12 Hour Road Trip = Bliss

Over the course of my 29 years I have gone on several vacations.  I will categorize them two ways : busy or relaxing.  About a month ago Randy and I took a relaxing vacation, just the two of us.  Bliss.

Hello, vacation.

Yes. I will stay here forever.

Sand dollar and sea urchine

Cooling off during our jet-ski adventure in the bay.

St. Louis Cathedral

Cafe du Monde...need I say more?

An overnight stay in New Orleans

Visiting the U.S.S Alabama in Mobile en route to Panama City.

Captain Randy

It's not a vacation until I snap a picture of Randy eating an ice cream cone.

In the bay

To hummus, or not to hummus?

*Note: technically this post should fall under the His and Hers...stories about our food page, but the recipes are so delicious I had to post on the big page.*

Alright, alright the title is a little misleading.  I will always choose to hummus.  It's healthy, delicious and tastes like the Mediterranean.  It's also a light snack that is filling and perfect for summer.   I have two hummus recipes that are deliciouss and authentic.  One comes from a former student whose mother is from Syria (I will call this hummus A) and another comes from my dear friend Abi (see previous blog) and one of her Middle Eastern friends (I will call this hummus B).  Since 2006 I have used the hummus A recipe but a recent trip to Tulsa has left hummus B lingering on my tastebuds. 

I was suppose to make hummus B for Randy this week, unfortunately I chose note to hummus.  So if I post a blog about making hummus I might be more inclined to actually make it for him because I'll feel bad if I don't. 

 Here's to you, Randy White!  I hope this makes it to your plate soon.

xoxoxo

Hummus A

1 pound of chickpeas (which is one 16 oz canned of chickpeas, drained)

1 cup of tahini

1/2 cup of lemon juice

1/2 teaspoon of salt (or more for taste)

2 garlic cloves, minced

1/2 cup of lowfat plain yogurt (I use whole milk Greek yogurt)

1.  In a food processor, first put in the chickpeas and then tahini paste

2.  Next, add the lemon juice, yogurt and salt

3.  Then at the end add the garlic

4.  Taste and adjust all flavors.

Serve with warm pita bread, chips or fresh veggies like red peppers

Hummus B

Add the following to the food processor:

1 16oz can chickpeas (drained and well-rinsed)

1/4 cup tahini

2 large garlic cloves

5 TBSP fresh lemon juice (about two lemons)

1/4 cup olive oil

1 tsp kosher salt

1 tsp ground cumin

1/8 tsp cayenne pepper

Turn food processor on and slowly add 1/4 cup of warm water as it all blends together. 

One Bright Star

The world will be a brighter place in about four weeks when William Spencer makes his debut.  In June we celebrated his pending arrival with an intimate luncheon in Edmond.  The mama to be was glowing with excitement and pride.  What a wonderful moment in life!

This little one is already special to me because of his mama, Abi Spencer.  Abi is one of the brightest stars in my life.  She knows how to be a friend.  She loves, she cares, she encourages and she prays.  

Abi and I met freshman year in college.  We joined the same sorority and had a chance class together...Into to Jazz Dance...and let me tell you we both rocked that course.  Practicing our newly learned (but obviously mastered) dance skills in the Great Room at the Gamma Phi house has to be one of my favorite memories.  But that was just the beginning of our friendship.  We've been roommates, European travel buddies, bridesmaids...the list goes on.  Abi has also been a prayer warrior for me.  Through the ups and downs of medical issues, Abi has fought battles for me through prayer and my gratefulness abounds. 

God enriched my life when he gave me my friend Abi.

So it was a joy to shower my friend as she ends her pregnancy journey to begin her mama journey.  What a lucky little man Liam will be because he will have a mom (and dad) who will raise him in the love and light of the Lord.  

Abi and her beautiful mother, Cheryl

A few of the party goers

Our little luncheon table