A Quote by Claire Saffitz
Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.
Related Quotes
I hate chickpeas. I like hummus but I ate that before I realised it was made out of chickpeas.
One of the things that I used to make sure I'd do was to always make sure I'd have dinner at home because I needed that disconnect from work. Even when it was crazy, I'd go home at, like, 10 o'clock and have dinner. That way, I had time where I could decompress a little bit and then go back in.
Canned chickpeas are my tried-and-true pantry fallback for those days where I get home late with no game plan and no energy to cook. More than just about any other canned bean, they retain their shape and texture really well.
I even ate chips because I love the crunchy sound they make. And I didn't give much thought to what I was eating or what I was putting inside my body, except hummus, of course, which is one of my weaknesses.
Templeton was down there now, rummaging around. When he returned to the barn, he carried in his mouth an advertisement he had torn from a crumpled magazine. How's this?" he asked, showing the ad to Charlotte. It says 'Crunchy.' 'Crunchy' would be a good word to write in your web." Just the wrong idea," replied Charlotte. "Couldn't be worse. We don't want Zuckerman to think Wilbur is crunchy. He might start thinking about crisp, crunchy bacon and tasty ham. That would put ideas into his head. We must advertise Wilbur's noble qualities, not his tastiness.
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnaise, maybe some bright pickles, and some crunchy vegetables, and we got a decent lunch going on.
When I have parties, I have little sandwiches. I always make sure I have two or three fresh habaneros, and I only put them on one or two. There's always someone who comes running around the corner, 'Oh my God! I don't know what was in those, but my mouth is on fire! What do I do?'
When the chickpeas are still warm from boiling, you get warm hummus, which feels more like a meal. And it's not that hard. Just plan ahead, soak them all night, and dump them in the food processor.
If I hosted a high tea at home it would be an Italian aperitivo-style high tea. I'd make little meatballs with lemon puree and mozzarella centres. Or maybe little schnitzel sliders with coleslaw.
I am definitely a Type A personality, always rushing around, trying to do too much, not good at just lying on the beach. But I'm so thankful for everything I have: wonderfully supportive parents and sisters, the best husband in the world, terrific students I love teaching and hanging out with, and above all, my two amazing daughters.
I was just peeling some potatoes for dinner and they all looked like crisp white potatoes until I cut them in half. Every single one had a rotten, gray core. [. . .] I feel like the whole world is black, rotting, and evil. Even when it looks crisp on the outside, that's a lie, because you can't trust anything - on the inside it's nothing like mold. [. . .] So, see, nothing good is ever going to happen, and anyone who says it is, is lying to you.
The first time I saw a fingerbowl was at the home of my benefactress. [...] The water had a few cherry blossoms in it, and I thought it must be some clear sort of Japanese after-dinner soup and ate every bit of it, including the crisp little blossoms.
I make sure I eat well without depriving myself of the things that I love: a cheeseburger and fries, creamy white-truffle pasta, bowls of ice cream. Everything in moderation, but I indulge at least three times a week.
I've had parties where I found photos of whoever is coming, put them in a cute little woven frame and used that as their place card at dinner. Then they get to take it home afterwards. It's the little things that make people feel special and like they were a part of the thought process that went into assembling a dinner.
But why had he always felt so strongly the magnetic pull of home, why had he thought so much about it and remembered it with such blazing accuracy, if it did not matter, and if this little town, and the immortal hills around it, was not the only home he had on earth? He did not know. All that he knew was that the years flow by like water, and that one day men come home again.
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