A New Snack

The answer to most food dilemmas:  roast it.  I used to think that only root vegetables and meat were roasted.  No, friends, you can do leafy things like kale and cabbage.  And now, I have discovered, you can roast garbanzo beans.

Nothing will stop me from roasting other beans, except that I haven't gotten around to it yet.

And do you know the roasted green peas with a little wasabi coating?  Yes, I'm going to (eventually) try to make those as well.

Anyway, the whole family loves these roasted garbanzos.

I sent some in Genevieve's lunch with a bell pepper and cheese sandwich and Middle Eastern spiced yogurt, something A introduced me to this summer.  I would like to report that Genevieve's palate was educated, but what actually happened was that she sniffed the yogurt in the school cafeteria and reported to me later that "it smelled like something was wrong."

Today, she told me she only took one bite of her broccoli and threw the rest away.  Hoo boy.  We had a sharp little talk about not wasting food. 

I should marshall my thoughts and brief experiences and do a post on packed lunches, I suppose.  I'll work on it.