Despite everyone in the Crooked household getting over some bug or another, we had a great weekend.
We found out we are in for a bunch of trouble soon as Master C, 8 months, began to pull himself up on furniture.
We took advantage of some wonderful winter weather and got out for a walk/ride and breakfast at South Bank. Such a lovely place. We are so lucky to have facilities like this in our great city.
I popped out to see comedian, Judith Lucy’s new show last night and returned home with a sore face from laughing so much. I know I am going to get some weird looks this week as I randomly start laughing as I recall her very funny, and rude, quips.
We also caught up with family for a Christmas in July celebration. Certainly the best time was had in the jumping castle but the food was a close second.
I thought I would share with you an easy salad that we took along to the party. Yummo!
Roasted Garlic Chickpea Salad with Feta and Herbs
2 cans chickpeas – rinsed and drained
2-3 garlic cloves (depending on how garlicky you like it) – minced
2 tbs olive oil
1 red chilli (more/less/none depending on your taste) – chopped
Salt and Pepper
3/4 cup – 1 cup feta – crumbled
3/4 cup chopped herbs – any combo you like. Parsely and mint work really well
1. Preheat oven to 180 degrees celcius
2. Mix together chickpeas, garlic, chilli, salt, pepper and oil. Place on a roasting tray and bake for approximately 15 minutes. You want the chickpeas to be hot and beginning to crisp on top.
3. Let Chickpeas cool slightly before tossing in feta and herbs. Squeeze lemon on top to taste.
I hope you all had a lovely weekend and are set for a great week.