“Humus” is.
There’s something gleefully insouciant and yet stylish about dips – your bog-standard party fare made chic with pretty bowls dainty shards of cracker or pita. But not for me the rich, cloying mayonnaise or cream cheese dips – give me humble mashed vegetables or beans anytime. Salsa, baba ghanoush, hummus. Although I wouldn’t say no to a nice raita or taramasalata.
It’s a nice lunch or snack, all earthy and creamy (without the dairy), topped with a drizzle of grassy olive oil and brightened with a squeeze of lemon. Less tahini and more lemon would have been perfect.
She who makes her own hummus should make her own pita bread, but crackers were faster and just as good, especially when trying to build a card castle.
Ohmygoodnessheavens it’s Florentyna.
You most likely do not remember me, but it’s di-anne. Lauren’s friend, who you’ve only met via the texts on computer screen. We used to have these fantastically meandering conversations (grey eyes vs. draconian green eyes), and I was supposed to meet you at my school’s canteen day or somesuch but that never happened.
Also, I swear I saw you in the newspaper for scoring something ridiculously high for eng lit.
(Btw I got here via Kevin’s blog. My social circles keep overlapping like too many Venn Diagrams)
So! catch up time? what’re you doing now? college, future plans et cetera. Email me or something.
hey i just randomly came across your blog.
i totalllllllly get what you mean about baking in the tropics.
it’s especially bad when you bake meringues! ):
i live in s’pore
oops. sorry, i clicked submit a little early.
yeah, i live in singapore, and it’s cool to meet someone who shares the same baking issues as me
I use to love hummus until I ate it everyday for a month practically and now I can’t eat it at all. You said your birthday is in late July? That’s cool. Mine is actually pretty soon–The seventh!
Really!?
You sound so much more mature:D
About the unsifted part, I meant that the flour can’t be sifted before you measure it. I’ve read somewhere that sifting the flour before measuring it causes the amount of flour measured to be lesser than actual. So I’m guessing that there would be a difference to the end result.
Oh, really? I’ve seen recipes for chocolate and orange cakes before, but I’ve yet to try it. I modified the original recipe A LOT, so the chocolate and lemon part I kinda just “imagined” the taste:D
By the way, did you take O’levels too?