Here in west central Florida, summer has announced itself with blistering heat. No frequent afternoon thunderstorms yet, though I'm sure they are coming eventually. Sharing another favorite recipe that I've already made a couple of times and plan on making more; I call it Mediterranean chickpea salad. Amounts aren't given, as they depend on taste and the number of people you're feeding. I find that one can of chickpeas plus other ingredients makes about 4-5 servings. Ingredients: Canned chickpeas, drained Diced red onion Diced cucumber Halved cherry or grape tomatoes Crumbled feta cheese Chopped flat-leaf parsley Salt Black pepper Garlic powder Oil Vinegar or lemon juice Directions: Mix all ingredients in large serving bowl and chill until ready to serve. Keeps for 4-5 days, and the flavor intensifies with time. Refreshing and quite filling, able to be a light lunch on its own.
Summer is here, and I'm trying to enjoy it. It's not my favorite time of year, but making the most of it and trying to have a good attitude as I pray that El Niño means a quiet hurricane season. I got a cheap, very basic outdoor lounge chair from Amazon and have been spending, or trying to spend, every Saturday and Sunday afternoon laying out for twenty minutes (ten for the front, ten for the back). I was looking a bit pasty so wanted to get a little color without ending up resembling Magda from There's Something About Mary . Exposure to the sun in moderation is good for you, and sunscreen actually isn't. I'm also enjoying the extra light and the lighter traffic on my work commute from school being out. But I digress. So far this summer, I've made a couple of recipes that I just love and plan on making a lot throughout the season. The first is something I just kind of made up and call shrimp, potato, and corn boil. It's actually steamed, but I think it st...