Kale!

Watched I Love You, Man today. Sweet! That's all I'll say until you watch it yourself to behold the awesomeness that is two white dudes attempting (and succeeding!) and forming a bromance. (Shermaine's word of yesterday). Going to a book fair with Ben and Natz tomorrow yay!

Watching Disturbia, starting on my English essay and compiling recipes. I'm a multi-tasker. Oh goooood this scene makes me cry

Nat and I are going to set up a restaurant together, and I'll be the chef and she'll be the pastry chef. I was reading in 8 Days and they EXPOSED the weekend vegetable market. Shit you eight days. Shit u! Anyway. Here I am compiling my recipes.

Nicole if you are reading this, wanna meet up on Saturday before church? Go grocery-shopping :) Sherm, Oli, Sam, Jo, Jianny etc etc too if you guys are looking for a good time with some brightly-coloured vegetables. Strictly platonic, of course.

Anyway. A recipe a day, until I don't feel like posting.

Easy one for today. It's so easy it shouldn't even be called cooking. Ok. It's not cooking.

1. Israeli Hummus (I hate all other kinds)
from myjewishlearning (apt)

~*~*~HOLD UP~*~*~
!HUMMUS GOOGLE IMAGE PICSPAM!
(mostly in compromising positions with various other food groups)

Hummus is: CELEBRITY-ENDORSED~*~*~



4 FOR U BCOCO, YOU GO BCOCO!
(by the way it was his birthday yesterday /creepy killers fan)

Anyway.

YIELD: About four cups, or six-to-eight servings

1 cup dried chickpeas
1 cup tahina
1/2 cup lemon juice, or to taste
2 cloves garlic, or to taste
1 teaspoon salt
Freshly ground pepper to taste
1/2 teaspoon ground cumin, or to taste
3 tablespoons extra virgin olive oil
2 tablespoons pine nuts
Dash of paprika or sumac
2 tablespoons chopped fresh parsley or cilantro
(You can get everything at Cold Storage. Word)

1. Put the raw chickpeas in a bowl with cold water to cover and soak overnight.

2. Drain and rinse the chickpeas, then place them in a heavy pot with enough cold water to cover. Bring to a boil, then simmer, partially covered, for about an hour or until the chickpeas are soft and the skin begins to separate. Add more water as needed.

3. Drain the chickpeas, reserving about 1-1/2cups of the cooking liquid. Set aside 1/4cup of the cooked chickpeas for garnish. In a food processor fitted with a steel blade, process the remaining chickpeas with the tahina, lemon juice, garlic, salt, pepper, cumin, and at least 1/2 cup of the reserved cooking liquid. If the hummus is too thick, add more reserved cooking liquid or water until you have a paste-like consistency.

4. Heat a frying pan and add 1 tablespoon of the olive oil. Spread the pine nuts in the pan and stir-fry, browning on all sides.

5. To serve, transfer the hummus to a large, flat plate, and with the back of a spoon make a slight depression in the center. Drizzle the remaining olive oil on top and sprinkle the reserved chickpeas, pine nuts, paprika or sumac, and parsley or cilantro over the surface.

6. Serve with cut-up raw vegetables and warm pita cut into wedges

Note: You can also add cayenne pepper to the hummus. Sometimes leftover hummus tends to thicken just add some water to make it the right consistency.

It's easy and yummmmy.

Ok back to Aaron Yoo playing sidekick to Shia. x