Hi everyone. So, I turned 40 two weeks ago and I’m still getting used to the idea of it. I’m realizing that one of the ways I’m dealing with my discomfort is by throwing my age around to perfect strangers like the two Sears guys who just came to deliver my new dryer. Did they really need to know I just turned 40? No, but I guess I am trying to desensitize myself from hearing the words. Maybe by hearing the words come out of my mouth more and more, it won’t feel so unsettling after a while. I think it’s working.
For those novice chefs out there who are just starting the process of thinking about cooking , I suggest talking about your cooking in any kind of way, even in just a casual way like, “Oh, I was so tired last night that I almost couldn’t stay awake to eat the chicken I had roasted…” when talking to a friend or acquaintance.
Just saying the words might make you feel and believe that you are a cook and might make you more encouraged to keep cooking tomorrow night. As some say, if you do, you are. I believe this.
So make this beet dip and then tell all your friends you made a beet dip!
1 large (8-ounce) beet, peeled, boiled until tender and cut into 3/4-inch cubes
1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)
3/4 cup extra-virgin olive oil
1/4 cup slivered or whole, chopped almonds
5 garlic cloves, peeled
1 1/2 tablespoons (or more to taste) red wine vinegar
Puree all ingredients and serve with pita chips. Enjoy!