Dinner Last Night, the Garden this Morning, and a Recipe

Preserving Lemons and Oranges

Last night Son #3 came over and we made dinner together.  When Kathleen and her kids got home we served hummus, homemade pita chips, halved pita for stuffing, thin sliced red cabbage, three kinds of olives, greek peppers, my homemade hot sauce, minced radishes, Morrocan rice (flavored with some of the lemons Son #4 and I preserved in salt a back in January 2019.  We also preserved some seville oranges that day.), sardines, and sliced onions, and Son #3's banana bread.  It was a good meal.

I didn't have a sub assignment today so I worked in the garden this morning.  The good news:  Everything seems to be growing, even some of the bulbs are coming up.  We bought some little coconut fiber pots to start more plants in.  Mostly cucumber and tomato; both doing well.  None of the marigolds have sprouted yet but I have hope. 
The bad news: Squirrels.  They keep eating leaves and shoots and digging things up.  Maybe it was a mistake to trap and kill cats.  I don't know.


My Hummus Recipe

Three cans garbanzo beans
One van tahini.
6 clovers garlic finely minced
1 tsp salt
1 tsp coarsely ground black pepper

In a large bowel use a potato masher to mash and mix together the beans and tahini.

Add the salt, garlic, and pepper. Mix well.