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4 December 2011

Hommous

The hommous in my life had been going so well. I'd made it every day for two weeks and every time was almost delicious or actually delicious.

But I started to get experimental. I started to get hippy. I thought I could do it without tinned chickpeas. I thought I could buy them dried and in bulk and cook them myself to use less packaging.

So I did. I soaked them overnight. Then I cooked them slowly in a pressure cooker for about 5 hours. Then I made hommous in the blender just as I had been. Simple, but usually quite yummy.

The hommous was horrible. Tasted like dust. Soggy dust. And just mushy. I thought maybe sitting it in the fridge for a day or too would make it better. It made it worse. I gave the rest to the chickens.

Now I am no longer happy when I think of hommous. I feel nervous and unhappy. I hope this hommous malaise doesn't stay long.

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