I have a feeling that none of you would be my friend in real life if:
#1 You could hear the voice I use when speaking to Amelia. We all have animal voices. Mine is just REALLY bad. And strangely enough, it’s gets more grating the more tired I get.
#2 You could see me (sometimes!) reach into my dirty hamper and take out dirty socks and put them on my clean feet because ‘they’re not that dirty and I like black socks to match my black Nikes.
#3 You could see how many dishes I dirty when making simple things like a salad, lettuce cups or coffee. ‘Working clean’ is for fancy chefs or people who are more organized in their brains than me.
#4 You could see how many times I open the fridge/freezer, take a swig of something and then return it (versus, you know, pouring myself a glass). But really, I live with only one other person and we make out all the time so it’s totally fine if I double-dip, right…
And now, hummus.
This hummus is a labor of love. I’m afraid that you’ll hate me because of this hummus recipe. I’ve made a super simple thing kind of more complicated but I think it’s worth it so please hear me out. Please!
This recipe starts with shucking a bunch of peas, which I honestly like doing. There’s something about repeating the same motion over and over that is soothing.
And then, I juiced the jackets! Whaaa! If you don’t have a juicer, you can totally skip this step, but I wanted the hummus to be as green as possible and I love the notion of waste not want not.
If you know me, you know that I’m not Valentine’s Day’s biggest fan. It’s not that I hate relationships or love or love or any of that—if anything it’s the complete opposite. I’m pretty sure my disdain for all things Valentine’s Day has to do with how the internet celebrates. Everything immediately turns red and pink and pizzas on Pinterest are topped with heart-shapped pepperoni. WHY?!
Also, I’m convinced that we shouldn’t be consuming that much food coloring in our lives. It’s a very rare occasion where I’m like, let’s turn this whole dish RED! PINK! Like, no. If it’s not meant to be pink then let it live in its original color and chill. Let’s all walk away from the food coloring, ok? (Red velvet cake on occasion is fine.)
Today the internet beat me. I made something festive…sorta. It was on my long list of to-makes so I figured it might be a good time, but this is naturally pink, so I’m defending it.
Here it is, internetz: (Resentfully) presenting pink hummus…
December always starts with me being sort of depressed that December is starting. December’s beginning means that the year’s end is imminent. And 2013’s end kinda gives me a panic attack because I can remember its start so vividly.
Not to worry! if you too, are in a lil’ panic mode, this month is full of appetizers and cookies and cakes and cinnamon rolls. All will soothe your pain. I have lots of cookies on my brain and cakes. All I want to make right now are cakes. I figured we’ve all eaten enough this weekend so best to start off with something light.