This past weekend Scott took me out to a nice dinner, just the two of us, to celebrate my birthday. We enjoyed a thoroughly delicious Greek inspired meal, as well as each other, with no kids for the first time since our trip to New York last August.
It’s amazing how when you spend so much time being parents, once you finally are given the opportunity to be a couple again, you’re not quite sure how to handle it. Sometimes finding topics to talk about other than the kids can be a challenge. I, however, being the mom to three boys that I am, quickly remedied that problem with a drink called a cream soda; and no I’m not talking about the old time soda shop cream soda. It was a mixture of Absolut Vanilia and Ginger Ale. And let me tell ya, I’ll take that version of cream soda any day of the week. It was a bit like going back to that fated soda shop only the shop keeper decided to spike my soda with something warm and fuzzy. Thank you very much Mr. shop keeper. Not to mention how adult it is; an absolute reminder that behind that rather expansive curtain of parenthood, Scott and I are indeed still a married couple at heart.
All of our food was incredible. I ordered some of the most delicious ribs I’ve ever put my mouth to. They were rubbed in a toasted coriander/lemon zest dry rub and served up with a side of tzatziki for dipping. The meat was so tender it just fell off the bone and oh, my, heavens… dip it in a bit of greek goodness and I was one incredibly happy mama. I WILL be attempting to figure this one out for the blog. Mark my words.
The other little nugget of deliciousness that I partook in was this chickpea salad. Yum, yum, and yum. Think tomatoes, cucumbers, chickpeas, dill….are with me here? Add a little fresh lemon juice and splash of olive oil and I’ve got everything I need to survive another week as a mom of three boys.
Before I share the recipe with you, I’d like to share a few exciting pieces of news. First up, next Wednesday March 9th at 1pmEST, in cooperation with The Motherhood and ConAgra Foods, I’ll be hosting an online virtual cooking school with Kristen from Dine and Dish involving all things sweet.
That’s right, we’re talking about any and all ways to feed that dessert craving. Topics will range from kid friendly desserts to light and healthy desserts, to the special occasion oh so incredible, splurge desserts. If you’d like to join us, head over to The Motherhood and prepare to feed your sweet tooth!
Second, I’m beyond the pail excited to say that I’ve been chosen as one of Babble’s top 100 food blogs for 2011! I am incredibly honored to be considered. Ok, let’s get real here. Honored doesn’t completely cover how I’m feeling. I’m downright giddy. Babble has an amazing website and to be recognized by them makes my week, my month, and frankly my year.
But how about that chickpea salad? I see you sitting there with your bowl and spoon. Let’s do this.
First up you’ll need a few of these.
Chop em up (with the exception of the lemon) add in a can of chickpeas, a little garlic, and a few green onions for good measure.
Pour on a few swirls of olive oil, squeeze that beautiful lemon and spice it up with some salt and pepper.
Let the whole mixture sit in the fridge covered for at least an hour to meld all the delicious flavors together.
And OH YEA. Where’s that bowl and spoon. Chicka chicka chickpea salad is served.
Chicka Chicka Chickpea Salad
Total Time: 20 min
1 14.5 Oz. Can Chickpeas
2 Roma Tomatoes, Chopped
1/4 Red Onion, Diced
1 Small Cucumber, Peeled and Chopped
1 Clove Garlic, Minced
1 Tbsp Fresh Dill, Chopped Fine
2 Green Onions, Chopped
1/4 Cup Olive Oil
1 Lemon, Juiced
1/4 tsp Pepper
Salt, to Taste
Mix together chickpeas, tomatoes, red onion, cucumber, garlic, dill and green onions.
Add in the lemon juice and olive oil.
Season with the pepper and salt.