Harvesting In The Morning

Today is so beautiful outside!  The weather is gorgeous and I got up fairly early to water and harvest some vegetables.   I managed to get 2 Green Bell Peppers, another tomato from the Paul Robeson, one from the Black Beauty, about 7 Early Boys, two hands full of Yellow Pear tomatoes and a salads worth of lettuce!  The early boy whatever tomatoes are just awful so I threw them in today’s Tex-Mex Chili and I plan on enjoying that later this evening! Yummy!   I also tried to pick a head of cabbage but let me tell you, FAIL!  The worms may have won.  It is true.  I am sad but…they won.

Later today Felicia and I are going to The Moxie to watch Food Inc.  I am so excited! I have been wanting to see this film since I first heard about it months ago!


Peanut Butter Hummus

Today ended up being a rather rainy day.  Don’t worry though; I took full advantage of having to stay indoors!  I managed to clean the entire house!  A super productive day; what could be better?


Last month I decided to become a full time Vegetarian. True, some days I fail and I start over again the next day but; I feel pretty good about it so far.  Since then I have been trying my hand at a lot of new recipes.  Last week my roommate and I had a few friends over and we all had homemade Black Bean Burgers. They were so good!  Not to toot my own horn but, they were really yummy!  We all piled on the Muenster cheese, crispy pickles and those fabulously tangy yellow peppers!  Ummm… 

So last week at the market I decided that I wanted to make hummus from scratch.  Beans to hummus.  I feel like this is pretty cool, no lie.  I made hard beans tasty like yummy hummus!   I tried a bit of it for myself and it’s not half bad.  My initial reaction was that it isn’t as smooth as store bought hummus but I decided that it means it’s less processed and therefore better.  I say the trade off is worth it.  This is my original recipe for Peanut Butter Hummus.  I hope you enjoy! 


Peanut Butter Hummus

2 1/2 cups of soaked, rinsed and cooked chickpeas

2 cloves of garlic

1 tablespoon olive oil

1 tablespoon lime juice

2 tablespoons of Peanut Butter

1 cup plain yogurt

1 teaspoon salt

1 teaspoon pepper

Handful of fresh parsley leaves


Yesterday I soaked the chickpeas over night and today I boiled them for about 2 hours.  Since I used chunky Smuckers Peanut Butter I threw that, the garlic and the fresh parsley (from our herb garden!!!) in the food processor first.  Then I added the chickpeas and olive oil.  After this reached about the consistency of mayo I mixed in the lime juice, yogurt, salt and pepper by hand. 


Soaking the chickpeas.

Soaking the chickpeas.


A few of the essentials!

A few of the essentials!

The finished product!

The finished product!




Wish me luck!  My friend and my roommate are the true test of my new recipe later this evening!