Too hot to write

It is now too hot to think. (I know, I know, it can and will be much hotter, but I was wearing wool last week.) We had two days of spring and now we seem to be firmly in the middle of July. Really, I just want several weeks of 70's. Is that too much to ask? I fear it is.

Everyone was laying about today as if they had melted. I did not lay about, I worked all morning in the garden, taught a riding lesson, and went to multiple grocery stores. I think I might have over done it. Okay, I know for sure I over did it based on the fact after teatime I felt rotten and lay down on the couch for a while. So instead of the long, highly-opinionated post about current events, tonight you get a recipe. 

There was no way I was turning on any type of heat source for dinner, so we had hummus and fresh vegetables. I'm not sure I've ever shared my hummus recipe, so here it is. (I would attribute it, but I have no idea where I got it years and years ago.)

Hummus
(makes about two cups)

In a food processor, put:

2 c. chickpeas
1 TBSP olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/4 c tahini paste

Combine until well-blended. Then, with the motor running, slowly pour in lemon juice until it is the desired consistency. That's it. It's very easy and very tasty.

My favorite, though is red-pepper hummus. I do everything exactly the same, except before the lemon juice I add 6-8 little red peppers. I don't even know what these peppers are. They are about the size of a large cherry tomato, have a little bit of spice, and are sold in olive oil. I used to buy them at the deli counter at my favorite grocery store before we moved. Today, I was thrilled to find them prepackaged in a cooler case that also sold olives and such. 

J. has turned on the upstairs air-conditioning (which seems incredibly wrong in the beginning of May), and I am going to go sit very still and see if I can cool off.

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