The Chickpeas Are Getting Soft

The chickpeas are getting soft in the pressure cooker, and soon the water will be drained, and I’ll add tahini, lemon juice, a garlic clove, salt, some cumin, and a bit of water to make hummus in a food processor for the wife, as I’m going to see the Celtics-Heat game tonight.

The morning started inauspiciously with a broken pot holding a spider plant positioned by the cellar door, but then things improved quickly with a toasted poppy seed bagel, the most beautiful sturgeon I have ever seen, and sliced Scottish salmon with a little horseradish cream cheese.  Thank you, Russ & Daughters, thank you!

Meanwhile, fueled by the food, thinking of the bagel to come, and the grapefruits I’ll squeeze for juice tomorrow at the storm’s outset, I’m working on a list of folks to interview for my new book on Non Resident Indians, and then later I’ll write up an interview I did with Hilliard Pouncy, a Tuskegee Airman.  Bombardier, to be exact.


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