…and here is my quiche.

*sigh*

We go to the farmer’s market today for the first time. It is hot, and I buy three peaches, three zucchinis, baby bok choy, and a giant purple onion.

We then slog through the heat for our little Riverside museum day.

The Riverside Municipal museum has stuffed birds, an orange packer, and a display on the internment of a local Japanese family during the war.

In the Riverside Art Museum, I run across this and can actually feel my life being enriched. I am not an art connoisseur by any means, but as they say, “I know what I like.” And oh yes I do like “The Curious World of Reynaldo and His Twist of Lime Shirt” by R. Mike Nichols. It’s the bird. Curt likes the dogs, but he is wrong, for it’s most certainly the bird. For those who prefer art that doesn’t include dogs and birds, the museum is also currently displaying pieces by some fellow who paints with coffee grinds and glitter.

The UCR Museum of Photography has a very shiny first floor, as can be seen. We see an exhibit of photographs by blind photographers and a camera museum on the first floor, and an exhibit on the effects of Agent Orange on the third floor. The pseudo-tiling on the second floor (which is see-through and creaks) is suspect, thus I am too frightened to venture far into it. So I don’t know what’s on the second floor. Something about expectation. Or construction. Or deconstruction. Or maybe unicorns.

Tomorrow we go to Long Beach for fun antiquing. Happy Sunday. ;)

From Cooking Light / Photo: Randy Mayor; Styling: Jan Gautro

This soup was very yummy. Der recipen is here.

Hello, and here is our turkey this year!

This year, we’re going with Giada de Laurentiis’ Turkey with Herbes de Provence and Citrus. We’ll see how it turns out! ;)

Hummus: it tastes like it could almost be bad for you, but it’s much better than cheese.

Not that cheese isn’t freaking awesome.

I usually eat it with unsalted saltines. Which is fun. Should I call them unsaltines? Or just ‘ines?

Anyway:

1 (15.5 ounce) can garbanzo beans, rinsed and drained
1 tablespoons olive oil
1 1/2 garlic cloves, crushed
2 teaspoons cumin
3 tablespoons fresh lemon juice
1/4 cup water
Salt, to taste
Hot sauce, to taste

Put all ingredients in a food processor and blend until smooth.

(This recipe is modified from the allrecipes.com “Curried Hummus”)