KTgreen

10 pounds in a 5 pound sack

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That’s my life.  Always trying to do WAY more than is possible in a limited amount of time.  And it’s Terry’s favorite thing to say to me.  He accuses me of trying to squeeze too much into a day.  Now all of the kids say it.  But this Labor Day we managed to actually get that 10 pounds in there!

Starting with Andrew proposing to Jes at 4:45 am on Friday morning–complete with a rose, sparkling wine, and down on one knee–before they caught their flight to Tampa.  And ending with their flight back on Tuesday evening.  Oh yeah, they are all about squeezing as much living as possible into the moment.

In between the proposal and their flight back to NY on Tuesday, we squeezed in two boat rides to swim in Homosassa Springs; a four day visit from Jes’s future in-laws, a scalloping expedition, a party with Darin and Kathryn, a cookout on Sunday with most of the Florida relatives (over 20 people attending), two corn hole tournaments, a photo session for engagement pictures, oh, there’s probably more. Totally did that 10 pounds in a 5 pound sack!

I’ve put a bunch of pictures here for those that attended the festivities.  I put them in gallery style so those readers who really don’t care about these family events can just skip them.  There’s also some outtakes from the engagement photo session.  Pretty sure they won’t be using these!

And what did you do Labor Day weekend?  How much living did you manage to squeeze into that 5 pound sack?

Adventures in the Kitchen with Michelle

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Michelle is back in the kitchen.  This week she’s making one of my favorites–Hummus.  Hummas

Who likes Hummus,….I do! Cause I can spout about how good it is for means still slather it on chips. Pre-Season’s here and Football season’s coming and I cannot eat nachos with the boys! Another thing I can’t do is buy hummus at what $3 –4.00 for a little container. Yes, the store bought stuff is smoooooth, but one plastic bowl lasts well, one game! A can of chick peas is $1.59 – I’ve got a food processor and I’m not afraid to use it…

OK, so my cast of characters is down one, the tahini. Tahini’s a somewhat pricey sesame seed butter that used to only be at health food stores, but now it’s everywhere. I have it, but I was so hungry I forgot it in the fridge. Besides, the photo was so pretty and by the time I realized something was amiss, it was half-time and my pretty bowl had been decimated. It was really good without it and it adds fat, so feel free to leave it out and call it a ‘Middle Eastern Spread’ – whatever.

Here we go: 

1 – can of Chick Peas (I like Progresso, the liquid is watery and peas are firm)

1/2 – Lemon to zest and juice (zest it first silly!)

1 or 2 cloves fresh garlic, peeled

1 tsp Dried Oregano

Salt & Pepper to taste

3 Tbl Olive Oil, more or less 

Drain the peas, save the liquid. Zest the lemon, then juice 1/2 of it. (save the other half for that Lemon Drop later!) Cut the garlic in half. Toss it all in the food processor along with the seasonings and a pinch of that lemon zest. Give it a whirl. Add a little of that reserved canned chick pea juice…not too much…you should really be adding olive oil and a tablespoon of tahini, but we’re on a diet here people! Is it getting pastey? Ok, taste it and adjust. If you’re not in love with a garlic bite, only use one at a time. Then if you need more press one into the bowl and whirl it up again.

This makes 2 cups, and keeps me happy for more than a week.

Options? – You want more?! OK then, diet be damned…toss in 2 or 3 marinated artichoke hearts before adding the oil. Get it pastey and tasty.

Option 2: a couple of Sun Dried Tomatoes.

Option 3: Roasted Red Peppers (BTW they go bad fast, so when I open the jar I drain it, and put the rest in a ziploc baggie and freeze flattened. When I need them for veggie lasagna or something, I just break off only what I need)

Maybe you don’t know what to do with 2 cups of the stuff,…have you got pita breads (super cheap cheater pizza crusty’s!)? Oh yeah, take a pita smeared with hummus, sprinkle some feta cheese and a little fresh basil (or not) toast it in toaster-oven (careful don’t burn it) and cut like pizza. Hummus is even better warm! 

Now, I’m ready for some football !

I’ve made hummus before but used the tahini.  I plan to try Michelle’s recipe soon.