Dinah, ClinkShrink, & Roy produce Shrink Rap: a blog by Psychiatrists for Psychiatrists, interested bystanders are also welcome. A place to talk; no one has to listen.
Dinah, I found a reference to one of your posts over at the Neurocritic's :) http://neurocritic.blogspot.com/2009/11/bleed-it-out.html :)it was a nice surprise :)
Dinah - I certainly didn't mean to make you worried about rancid tahini! I've put a note on my fridge to open it more than once a month... maybe that'll eliminate the rancid problem in my house!
If you are interested, I have a fabulous recipe for preserved lemon humus.
Thanks for the heads up Karla!Rach: no worries.Mindful: absolutely! Thanks in advance.
Here's the recipe: 2x14 oz cans chickpeas, drained and rinsed2 cloves garlic, crushedhalf a preserved lemon, roughly chopped4 fl oz olive oil2 fl oz lemon juice1/4 cup tahinisea salt and cracked pepperPlace the chickpeas, garlic, preserved lemon, oil, lemon juice amd tahini in a large food processor and process until combined and smooth. Season with salt and pepper.This is one of those recipes that needs to be tasted before serving. Feel free to add a bit more of this or that, depending on taste.Bon appetit!
Wow, how handy that you happened to post this. I've been worrying about my tahini for moons. I should have known the answer would be found somewhere on the internet. Duh. And thanks to Mindful for the recipe for hummus. Sounds darned good. Yay, hummus!
What's a preserved lemon, just part of a lemon that you have plastic-wrapped the sideof so=as not to dry it all out, for a couple days in the fridge? Or is it some more . . . like jarred or bottled product that I don't know about? This hummus discussion has me interested.
Actually, I was wondering what a preserved lemon was too.--Dinah
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