Blistered Tomatoes and Chickpeas are summer on a plate. This herby, lemony dish is served over yogurt or whipped cottage cheese for a fabulous light lunch or starter. It’s especially good on hot August days when cherry tomatoes are at their peak, and nothing else seems especially tempting. Finish it with an optional drizzle of balsamic glaze, to take it over the top.
Blistered Tomatoes and Chickpeas
About a month ago, I posted an article, Why You Should Cautiously Worry About Grocery Prices.
While I’d never consider myself an alarmist, there are some grocery items I’m watching a little more closely right now.
Imported spices are high on that list.
This article is the first in a short series explaining what I’m watching, why I’m watching it, and how I’m adjusting my own buying habits.
It’s been hot this summer, and I’ve been making these Chinese Sesame Noodles on repeat. They’re perfect at room temperature, with a creamy sesame sauce that clings to every noodle and just enough spice to wake everything up. My cravings for this dish aren’t limited to summer, though. I’ll happily have these for lunch or dinner all year long. And after your first bite, I think you’ll feel the same!
Chinese Sesame Noodles
I searched for years to find this Vintage Fruit Salad Dressing recipe. It was a familiar flavor winding through my childhood, but I could never seem to track it down. I asked friends, relatives, and even the ladies at the assisted living center where Gibson, one of my Labradors, and I used to visit. Surely if I remembered it, someone else would, too.
Vintage Fruit Salad Dressing
Every day now, someone comes along with a list of reasons we should all rush out and stockpile food. Maybe it’s tariffs. Maybe it’s drought. Maybe it’s disease outbreaks affecting livestock. Maybe it’s geopolitical tensions. And now, maybe the apocalypse, too. And lately, I’ve been hearing a lot of advice that boils down to one thing:
Buy everything now. Let’s examine this.