With the new blog format for my homepage, I’ve changed the picture page.Â The new picture page can be found via both the category and tag ‘Pictures’ in the navigation bar.Â Here’s the direct link:
New Picture Page
The old link still exists, but I’m going to be transitioning everything to the new picture page.Â Until that time, I’ve added it to the links in the navigation bar.Â Here’s the direct link:
Old Picture Page
Last weekend, there was a bank holiday in England.Â Also, we are coming up on our second wedding anniversary.Â To celibrate, we took a trip to the north of England to the lake district for some hiking and relaxation:
Lake District Pictures
Last Friday, we went to the Chelsea Flower Show.Â Here are the pictures:
Chelsea Flower Show Pictures
On Tuesday, we went to an Eric Clapton concert at The Royal Albert Hall.Â The box seats and the concert were awesome.Â The other fans had a mean age of 50+.Â Is Eric Clapton that old?
Eric Clapton Concert
One of our favorite foods is hummus.Â After returning from Israel I was on a mission to find the best hummus recipe.Â The only tool you need to make hummus is either a food processor or hand blender.Â You could use a normal blender for this, but I wouldn’t recommend it.
Here’s my work in progress:
- 1 can of chick peas
- 2 to 3 tbsp liquid from drained chick peas
- Juice from 1 lemon
- 1/3 cup tahini
- 1 to 2 cloves garlic (or 1 to 2 tsp garlic powder)
- 1/2 to 1 tsp salt
- 2 tbsp olive oil (optional)
Put all ingredients except for the olive oil and tahini in the bowl and blend until fine.Â Next, add tahini and olive oil and blend again.Â To serve, spread on a plate and garnish with whole chick peas or roasted pine nuts, olive oil, parsley, a dash of paprika and/or cayenne pepper.
The secret to my version of this recipe is to add the tahini and olive oil at the end of blending.Â This not only puts less strain on your food processor, but gives you a creamier, more consistent final product.
Happy hummus making!