The Creature Fear

I'm horrible, I know. I haven't posted anything in over a month. Its been so busy, with trips and end of year things. I feel like I've been eating a bland palate of chickpea salads, boxed indian meals, and the occasional pizza.

But, with 90+ degree heat, I've started to change. I pulled out my blender a week ago and started on some concoctions. I loose my appetite every summer. Its a dangerous thing - I'll go all day on a bowl of granola and realize at 7:30 PM I haven't had food in 12 hours. Last night the thought of an actual meal disgusted me, so I settled for some snacks. I made a quick hummus and started to make a black bean salad, but decided that black bean dip sounded waaayyy better.

Also, since it was a Saturday night, I went a little crazy and made a blended drink. I found a recipe using white wine and melon, both of which I had, and I sipped on that for the majority of the evening.

Just now on NPR's website, I found a new cookbook that I could die for. I'm sure I'll get back into the cooking mood when the days are long and I am free. But for now, I'll snack on dips.

Blender Bean Dip

• 2 cans of black beans
• 1 small onion
• 3 cloves of garlic
• 1 tomato
• 2 tbsp cilantro
• 2 tsp vinager
• 2 tsp lime juice
• 1 tbsp cumin
• salt and pepper, to taste

Drain the two cans of beans. Place them in the blender, until the beans are mushy, but not runny. Dice the onion and garlic. Place in a bowl with vinager, to mellow out the onion. Add the tomato, cilantro, and lime juice. Stir until mixed. Add blended black beans, cumin, salt, and pepper. Mix. Place in fridge to chill for 30 minutes - 1 hour. Serve with carrots or blue corn chips.