You guys!!!! It’s so hot! We had 81% humidity the other day. It was like you could drink the air. And between having no air conditioner and now no fridge, life in our house has been nearly unbearable. You can’t even grab a cold drink to cool yourself down. Cooking? What? No way!
In the summer, we eat a lot of chips and hummus. Actually, it’s not just summer, but it’s especially convenient for times when you’d rather get a root canal than turn on your oven. Out here in the middle of the ocean, you can usually expect to pay at least $5 for a medium-sized container, which isn’t horrible, but a can of chickpeas costs a whole lot less, and chances are, you won’t have to buy many other ingredients to make your very own hummus, exactly to your liking, and with no weird, unpronouncable ingredients.
The trick to making perfect and cheap hummus at home is to use peanut butter instead of tahini. No need to buy anything exotic that you’re never going to use on anything else. Skip that expensive jar of sesame paste, and use peanut butter instead. The same stuff you spread on your toast will work fine. Throw everything in your food processor, and blend like crazy. Greek yogurt helps to smooth everything out, and I love using fresh lemon juice to really brighten the flavor. You can customize this any way you like. It’s an excellent, easy hummus base to just get crazy with.
We like to dip corn chips because they’re cheap and we usually have some in the pantry, but this stuff is good on almost anything. Save some money, get creative, and make your own hummus. And for god’s sake, don’t turn on the oven.
When I was a kid, I absolutely loved Andes mints. I would break them in half in my mouth, and just let them melt. During a stay in the hospital when I was in high school, my great grandmother brought me a whole box of Andes mints that I could have all to myself, and that was sort of the best thing ever.
Before my fridge died, I managed to make a batch of chocolate chip cookies with chopped up Andes mints added in. They were buttery, chewy, and minty. The mint flavor is definitely present, but not overpowering, and the chocolate melts in your mouth, just the way I like it.
I took this batch of cookies to a friend’s bbq, and they were the only homemade thing on a table full of beautiful store bought cakes and cupcakes loaded with frosting and perfectly round chocolate chip cookies. I made about 50 cookies and came home with 10. Given their humble appearance, I’d say they were pretty popular.
If you love Andes mints, you must make these cookies. I’m sorry, but you really don’t have a choice. Buy yourself a box, eat half, and chop up the other half and throw them in your cookie dough. You’re welcome.
Join me in saying a fond farewell to our ugly old refrigerator. It is meeting its slow demise, and the landlord has given the okay to pull the plug. Unfortunately, it may take a week.
In the meantime, we just bought a $10 styrofoam cooler and bag of ice from the grocery store to try and rescue the things in the fridge that we think definitely wouldn’t keep at room temp/are too expensive to waste. Sadly, we’ve already had to throw away a bunch of food from our freezer, and what remains of the bag of frozen chicken is currently roasting in the oven. I guess I know what’s for dinner tomorrow.
Anybody who wants free condiments, feel free to stop by and raid my broken fridge before stuff goes bad. Anybody who wants to invite us over for dinner is super awesome.
It’s important to note that there is plenty of liquor in that styrofoam cooler. Amarula anyone?
I’ll be back with awesome recipes soon. Until then, we can all take a moment to appreciate the marvels of modern technology and see how long a girl can live on hummus.
Don’t forget to be awesome.