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Artichokes are 2/$5 right now (a bargain in our area) and they were served steamed to go along with an older ATK recipe for roast (broiled) chicken the other night. The chicken had the crispiest skin and was done in less than an hour. The accompaning ‘pan’ sauce was delish. This will be made again, for sure.
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The side here was roasted cauliflower that had been coated with oil, cumin seed, Garam Masala, and chaat masala and tossed with green peas. Tasty!
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Another day, another show — this time at the jazz club with the gorgeous stage where we perform regularly. Our sax/clarinet was up and running again, having recovered from his back issues 
The drummer did a better job this time, but our keyboard had a few brain farts 
. Good thing the room was only half-full, with many folks having left town already for spring break. I did get to spend a lil time with my gal pals afterwards, and the cash is always welcome 
As per usual, I didn’t take advantage of the band discount for food, since I’d had a very, very late lunch of leftover steelhead trout & stoopid potatoes, but I made a dent in their semi-dry cider & even had a Bluecoat martini as a nightcap — which I was struggling to finish. My 3-4 martini nights are def a thing of the past.
Happy to have no gigs on the horizon until late April… unless we get booked before our Berlin sojourn.
Dinner tonight TBD. Not sure I feel like more youvetsi, so we might have to freeze whatever leftovers we have in the fridge, since we are heading down to FL this weekend for our annual visit to former CH linny 
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Always happy to try something new. I was planning on bringing hummus to my weekly writing group’s final class of the session last night, so i made it on Tues., using the Michael Salmonov method (albeit using canned garbanzos) - with NO olive oil and cooked garbanzos - as @ChristinaM suggested. i did use garlic, however, as i love it garlicky. I also did my now-standard of peeling the skin off each garbanzo. I have to say - and I had the BF do a blind taste test - it wasn’t much creamier/fluffier than my no-cook/olive oil/skinless version - maybe a tad, which I’m not sure justifies the extra cooking step. However, when taken cold from the fridge, the cooked/no oil version was fluffy right out of the box because it hadn’t solidified because of the olive oil. And if you’re counting calories, the no oil version will certainly save you some. In any case, another really yummy way to make fluffy, creamy hummus! i do wonder how it would have compared to my normal if I had not peeled the garbanzos…
And then my class got cancelled, so we were left with an abundance of hummus (a good problem to have), so the BF made this Medi-dinner around it - Lebanese pomegranate chicken, turmeric rice, a little tomato/olive salad, store-bought pita, and just to use up half a cara cara orange i had, a salad of simply orange, olive oil, and black pepper. Really delicious! All of it.
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It all looks delicious but I am intrigued by pomegranate chicken. Is there a recipe or did he wing it?
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pretty sure he found a recipe, i’ll ask him tonight.
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The fish you made looks really good.
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I hear you. Some days and some meals are like that, but we are still thankful for them, and for effort of the person who cooked them.
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If it’s any consolation, it looks good…
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Looks delicious!
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Thank you!
I don’t consider myself that adept at frying, and this is the best result I’ve had so far!
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Thanks for asking before I did!
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I did find a version that looks very good but still interested in the BF’s version.
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And this is the one I found - uses a LOT more ground sumac but WAY less Aleppo pepper. But yes, would like to see @mariacarmen’s BF’s recipe as well! I have to spend more time at Silk Road…good looking recipes (I think I’ve used one of his recipes before).
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Amazing. Next year mine will be a 2nd year college student, also living in an off campus apt with 3 friends and also off the dining plan. He looks forward to them all cooking too! At the moment I only see it as a possibility on weekends because he has so many science classes and labs that he is in campus from morning till night. But it will be fun watching him flex his fledgling cooking chops too.
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That looks good too!
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yeah, this is Persian, his was Lebanese, but i’m sure similar. i’ll report back later.
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I do use garlic – just one clove to two cans of chickpeas or the equivalent cooked from dried. I have to draw the line at peeling each chickpea though.
My trick with canned is to not-quite cover the chickpeas in their own beany liquid (reserve the rest) and microwave the hell out of them till they’re extremely soft – around 10 minutes in my microwave. Then cool and process (with the liquid) adding zest and juice of two lemons, a shitton of tahini, and the one grated clove of garlic. Plenty of salt and some pepper, and I keep working in the reserved bean liquid until it’s super creamy and billowy (the tahini emulsifies it).
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And here’s an Israeli take:
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That one looks good too!
