So I tried making the ranch mix, and it turned out pretty well! I left out the sugar and ¼ teaspoon of the salt, plus I replaced 1 teaspoon of the salt with porcini mushroom salt, since I read on another site that dried mushrooms helped replace the umami supplied by the MSG in commercial ranch mix preparations. On its own, the powder tasted way too sweet (sort of like regular powdered milk, even though I used the buttermilk brand recommended in the recipe), but when I mixed it with some Greek yogurt and sour cream, the onion and garlic flavors started really blooming and it turned into a pretty dang passable ranch dip. I also bought some liquid buttermilk to see how it’ll be as a dressing; stay tuned.

The bok choy Provençal rice cubes and lemon-braised turnips & carrots are left over from the lovely dinner I came home to after doing laundry last night. Extremely tasty.