Tag Archives: Cahiers de Hoummous

Cahiers de Hoummous: Lessons of public affairs for making your own hummus

Make and consume hummus (as usual).
Make contemporaneous memorandum.
Read Marcel Proust, À la Recherche du Temps Perdue.
Read Michel de Montaigne, Of Sadness.

Read Viktor Frankl, Man’s Search for Meaning

Revise memorandum.
Repeat if desired.

I do not know which to prefer, the hummus, or just after.

 

 

Cahiers de Hoummous: Two hummus tips to go

sumac-in-blue-thimble-post

Sumac

MidLaw normally seeks to confine the Cahiers de Hoummous  to hummus topics only and to dole them out at a measured pace. Just now though, we are sitting on not one but two slightly collateral tips that are questing to be free. The post-Thanksgiving interval seems a fitting moment to give them voice.

First: sumac. The argument is made that ground sumac should have an equal place on the table with salt and pepper. Agreed. Sumac is a characteristic spice of the Middle East. It is
commonly described as tart, sour or astringent — mild, but in the nature of lemon or vinegar.

Just try it. Get you some and see what you think. Sumac is a likely seasoning for hummus and many other foods: chicken, fish, rice, potatoes, fried foods, in soda to drink (seriously). Could be healthy. Who knows?

mssabbaha2

Mssabbaha with sumac

Second: boil an egg and serve it with your hummus. This can be for breakfast or with any other egg-appropriate meal, mezze or snack. Cook the egg for exactly 6 minutes and 50 seconds (per Momofuku). Fill a bowl with cold water and ice. When the eggs are done, transfer them immediately to the ice bath. After that, you know what to do.

For this, you will want your hummus creamy and your egg soft in the middle. (Remember: eggs are back. You can eat them now.)

You’ll be rocking and rolling soon.