO. Today’s cookie, a gluten-free, vegan, GMO-free, locally baked chocolate ship affair, is a little dry. Not ideal, because that dryness contributes to the dipping drawback. Dipping a cookie into my coffee, I’m aware that some is crumbling into the coffee. This produces a bottom situation called dipping dredge. That’s the soaked stuff that remains when the beverage is almost gone.

I’m not a fan of the dipping dredge. However, I’m not one to leave coffee behind. Thus, all I can do is suck it up.

Literally.

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