Sleepless > The Decembrists
Salty garbanzo beans
Bags of apples
Old and broken cuckoo clocks
He Doesn't Know Why > Fleet Foxes
The entire Dark Was the Night album
Irish music at the Dubliner
Tomato and Garbanzo Bean Salad: tweaked from Mark Bittman's 101 Simple Summer Salads2 tomatoes
1 garlic clove
salt and pepper
1 15-ounce can garbanzo beans
3 cups water
2 green onions
I roasted the tomatoes because they're not ripe at all right now. To quick-roast, preheat the oven to 400. Cut tomatoes in quarters and arrange on a baking sheet with the unpeeled garlic clove. Drizzle with olive oil and sprinkle with salt and pepper. Roast for one hour to allow some of the water to evaporate and the juices to concentrate the flavor.
Meanwhile, in a skillet, bring the water (salted) and drained garbanzo beans to a boil. Reduce to simmer and boil until barbanzo beans are cooked through--should take 10 to 15 minutes, but do a taste test. Drain the beans. In the skillet saute the green onions with olive oil. Toss in the garbanzo beans and tomatoes and garlic. Smash the tomatoes and garlic so the juices spread all over the salad. Remove to a serving bowl and season with lemon juice, cumin and parsely.