Saturday was our 26th wedding anniversary; what’s even scarier is the other number, the number of years together! I won’t even bother to say it, you wouldn’t believe me anyway! I’m really not that old, really. No really!!!!
This past weekend was also very special because it was Canada’s first ‘summer’ long weekend: the May ‘2-4’, also known as Queen Victoria’s birthday; it is a national holiday in Canada (I don’t think it even ranks in the UK!) it is the first weekend of cottage season for most and JT and I are fortunate to be in this crowd. The drive up north could be treacherous, the normal 3.5 hours could take in excess of 4 or 5 hours with the traffic, but we planned to leave early on Saturday so we beat it.
Our cottage is remote; it was remote in the late 1800’s when JT’s grandfather purchased the land (it took him three days to get there using three forms of transport: train, horse and buggy and finally a row boat), and it’s still remote; no fancy grocery stores, one has to plan everything — everything. There are three family cottages on the land (100+ acres); JT’s sister, known as Sid (because her iPhone always auto corrects ‘Sis’), used to occupy the old log cabin, they renovated about 20 years ago but they prefer something less rustic than the electric toilet (don’t ask) as they are now using the main cottage that used to be JT’s parents place (Dad is just too frail to come up). We use the boathouse, a small 400 square foot place, two bedrooms. It’s small enough to clean top to toe in an hour and it’s large enough to have our closest friends over. But the absolute best (the best Jerry, the Best) part is the porch—it’s right on the water, we overlook the Bay and it’s perfect.
Part of the menu planning is having little munches for cocktails, and I couldn’t help but want to make my friend Charles’ (Five Euro Food) and Jessica’s (kitchenbelleicious) Roasted Chick Peas and of course, my friend Barb’s (Profiteroles and Ponytails’ version), and there was also Betsy (Bits and Breadcrumbs who also did a take on them! Absolutely wonderful, although because we did not use the allotted oil, we had to roast a wee bit longer, but well worth it. I really liked the texture, JT was so so! I may have lied, I didn’t make them! JT made them whilst I was at the salon getting my
roots hair done! We had them for cocktails on Sunday night. Very tasty indeed. Plus they are a protein and we reduced the oil a bit to limit the fat. Still calories but at least they are good calories! Because they are a protein, they will fill you up a lot faster than potato chips, which is fine by me! I changed up the flavouring since Sid doesn’t eat too hot foods (also added a touch of sugar to help calm the heat)
Roasted Garlic Cumin Chick Peas
- 1 large can of Chick Peas (~500g)
- A quick spray of non stick spray
- 2-3 tsps Cumin
- 1/2 tsp Cayenne Pepper (adjust to taste)
- 1/2 tsp Salt
- 1/2 tsp light brown sugar
- A handful of garlic cloves, minced finely
- Preheat the oven to 350°F
- Add all the spices to the drained and dried chick peas. Mix well.
- Give the pan a good spray and lay the chick peas out to an even layer.
- As Charles so eloquently put it: roast for about an hour until the peas are shrunken and crispy, and a rich golden brown in colour. We found that because we did not add the oil, we had to roast for about 1.5 hours to get them crispy. And we even let them sit in the oven as the oven cooled down (tasting throughout, of course, the insides had to crisp up)
- Allow to cool and enjoy with your flavourite cocktail (our’s was the traditional Vodka Martini, stirred, not shaken!)