(no subject)

[kleenexwoman]

DUDES I MADE HUMMUS

REAL HUMMUS

IT TOOK LIKE AN HOUR BECAUSE I HAVE A CRAPPY BLENDER BUT IT IS SMOOTH AND TANGY AND SPREADABLE

<3<3<3<3<3

Next up: Fried potato slices.

Comments

[crabcakes.livejournal.com]

im jealous. forreal. i am hungry and jealous.

[kleenexwoman.livejournal.com]

I would make you hummus.

[ninjaking.livejournal.com]

bacon cookies, home-made hummus....... marry me?

[kleenexwoman.livejournal.com]

haha, the honeymoon will be over when I try to make an omelet. I've been making them for eight years and still can't keep them from disintegrating.

[ninjaking.livejournal.com]

Grilled cheese will keep us together.

[josephwaldman.livejournal.com]

They're tough to make. You need just the right pan and the timing takes forever to master. Most of the time they just degenerate into scrambled eggs, which is okay. (Salami-and-cheese scrambled eggs? *Mwah*)

[josephwaldman.livejournal.com]

What the hell is hummus, exactly? I should know what's in it but I don't. Soybeans or something like that?

[kleenexwoman.livejournal.com]

Chickpeas, garlic, lemon juice, and tahini (mushed sesame seeds with oil) all mixed together. It's tangy and really protein-filled. You spread it on pita. It's basically Mediterranean peanut butter. You mean to say you've lived in Metro Detroit for yonks and never tasted hummus?

[josephwaldman.livejournal.com]

No, I've had it, just not very much of it. I never ate much Middle Eastern food growing up (of any kind, Jewish or Arabic). Mostly I ate variations on Italian, German, and bland English food.

[kleenexwoman.livejournal.com]

Man, my family ate out so much when I was a kid that I couldn't have told you what a pot roast was, but could have detailed everything that went into a combo plate at La Shish. (My mom was a terrible cook, and my dad was good but too lazy to bother.)

[josephwaldman.livejournal.com]

My fam ate out on occasion, meaning once or twice a month, with pizza or Chinese maybe twice as often. My father is a lousy cook except for bad spaghetti and the abovementioned salami scrambled eggs. My mom's cooking is okay but not terribly creative, and as my sister has pointed out, she has a very English style of preparing food: overcooked and unflavored. I can make basic guy foods: pretty good pasta, okay sandwich variations, and excellent canned goods.

[kleenexwoman.livejournal.com]

My mom is really good at sucking the flavor out of everything. She once made a bean soup that tasted exactly like nothing no matter what spices or sauces we added to it.

[josephwaldman.livejournal.com]

That's unusual, because her family heritage is Polish, and from my experience (three of my cousins have Detroit Polish roots) that tends to be fairly tasty and flavorful.

Dishes handed down from generations past in my mom's recipe box tended to be bland, but she added some new ones along the way. There's excellent lasagna and also taco casserole I'll make for you sometime.

At any rate, so long as I've got a saltshaker and a jar of garlic powder, I can make anything palatable. (Garlic powder on oatmeal is surprisingly good.)

[kleenexwoman.livejournal.com]

Oh, my Polish grandma makes great food, I just don't know what's up with my mom. She withholds spices because they make food, well, too spicy.

I'm into real minced garlic right now. Garlic, and onions. Mmmm, flava right from de old country.

[josephwaldman.livejournal.com]

One can never go wrong with garlic.

[josephwaldman.livejournal.com]

And I pour a mean cocktail.

[josephwaldman.livejournal.com]

Remember, my culinary roots and in Chicago and the deep South. Those aren't exactly the places for healthy eatin'. (Meaning even my Orthodox grandparents, down in Georgia, served pork at holiday meals.)