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Land-Baby Dinner
Chickpea Mint Cilantro Salad
Open and drain 2 15-ounce cans of chickpeas. Rinse well in a colander. Put into a bowl and add 1 cucumber, peeled, cored and chopped, 1/2 red onion, minced, 1 red pepper, cored, seeded, and chopped, 1 very ripe tomato, seeded and chopped. In a separate bowl whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 handful chopped mint leaves, 1 handful chopped cilantro, 1/2 teaspoon cumin, black pepper and salt to taste. Optional: add a dollop of yogurt to the dressing. Mix well, chill for about an hour, and serve.
Serve with Grilled Marinated Lamb, Baby Red Potatoes, Patty-Pan Squash, and Air-Baby Dessert to create the complete Land-Baby dinner for 6.
Chapter Five
...Suddenly another plate appeared in front of Maxine, this one containing two grilled lamb chops, boiled new red potatoes, chickpea-mint salad, and steamed baby squash. The chickpeas looked like round infant heads with cowlicks. So whoever was masterminding this dinner was attempting nothing less than the recreation of the history of evolution of life on earth, from primordial soup to water babies to land babies. She supposed there would be meringue chicks in baklava nests for dessert. She could imagine the cook back there, his breast simultaneously puffed with pride and wracked with despair: no one would understand his brilliant work, no one would apprehend its true meaning, and then it would be gone...
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