![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Hummous and house-tidying.
May. 5th, 2008 09:55 pmRichard is a very silly wuzzie. Conversation from Saturday:
R: If they invent a Roomba that will vacuum stairs, I'm buying one. Don't care how much it costs.
HL: You don't care about its environmental effects or how much electricity it consumes?
R: No, it can be assembled by starving Indonesian children, sewing it together by hand, covered in lead paint, and be powered by a caesium generator. If it does stairs, I'll take it!
Tonight I made hummous and roasted vegetables for dinner, served with toasted pitta bread. The hummous is from a recipe I've used before but with the feeble 2 cloves of garlic replaced with a more realistic 5 cloves, and roasted red pepper, courgette/zucchini and carrots, which don't need a recipe (preheat oven to 200 degrees C, make up stock using one stock cube + 200 ml of boiling water, pour stock over chopped vegetables, drizzle with a little garlic olive oil, cook for 30-40 minutes). Richard declared that the hummous was "the best hummous ever" and formally thanked me for making it. I'm quite flattered, but I've made it three or four times before, just not for a couple of years. Amazingly, the tahini was a) not past its use-by date yet and b) still fresh. Although oil is a good preservative, most nuts, seeds or spreads made from them are only good for 18 months or so past opening. I guess putting it in the fridge helped.
Things we got done on Saturday, for my reference:( Read more... )
R: If they invent a Roomba that will vacuum stairs, I'm buying one. Don't care how much it costs.
HL: You don't care about its environmental effects or how much electricity it consumes?
R: No, it can be assembled by starving Indonesian children, sewing it together by hand, covered in lead paint, and be powered by a caesium generator. If it does stairs, I'll take it!
Tonight I made hummous and roasted vegetables for dinner, served with toasted pitta bread. The hummous is from a recipe I've used before but with the feeble 2 cloves of garlic replaced with a more realistic 5 cloves, and roasted red pepper, courgette/zucchini and carrots, which don't need a recipe (preheat oven to 200 degrees C, make up stock using one stock cube + 200 ml of boiling water, pour stock over chopped vegetables, drizzle with a little garlic olive oil, cook for 30-40 minutes). Richard declared that the hummous was "the best hummous ever" and formally thanked me for making it. I'm quite flattered, but I've made it three or four times before, just not for a couple of years. Amazingly, the tahini was a) not past its use-by date yet and b) still fresh. Although oil is a good preservative, most nuts, seeds or spreads made from them are only good for 18 months or so past opening. I guess putting it in the fridge helped.
Things we got done on Saturday, for my reference:( Read more... )
