Georgia So I honestly had every intention of making something. Then we got notice that we would be able to go to my step daughters graduation. Which is in Maryland. Tickets were bought, bags were packed and we were blessed to be there with her and also to spend a few days with her. Once there I thought maybe we would be able to find a restaurant where I could order something on the menu with chickpeas. But noooooo. Very little was open. So here's my great add for this week. What I hope is a super cool pic from the pier in Ocean City, MD Cammy Hmmmm, chickpeas. The only thing I've done with chickpeas is to throw them on my salad at the local salad bar. Well, I found this pasta salad recipe and figured, why not? Never mind that I didn't even know what tahini was. I marinated some chicken tenders in some lite Italian dressing, dumped it all into a baking dish and put it in the oven to bake. Then I got the brand new jar of tahini out of the cupboard. Interesting. Gooey gunk at the bottom and liquid at the top. No directions on the bottle except for a dressing recipe. I assumed the gunk and liquid needed to be mixed up so I attempted to do so. I was only somewhat successful after losing some down the side of the jar and causing a mess on my hand and counter. I will admit, it was not nearly entirely mixed before I dunked the tablespoon in and withdrew a combination of paste, mixed paste and liquid. Ugh! I made the dressing and must have dirtied nearly every spoon in the drawer taste testing, adding more fresh squeezed lemon, more pepper, more salt, more garlic, back to more lemon juice..... I eventually decided enough was enough. I'm guessing that tahini is an acquired taste. In the end, when mixed in with the pasta, chickpeas and spinach, it came out pretty good. Seconds were even had. I guess I know what I will be having for lunch tomorrow as well. Bon Appetit! Jen Mandy Nikita Amy Thank the good Lord Cammy made a dish.
Here's hoping next week offers more for all of us. Georgia, Cammy, Jen, Amanda, Nikita and Amy
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