another delicious decision

My mom and dad came for a visit this weekend. We whiled away the weekend with pots of tea, tinkering around town, and drinking a few cold beers topped with a dollop of good old storytelling. The weather completely cooperated and our plan for a Saturday spent walking, talking, and cooking unfolded with monumental success.

As you know, we live in a cubbyhole. This translates to me being in the kitchen, Mom resting on our bed, Dad and Stephen playing backgammon, and all four of us effortlessly having a conversation. You could call it cramped, but I would rather call it cozy or efficient.

Saturday afternoon, Stephen and Dad went to the fish market to pick up something to make for dinner, and they came home with gorgeous Tilapia. A chickpea salad seemed like a nice addition and the delicious decision came after the following conversation:

L*Joy- Chickpea salad with carrots and... hmm. Would you rather have parsley and lemon or orange and basil? Or lemon and basil?
Stephen- Orange sounds good, and basil.
L*Joy- Ok. Maybe lemon and orange with basil.

The delicious decision was made just as simple as that.

After supper, Mom and Dad were privy to our rather hoity-toity theater system. We choose to not own a television, and so when someone suggests a movie; we set the laptop on the table, tilt the screen just right, and turn the volume to nearly 60%. Who needs a flat screen when you have a portable tilt-able screen right on the dining room table? We snuggled up on the futon, with a batch of warm molasses cookies, and enjoyed the closeness.

Oh. sigh. Two finer parents would be hard to find. Perhaps impossible. I miss them already. Hopefully, they will make another good decision and visit again soon.

For now, at least there is the option of this delicious decision, and to be honest, I am ready to make it again too.

Chickpea Citrus Carrot  Salad makes 5 servings

2, 14.5 oz cans chickpeas (garbanzo beans)
4 carrots (about 1 1/2 cups chopped)
1/3 loosely packed cup chopped fresh basil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon orange zest
3 tablespoons orange juice
1/2 red onion, small diced
1/4 cup olive oil
salt to taste
a few good cracks of black pepper

1. Sauté diced red onion over medium heat in 1 tablespoon olive oil for 5 minutes. Set aside to cool
2. Peel and slice carrots into thin long strips, and then cut into small matchsticks
3. Drain and rinse chickpeas well
4. In a medium mixing bowl, stir together chickpeas, carrots, and onion
5. In a small bowl combine lemon and orange zest and juice and 3 tablespoons olive oil. Whisk briskly to emulsify as best you can and then pour over chickpea mixture. Toss well
6. Add basil. Salt and pepper to taste. enjoy

We served this salad over steamed basmati rice, with garlic rubbed Tilapia, and roasted broccoli.
The salad kept well, and the next day we ate the last bit of it with a hunk of buttered sourdough toast; that was such a fine lunch.

Comments

[Anne]

L*Joy- I'm making this salad, that's all there is to it.

You're not alone, sans TV. We rock the same entertainment system.

[L*Joy]

anne!
cheers to sans TV households.
enjoy every last bit of the salad. oh it is so lovely.
L*Joy

[Riley]

L*Joy and Stephen, We had a wonderful weekend. The B&B down the street was delightful, the food both at home and out far exceeded our expectations, and my time with Stephen was too short but very satisfying. You are both such a blessing to each other. We are now in another universe with your 5 nieces and nephews. Love Ya

[Emily]

Mmmm! You know how I love a chickpea! I will get to this - pronto!

[L*Joy]

emily
especially with your new microplane. zest zest baby.
*

[L*Joy]

dad
stephen and I are serious when we say, "make a good decision, and you two come again soon."
we love you so.
L*Joy

[Anne]

Just made this last night, when we had our neighbor over for dinner. My husband could not stop talking about how good it was! Thanks, L*Joy.

[Emily]

I made this and it was so delicious! The leftovers were a sunny spot in my lunchbox!

[L*Joy]

anne
oh you made my day! it feels fantastic to serve something that makes a husband swoon. I am so grateful you and he loved the salad.
let me know what else you try and how the verdict turns up on those meals.
L*Joy

Emily
yeah for sunny lunches.
also, i do agree that the sunshine lemon bundt cake is perfect every month of the year! I am so glad you celebrated such an important day with that sweet little cake.
L*Joy