Monday, January 04, 2010

Tell Me About Your Mother

It's the typical shrinky line, so I'm using it to introduce a new website on Mother-Daughter relationships (and all their angsty stuff). Check it out at ! Ah, the site is run by my sweet Cousin B and her friend, and no, they aren't shrinks.

I'll leave it to Clink to tell you about the Shrink Rapper holiday dinner last night at Mr. Rain's Fun House. Oh, why not: I threw red sea salt at Clink and Roy ate a gourmet dog biscuit that Clink had brought from the Ben & Jerry's store in Vermont. The food was good, too. Purple soup and cotton candy baked alaska, anyone?


Mindful said...

There's not enough time or space to tell you about my mother other than to say my fractious 23 year relationship with her healed during the last 18 months of her life. As for Ben and Jerry's, my visit to their Vermont headquarters remains a highlight of my time in the US.

Here's something that the Shrink Rappers can enjoy at their next riotus dinner: caramelised onion hummus.

1 x 400g can chickpeas
1 tablesspoon tahini
1 clove garlic, crushed
2 tablespoons lemon juice
sea salt
1/3 cup oilve oil

caremelised onion
1 1/2 tablesoons olive oil
1 brown onion, sliced
2 tablespoons brown sugar
1 1/2 tablespoons balsamic vinegar

To make the caramelised onion, heat the oil in a non stick frying pan over medium heat. Add the onion and cook until softened, around 8-10 minutes. Add the sugar and vinegar and cook for 1-2 minutes until caramelised. Set aside to cool.

Place the chickpeas, tahini, garlic, lemon juice, salt and olive oil in the bowl of a food processor and process until smooth. Place in a bowl and top with the caramelised onion, drizzle with olive oil and sprinkle with sumac. Serve with toasted pita bread. Makes 2 1/2 cups.

Anonymous said...

FTW: "bury me with a giraffe!"

a thousand cats aren't enough, oh nefertiti?

wait. your recipe calls for sumac? where the hell can i get sumac?

Dinah said...

Mindful: thank you for the recipe. Where do we get sumac?

Anon: I'm not sure about neretiti.

Mindful said...

I'm in Melbourne Australia so I get it from the Eseential Ingredient. In your case, it might be a bit too far to travel :)

I just checked Chowhound for the Washington DC/Baltimore area and the recommedations were Penzeys and Dean & Deluca. Otherwise try a middle eastern market or store. Sumac is also great in fatoush, a middle eastern salad.

Anonymous said...

great recipe. i just made a batch of hummus using your proportions, (except i cut down a bit on the olive oil and jacked up the tahini). and i added habaneros. 4 of them. this is my question:

in the past year i have purchased habaneros from the same two grocery stores and the range of heat intensity is wide--gulfs, chasms, grand canyon wide. in the past month i've had some habaneros you could eat raw; others make me feel like i'm having respiratory distress just cutting them. what is with the spotty habanero scofield unit counts? i never know how many to use anymore.

Barb said...

Hi Mindful,
This is Dinah's "sweet Cousin B" who started the new Mother-Daughter website, Would love to know more about how your "fractious 23 year relationship" with your mother healed during the last 18 months of her life.

Would you be willing to share in some way on our website? Either as a post in our Forum, or as an article submission? Your experience may be very helpful to others.