So here's what I'm eating lately

[kleenexwoman]

Last night I made hummus in a blender. I couldn't find any tahini, so I used some drained garbonzo beans, a little too much garlic, a little too much lemon juice, and some olive oil; it ended up tasting a little gross, so I added some teriyaki sauce (it had sesame seeds...) and some peanut butter. It doesn't taste quite like hummus, but it tastes okay. I had some on a sandwich with salted tomato slices and pane rustica. After I use this batch up, I'm going to go to a few more stores and see if I can find tahini.

After class today I'm going to bake me some bacon and chocolate chip cookies! I have a volunteer who's paying for the ingredients. :) We're going to use fake bacon if we can find it, but if not, real bacon will be used and I will make an exception to my new no-meat policy for the sake of experience.

Comments

[josephwaldman.livejournal.com]

I do believe that oatmeal/bacon/chocolate-chip cookies would be just about the most delicious thing ever made. With a slice (or twelve) of American cheese on top.

[benprime.livejournal.com]

Tahini will make all the difference. Why? It's hard to know. Let's say 'because of harmony'. Tahini adds.. a bass line to the garbanzo bean beat. You might be more likely to find it at alternative or organic food shops.. or possibly in so-called ethnic markets.

However, do not lose the spirit of kitchen experimentation! Both the tried and true recipe and the intuitive free experiment have a place. Especially if you're more restricted in your basic ingredients.