Think of the places where you plant your feet. Inscription on the door of Zen dojos
Allow my example to be your reason this season to breathe deeply and focus on the task at hand. My wacky tale of cooking woe will alert you to the myth of multi tasking, an idea whose day is finito as cited by Dr. Joanne Cantor. In Psychology Today she says, “When you’re multi tasking, you’re dimming your bulb, de-powering your brain.”
I’ll offer myself as the sacrificial case in point.
Last week, I challenged Ms Cook with a goodly number of dishes to be frozen for the multitude headed our way. At some point, I balanced my cell phone atop our toaster oven. All that to say, such action was a questionable fork in the road and God only knows why, even with 4 generously occupied kitchen counters, I would seek such an option. No doubt, this was a desperate tribute to the fact that I have a tender past with Lincoln Logs reproduced in the strategic straddling of cell phone over toaster opening.
But back to the lame retelling at hand, some time passed and having retreated into another room for a much needed break from standing (i.e. floor – concrete slab edition), I gleaned, out of the corner of my eye, what appeared to be the results of a magician’s trick – a moany sort of puff, then black smoke hovering over the toaster oven arena.
With the confidence of someone who recently rewired their kitchen, I approached the ancient energy saving device and attempted to decipher the smoldering contents. “Goodness gracious – that looks to be a cell phone, therein!” – I heard myself coming to terms with the mindless deed.
Begging for some rational explanation of what may have ensued between the placement of the phone and its grave, I can only plea: vegetable bean soup, cheese straws, dill bread and roasted cell phone for my distracted trouble.
Unplugged for a time, a blessed technological respite provided some good sense. I submit what I related to the young and confounded Apple geniuses, each registering shock and weirdly, a little awe – “Boys, thankfully upon discovery of this disaster, my cooking went on unabated. Even so, I do have some wisdom to impart….. ONE DISH AT A TIME.”
And for you I’ll add – the first dish should be a batch of homemade hummus. After completion, in all your mellowness, you can kick back and enjoy the view of a smoke free environment.
This recipe has evolved from one shared by Cook’s Illustrated Make-Ahead Recipes, June 2011.
3 tablespoons juice from 1 to 2 lemons
¼ cup water
6 tablespoons tahini (Krinos), stirred well
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 (14 ounce) can chickpeas (Pastene), drained and rinsed
1 garlic clove, minced
½ teaspoon table salt
¼ teaspoon ground cumin
1 tablespoon minced fresh cilantro or parsley
Combine lemon juice and water in small bowl or measuring cup.
Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.
Set aside 2 tablespoons chickpeas for garnish.
Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds.
Scrape down bowl with rubber spatula.
With machine running, add lemon juice-water mixture in steady stream through feed tube
Scrape down bowl and continue to process for 1 minute.
With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
Refrigerate up to 5 days.
Before serving, stir 1 tablespoon warm water into hummus if texture is too thick.
Transfer to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand for at least 30 minutes before serving.
Drizzle with olive oil.