Only 23 days until I tie my record for consecutive blog entries!
We made another recipe from last Sunday’s NYT “At Home” section – this time, it was Spiced Chickpea Salad with Tahini and Pita Chips. I’d read over the recipe several times, but somehow didn’t actually realize that it required pita chips, so we had to make an emergency run to get them this afternoon.
I didn’t want to go to the supermarket – actually, I didn’t want to go into any store at all. So I placed a pickup order for pita chips at BevMo. As long as I was ordering from them, I added a bottle of Wild Turkey (we have a spare lime and we may well want a Kentucky Mule), a bottle of Tito’s Vodka (in case we want a Moscow Mule instead), and a couple of bottles of white wine (we’re using more white wine than usual, and the weather hasn’t gotten warm yet). Tony & Alba’s Pizza is right next to BevMo, so we also got a take-and-bake pizza as a backup in case the recipe didn’t work out.
Once we had all the ingredients in hand, the actual cooking went pretty smoothly and we both liked the results; next time, I’ll use a little less olive oil (it’s a good thing I bought a 1.4 liter bottle on Tuesday) and we’ll make more greens (and maybe I’ll be slightly less generous with the pita chips).