Well, I'm almost entirely moved in. [Correction: I am moved in, in the sense that all my stuff is at my new place. I just have a minor buttload of unpacking to do, but I don't think that affects my definition of "moved in" - at least, not in any serious way.] The move went really well, for the most part. I didn't rent a truck (my initial plan), but managed to fit all my furniture in my car - minus my dresser, which Eric and I carried from my old home to my new. Strenuous, to say the least, but it's over.
I am obsessed with my new apartment: it has newish hardwood floors (they were put in two years ago), a roomy kitchen, good ventilation, excellent natural light. I'm saving the larger bedroom for my sis - she's slated to move out toward the end of the month - but mine is the room with better windows(!) (Aside: all the windows have windowsills wide enough to put plants on!) Also, the kitchen sink has a garbage disposal: something I never felt I needed, but which is so convenient. The kitchen and my bedroom are mostly set up, but the living room is still bare; I'm waiting 'til Ali arrives to figure out the coffee table/sofa situation.
Last night, I tried this recipe:
TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE
1 14- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 14- to 16-ounce can black beans, rinsed, drained
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar or red wine vinegar
3 garlic cloves, finely chopped
Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)(Bon Appetit, April 1996)
It was really easy to prepare, and tasty. A little too oniony for my tastes, though I think the onions might not have been chopped finely enough. Next time, either fewer onions or smaller onion bits. I might add crumbled feta, too.
If any of you have good chickpea recipes, share them! I have a surplus of these beans and need some creative ways to prepare them. Over & out.
2 comments:
Sounds like a cool new place! You'll have to flickr up some photos once you get it all decorated.
Also, nice recipe. You've kept your salad streak going! Alison and I make a similar type of salad with cannellini beans, fresh rosemary, red onion, olive oil, lemon juice, etc. I'll have to get you the recipe. We eat it with little bread chunks or we'll mix in cucumber and tomato and enjoy it in toasted pitas.
YUM! That sounds delicious! (Also, I am getting hungry right now, and fresh rosemary sounds perfect.) Yes, send me the recipe - I love these cold summer salads.
Post a Comment