Cosmic coincidences: Bowen fluorescence and the Anthropic Principle
I thought I'd go off on a ramble on the topic of "cosmic coincidences." In the data I just got, there is strong evidence for something called Bowen fluorescence. When I finally get the albatross paper and the 90% done paper out of the way, I'll spend some time figuring out what I can learn from this effect. But first I'll muse on the meaning of
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2 cups cooked chickpeas, mashed
1/2 cup tahini
2 cloves garlic, crushed
1/2 tsp. salt
1/8-1/4 cup olive oil
fresh chopped parsley, fresh lemon juice, cumin, etc.
It is lacking in that special something. Meh! I have never even heard of hyssop! I will have to look for it. Something tells me I won't find it in a mainstream grocery store. What do you think? Maybe it will be in the kosher section.
And I will have to try the cayenne. I've been scared of my cayenne, though, ever since an unfortunate incident involving some cayenne pepper and my right eye!
Luckily I have a food processor, so I don't have a smelly blender. However, whatever idiot designed my studio apartment thought it'd be a great idea to put the towel rack in the kitchen, which means that my towel smells like garlic, onions, and whatever else I'm sauteing. This results in my HAIR smelling like said foodstuffs, because after I wash my hair I wrap my head in said towel. I keep forgetting to put the towel in the other room when I'm cooking. BAH!
I actually do use dried beans. I can't find canned beans that aren't made with weird preservatives.
Thanks for the hummus suggestions! I will track down some hyssop, one way or another.
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I assume that, being in Berkeley, you've discovered the Searchable Online Archive of Recipes.
My favorite vegetarian cookbook is by Goldbeck and Goldbeck, although I no longer have a copy. They must have a good hummus recipe. I first learned to make hummus from a vegetarian cooking class I took in '90 or '91, but over the years I have bit by bit forgotten the details of that exact recipe, though I think that's where I learned to put cayenne pepper in.
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And no, I have never heard of the Searchable Online Archive of Recipes.
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I'm impressed that you cook your garbonzo beans from scratch--they taste better that way. I looked at a couple of discarded cans of beans I have (probably bought at The Mustard Seed Market), and didn't notice any preservatives: the brands are Eden and Westbrae.
I've never been to Berkeley, but my image of it is very hippie/vegan-friendly.
Hm, maybe it would be even better if you could find za'tar and not just hyssop--now that I know there are extra ingredients?
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If memory serves correctly, I got Westbrae garbanzo beans when I lived in the rednecky suburbs of San Diego. It was actually easier for me to be a vegan in San Diego than it is here! That is because of the proliferation of Mexican restaurants down there. Most of them didn't use animal fat in beans or tortillas, and most had vegetarian menus, which meant that I could order most any vegetarian item and tell them to hold the cheese.
It's very vegetarian-friendly in Berkeley, but not as vegan friendly. At least not for ME, because I can't stand Thai food, Chinese food, and Vietnamese food -- and those are the restaurants that proliferate up here. Really, open the yellow pages to the "Vegetarian Restaurant" section and they are ALL either Thai, Chinese, or Vietnamese. There are two Mediterranean places that are subpar and not even vegetarian anyway. And a legendary place called Michael's that apparently was a '50s diner where everything was vegan, but it went out of business like two seconds before I moved here!!!
There are only four places where I can get decent to good food. (And the "good" food is out of my price range.) A few more where I can get yucky food. But nowhere I can get excellent food!
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