Somebody Stop Me

I don't know what got into me today, I can't stop cooking. So far we started out with a mushroom bacon frittata with extra mushrooms and bacon on the side. Andy skipped that because of the mushrooms and went for a BLT with our first tomato of the season. I made ham and bean soup because I want to take some to my sister-in-law and brother-in-law next week end and it is a long slow process. It is wonderful with that Rose's ham; wouldn't make it any other way. Now I am into the sweet peaches Andy brought home from the outdoor market today, making a cobbler with those peaches and blueberries and strawberries from yesterday. The guys are in heaven.
                                                        At It Again!
Sunday morning I am greeted with this bounty of broccoli from Andy's garden. Right away I espy the rice pilaf in the frig and think rice and broccoli casserole.  And while I am at it broccoli and cheese soup for sometime this week...maybe when it rains, if it EVER rains again.

Ready for the oven.

Some of you haven't seen Johnna (our daughter-in-law) and JD Lechler for awhile. JD, our grandson, will be a freshman this year.  He is the youngest grandson. I want to be sure to get this picture of them in the next blog book.  If you have not had your blog turned into a book, you might think about doing it. It is a nice record of family history .

I need to chill out during these dog days of summer.

No more cooking!

today

Well maybe one more--

Oven roasted Chick peas

I have tried these two ways and dry roasting them first is the best way because then they do not turn soft again.  Also I used dried (then boiled a few minutes then drained and dried again) chick peas. So, from scratch so to speak.

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups) I used raw from the package, soaked, then cooked briefly, then dried, then roasted dry with spices but no oils.  Put olive oil on after roasting.
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. (My family was not wild about these chickpeas, so I won't make tis again.)

I need to be stopped. Remind me not to buy a cookbook before I hold it in my hands to look through it. I am usually disappointed with these cookbooks bought on line.  I need to see them first. I just received Teashop Treats. Marie of the English Kitchen (blog) had a free copy sent to her to review and I guess she had to say something nice about it.  She raved about the recipe that she did try and I like teashops and their offerings, so I bought it sight unseen on line.  No actual pictures, line drawings of this and that and the measurements are not charted for American use. (A single page at the back is too much to ask?)  I know, I know, I can look them up, but if people are going to sell to Americans then make it less trouble to convert the recipes. I will be less likely to use the book or recommend the book if it is not pleasing to see and easy to use. I have not tried any of the recipes, so don't take my word for it.  If you want it, buy it...or better yet, buy my copy.