...the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by smashing them up and adding a good pinch of cumin for a bit of spice, a little dried chili for a touch of heat, garlic for a bit of ooorrrggghhh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head.
-Jamie Oliver, "smashed spiced chickpeas"
I do have a few posts on the backburner, in the slowcooker, and in the brine with the sauerkraut, but nothing more to bang out anytime soon. Preparations of heart & home call as the Yuletide approaches. Just thought your day might need a bit of "ooorrrggghhh". I know mine sure did.
Stayed tuned for a pickled post or two in the New Year. In the meantime, a blessed holiday season to you all, however you celebrate.