So I’m writing a book.
I haven’t mentioned it, because honestly, I wanted to just hand it to you, to have a big reveal, and to say, “here!”
But right now I’m really in it, and I’m having a pretty great time (with occasional tears and panic, of course). I just can’t not tell you about it.
It won’t be in your bookstore for a long time. But if all goes well, it will be there not this Spring, but the next one.
I know! It’s a while. But I have to write it, you know? And there will be pictures, and we have to take them! (Wait till you see what this photographer can do- really.) And then Clarkson Potter has to make the thing, and that takes time too.
But trust me, we’ll do our best to make it worth your wait.
I’m telling you now, because I’ve been getting a few questions as to why I haven’t been writing about those homemade staples that I was so obsessed with for a while. Where is the cheese? The crackers? Oh, you’ll get all that soon enough. I’m getting all those recipes together so that there will be a whole books worth full of cheese and crackers and yogurt, and all of that good stuff that you don’t want to buy anymore. (And my editor is being very patient will all my constant additions, so let me know if there is anything you want me to figure out how to make. I’m nothing if not adventurous.)
There, I’ve said it. I’ve now introduced you to “Untitled Cookbook”, and I feel so much better. I told you I was going to be a writer, and now I feel so honored to have the chance to give it my best. (It works! Quit your job to do something you love!) And while I don’t have a book for you yet, I do have a lovely little bowl of chickpeas to tide you over.
I have recently become a little enamored with fried chickpeas. I always cooked them in wet and stewy ways, and then I put a little oil in the skillet and fried them up. Endless thanks to my grandfather’s lovely and talented companion Anahi, who stood next to me in the kitchen, and said in her perfect Argentinian accent, “These need sage, don’t you think?” Brilliant, totally brilliant.
Fried Chickpeas with Sage
4 cups cooked chick peas
10 fresh sage leave
olive oil
salt and pepper
Heat the olive oil in a skillet. Add the chickpeas, and fry over medium heat until they start to get brown and crispy, about ten minutes. Add the sage in the last minute of cooking, and season to taste with salt and pepper.
