We finished all that up this week, though, and now we can really relax into our summer. We've already been to the library a few times, had garden-hose water fights and had lazy mornings which stretched into lazy days. Maybe a month-long warmup to summer is just what we needed!
For me, normalcy means hours in the kitchen and, boy, has this week been fun!
I made hummus which we all love and is a great alternative to dressings and dips for fresh veggies. It's also a wonderful spread on sandwiches.
Put three cups of cooked and drained chickpeas in the food processor. Using a garlic press, add garlic to taste. (I use 5-6 cloves for a moderate 'garlic-ness' but if it's just for our family, I'll add a few more.) Turn on the processor and slowly pour in one cup of extra-virgin olive oil and process until smooth and creamy.
Other highly-recommended things we've enjoyed this week:
Pork Blade Steaks with green onions, oven-roasted beets, Green Onion Hash Browns and Radish Top Soup which I originally made for C's lunches. It uses the radish greens which I thought the kids might balk at. I was completely wrong. They love it! Of course, with ingredients like homemade chicken stock and raw heavy cream, what's not to like?