After searching a while for no oil dressings I now have special salad dressing powers. Important moment came adding water to tahini. After some constant shaking it turns white like the down of a swan’s neck or a Kenny G. solo. In middle eastern restaurants, tahini looks this way instead of beige when you buy a container. And post water it is a base for variations. In one I add the Jamaican Scotch bonnet sauce and maple syrup. It’s hard to not use that all the time because I love it – except I do not live alone. My spice threshold is not appreciated in our home, alas. In another version I add a little lemon juice. It is a sensation. There is an outstanding Instagram of a woman mistakenly eating a Scotch bonnet she assumed was a grape and then choking. She lives, I’m allowed to laugh. Anyone who cooks with those knows to wear protective gear.