326 Melrose Avenue Blog

Love and Happiness

AT-AT day afternoon June 30, 2010

Filed under: Home — 2593lrd @ 10:37 am

AT-AT day afternoon from Patrick Boivin on Vimeo.


Salad Salad, Yummy Yummy

Filed under: Home — 2593lrd @ 9:30 am

I found these 2 recipes off of the NPR site, npr.org. It came from an article about Chick Peas which was interesting because it was about 10 tons of hummus. Anyway…

Fava Bean Salad

This salad emphasizes the strong flavors of the garlic and cumin. To make the process easier, you can use canned pre-cooked fava beans, available in Mediterranean grocery stores.

Vered Guttman for NPR

Makes 4 to 6 servings

· 1 cup dry brown fava beans, not the yellow peeled fava

· 1/4 teaspoon cumin seeds

· 4 garlic cloves

· 1 teaspoon kosher salt

· 3 tablespoons olive oil

· 1 lemon

· Small bunch Italian parsley, roughly chopped

1. Soak the fava beans in water in a pot overnight unrefrigerated.

2. Drain the water and cover with fresh water, a couple of inches above the fava beans.

3. Start cooking the fava beans over high heat. When the water reaches the boiling point, cover the pot and cook for about 2 hours over the lowest heat, until the beans are soft. Stir occasionally.

4. Drain the beans.

5. Over low heat, roast the cumin seeds in a pan until they release their aroma.

6. Put the cumin, garlic and kosher salt in a mortar, and use the pestle to create a smooth paste. Alternatively, crush the garlic in a garlic press and mix with the cumin and salt. Mix the olive oil into the mortar, and pour the mixture over the warm fava beans.

7. Section the lemon, and add the peeled sections into the salad together with the parsley. Mix and serve.

Israeli/Palestinian Salad

I’m Israeli, so I call this salad Israeli salad. I do realize this salad is Palestinian as well. My grandmother used to make it, my mother still makes it every day, and I prepare it for my family, who finish their share until the last bite and then drink the juices remaining at the bottom of the bowl. (Editorial comment, I wish diplomacy was as easy as salad)

Vered Guttman for NPR

Makes 4 to 6 servings

· 3 tomatoes

· 5 to 6 Israeli cucumbers*, unpeeled

· 1/2 yellow onion

· Juice from 1 lemon

· 2 tablespoons olive oil

· Salt and black pepper, to taste

· Chopped parsley, grated radish, chopped peppers, lettuce (optional)

1. Chop the vegetables as small as you can.

2. Mix with the lemon juice, oil, salt and pepper.

3. Try adding other vegetables. Try it the Palestinian way with a little chili pepper chopped inside. Also tastes wonderful with a little tahini drizzled on top.

* These are small, thin-skinned cucumbers available at Mediterranean markets. Other cucumbers may be substituted, but the waxed ones should be peeled.


Wait For Me

Filed under: Family — 2593lrd @ 6:24 am

Climbing The Stairs Again

Filed under: Family — 2593lrd @ 6:23 am

Under the watchful eye of Mom.


Cat Food Dirk

Filed under: Family — 2593lrd @ 6:22 am

No Pants Sunday Dirk June 27, 2010

Filed under: Family — 2593lrd @ 10:43 am


No Pants Sunday Sofy

Filed under: Family — 2593lrd @ 10:42 am