Filly & Zoe hang at the pub

the four legged girls need nights downtown too

Povitica, where have you been all my life

I came home to find a package from AR/UR on the doorstep... a loaf of English Walnut dessert bread from Strawberry Hill. There's basically a thin sweet dough covered with walnut filling, then rolled and shaped into a loaf.

Although I technically gave up bread for lent, Craig convinced me this was dessert, not bread, so I could have a taste.

Yummy.

Thanks AR/UR!

Hummus x 2

For a friends cocktail party, C and I decided to experiment and make two flavors of hummus. The first turned out to be a beautiful spring green Spinach and Feta Hummus.

Spinach and Feta Hummus
1 can chickpeas (15 oz), drained and rinsed
1 cup fresh spinach
3 oz crumbled feta cheese
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon cups red pepper flakes

In a blender or food processor combine chickpeas, olive oil, tahini, garlic and lemon juice...blend well. Add spinach, cheese, and red pepper flakes and whiz again until smooth.

* * * * * * * * *

For hummus #2, we used a few of the jalepeno's we had in freezer from the garden last year.




Roasted Jalapeno Hummus
1 can chickpeas (15 oz), drained and rinsed
roasted red jalapenos (we used four small ones)
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoons tahini
1 teaspoon minced garlic
1 teaspoon salt

Put all ingredients in the blender or food processor, blend until smooth.



and for a glimpse into the kitchen when we experiment...