First of all, chickpeas have actually been garbanzo beans this entire time!
It’s true! No one had the decency to tell me until I went to a second grocery store and wondered why I couldn’t find chickpeas. Then I came across a can of chickpeas/garbanzo beans and realized what the problem was.
Also, if you want to make falafel, you need dried chickpeas, not canned. But then you have to soak them for at least eight hours first. So they need to be soft, but not too soft.
That’s right, it’s mediterranean week at the Blue House and it’s been really interesting.
First of all, asparagus salad sounds awful, but actually is amazing. It’s served with pesto and and I added chicken for lean protein. So good! Not to mention, it’s nice to have so many salad options. I love a hearty salad.
Also, I got a subscription to America’s Test Kitchen. Which is great, as they have tons of awesome recipes and they have a wide variety of food.
The seafood risotto was a huge success. I once dated a guy who made me risotto and acted like he was performing some god-level feat by making it and I should be eternally grateful. Which says more about his personality than his cooking abilities. Anyway. But it turned out really well. I made more pans dirty than I anticipated. But that happens. Definitely a recipe to keep.
Next week is Alton Brown week. I am very excited.