Monday, September 3, 2012

Labor Day part II

When you wake up on Labor Day (if you can even sleep the night before) you'll want to get right up and have a nutritious meal before you look in your Labor Day stocking and see what Lenny the Labor Day Union Rep brought you this year. Don't get excited, it's probably just paper work. Possibly a summons. 

meh. I mean I ate them. Still, meh.
This year, I made some nutritious olive oil and oat muffins that I derived from two muffin recipes by Mark "Muff Diggity*" Bittman. The only problem is that they kind of sucked, which I certainly don't blame on Mark "Mark in quotation marks**" Bittman, so please don't sue me, thanks! They tasted about like you would expect healthy oat and olive oil muffins to taste: edible. Which is the culinary equivalent of telling a girl you don't want to "do" that she has a nice personality.

Instead, I'm gonna recommend that you have eggs, toast and 10-15 pieces of bacon for Labor Day Breakfast, which is what I should have done in the first place. A quick note about bacon: bacon splatters and is one of the few food products that doesn't taste better when cooked shirtless, so don't be a hero.

Let's move on to an LDW appetizer: Labor Day Butter Bean Hummus (motto: just like hummus, but with different ingerdients)! We all know the story behind why butter bean hummus is always served at Labor Day Feasts, so I won't bore you with the details. Enjoy!

Note: this can also be used as a spread for a twist on a traditional Arbor Day sandwich.

Butter Bean Hummus
Slightly shittier hummus pic

1 can butter beans, drained
1/4 to 1/3 cup olive oil, depending on the consistency you like***
small handful chopped parsley leaves
2 garlic cloves
1 tsp cumin
juice of 1/4 of a large lemon (or more)
salt to taste
tahini paste (optional)****

1. Blend. 
2. What? Fine. Put ingredients in a food processor and blend until blended, then eat it using pita chips as a dipping vessel and your hand(s) as a shovel to shovel it into your face hole.

*No one actually calls him that.
**No one actually calls him that, but they should.
*** I did mine closer to the consistency of a bean dip, with less oil than a silky hummus.
**** I don't really know how much tahini to use -- I didn't have any and the imaginary variety leaves something to be desired -- but if I had to guess, and I'm not very good at this, I'd guess about a quart. Or maybe a hectare. Whichever is more.

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