Ruth Reichl and I finally have a common thought:

M

marilynfl

Moderator
In a New York Times article, Ruth contemplates life after getting dumped by Conde Nast, publishers of Gourmet where she was Editor. The article states:

"She encourages cooks to approach peeling chickpeas for hummus as meditation."

Back in 2012, I made hummus and wrote this about popping the skin off the cooked peas:

"Pour drained chickpeas onto a large cookie sheet, sit down and get comfortable. Take each chickpea and gently pull off the skin and discard. This simple task will take you the same amount of time it takes for the garlic to roast. Consider this Zen moment (actually 45 minutes) as a time-out for your psyche to contemplate Inner Beauty while mentally compiling drugstore coupons for your Outer Beauty."

http://www.nytimes.com/2015/09/16/dining/ruth-reichl-my-kitchen-year.html?ref=dining

 
I feel like a broken record....

... but honestly, you have such talent for writing.

I don't think you need to launch yourself into a book deal - too much work, too much stress and what's the point? But you would have so much fun composing a blog and so many people would profit from your writing, your humor, it would be a win-win situation

you know that already. But I repeat it just in case

 
Peeling garbanzo beans? I tried cooking them from dried once, and found it is the only

bean I have cooked in dry state that I will not do again. I think the canned
ones are great for my applications of them.

 
You must log in or register to reply here.
Back
Top