makar [ˈmækər]
n (Literature / Poetry) Scot a creative artist, esp a poet
[a Scot variant of maker]

Monday, April 25, 2016

Oh dear old blog, I've not had much time for you lately. I've been doing a lot of thinking and soul-searching, a little drawing and painting, and not very much writing at all. The school holidays didn't help and neither did the sinus infection, but here I am. Last term, I had some trouble focusing on editing my novel - I kept picturing it as this big mass of slime that I was desperately try to wrestle into some kind of contained and recognizable form. It seemed an impossible task. When a friend asked if I could help in her ceramics studio, I jumped at the chance. Not only did it sound like a great way to spend a few days, but it meant that I could avoid the gargantuan task of editing my novel. I enjoyed those days SO much, and I'm hoping to have more "making days" to break away from the intensity of staring at words on a screen. I am overflowing with ideas and plans - it is a very nice way to be. Long may it last!


Monday, April 4, 2016

I've been meaning to write a post about hummus for a while...Yes, really. I love hummus, in fact, I am a little obsessed with it. I used to buy tubs of it and eat it while sitting on the sofa and drinking cheap white wine. Then I started making my own and now those tubs of gloopy beige stuff seem pretty gross. We eat it all the time and my two big kids can make it by themselves (with a few prompts), while the youngest LOVES blitzing it with the stick blender. Anyway, I have been perfecting the recipe and this is the one we have settled on:

2 cans of chickpeas (or 1 can of chickpeas & 1 can of cannellini beans for a smoother blend)
1 crushed garlic clove
6 tablespoons of olive oil
Juice of 1 lemon
2 tablespoons of tahini (or peanut butter)
1 teaspoons of salt

Drain and rinse the chickpeas and beans, then combine with the other ingredients, and blitz until smooth. You can add a teaspoon of cumin for extra flavour (my kids aren't keen, but it is delicious) and a couple of tablespoons of plain yogurt for a creamier texture.

In Israel, there's a Church of Chickpea. It sounds wonderful. One day, I hope to visit...




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