Tuesday, August 10, 2010


I suppose it's usually a good thing when I don't have enough time to put up another post. I've probably been keeping myself busy on purpose because my roommate is in and out and my parents are out of town, so it's just me and the dog in the apartment exactly one year after our scary break in. I just don't want to deal with lonely right now, so I'm making myself so busy I can barely think. I never thought I would ever get to this point and especially not after a year, but I'm actually glad the break in happened even though the whole ordeal was awful. Meg and I did end up very lucky in the first place; I doubt I'd be singing the same tune if things had been more traumatic. And I finally learned something about justice and mercy that I don't think I would have.

This time around, I've been having a lot of summer fun with friends cooking, swimming, going to concerts and whatnot. This meal, which I shall title chickpea-bacon slop, was just a bunch of stuff I had lying around that ended up being quite good together. I am quite the lucky genius you know, just tossing a bunch of plump-sweet corn and garbanzo beans in a pan. I wish the things worked out this weel every time I try this. The chili smoked things up a bit for the plain old corn-and-garbanzo combo. And then who could live without bacon and cheese? The choice was obvious.

Chickpea-bacon Slop:
olive oil
lime juice
2 ears of corn
1 15-ounce can chickpeas
1 clove garlic, minced
3 spring onions, chopped
2 teaspoons chili powder
salt and pepper
bunch of fresh cilantro
grated parmesan cheese
bacon, cooked and crumbled

Heat olive oil in a pan until it's warm. Add the garlic and onion and saute for a minutes until they have tanned slightly. Break the corn cobs in half and add them to the pot. Drain and rinse the chickpeas, toss them in as well. Season well with salt, pepper and chili powder, turning the corn so it cooks all the way around. Once the garbanzo beans have split, transfer to a serving bowl. Squeeze the lime juice over the top, sprinkle with parm, chopped cilantro and bacon. Serves two nicely.

1 comment:

Catherine said...

You have a wonderful site here. I am so happy I found it! That chickpea bacon slop looks delish! I'll have to make it for my daughter, she'll love it!