My middle son graduated from eighth grade last night and then left for camp. Today he is flying to camp, which started yesterday, as he didn’t want to miss graduation. I’m a little sad – I miss him! I know it’s a cliché, but they *do* grow up too fast.
This frolic-in-the-waves photo was taken last month at Asbury Park Beach.
For more watery photos, visit Watery Wednesday:
This is the Pershing Square Bridge next to Grand Central Station on the East Side of New York City. I was in New York on Wednesday for the 140 Conference. Here’s a cool night photo of the same bridge that I found on Flickr.
This is the top of Grand Central Station in New York City. From here I took the Lexington Avenue subway uptown to the 92nd Street Y.
Last week was the Jewish holiday of Shavuot. It is traditional to eat dairy foods; however, my body doesn’t care much for dairy. As I had a craving for a curry, I took a recipe for curried chickpeas from The Vegetarian Epicure Book Two by Anna Thomas and substituted coconut oil for the butter. I didn’t use all the spices listed in the original recipe, and I added the red onions. You can mix and match ingredients as desired.
In a saucepan or a wok, warm the coconut oil and the spices. After a few minutes, add the garlic, ginger and chickpeas and coat well. Cook for about 10 minutes. The original recipe suggested crushing a few of the chickpeas. Top with parsley or coriander and optional lemon juice, chopped onions and/or chopped tomatoes. You can serve immediately or reheat the next day. Delicious on rice.
I also made the same recipe with cubed zucchini – I may post that recipe next week.
For more Summer Stock Sunday:
As you can see, I haven’t had time to blog a lot recently. I do have photos of some curried chickpeas and curried zucchini – hope to post recipes soon.