Love is in the air at the Hogle Zoo...
Over the weekend, we took Matthew on his first trip to the zoo, where we attempted to keep him from seeing this:
and in the cage next door, at the very same moment in time, Meerkats in love:
Apparently there is some spring fever going on in that zoo. I'm sure you all really appreciate that I shared that with you...
In another fit of weekend madness, I came home with this:
In my defense, this wasn't just a mad case of stash enhancement. This is all for specific projects. Most importantly, the Aggie scarf, pictured at bottom right. You think that will be manly enough for an old guy?
And I also accomplished some cooking. The weekend pick from the Barefoot Contessa Cookbook comes from the appetizer section: Hummus, on page 46.
This recipe is SO easy to make. It involves dumping ingredients into a food processor and turning it on. We made it as an appetizer for homemade pizza. To be honest, it turned out too salty, too garlicky, and too strong in general for my taste. However, not wanting a perfectly good bowl of hummus to go to waste, I decided to monkey with it a bit. 1 tsp. of sugar (I have no idea why this works when salt is involved, but it does) and a bit of olive oil later, the hummus was quite tasty. I also served it with some chopped tomotoes (the first really red ones I've seen yet this year), which really makes it tasty. And again, this is better after sitting in the fridge a day or so. The flavors seem to settle down a little bit.
The recipe:
Hummus
2 cups chickpeas, liquid drained (reserve 2 Tbs.)
1 1/2 tsp. kosher salt (I used finely ground sea salt, but that could be why it ended up too salty)
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 Tbs. freshly squeezed lemon juice (2 lemons--please don't use that nasty faky juice!)
2 Tbs. liquid from chickpeas (or water, if you dumped the liquid, as I did)
8 dashes Tabasco sauce
Put all ingredients in food processor fitted with steel blade and process until hummus is coarsely pureed.
Makes 2 cups.
Enjoy!
The next recipe I will try is the coconut cupcakes, pg. 175.
and in the cage next door, at the very same moment in time, Meerkats in love:
Apparently there is some spring fever going on in that zoo. I'm sure you all really appreciate that I shared that with you...
In another fit of weekend madness, I came home with this:
In my defense, this wasn't just a mad case of stash enhancement. This is all for specific projects. Most importantly, the Aggie scarf, pictured at bottom right. You think that will be manly enough for an old guy?
And I also accomplished some cooking. The weekend pick from the Barefoot Contessa Cookbook comes from the appetizer section: Hummus, on page 46.
This recipe is SO easy to make. It involves dumping ingredients into a food processor and turning it on. We made it as an appetizer for homemade pizza. To be honest, it turned out too salty, too garlicky, and too strong in general for my taste. However, not wanting a perfectly good bowl of hummus to go to waste, I decided to monkey with it a bit. 1 tsp. of sugar (I have no idea why this works when salt is involved, but it does) and a bit of olive oil later, the hummus was quite tasty. I also served it with some chopped tomotoes (the first really red ones I've seen yet this year), which really makes it tasty. And again, this is better after sitting in the fridge a day or so. The flavors seem to settle down a little bit.
The recipe:
Hummus
2 cups chickpeas, liquid drained (reserve 2 Tbs.)
1 1/2 tsp. kosher salt (I used finely ground sea salt, but that could be why it ended up too salty)
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
6 Tbs. freshly squeezed lemon juice (2 lemons--please don't use that nasty faky juice!)
2 Tbs. liquid from chickpeas (or water, if you dumped the liquid, as I did)
8 dashes Tabasco sauce
Put all ingredients in food processor fitted with steel blade and process until hummus is coarsely pureed.
Makes 2 cups.
Enjoy!
The next recipe I will try is the coconut cupcakes, pg. 175.
posted by Chef Messy at 8:58 AM
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