HUMMUS – Marilyn Armstrong

Feel like a nourishing meal without cooking? A lot of food from in and around the Mediterrean is some kind of salad, typically vegan.

How about humous? This is an Armenian recipe, but it’s delicious, easy, and all you need is a food processor, a few spoons and a knife to cut a lemon. If you don’t own one, you can get an inexpensive one for well under $20. I haven’t found that the expensive ones work any better. The only thing the expensive ones are is quieter.

HUMMUS – Armenian-Style

2 – 15-1/2 oz cans chickpeas (with water drained). You can also use the double-size can from Goya which equals the two smaller cans.

1 cup organic Tahina. The Yehuda brand (from Israel) which I find in my grocery store is not expensive and not gluey. In fact, you can use the whole can and save measuring.

1 fresh lemon, juice squeezed into the processor
¼ (or a little more) cup of olive oil
1-1/2 teaspoons ground cumin (if you like it hotter, use a little more)
1 heaping tablespoon chopped (or ground) garlic

salt to taste (about a teaspoon and a bit)
1 – 2 tablespoons of water. Use more if it’s too gloppy.

Hummus, Armenian-style (but really, it’s all the same)

Processor (it’s the least expensive one I’ve seen and it does a great job.

Process everything until it is as smooth as you like it. Taste, add anything you think it needs. If it’s too thick, add more water, a little at a time. You shouldn’t need much.

I add a couple of teaspoons of hot sauce (chipotle or other).

This makes a lot of hummus. I usually divide it into two containers, serve one and freeze the other.

Serve with pita (fresh if possible!) Nice with a side of fresh avocado, fresh lemon, and sliced fresh tomatoes. In Israel, it is usually served with a drizzle of olive oil, a shake of paprika, and a bit of fresh, chopped onion on top.

And hot sauce on the side. Over there, they use very hot sauce. I’m not that hearty. I’ll settle for milder Arizona-style!

SHARING MY WORLD AT HARVEST TIME – Marilyn Armstrong

Share Your World 10-14-19

QUESTIONS:

Why do we have such trouble telling our loved ones that we love them?  Do you have that kind of communication issue with your loved ones?

I did have that problem when I was younger, but I worked on fixing it and I don’t have it anymore. Probably proving that yes, some problems can be fixed.

Decorations for holidays?   Spirit lifters or pain in the butt?   Or a mix?  

It used to be a bit of both, but I’ve sort of streamlined the process and it’s so easy these days, it’s pretty much no trouble at all. I don’t decorate for all the holidays anyway. Just Christmas.

Do you donate to charities?  Of your time, do you feel money is the only true gift, or other?  

I give a little when I have a little to give. I used to offer services, but it never seemed to work out the right way, so I gave up. I offer people posts if they think they can use them, editing if they need it. But if it gets complicated, I jump overboard. Mostly, I do what I can within the limits of financial means. It isn’t much, but it also isn’t nothing.

Are you too superstitious or have you ever played with an Ouija Board?

Yes, but I was maybe 10? I don’t believe they work so it’s just a game.


halloween-clipart-vintage-5

HARVEST GRATITUDE:

This week please share a photo or image of what ‘harvest’ and “Autumn” mean to you!   Thanks! 

IT’S APPLE SEASON! TIME FOR WALDORF SALAD – Marilyn Armstrong

I’ve always loved Waldorf salad. It was originally made at the Waldorf Astoria Hotel in Manhatten in 1893 and it has been really popular ever since,

It’s probably my favorite salad and the only reason I don’t make it more often (it’s pretty easy) because usually, I’m missing a key ingredient. Like apples, walnuts, or celery. In this case, I already had apples and walnuts, so I sent Garry to the store for some sour cream, celery, and raisins.

Some people serve it in layers with lettuce as a “cup” at the base, then the apples, nuts, celery, and raisins plus a big dollop of dressing on top and a drizzle of brown sugar on top. That’s too much like dessert for a dinner dish, at least for me.

It is a great light dinner for a hot summer day, though you really can’t get good apples until September. Crunchy apple are the difference.

What kind of apples? Green, red, yellow, but most important: CRISP. I’m not a big MacIntosh fan. I think they are a bit too mushy. I prefer Gala and Macoun. Even Empires which are maybe a little bit too hard, so you’d probably have to cut them into smaller pieces. You can also use a mix of whatever your favorites happen to be.

Also, I know my husband. He mixes everything anyway, even when I don’t want him to because I think he should taste each item separately. That’s when I’m being fancy, which gets increasingly rare as the years trundle along.

At least one person suggested adding truffles. I have never eaten a truffle. I think a truffle costs more than gold, so I’ll skip it, thanks. It’s not part of the original recipe either. There is an almost unlimited number of ways you can dress this up or down. I like it the way I make it, which is pretty much the same way as it was made in the late 1800s.

A few things have changed over the years, mostly the dressing. People get very creative with the dressing. I don’t get all that creative because I basically like the original recipe, which is mayonnaise. All mayonnaise.

These days, many cooks use vanilla yogurt or plain yogurt. Or sour cream. Or a mixture of sour cream and mayonnaise. I got funky and went with a combination of avocado-oil mayonnaise and sour cream (50-50), but that’s my choice. You can make your own choice.

Also, I used raisins because I prefer them to sliced up grapes.

So here’s my recipe, made the easy way because all of my recipes are easy to make and even easier to clean up afterward. You can serve this as a light dinner or as a side dish. It’s a nice lunch, too.

This recipe makes enough for 4 as a side dish, two as a dinner dish.

Ingredients:

Three apples (green or red or yellow or one of each). Cut them into small pieces. Don’t peel them but remove the core.

