Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.
Tuesday, August 23, 2011
I blabbled on and on yesterday about this cookbook. Maybe I was just starving. Maybe if you make me laugh you kind of own me. However it goes, I'm going to give you a link to her blog to one of the recipes (recipeas) I recreated in my own kitchen. Here it is.
Now. I didn't just sit down and chow them by the handful though I could've because they are freakishly good. I needed to use up some cucumbers and thought they might be just the delicious top to a tasty salad.
I made the Lemon Rosemary Roasted Chickpeas as directed. (Okay. Confession. I did not follow the exact recipe. I exchanged the rosemary for dill.) So mine were Lemon Dill Roasted Chickpeas. Here's why. She refers to her husband as Pea Daddy (makes sense, trust me.) Well my equivalent to her Pea Daddy, Rob, hates rosemary. He detests rosemary. He has forbidden me to buy this spice which he likens to pine needles but worse. So. I had to improvise.
Otherwise the recipe was exactly like she said.
Then I chopped some tomatoes (the organic farm ones YUM) and chopped a few cucumbers. But. I had a problem. I had a an extra cucumber that needed to be used up in the worst way. And I wanted some sort of dressing. And really, Balsamic just wasn't cutting it.
What if I threw the medium to large peeled cucumber in the Vitamix,
added a TBSP of lemon juice,
a TBSP of Olive Oil,
a teaspoon of dried dill and
a 1/2 teaspoon of salt?
So I did. And out comes this freakishly good, CREAMY LEMON DILL CUCUMBER DRESSING. Next time I'll add 1/2 a clove of garlic or garlic powder.
I poured the dressing over the diced cucumbers and tomatoes and tossed on some Lemon Dill Roasted Chickpeas.
(Okay, some of you might be bothered by this seemingly cucumber cannibalistic sounding recipe. Don't think of it that way. All the cucumbers were eaten by humans.)
There will be some additional posts about this recipe book. I still need to tell you why I owed Rob a big dinner. Today is farm day, though, so you may have to suffer through a few more farm stories. But I'll still be pouring over recipes and seeing what else jumps out at me and grabs me by the stomach.