Thanks for the hummus tips and I’ll mention them if hummus ever gets made again. I believe it was a 5-minute recipe.

Monday luncheon:
half grilled cheese (San Luis sourdough with tillamook medium cheddar) with raw carrots & cukes
poppyseed bagel, toasted with scallion cream cheese & lox, with sliced tomatoes, onion, scallion plus raw radish & carrots

leftovers omelette (2 eggs plus 1 egg white) with sautéed onion, scallion, and half tomato; with grated sharp cheddar and half avocado and half a slice of sourdough toast


https://cimg9.ibsrv.net/gimg/www.fly...8dd012cb4.jpeg

I participated in a webinar a few months ago where Solomonov demonstrated the 5-minute hummus recipe. He said that the longer you keep the food processor running, the creamier the hummus.

This. Milk Street calls for at least 4 minutes in the processor, with intermittent scraping down of the sides, and the hummus developed a creaminess that I really enjoyed.

I don't know if the Palouse garbanzos and Baron's tahini I used were all that special, but I have never had hummus from a store or in a restaurant that compared to what I was able to make myself.

When you cook your own garbanzo beans with the baking powder, the skins break up and float to the surface which makes it easy to skim. The beans themselves get much softer. Those are major factors in getting a silky smooth and creamy hummus.

A quality brand of tahini also makes a difference. Solomonov uses Soom brand of tahini. it's outstanding. You can get order it directly from Soom or from Amazon or Milk Street. Other chefs that I'm a fan of use Al Arz (also available on Amazon) and Har Bracha (available at La Boite, my favorite spice shop, and Amazon).

I tried to resize my pics but they came out bigger than ever...i give up..
snack while cooking....grilled shishito peppers with sesame oil and soy
new potatoes with Rosemary
rib eye with blue cheese and grilled onions
broccoli

Leftover chili (which was still a wee bit too garlicky ;) :D)

The picture size didn’t bother me much. Out of focus potato pic was probably not the best.

pic size was obnoxious .
yes, agree on the taters

It likely depends on the device you’ve viewing it on. On my ipad it looked ok. The steak
looked nice, with the blue cheese on it.

Too tired to cook dinner, stopped at Taco Bell nor the limited time nachos box. Could have made better at home if I wasn't so tired. Now off to bed

We always make our own tahini. Super easy and makes a huge improvement in the hummus. Also have tried canned garbanzos and they are disgusting compared to cooking dried garbanzos. Aside from those two things, it's largely a matter of taste. Adjust the lemon juice, garlic, tahini, cumin, and salt. Add more oil or water to achieve the consistency you desire.

Curious how you got a leftover omelette. Did someone not eat their breakfast? This is one thing that I've never had left over, as I would make it to order.

Monday supper - better air so okay to grill/cook
cheeseburgers on roll-ppang bunny buns
oven fries
roasted carrots with olive oil, salt, & tumeric
baked potato
roasted gold beets
sauteed onion


I had a leftover half tomato from Sunday, which I refrigerated.
I had leftover chopped (diced) raw onion and raw scallion, from a few days ago - the turkey taco supper.
I also had leftover grated sharp cheddar.
all in the fridge and thus omeletted for my Monday luncheon.

Celebrated our son's birthday last night at Pacific Catch, a bay area casual seafood chain that he likes.

I had grilled yellowtail with cauliflower and a tumeric tahini sauce, with fried brussels on the side drizzled with a touch of thai sweet chili sauce. Not bad.

Lol...I completely misunderstood that. I thought the whole omelette was left over! I'm actually a big fan of the "leftover" omelette now that I understand.