1/2 fresh lemon

1/2 cup raisins (dark or yellow, take your pick)

3/4 cup slightly crushed walnuts

Half a cup of very thinly sliced celery

1 egg white

Spice mix: Sugar, a pinch of cumin, a pinch or two of hot paprika. You can sprinkle the spices on the walnuts of put the walnuts in the spices.

Directions:

Cut up the apples. Put them in a bowl. Squeeze the lemon over the apples to keep them from turning brown

Put an egg white in a small dish. Mix the walnuts with the egg white. Pour off any spare egg white. You only need the egg white to make the walnuts sticky enough to put the spices on them.

In a small pan (line the pan with aluminum foil to avoid extra washing), mix the walnuts with the spices and put them in a toaster oven, put them in it for four minutes at medium heat. If you don’t have a toaster oven (doesn’t everyone have one?) you can put them in a full-size oven — or throw them in a pan on the stove (use a little olive oil so they won’t stick). Toast for three or four minutes. NOT longer. Don’t let them burn.

Slice a few small pieces of celery as thin as possible. Throw them in with the apples and mix. When you are done toasting the walnuts, mix them in with the apples too. Add the raisins to the bowl with the apples, celery, and walnuts. Mix.

Dressing:

I used 1 cup of 1/2 cup avocado-oil mayonnaise and 1/2 cup of sour cream.

You are supposed to serve it in a “cup” of Romaine lettuce. I didn’t have any lettuce and it tasted fine free of lettuce. If you prefer using yogurt, that’s okay with me.

We had it for dinner because Garry was starving and this was ready to eat. It was delicious. Garry got over-excited and bit his tongue. Ouch.

Some people serve this with cold cooked chicken and other people add salt and pepper. I forgot the salt and pepper and didn’t miss it. I also didn’t have any chicken. Someone weird suggested adding marshmallows but she must have had too many small children. Marshmallows do NOT belong in a salad.

Finished!

You can add sunflower seeds. You can use pecans or almonds instead of walnuts. Just not peanuts — they have the wrong flavor.  You can get very fancy, but I have no patience for fancy anymore. I’m just glad when things come out well and we enjoy eating it.

If you want more, you can double the recipe, or just add more of each item. It’s easy to make, it tastes great and it’s sort of like a desert, but without all the sugar and fat.

TOO COLD FOR SEPTEMBER – Marilyn Armstrong

The forecasts have been promising weather in the low 80s tomorrow, so I’m refusing to turn on my boiler today … especially since I haven’t gotten a tank fill since I think May, but it might have been April. We aren’t out of fuel, but we don’t have much and until Wednesday, I don’t dare buy anything. We are in the hole we have every month during the week when I have to pay the mortgage.

If we are careful, we’ll be fine until the next social security check arrives. Meanwhile, our anniversary is tomorrow. We wanted to go out to dinner. Feeling as we do, that’s not a good idea anyway. I think we’ll wait until it will feel better. Right now, everything I eat makes me feel a little bit sick.

In fact, my granddaughter is having a birthday party today and we were invited, but with the way we feel, a pig roast does not sound alluring. To be fair a pig roast never sounds alluring. I like pigs. They are smarter than most animals including a lot of politicians.

I’m not a vegan or even a vegetarian. I sort of tried vegetarian. Then I had to go on a heavy round of iron pills and they really don’t agree with me. I don’t seem to absorb iron well. As my body craves it, red meat is where to find it.

Sunset through clouds

I feel guilty eating meat and ironically, it’s not to save the planet (though that would be a great sidebar) but because I like animals. I hate raising them so we can slice them up for lunch meat. For completely illogical reasons, I don’t have the same warm and cuddly feeling about fish. I also don’t worry about whether or not vegetables are unhappy when we cook them. We do have to eat something. If we exclude everything, I don’t think we’ll fare well.

We were created as omnivores and while I have had many a Vegan pal give me a heartfelt lecture on the benefits of the diet, all the Vegans I know are too thin and pale. They don’t look healthy to me.

So I stay on a basically well-rounded diet and it seems to work out okay, guilt and all. Besides, guilt is my primary emotion.

Meanwhile, it’s cold. Garry says it’s a little warmer outside, but it’s gray and dark and it looks like rain is on the way. What a shock. That never happens around here.

I wonder how heavy the rain will be this time.

TAKE THE REST, BUT LEAVE THE COFFEE – Marilyn Armstrong

We went to the eye doctor today and we’re glad to know that although he needs glasses (bifocals), he can see 20-20 with glasses and the prescription has been the same for four years. So even if his eyes are no longer those of a fighter pilot, they work.

Even without glasses, he can see a solid 20-40 which is good enough for most stuff including driving, most of the time.

Bonnie barked me into wakefulness at around 5 this morning. While I was in the kitchen, I noticed Garry had forgotten to put up the morning coffee. No big deal. I can put up the coffee.

Except he hadn’t actually looked into the machine in a long time. Under the brewing thingie was about a month of coffee muck. I cleaned out the machine, but this morning, it would not brew anymore. Some small plastic item that controls the drip mechanism had died in my cleaning frenzy.

Oh, world, you have destroyed my digestion and my spine is deteriorating (though the new meds really ARE better). You gave me cancer twice, but my hypertrophic cardiomyopathy is more or less under control. One of my dogs is dying. Our blood pressure is peaking. Climate change is battering our house and this country has become a trench of evil. And the Red Sox won’t be anybody’s champions this year.


PLEASE! DON’T TAKE AWAY MY COFFEE!
I’LL DEAL WITH EVERYTHING ELSE, BUT I NEED MY COFFEE.


Tea won’t do the job and I don’t care how many people in England think it’s grand.