Want to hear a funny story?
Saturday, CD and I planned on having guests over for dinner. While Chris and Summer attended Max’s 1st birthday party that afternoon (Max is a friend’s son and one of Summer’s many possible suitors), I stayed at home to get everything ready.
The house was clean. A pitcher of iced tea along with a serving platter of brown rice chips and homemade basil hummus graced the kitchen table…
- 1 can chickpeas, drained (save liquid)
- 1 TBSP tahini
- 1 tsp cumin
- 1 clove garlic, minced
- juice of 1/2 lemon
- handful fresh basil
- Combine all ingredients in food processor, slowly drizzling in saved chickpea liquid until you reach desired consistency.
The vanilla almond flour cake was fresh from the oven and still warm…
I’d spent the majority of Friday cooking this red beans and rice recipe. Since I was making a double batch, it wouldn’t all fit in the crock-pot. So instead, following Kristen’s grandmother’s tried and true method, I simmered the beans on the stove-top for 6 and 1/2 hours, stirring twice every hour and added cooked chicken Andoulle sausage during the final 30 minutes. Before re-heating, I stirred in 4 cups steamed brown Basmati rice.
When Chris got home, he began cooking the veggies: chopped carrots and Brussels sprouts with lots of Kerrygold butter and Woody’s Gourmet Black Truffle and Fresh Thyme Herb Sea Salt.
Dinner was almost ready, and our guest were due to start arriving at 4:30 PM…5:00 and no one was here yet. 5:15…hmm, this is strange, and I turned to CD saying, Today is Saturday, right? We checked my email to confirm the date…turns out our guests were not running late…we were just running 24 hours early. Oops. Dinner was scheduled for Sunday night, NOT Saturday. Can I still play the new mom brain fog card on this one? Yes, I think so.
We simply returned the red beans and rice to the fridge. It’s always better after a couple of days of flavor mingling anyway. Then, after drooling over the cake for a few minutes and sneaking a few chips and hummus, we decided to stir-fry some beef to eat with CD’s veggies.
On Sunday afternoon, we cooked a 2nd batch of veggies, reheated the red beans and rice, set out the chips and hummus again, and finally got to enjoy a big slice of cake with vanilla bean ice-cream…
Leslie, thanks for the sourdough rolls – delicious. Can’t wait for my starter!
More importantly, we finally got to enjoy an evening with good friends…even if CD and I were 24 hours early.