As much as I enjoy making the “Trip Around the World” quilt, I’d really like to broaden my horizons.  I’ll be taking a quilt class on Thursday nights starting in a few weeks to learn the basics of piecing, machine quilting and quilt binding. I picked up my book a few weeks ago along with the supply list and this week I went shopping for my supplies. The photo with all the batik fabrics shows what I’ll be using for my class project and the photo with the random fat quarters is just stash enhancement. I’ve hit the fabric stash pretty hard the past few years and it’s shrinking alarmingly.

It’s been several years now since I learned I have high cholesterol and we are always looking for ways to improve our diet. Back in October I decided it was time to work in more veggies so I’ve been trying to cut up a containerful at the beginning of every week for snacks and lunches. Jason had been buying hummus to go with his but I haven’t found a store-bought hummus that I like so this week I started a quest to find a recipe I can make at home to fill the gap. This one turned out very mild and fairly tasty. Jason thinks it needs something more, perhaps more lemon or salt, but I like it exactly as is.

Hummus

1/2 pound chickpeas, cooked and drained (used canned if you like)

1/4 cup good olive oil

1/2-1 cup chicken broth

salt and pepper to taste

juice of a large lemon (5-6 tablespoons)

1 large cloves of garlic, finely minced

2 tablespoons tahini

Whiz it all up in the food processor 3-5 minutes, or until smooth.