The Progeny
Ma Makes Hummus
It's been a rather satisfactory morning, here at the Big House.
First off, it had become painfully apparent that Ma needed to clear off her desk, a wee bit.
There were piles. Piles in danger of falling and totally messing up my "pile organizational plan."
In addition, Ma and the Derek-lad have big plans to attend a concert in another week, and I needed to find---those---tickets!
Which I did. Come afternoon of the 29th, we two, music aficionados shall hear Cantus, at the Gallagher Bluedorn, in Waterloo.
Oh boy :-)
As well as rediscovering the tickets and producing (some) open space on el desko, Ma put in the online order for this year's garden seeds. It took a while, since I misplaced the paper with my schematic. But after I'd pretty much made out a new one, I found the original, tucked neatly into the catalog.
ANY-way, it's done despite my inefficiency and the website's lame slowness.
But that's not ALL, oh no.
Ma also made hummus this morning, or at least, something close to it, since I discovered real hummus contains sesame seed and paste. Just my luck I'd neglected to keep that in the larder.
But we've given it a brave try, with my garlic powder, lemon juice, and get this....REAL ONIONS!
Hey, I haven't been cooking for 27 years for nothing.
And now I'm finding my inner Italian chef. It comes from watching "Create" on the PBS channel during the lunchtime treadmill session. The news station won't come in, so Ma has been walking and drooling over Lydia's Italy and other cookery shows.
Course, due to the noise of the fan, I can't always hear everything they say, but I'm pretty sure I could prepare a monkfish if my life depended upon it.
Slice them up thin and pop them in the toaster, I believe it was.
Now, to see if anyone will eat this stuff....
Tweet
First off, it had become painfully apparent that Ma needed to clear off her desk, a wee bit.
There were piles. Piles in danger of falling and totally messing up my "pile organizational plan."
In addition, Ma and the Derek-lad have big plans to attend a concert in another week, and I needed to find---those---tickets!
Which I did. Come afternoon of the 29th, we two, music aficionados shall hear Cantus, at the Gallagher Bluedorn, in Waterloo.
Oh boy :-)
As well as rediscovering the tickets and producing (some) open space on el desko, Ma put in the online order for this year's garden seeds. It took a while, since I misplaced the paper with my schematic. But after I'd pretty much made out a new one, I found the original, tucked neatly into the catalog.
ANY-way, it's done despite my inefficiency and the website's lame slowness.
But that's not ALL, oh no.
Ma also made hummus this morning, or at least, something close to it, since I discovered real hummus contains sesame seed and paste. Just my luck I'd neglected to keep that in the larder.
But we've given it a brave try, with my garlic powder, lemon juice, and get this....REAL ONIONS!
Hey, I haven't been cooking for 27 years for nothing.
And now I'm finding my inner Italian chef. It comes from watching "Create" on the PBS channel during the lunchtime treadmill session. The news station won't come in, so Ma has been walking and drooling over Lydia's Italy and other cookery shows.
Course, due to the noise of the fan, I can't always hear everything they say, but I'm pretty sure I could prepare a monkfish if my life depended upon it.
Slice them up thin and pop them in the toaster, I believe it was.
Now, to see if anyone will eat this stuff....
Tweet
posted by Ma Hoyt | 12:16 PM
5 Comments:
Yum! Love hummus, love Lydia's Italy (although watching her show while walking on treadmill does seem rather counterproductive, since isn't your very first inclination when finished to go directly to the kitchen?!), and no I think you have to leave them whole and bake them in banana leaves. Or something.
I thought hummus was Scottish or Scandinavian or something. Anyway, I did have an opportunity to try it a while back. For me, it was a "been there, done that" type of experience.
Well, methinks I put too much garlic in the stuff I made. I had mine on bread with a sliced hard boiled egg.
Next time I'm tryin' it with cheese.
I'll bet the sesame part makes it taste better.
Friends, hummus is not...
--actually, after looking at commenters--
Family, hummus is not Italian, Scottish, or Scandinavian. It is Middle Eastern all the way.
As for how to eat it, who's allowed to give hard and fast rules for that? Personally, I like to put it in a bowl and eat it like ice cream.
I fear my lack of precision has unintentionally given the wrong impression.
I saw the Italian cooking show using chick peas in soup, not making hummus. But seeing that gave me the idea of trying hummus, which is made from chick peas.
The overriding concept is that, like lentils, chick peas are cheap. And if some of the kids were putting cooked lentils in their sandwiches (seriously) than why not hummus?
Besides, I have vague recollections of Ardith eating hummus on....something.
I did not mean to imply that hummus was Italian in origin.
There are times I do not explain all my thought processes (or lack thereof) in a blog post, for fear people would get bored out of their skulls.
However, I can do, if it would be helpful :-D
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