I’ve tried variations on peeling each chickpea, fresh beans, canned beans, baking soda, tahini, olive oil, etc. but the jerusalem cookbook recipe has the secret: cooking the chickpeas in a pot after you drain the soaking water but before you add water to boil them in. it loosens the skins and softens the peas. results were the smoothest best hummus I’ve ever made.
space available for lease. girls gotta dream.
it used to be a vaudeville theater! more info & photos here: http://afterthefinalcurtain.net/2011/11/07/the-rko-hamilton-theatre/
might be cold outside but this begonia doesn’t mind
happy new year everyone! here’s the image from a little new years card haakon and I made.
some random favorite internet things of 2012:
just some early morning lokshen kugel