Lucky Pots

To celebrate the first day of hot Spring morning followed by getting caught cycling in a thunderstorm, we had a potluck, with guest chef Tyler. I'm serious, he's a chef! Me n' Ed made some rice wraps, and Tyler made eggplant parmesan.

Today, I decided to try out a recipe for roasted chickpeas that Emily found on the internet here.


They were super delicious, but probably not as crunchy as they should have been. Will leave them in the oven for longer next time. The best thing about this is that it's a quick and delicious way to use up garbanzo beans (roll the r with me). We always use half a can of chickpeas for a curry or something, and then leave it in the fridge and forget about it long enough for a new form of intelligence to establish a colony. Problem solved!

Siobhan, why aren't you blogging yet?

P.S. I think 116 Oxford is going to join an organic farm co-op where you buy a share of the farm (for next to nothing, I might add) and get a share of the harvest every week. Local organic produce, huzzah! Details to come.