In my new world as a worker bee, any dish that makes a good dinner and a better lunch is a dish that is immediately added into the rotation.
Lebanese chickpea and chicken stew. Roll that around on your tongue for just a moment. Imagine those flavors. Now imagine those flavors once they’ve had a chance to congeal in the fridge for a night or two.
That’s right. It’s even better. And bonus points for every gasp of envy and admiration from your co-workers.
A mess o’ chickpeas
Why did the chickpea cross the road?
God knows what possessed me to throw a Passover seder this week. Maybe it was the Drama Teen telling me she wanted to do more “Jewish things.” Maybe it was the fact that I’d attended two seders already. Possibly it was the idea that, these days at least, I have the notion that I can pull this sorta thing off.
Now that’s a shankbone…
The chef is reassuring backup, of course. “Having a last minute seder with 10 people,” I emailed him frantically last week. “Can you help?”
“Of course,” he wrote back, non-plused. Ten people. Yawn.
news on the jump