In Search of Tahini

I love to try recipes and a big recipe book came with my son’s new Magic Bullet blender. I decided to make homemade hummus. The recipe is fairly easy, except for one elusive ingredient, tahini paste. Tahini paste is actually ground-up sesame seeds. After checking the ethic foods aisle and the spices and dressings aisle, I asked a Publix supermarket employee where to find it. He took me to the produce section, but couldn’t find it there. Then, he said, “Wait a minute, let me go up front and ask someone.” Minutes later, while I hung out in the produce section, he came back around from the other side of the store and said it’s on aisle three (the ethic foods section). I followed him and we both searched again. No luck. Of course, I didn’t really know what I was looking for. He thought it was in a tube. I thought it might be in a jar. It might have been easier to make my own, but searching for sesame seeds might be another story. Then, he left to ask another employee who came down the aisle and pointed right at the seven-ounce yellow can on the top shelf. I thought it was a bit expensive at $7.49, but felt obligated to buy it. So, we’re going to be making a lot of hummus.
Whether you make your own tahini paste or buy a can, the hummus recipe is:
1 can (14 oz.) of chick peas a.k.a garbanzo beans drained
1/3 cup chicken stock
3 cloves of garlic (I put in 4 and it was too garlicky)
2 Tbs. lemon juice
3 Tbs. tahini paste
Blend. Salt and pepper to taste. Pour into a bowl, drizzle olive oil, and sprinkle with paprika. Serve with warm pita bread triangles. Wa-la, just like the Greek restaurant.

That's Incredible!

Did you know today is World Egg Day? Funny, because I had scrambled eggs topped with cheddar cheese today after eating boring cereal for seven days. Not only were they tasty, but they stayed with me until lunchtime. I was wondering about the fat and carb grams so I read the carton label. One egg contains only 70 calories, 15 grams of saturated fat, 6 grams of protein, and 1 carb gram. Not bad. I usually cook them in a frying pan sprayed with Pam Olive Oil to save on more fat. Some other interesting facts about eggs:
• Contain 13 vitamins and nutrients (in case you forgot your vitamins)
• “Incredible, edible egg™” slogan has been around 30 years (now I feel old)
• Europe has domesticated hens since 600 B.C. (that's a long time)
• Most eggs are laid between 7:00 and 11:00 AM (why do the male roosters crow so early then?)
For more incredible egg info, go to: www.aeb.org.

EVOO

Last night’s confirmation catechism liturgy covered many subjects including Glossolalia aka speaking in tongues. Then, Father Bob talked about anointing with oil. The Catholic Church uses extra virgin olive oil with a scent added. He then asked if we knew what Extra Virgin Olive Oil is. “Don’t you people watch the Food Network?! EVOO.” Yes, I know Rachael Ray’s favorite ingredient, but I didn’t know what the difference was between extra virgin and virgin and pure olive oil. I guess I always thought it had to do with the ripeness of the olives. He spent some time explaining the first press of the olives is considered the extra virgin olive oil. The next press is just virgin olive oil and when oil is added to the skins and leftovers, that is pure olive oil. Okay, now I’m ready to sauté something!